10 Make-Ahead Desserts for a Stress-Free Holiday

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Eggnog Cheesecake

Baked eggnog cheesecake with caramel drizzle is a decadent dessert that combines the warm, spiced flavor of eggnog with the creamy richness of cheesecake. This version is baked in a standard pie tin and topped with a luscious homemade caramel drizzle for a show-stopping holiday treat. 

For a stress-free dessert, the caramel drizzle can be made up to a week ahead and stored in an airtight container in the fridge. Simply warm it slightly before serving.

Ingredients (for 8 servings):

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup eggnog
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 2 tbsp all-purpose flour

For the Drizzle:

• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
3. Press the mixture evenly into the bottom and up the sides of a 9" pie tin. Bake for 8 min., then set aside to cool.
4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
5. Add the eggnog, eggs, vanilla extract, nutmeg, cinnamon, and flour. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
6. Pour the filling into the prepared crust, smoothing the top.
7. Bake for 45-50 min., or until the edges are set and the center has a slight jiggle.
8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
9. In a small saucepan, combine the sugar and water. Heat over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and turns amber in color.
10. Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously).
11. Stir in the butter and salt until smooth. Let cool slightly before using.
12. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
13. Before serving, drizzle the cheesecake with the cooled caramel sauce. For extra flair, sprinkle with a pinch of nutmeg or garnish with whipped cream.