Eggnogg Liqueur Cheesecake

Crust:

200 g butter biscuits

85 g melted butter

Filling:

200 ml Prinz Eggnog Liqueur

525 g double cream cheese

90 g powdered sugar

250 g cold heavy cream

1 packet cream stabilizer

Prepared in a few simple steps:

Spread the cream cheese in a large bowl and set aside. Finely crush the butter cookies with a rolling pin.

Thoroughly mix the butter cookie crumbs with the melted butter. Grease a springform pan (approx. 20cm) with a little butter and line it with baking paper. Distribute the butter cookie crumbs in the pan and press them down very firmly using a glass with a flat, wide bottom. Place the pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl with the cream stabilizer and whip with a mixer. Sift the powdered sugar into the bowl with the cream cheese. Now add the Prinz Classic Eggnog. Then mix the cream cheese-eggnog-sugar mixture with the mixer until all ingredients are well combined, about 1 minute. Using a spatula, gently fold the softened whipped cream into the cream cheese mixture.

Spread the filling over the cookie base, ideally in 2-3 batches to avoid trapping large air pockets, then smooth it out. It's fine if the filling is slightly higher than the edge of the cookie. Cover the pan and refrigerate for at least 4 hours. Afterward, carefully remove the springform pan's rim and the parchment paper. Cut the cheesecake into slices, drizzle with a little Prinz Eggnog Liqueur, and serve.

Your eggnog cheesecake is ready!

Prinz Eggnogg Classic