Festive Eggnog Cheesecake Recipe

Introduction

Embrace the joy of the holiday season with a slice of this heavenly eggnog cheesecake. This decadent dessert brings together the rich, creamy flavors of classic eggnog and the smooth, luxurious texture of a perfect cheesecake. It’s the ultimate festive treat, guaranteed to be a showstopper at any holiday gathering. Get ready to impress everyone with this beloved winter delight.

Why You’ll Love This Eggnog Cheesecake

You’ll adore this holiday eggnog cheesecake for many delightful reasons.

• It boasts an unmatched creamy texture, melting delightfully in your mouth with every bite.
• The rich, decadent holiday flavor perfectly captures the essence of festive celebrations.
• Its elegant presentation is truly impressive, making it a beautiful centerpiece for your dessert table.
• The easy-to-follow instructions ensure even beginner bakers can achieve stunning results.
• This recipe is a guaranteed crowd-pleaser, pleasing every palate with its comforting taste.
• Our careful technique promises a smooth top with minimal risk of cracks.

Ingredients

Crust

• 302 grams (2 1/2 cups) graham cracker crumbs
• 1/2 cup (one stick) unsalted butter, melted
• 3 tablespoons sugar
• 1/2 teaspoon nutmeg

Filling

• Four 8-ounce packages full-fat cream cheese, at room temperature
• 1 2/3 cups sugar
• 1 teaspoon ground nutmeg
• 1/4 cup cornstarch
• 3 large eggs, plus one egg yolk, room temperature
• 3/4 cup of 50/50 mixture of heavy whipping cream and full-fat eggnog
• 1/3 cup brandy (see Notes)

Whipped Cream Topping

• 1 cup cold heavy whipping cream
• 3 tablespoons eggnog
• 72 g (10 tablespoons) powdered sugar
• Nutmeg, for sprinkling

Notes & Substitutions

For the creamiest eggnog cheesecake, always ensure your cream cheese and eggs are at room temperature. This prevents lumps and ensures a smooth batter. Full-fat eggnog is recommended for the richest flavor and texture, but you can use a lighter version if preferred. Feel free to substitute the brandy with rum or bourbon for a different festive kick, or omit it entirely. For a more stable whipped cream, consider adding a touch of gelatin or marshmallow creme. A gingersnap or shortbread crust also makes a fantastic alternative.

Equipment

Gather these essential tools before you begin baking. You will need a stand mixer with a paddle attachment for smooth mixing. A 9-inch springform cheesecake pan is crucial for easy removal. Ensure you have standard measuring cups and spoons. Large mixing bowls will facilitate combining ingredients. Finally, a roll of heavy-duty foil is necessary for preparing the water bath.

Instructions

Creating this delightful eggnog cheesecake is simpler than you think! Follow these steps for a perfect holiday dessert.

1. Prepare Crust: Preheat your oven to 325 degrees F. Grease the bottom and sides of your 9-inch cheesecake pan. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and nutmeg. Mix well until everything is incorporated.
2. Bake Crust: Press the graham cracker mixture evenly into the bottom of the prepared cheesecake pan. Bake for 10 minutes, then remove from the oven and set aside to cool completely while you prepare the filling.
3. Prep Pan: Once the crust has cooled, carefully wrap the outside bottom and sides of the springform pan tightly with several layers of heavy-duty foil. This crucial step prevents any water from the water bath from leaking into your cheesecake.
4. Mix Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, add one package of the room temperature cream cheese, 1/3 cup of the sugar, and the cornstarch. Beat on low speed until the mixture is completely creamy and smooth.
5. Add Remaining Cream Cheese: Gradually add the remaining cream cheese, one package at a time, beating on low speed until thoroughly mixed after each addition. Scrape down the sides of the bowl as needed to ensure no lumps remain.
6. Incorporate Eggs: Increase the mixer speed to medium. Beat in the rest of the sugar. Then, add the eggs one at a time, followed by the extra egg yolk, mixing just until each egg is incorporated before adding the next. Avoid overmixing.
7. Add Liquids: Reduce the mixer speed to low. Pour in the heavy cream, eggnog, and brandy (if using). Blend gently until all liquids are just incorporated into the batter. Again, do not overmix, as this can introduce too much air.
8. Pour Batter: Carefully pour the smooth cheesecake filling evenly over the cooled graham cracker crust in the foil-wrapped pan. Gently tap the pan on the counter a few times to release any large air bubbles.
9. Prepare Water Bath: Place your foil-wrapped cheesecake pan inside a larger baking pan (a deep dish pizza pan works well). Carefully fill the larger pan with hot water, ensuring it comes up about one inch high around the cheesecake pan.
10. Bake Cheesecake: Carefully transfer both pans to the preheated oven. Bake for one hour and 15 minutes at 325 degrees F. Then, reduce the oven temperature to 300 degrees F and bake for an additional 15 minutes. The top should be golden brown, and the center should have a very slight jiggle when gently nudged.
11. Cool Cheesecake: Once baking is complete, turn off the oven but leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath and the oven, and let it cool completely on a wire rack for 2 hours, completely undisturbed.
12. Chill Thoroughly: Cover the cooled pan loosely with foil and refrigerate the eggnog cheesecake for at least four hours, or ideally overnight. This chilling process is essential for the cheesecake to fully set and firm up.
13. Make Topping: When ready to serve, combine the cold heavy whipping cream, eggnog, and powdered sugar in a clean mixing bowl. Beat with an electric mixer until stiff peaks form.
14. Decorate & Serve: Pipe or spread the whipped cream topping over the chilled cheesecake. Sprinkle generously with fresh ground nutmeg. Refrigerate until ready to serve, then slice and enjoy your incredible homemade eggnog cheesecake!

Pro Tips for Perfect Eggnog Cheesecake

Achieving a flawless eggnog cheesecake is easy with these simple tips.

• Room Temperature Ingredients: Always ensure cream cheese, eggs, and eggnog are at room temperature. This creates a smooth, lump-free batter and helps prevent overmixing.
• Use a Water Bath: A water bath (bain-marie) provides a moist baking environment. This gentle, even heat distribution is crucial for preventing cracks on your cheesecake’s surface.
• Avoid Overmixing: Mix the batter only until just combined, especially after adding eggs and liquids. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools.
• Cool Slowly: After baking, let your cheesecake cool gradually in the oven with the door ajar, then on a wire rack. Sudden temperature changes contribute to cracking.
• Chill Completely: Do not rush the chilling process! Refrigerating for at least 4 hours (or overnight) allows the cheesecake to set properly, firm up, and develop its full flavor and texture.
• Quality Ingredients: Use full-fat cream cheese and good quality eggnog and brandy. Better ingredients lead to a superior tasting final dessert.

Serving, Storage, & Variations

Serving Suggestions

Garnish your festive eggnog cheesecake with a sprinkle of ground cinnamon or a tiny cinnamon stick for an elegant touch. Drizzle with a little caramel sauce or sprinkle with chocolate shavings for extra decadence. Serve slices alongside a warm cup of coffee, a glass of milk, or a small serving of extra eggnog for the ultimate holiday treat.

Storage Instructions

Store leftover eggnog cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices or the whole cheesecake (without the whipped cream topping) for up to 1 month. Wrap it tightly in plastic wrap, then a layer of foil. Thaw in the refrigerator overnight before serving and add fresh topping.

Variations

Experiment with different crusts, like gingersnap cookies for a spicier base, or shortbread for a buttery foundation. For an alcohol-free version, simply omit the brandy and replace it with an equal amount of eggnog or milk, adding 1/2 teaspoon of rum extract if desired. Enhance the spice profile with a pinch of ground cardamom or clove. For individual servings, bake this eggnog cheesecake mixture in a muffin tin lined with paper cups to create mini cheesecakes or bars.

Nutrition

This eggnog cheesecake is a rich and indulgent dessert, reflecting its decadent nature. As a sweet treat, it typically contains higher levels of calories, fat, and sugar. Exact nutritional values can vary based on specific brands and ingredient choices. We recommend using an online nutrition calculator with your exact ingredients for precise information. Enjoy this festive dessert as a special occasional indulgence.

Values are estimates and can vary.

FAQs

Conclusion

This eggnog cheesecake is truly the epitome of holiday dessert perfection, offering a luxurious blend of festive flavors and a heavenly, smooth texture. It’s a guaranteed hit that will impress your guests and fill your home with the joyful spirit of the season. Don’t wait, gather your ingredients and create this amazing, beginner-friendly cheesecake today! You’ll be delighted by how easy it is to achieve such a spectacular treat.

For more festive holiday flavors, pair this creamy Eggnog Cheesecake with our sweet and chewy Homemade Pumpkin Bagel Recipe, indulge in a luscious Pumpkin Lush Recipe, or surprise your guests with a cozy twist like Pumpkin Carbonara Pasta Magic.

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Festive Eggnog Cheesecake Recipe

This decadent Festive Eggnog Cheesecake features a spiced graham cracker crust, a creamy eggnog and brandy-infused filling, and a fluffy whipped cream topping, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 8 hours hrs 20 minutes mins

Course Holiday Dessert

Cuisine American

Servings 12 slices

Calories 450 kcal

Equipment

• 9-inch cheesecake pan
• Medium bowl
• Stand mixer
• Foil
• Larger pan (for water bath)
• Wire rack

Ingredients

  

Crust

• 302 grams gram cracker crumbs (2 1/2 cups)
• 1/2 cup unsalted butter (one stick), melted
• 3 tablespoons sugar
• 1/2 teaspoon nutmeg

Filling

• 4 packages full fat cream cheese (8-ounce packages), at room temperature
• 1 2/3 cups sugar
• 1 teaspoon ground nutmeg
• 1/4 cup cornstarch
• 3 large eggs plus one egg yolk, room temperature
• 3/4 cup heavy whipping cream and full fat eggnog 50/50 mixture
• 1/3 cup brandy (see Notes)

Whipped Cream Topping

• 1 cup cold heavy whipping cream
• 3 tablespoons eggnog
• 72 g powdered sugar (10 tablespoons) (See notes regarding stabilizer)
• Nutmeg, for sprinkling

Instructions

 

Crust

• Preheat the oven to 325 degrees F and grease the bottom and sides of a 9-inch cheesecake pan.
• Combine the crust ingredients in a medium bowl, press the mixture into the pan, and bake for 10 minutes; set aside to cool.
• Once the crust has cooled, wrap the outside of the pan with foil to prevent water from leaking into the pan during the water bath.

Filling

• In a stand mixer, beat one package of cream cheese, 1/3 cup sugar, and cornstarch on low until creamy; then add the remaining cream cheese packages one at a time, mixing thoroughly and scraping the bowl sides as needed.
• Increase the mixer speed to medium, beat in the rest of the sugar, and then add the eggs one at a time, mixing thoroughly after each addition.
• Add the cream, eggnog, and brandy to the mixture and blend until everything is incorporated, being careful not to over mix.
• Pour the mixture over the graham cracker crust, place the pan inside a larger pan filled one inch high with hot water, and carefully bake for 1 hour and 15 minutes.
• Reduce the heat to 300 degrees F and bake for 15 minutes more; the top should be golden brown, and the center very slightly jiggly.
• Remove the cheesecake from the water bath and oven, then let it cool on a wire rack for 2 hours, completely undisturbed.

Chilling

• Cover the pan with foil and refrigerate for at least four hours.

Whipped Cream Topping

• Mix the whipped cream ingredients until stiff peaks form.
• Pipe the whipped cream over the top of the cake, sprinkle with nutmeg, and refrigerate until ready to serve.

Notes

Brandy can be omitted for an alcohol-free version, or substituted with additional eggnog for flavor. When making the whipped cream, consider adding a stabilizer for a firmer topping, especially if preparing ahead of time.

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