Print

Eggnog Cheesecake Recipe

Eggnog Cheesecake Recipe
Print Recipe

★★★★★

4.8 from 7 reviews

This Eggnog Cheesecake is a festive and creamy dessert perfect for holiday celebrations. Featuring a rich graham cracker crust and a smooth eggnog-infused cream cheese filling, it is topped with a light nutmeg whipped cream, creating a delightful blend of seasonal flavors. The cheesecake is baked in a water bath to ensure a silky texture and prevent cracking, making it an elegant and indulgent treat.

Ingredients

Scale

For the Crust

  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar
  • ½ tsp nutmeg

For the Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) eggnog
  • ¾ tsp ground nutmeg
  • 4 large eggs, room temperature

For the Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 3 tbsp (45ml) eggnog
  • 10 tbsp (72g) powdered sugar
  • Nutmeg, for sprinkling
  • Pearl sprinkles, optional

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, sugar, and nutmeg. Press this mixture evenly into the bottom and up the sides of the prepared pan. Bake the crust for 10 minutes and then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
  2. Make the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until well combined, taking care not to incorporate too much air to avoid cracking. Scrape down the bowl sides. Add the eggnog and nutmeg, mixing on low speed until fully blended. Add the eggs one at a time, beating slowly and scraping the bowl after each addition to ensure a smooth batter.
  3. Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust. Place the springform pan inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan, making sure the water does not reach the top edge of the foil. Bake the cheesecake for 1 hour and 30-40 minutes until set but slightly jiggly in the center.
  4. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then, crack the oven door open and let the cheesecake cool further for another 30 minutes to prevent sudden temperature changes which can cause cracks.
  5. Chill the Cheesecake: Remove the cheesecake from the water bath and pan, then refrigerate it until firm, at least 5-6 hours or preferably overnight.
  6. Prepare the Whipped Cream Topping: In a large bowl, combine cold heavy whipping cream, eggnog, and powdered sugar. Whip on high speed until stiff peaks form.
  7. Decorate and Serve: Remove the cheesecake from the springform pan carefully. Pipe or spread the whipped cream topping over the cheesecake. Decorate with a light sprinkle of nutmeg and pearl sprinkles if desired. Refrigerate until ready to serve. The cheesecake is best consumed within 3-4 days.

Notes

  • Using room temperature cream cheese and eggs helps achieve a smooth batter and prevents lumps.
  • Covering the springform pan with aluminum foil is crucial to prevent water from seeping in during the water bath.
  • Beating the batter on low speed minimizes cracking by reducing air bubbles in the cheesecake.
  • Cooling the cheesecake slowly inside the oven helps prevent surface cracks.
  • This cheesecake can be made a day ahead for convenience and improved flavor melding.
  • For a boozy twist, substitute 2-3 tablespoons of eggnog with your favorite rum or bourbon.
  • Ensure the whipped cream is cold before whipping for best results.

Nutrition

Keywords: Eggnog Cheesecake, Holiday Dessert, Cream Cheese Cheesecake, Festive Cheesecake, Water Bath Baking

Find it online: https://thefoodrecipe.com/eggnog-cheesecake-recipe/