Eggnog Cheesecake

Catalina Castravet
By Catalina Castravet

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.

Eggnog Cheesecake

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 easy technique, and with eggnog being the front of center theme here, it’s impossible to make it wrong! You will love the gingersnap cookies crust, that 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

Eggnog Cheesecake

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, of 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 spring form 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.

Eggnog Cheesecake

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 best quality for about 2 to 3 months.
  • Thaw overnight in the fridge one day before serving.

Save Recipe
5 from 1 reviews
Eggnog Cheesecake
Author: Catalina Castravet Serves: 12 servings
Prep time: 30 minutes Cook time: 50 minutes Total time: 1 hr 20 mins

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

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top oven rack to be positioned in the middle of the oven.

  3. 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:

  1. Add all the ingredients to a large bowl and stir until well combined.
  2. 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:

  1. Make sure all the ingredients are at room temperature before your begin.
  2. 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.
  3. Add the sugar, flour and continue beating until well combined and creamy.
  4. Add the eggs one at a time and beat after each addition until well combined.

  5. Add vanilla extract, eggnog, rum (if using), nutmeg and sour cream and beat well, stopping to scrape the sides and bottom of the bowl.

  6. 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:

  1. 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:

  1. 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.
  2. Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes.
  3. 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.

  4. Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.

Chill:

  1. Transfer the cheesecake from the roasting pan to a cooling rack.
  2. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours.
  3. Cover and refrigerate at least 8 hours or overnight.

Eggnog Whipped Cream:

  1. 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.
  2. Add whipped cream to a piping bag fitted with the star attachment and pipe onto the cheesecake.
Calories: 344 Carbohydrates: 45 Protein: 5 Fat: 14 Saturated Fat: 7 Cholesterol: 83 Sodium: 199 Potassium: 180 Fiber: 0 Sugar: 34 Vitamin A: 450 Vitamin C: 0.6 Calcium: 127 Iron: 0.9
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Eggnog Cheesecake

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Comments

Leave a reply

Amanda

Two of my favorite Christmas treats mixed into one! Thank you so much for sharing!

Reply

:) thank you

Reply

Dee

Eggnog... and cheesecake? What an amazing combination, and this looks so tasty, too! I've gotta try this for myself!

Reply

Its the perfect combo for the holidays!

Reply

Anna

This is one festive cheesecake! Perfect for the holidays!

Reply

thank you

Reply

Lora

What a pretty cheesecake! I just love the swirls!!

Reply

I love them too!

Reply

Jacque Hastert

Oh my, this sounds amazing and looks fantastic. Love all the colors!

Reply

thank you!

Reply

Des

This cheesecake is perfect for Christmas. It sounds like a great winter dessert for the eggnog lover in me.

Reply

Yes, its great for the holidays!

Reply

Melanie Bauer

These are mouth watering! I'm sure this will quickly disappear on our table, need to try it!

Reply

They won't last long for sure :)

Reply

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