Eggnog Cheesecake with a Chocolate Mint Crust {+ giveaway!}

Eggland's Best Eggs recently sent me a care package {stay tuned you could win one too!} and asked me to make a dessert with their eggs.

Well, that's an easy one - okay!

I probably love making desserts just as much as I love eating them.  And during the holidays?  Well, I'm in full max mode.  Watch out.  Especially if you work with me.  I can have you gaining five pounds in a week with all the treats I'll shove at you.

It'd had been a long while since I had made a quality cheesecake.  I usually save them just for the husband's birthday {it's his favorite}.  And as I was telling a co-worker today, cheesecakes are pretty darn easy to make!  They look incredibly intimidating, but really they aren't.  Just follow the steps and you'll be fine.

And how about some facts about the Eggland's Best eggs in used in this cheesecake? Compared to other eggs, Eggland's Best contain:

{10 times more Vitamin E, 4 times more Vitamin D, more than double the Omega-3, 25% less saturated fat, 3 times more Vitamin B12, 38% more lutein}

Eggland’s Best eggs also have 175mg of cholesterol, are gluten-free, and have zero trans fats. By using high-quality ingredients, like Eggland’s Best eggs, you and your guests are getting better taste, less saturated fat, and more vitamins. So why not indulge in some delicious desserts this holiday season, and use a more nutritious egg with Eggland’s Best?

Eggnog Cheesecake with a Chocolate Mint Crust

Print this Recipe!

8 oz. chocolate mint sandwich cookies

3 T. melted butter

3 - 8 oz. pkg. softened cream cheese

4 Eggland's Best eggs

1 c. sugar

1 T. vanilla

1 c. eggnog

1.  Preheat the oven to 350 degrees.

2.  Set out the following: a spring form round baking pan, a large roasting pan and foil.

3.  In a food processor {or by hand} finely crush the chocolate mint sandwich cookies.  Drizzle in the 3 T. of melted butter and combine.

4.  Spray the spring form pan with cooking spray and press down the cookie crumb mixture into the bottom of the pan and halfway up the sides of the pan.

5.  Bake the crust for 8 minutes, remove from the oven and allow to cool.

6.  In a stand mixer combine the cream cheese until smooth, then adding each egg one at a time.

7.  Add in the sugar and vanilla, continuing to stir until smooth.

8.  Slowly pour in the eggnog until combined.

9.  Pour this mixture into the cooled crust.

10.  Wrap the bottom of the spring form pan in foil and set in the middle of the roasting pan.

11.  Pour hot water into the roasting pan, around the cheesecake until the water reaches halfway up the pan.

12.  Bake the cheesecake for 60 to 75 minutes or until the cheesecake is set.  The middle still may be a bit wiggly, that is okay.

13.  Remove from the oven and allow to cool, chilling overnight before serving.

Now that I've probably eaten my fill of cheesecake for like, the next year, lets talk about a nice gift, shall we? The folks at Eggland's Best decided to give the same package I received to one of you!

And that includes: a nice big shopping tote, a large ceramic mixing bowl, apron, whisk, spatula dough scraper and a coupon for a FREE dozen carton of Eggland's Best eggs.

Please enter the giveaway via the Rafflecopter box below.  Give it some time to upload and enter away! Good luck!  One random winner be will chosen on Thursday, December 19 and emailed within 48 hours.

The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.

a Rafflecopter giveaway