Chocolate Cookie Crusted Eggnog Cheesecake

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“From the Pastry Queen Christmas.”
25hrs 30mins

Ingredients Nutrition

  • Crust
  • 40 Oreo cookies, processed to form crumbs (about 3 3/4 cups crumbs)
  • 6 tablespoons butter, melted
  • Filling
  • 32 ounces cream cheese, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup sour cream
  • 1 34 cups high-quality eggnog
  • 1 teaspoon nutmeg
  • 14 teaspoon salt


  1. Crust:
  2. Preheat oven to 350°F.
  3. Grease a 10-inch springform pan with cooking spray. Wrap a single sheet of aluminum foil around the bottom and sides of the pan to prevent leakage.
  4. In large bowl, combine cookie crumbs and melted butter, stir until combined.
  5. Firmly press the crumb mixture into the springform pan to cover the bottom and about three-fourths of the way up the sides.
  6. Filling:
  7. In a large bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy, about 2 minutes. (be sure to scrape down sides of bowl).
  8. Add the eggs one at a time, then the egg yolk, beating on medium-low speed after each addition until combined.
  9. Add the sour cream and eggnog separately, beating on low speed after each addition.
  10. Stir in the nutmeg and salt.
  11. Pour the batter into the crumb-lined pan.
  12. Set the pan a larger baking pan and place it in the oven. Use a teakettle to pur enough boiling water into the baking pan to reach halfway up the sides of the springform pan.
  13. Bake for about 1 hour and 30 minutes, until the filling is set around the edges and is a light golden brown; the filling should jiggle slightly in the middle.
  14. Remove from the oven and let cool on a wire rack for about 30 minutes, then refrigerate for at least 1 day before serving (and up to 4 days.).

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