Pumpkin Cheesecake with Eggnog and Slane Irish Whiskey Whipped Topping

  • Graham Cracker Crust Ingredients:
  • 10 oz graham crackers
  • 6 oz brown butter (melted)
  • 1 tbsp white sugar
  • 1 tbsp brown sugar
  • Pumpkin Cheesecake Filling Ingredients:
  • 24 oz cream cheese (room temp)
  • 1 tsp kosher salt
  • ¾ cup white sugar
  • 2 tbsp brown sugar
  • 15 oz can pumpkin puree
  • 2 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • 1 ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 eggs + 1 egg yolk
  • Eggnog & Slane Irish Whiskey Whipped Topping Ingredients:
  • 1 ½ cups Shamrock Farms® Heavy Whipping Cream
  • ½ cup Shamrock Farms® Eggnog
  • 1 tbsp Slane Irish Whiskey®
  • 2/3 cup confectioners’ sugar
  • 1 tsp ground nutmeg
  • 1 whole nutmeg (to grate & garnish)
Cooking instructions
  1. Graham Cracker Crust Instructions: Preheat oven to 350 degrees.
  2. Place graham crackers and sugar into food processor and pulse to chop crackers into pea sized pieces, add brown butter and pulse a few more times to combine into fine crumbs.
  3. Lightly spray the inside of an 8” springform pan with vegetable oil and firmly press down graham cracker mixture evenly in the pan.
  4. Wrap in plastic and double foil, bake at 350 degrees for 7-8 minutes or until crust is a light golden brown.
  5. Remove from oven and allow to cool completely.
  6. Pumpkin Cheesecake Filling Instructions: Place 8 oz of cream cheese, salt and ⅓ of the sugar in the mixer and beat for 2 minutes on medium speed.
  7. Scrape down sides and add additional 8 oz of cream cheese to mixer. Beat for an additional 2 minutes on medium speed.
  8. Scrape down sides and add remaining cream cheese and sugar. Beat for 1 minute.
  9. Scrape down sides and add pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger and cloves, beat on medium speed until mixture is homogeneous.
  10. With mixer on medium low speed, add eggs one at a time, waiting until previous egg is completely incorporated before adding the next one.
  11. Add filling to cheesecake pan and place it in a larger baking pan.
  12. Fill larger baking pan with hot water coming up two-thirds of the way on the cheesecake pan.
  13. Bake at 300 degrees (low fan) for 60-70 minutes or until cheesecake is just set in the center.
  14. Turn off oven and leave cheesecake inside for 30 minutes.
  15. Remove from oven and immediately remove plastic and foil.
  16. Eggnog & Slane Irish Whiskey Whipped Topping Instructions: Add cold Shamrock Farms Heavy Whipping Cream to kitchen aide using the wire whisk attachment.
  17. Whip on medium high until cream holds high peaks.
  18. Slowly blend in Shamrock Farms Eggnog and Slane Irish Whiskey.
  19. Gradually add in sugar and nutmeg until whipped topping is smooth and holds form.
  20. Freshly grate nutmeg on top of pie and whipped topping as the finishing touch.