Eggnog Cheesecake
Eggnog Cheesecake is the perfect treat to have on your holiday table. It is rich, indulging, with a gingersnap crust and topped with the most delicious eggnog whipped cream.
We love making Cheesecakes, and lately, we have hit a home run with many of them. Starting from the New York Cheesecake Recipe, which is a luxurious and creamy cheesecake, to our mega-popular Pumpkin Cheesecake Bars and Pecan Pie Pumpkin Cheesecake.
Christmas Eggnog Cheesecake
Eggnog Cheesecake is guaranteed to be a hit during Christmas season with your guests and family. While most people are intimidated by making a cheesecake, I suggest you give this one a try. If you follow the steps, it is fairly easily done, and as a result, you will have the most gorgeous and delicious cheesecake.
This recipe calls for just a handful of ingredients. It uses an easy technique, and with eggnog being the front of a central theme here, it’s impossible to make it wrong! You will love the gingersnap cookies crust, which is perfect for the holidays.
The cake is finished off with an eggnog whipped cream topping. It’s made with powdered sugar, eggnog, and heavy whipped cream. If you are a cheesecake fan, this Eggnog Cheesecake will be a great addition to your collection.
What do you need to make Eggnog Cheesecake?
Gingersnap Cheesecake Crust:
- 2 cups ginger snap cookie crumbs
- 1 stick unsalted butter melted
Eggnog Cheesecake filling:
- 4 packages 8 ounces each full-fat cream cheese
- 1 1/2 cups white granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 cup full-fat sour cream
- 1 cup eggnog
- 3 tablespoons rum
- 1/2 teaspoon nutmeg
- 1 tablespoon vanilla extract
- Green gel food coloring
- Red gel food coloring
Eggnog Whipped Cream:
- 2 cups heavy whipping cream, cold
- 4 tablespoons powdered sugar
- 4 tablespoons eggnog
HOW TO PREVENT CRACKS IN THE EGGNOG CHEESECAKE?
- First, make sure that all the ingredients are at room temperature and well combined after being mixed.
- Also, avoid opening the door oven while baking the cheesecake.
- In addition, cooling the cheesecake in the oven, with the door slightly will prevent cracks.
- Similarly, if you bake the cheesecake in a water bath, you will avoid cracks.
HOW TO FIX A CRACKED CHEESECAKE?
There are a few easy ways to hide or fix a cracked cheesecake top. Check my detailed Cheesecake post for all the details.
HOW TO KNOW WHEN THE EGGNOG CHEESECAKE IS DONE BAKING?
When the sides are puffed and the center of the cheesecake is just a bit jiggly, the cheesecake is done. The center will firm up during the cooling time, as it will cook from the residual heat.
HOW TO REMOVE THE EGGNOG CHEESECAKE FROM THE SPRINGFORM PAN?
- Carefully run a small knife around the edge of the pan, starting all the way up and working your way down.
- Also, unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and is cold.
- Similarly, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.
HOW TO FREEZE THE EGGNOG CHEESECAKE?
- Preferably, freeze the cheesecake BEFORE you top it with whipped cream.
- First, make sure the cheesecake has fully cooled and also was refrigerated for at least 6 hours.
- Next, wrap it tightly with aluminum foil and after with plastic freezer wrap. You can also wrap and freeze individual slices.
- Properly stored, it will maintain the best quality for about 2 to 3 months.
- Thaw overnight in the fridge one day before serving.
Eggnog Cheesecake
Ingredients
Cheesecake crust:
- 2 cups ginger snap cookie crumbs
- 6 tablespoons unsalted butter melted
Cheesecake filling:
- 4 packages (8 ounces each) full fat cream cheese room temperature
- 1 1/2 cups white granulated sugar
- 1/4 cup all purpose flour
- 3 large eggs room temperature
- 1 cup full fat sour cream room temperature
- 1 cup eggnog
- 3 tablespoons rum optional
- 1/2 teaspoon nutmeg
- 1 tablespoon vanilla extract
- green gel food coloring optional
- red gel food coloring optional
Eggnog Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 4 tablespoons eggnog
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top oven rack to be positioned in the middle of the oven.
- Prepare a springform pan by covering the bottom on the OUTSIDE with foil, up to the middle of the pan. This is don't for the water bath.
Cheesecake crust:
- Add all the ingredients to a large bowl and stir until well combined.
- Press the mixture into a 10 or 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about 1 inch up the pan edges. Refrigerate for at least 20 minutes.
Cheesecake Filling:
- Make sure all the ingredients are at room temperature before your begin.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
- Add the sugar, flour and continue beating until well combined and creamy.
- Add the eggs one at a time and beat after each addition until well combined.
- Add vanilla extract, eggnog, rum (if using), nutmeg and sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
- Optional: Pour cheesecake batter into three different bowls. Mix red gel food coloring into one and green into another, left the third one as is.
Cheesecake Swirl Optional:
- Use a 1/4 cup to pour some of the green batter into the center of the cheesecake crust. Use a second 1/4 cup to pour the white/uncolored batter into the middle of the green batter. Use a third 1/4 cup to pour the red batter into the middle of the white batter. The batters will spread, and as you add alternating scoops of batter, they will widen forming concentric circles. Repeat with the remaining batters.
Bake:
- Add the springform pan to a roasting pan, add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
- Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes.
- Try not to open the door of the oven. At the 40 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
- Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.
Chill:
- Transfer the cheesecake from the roasting pan to a cooling rack.
- Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours.
- Cover and refrigerate at least 8 hours or overnight.
Eggnog Whipped Cream:
- Beat cold heavy whipping cream and powdered sugar in a stand mixer with the whisk attachment until soft peaks form. Add eggnog 1 tablespoon at a time, slowly. Continue beating until stiff peaks form. Careful not to over-whip.
- Add whipped cream to a piping bag fitted with the star attachment and pipe onto the cheesecake.
Nutrition
