Everyone loves a good glass of eggnog... but, have you tried a Smoked Eggnog Cheesecake? We didn't think so. Lucky for you, we've got our unique recipe ready for your indulgence.
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Try our other recipes that are a part of this year’s Christmas feast:
- Appetizer: Everything Bagel Puffs with Smoked Cream Cheese Recipe
- Drink: Christmas Margarita Recipe
- Side Dish: Smoked Sausage, Ham, and Herb Recipe
- Side Dish: Winter Wonderland Brussel Sprouts Recipe
- Main Course: Smoked Christmas Turkey Breast Recipe
Smoked Eggnog Recipe
Ingredients for Smoked Eggnog:
- 1 Cup Graham Cracker Crumbs
- 3 Tbsps. Butter (melted)
- 2 Tbsps. White Sugar
- 3 x 8 oz. Cream Cheese (softened)
- 1 Cup White Sugar
- ¾ Cup Eggnog
- 3 Tbsps. Flour
- 2 Large Eggs
- 4 Tbsps. Rum
- Ground Nutmeg (pinch)
Directions for Smoked Eggnog:
STEP 1: Pre-heat smoker to 425°F
STEP 2: Preheat oven to 325°F
STEP 3: Make the crust by mixing the graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.
STEP 4: Spray 9” inch springform pan with cooking spray, line the bottom with parchment paper and press the mixture into the bottom.
STEP 5: Bake in the oven for 10 minutes; remove from the oven in the pan and allow the crust to cool.
STEP 6: While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth.
STEP 7: Blend in eggs, rum, and nutmeg.
STEP 8: Pour eggnog mixture into the cooled crust.
STEP 9: Smoke for 10 minutes at 425°F. to start.
STEP 10: Then turn it down to 250°F and smoke for another 45 minutes, which will result in the edges becoming puffed with the surface being mostly firm. Remove and it let cool before you loosen the sides of the springform pan. Let cheesecake cool even more before removing the rim completely.
Want to taste last years hearty Christmas recipes? Start here:
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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