The first hint of holiday cheer wafts through my kitchen at the mere thought of making Eggnog Cheesecake. As the spices mingle with sweet cream cheese, it’s as if I’ve opened a gateway to cozy winter gatherings, filled with laughter and warmth. Imagine a creamy, velvety dessert perched atop a crunchy gingersnap crust, all kissed by the nostalgic flavors of eggnog and nutmeg. It’s both festive and comforting, making it the perfect centerpiece for your end-of-year celebrations.
I first fell in love with this recipe last winter, as I frantically sought a dessert that could impress a crowd while also being simple enough for a weeknight bake. It struck me like a delightful surprise: an indulgent treat that captures all the joy of the season without the stress. So if you’re looking for a way to break free from the monotony of fast food or need to wow friends at your next gathering, this Eggnog Cheesecake will surely do the trick. Grab your apron and let’s create some sweet holiday magic!
Why is Eggnog Cheesecake a must-try?
Irresistible flavors: The combination of rich cream cheese and spiced eggnog brings a festive flair that elevates any dessert table.
Easy to make: With straightforward steps and accessible ingredients, you’ll impress everyone without the fuss.
Crowd-pleaser: This cheesecake is always a hit, perfect for gatherings, family dinners, or cozy nights in.
Gingersnap crust goodness: The crunchy, sweet crust adds a delightful texture contrast that keeps you coming back for more.
Make-ahead magic: Prepare it the night before for a stress-free dessert, allowing the flavors to meld beautifully!
Indulge in this Eggnog Cheesecake and bring a slice of holiday cheer to your table!
Eggnog Cheesecake Ingredients
For the Crust
• Gingersnap cookies – These add a delightful spiciness that pairs perfectly with the creamy filling.
• Unsalted butter – This helps bind the crust together; feel free to use coconut oil for a buttery alternative.
• Brown sugar (optional) – Adds sweetness and depth, but can be skipped if your cookies are already sweet.
• Sea salt – A pinch enhances the flavors and balances the sweetness.
For the Filling
• Cream cheese – This is the base of your cheesecake; make sure it’s softened for a smooth batter.
• Granulated sugar – Sweetens the cheesecake beautifully; you can substitute with a sugar alternative if desired.
• Eggs – Use room temperature eggs for best blending; they help create the creamy texture.
• Pure vanilla extract – This elevates the overall flavor; don’t skip this for that rich taste.
• Nutmeg – Ground nutmeg adds that signature festive flavor; freshly grated nutmeg will make it even more aromatic.
• Eggnog – The star ingredient that gives this cheesecake its festive essence; use your favorite brand for the best flavor!
For the Topping
• Heavy whipping cream – Essential for a light and fluffy whipped cream topping that complements the cheesecake.
• Granulated sugar – Adding this to your whipped cream will sweeten it up; adjust to taste.
• Pure vanilla extract – Enhances the flavor of the whipped cream; a simple yet crucial addition.
• Dark rum (optional) – For an extra layer of warmth and depth; perfect for adults enjoying this festive treat.
• Sugared cranberries and rosemary – These not only make for stunning decorations but also add a festive touch to your presentation.
Now that you have the essential Eggnog Cheesecake ingredients, you’re all set to bring this holiday delight to life!
How to Make Eggnog Cheesecake
-
Preheat the oven: Set your oven to 355°F (180°C). While it warms up, butter the bottom and sides of a 9″ round springform pan to ensure easy removal.
-
Mix the crust: In a large bowl, combine crushed gingersnap cookies, melted butter, and sea salt. Stir until well mixed, adding optional brown sugar if you like a sweeter crust.
-
Prepare the crust: Transfer the crust mixture into the prepared baking pan. Spread it evenly, pressing down firmly and working it up the sides to create a solid base.
-
Bake the crust: Place the pan in the oven and bake for 8-10 minutes, or until the edges are lightly golden brown. Keep the oven on, as you’ll be using it again!
-
Beat the filling: In another large bowl or stand mixer, beat the softened cream cheese until creamy and smooth. Scrape down the sides, then add granulated sugar, salt, and vanilla extract until well combined.
-
Incorporate the eggs: Add the large eggs to your mixture, one at a time, beating well and scraping down the bowl after each addition for a smooth consistency.
-
Mix in the eggnog: Pour the room temperature eggnog into the cheesecake batter, followed by the grated nutmeg. Mix until everything is well incorporated and smooth.
-
Fill the crust: Pour the eggnog cheesecake batter into your baked gingersnap crust. Gently tap the pan on the counter to remove any air bubbles.
-
Set up for baking: Place the cheesecake pan into a slightly larger round pan or oven-safe saucepan. Then, set this in an even larger baking pan for the water bath.
-
Create the water bath: Boil water in a kettle, then carefully pour it into the larger pan until it reaches halfway up the sides of the middle pan, ensuring even cooking.
-
Bake the cheesecake: Bake for 70-80 minutes. You’ll know it’s done when the edges are set and the center is puffed and slightly jiggly. Turn off the oven and let the cheesecake cool inside for 20 minutes.
-
Cool: Once cooled, carefully remove the cheesecake from the oven. Let it come to room temperature before refrigerating for at least 8 hours or overnight for the best firmness.
-
Whip the cream: For the whipped cream topping, place a mixing bowl and whisk in the freezer for about 5 minutes to chill.
-
Combine and fold: In the chilled bowl, add heavy whipping cream, sugar, and vanilla extract. Whisk until stiff peaks form, then gently fold in the optional dark rum for extra flavor.
-
Top the cheesecake: Release the cheesecake from its pan and generously spread the whipped cream on top. Finish with a sprinkle of grated nutmeg and decorate with sugared cranberries and sprigs of rosemary.
Optional: For an extra festive touch, drizzle caramel sauce over the top before serving.
Exact quantities are listed in the recipe card below.
Eggnog Cheesecake Variations
Customize your Eggnog Cheesecake to suit different tastes and dietary needs – let your creativity shine through this festive treat!
-
Gluten-Free: Substitute gingersnap cookies with gluten-free alternatives, such as almond flour cookies or gluten-free graham crackers for a similar crunch.
-
Vegan: Use a dairy-free cream cheese and swap eggs with flaxseed meal mixed with water. Your cheesecake will still taste delightful!
-
Spiced Up: Add a pinch of cinnamon or ginger to the filling for an extra layer of warmth and spice, enhancing the holiday flavor profile beautifully.
-
Fruit Infusion: Fold in cranberries or chopped apples into the cheesecake mixture for a burst of fruity flavor and texture that pairs wonderfully with eggnog.
-
Boozy Twist: Replace dark rum with bourbon or spiced rum for a different warm spirit flavor that complements the creaminess of the cheesecake.
-
Chocolate Lovers: Drizzle chocolate ganache over the whipped cream topping or incorporate cocoa powder into the crust for a rich, decadent twist.
-
Nutty Crunch: Add crushed pecans or walnuts to the crust mixture for a delightful nutty flavor and extra texture that will make each bite satisfying.
-
Mini Cheesecakes: For a fun presentation, create individual cheesecakes in muffin tins. Just adjust the baking time, and you’ll have perfect little desserts for everyone to enjoy!
Feel free to explore these variations as you craft your unique Eggnog Cheesecake!
How to Store and Freeze Eggnog Cheesecake
Fridge: Store leftover eggnog cheesecake in an airtight container for up to 5 days. This helps keep it fresh and prevents it from absorbing other fridge odors.
Freezer: Wrap individual slices tightly in plastic wrap and then in aluminum foil. The cheesecake can be frozen for up to 3 months for later indulgence.
Reheating: When ready to enjoy, thaw in the refrigerator overnight. You can also let slices sit at room temperature for about 30 minutes before serving.
Decorations: If you’ve added whipped cream or toppings, it’s best to freeze the cheesecake without them to maintain texture and flavor. Decorate just before serving!
Expert Tips for Eggnog Cheesecake
-
Room Temperature Ingredients: Always use room temperature cream cheese and eggs for a smooth batter. Cold ingredients can result in lumps and a less creamy texture.
-
Water Bath Wisdom: Use a water bath for even baking and to prevent cracks. Ensure the water reaches halfway up the pan to maintain humidity in the oven.
-
Skip Overmixing: Mix the eggs in one at a time, and avoid overmixing after adding the eggnog. Overmixing can introduce air, causing the cheesecake to puff and crack.
-
Gradual Cooling: After baking, let the cheesecake cool gradually in the oven; this helps set the middle perfectly while preventing sudden temperature changes.
-
Chill Time is Key: Refrigerate eggnog cheesecake for at least 8 hours or overnight. This resting period deepens flavors and improves texture, making it even more delicious.
Embrace these expert tips, and your Eggnog Cheesecake is sure to be a holiday hit!
Make Ahead Options
These Eggnog Cheesecake delights are perfect for those busy holiday weeks! You can prepare the cheesecake batter and pour it into the crust up to 24 hours in advance, allowing the flavors to meld beautifully while saving time. To do this, simply follow the recipe until step 8, cover the pan tightly with plastic wrap, and refrigerate. Additionally, the whipped cream can be made up to 3 days ahead and stored in an airtight container in the fridge—just give it a quick whisk before spreading it on the cheesecake before serving. This way, you’ll have a stunning dessert ready with minimal effort on the day of your gathering, keeping it just as delicious as if it were freshly made!
What to Serve with Eggnog Cheesecake?
Imagine gathering around a table, laughter filling the air as you savor the last bites of a delightful meal. The rich flavors of the cheesecake create a perfect ending to your holiday gathering.
-
Spiced Apple Cider: This warm beverage echoes the cozy flavors of the cheesecake, creating a lovely harmony of spices and sweetness.
-
Roasted Brussels Sprouts: Their crispiness and slight bitterness balance the creamy richness of the cheesecake, enhancing the overall dining experience.
-
Chocolate Fondue: Serve with fruits like strawberries and bananas; the sweet and rich chocolate perfectly contrasts the spiced cheesecake, making for a fun dessert offering.
-
Pecan Pie: The nutty, caramel flavors of pecan pie complement the eggnog cheesecake beautifully, maintaining a festive spirit on your dessert table.
-
Pumpkin Soup: A light and warming starter, this velvety soup pairs excellently with the rich cheesecake, hinting at the flavors of the season.
-
Dark Chocolate Coffee: A robust cup adds sophistication while intensifying the nuances in the cheesecake, creating a delightful end to your meal.
-
Cranberry Sauce: A tart and sweet addition, its bright flavors can be drizzled over the cheesecake, enhancing its festive aesthetic and taste.
-
Gingerbread Cookies: These spiced cookies echo the flavors of the cheesecake, providing a crunchy, sweet companion with every creamy bite.
-
Vanilla Ice Cream: A scoop of vanilla ice cream adds a cold, creamy contrast, melting against the warm spices of the eggnog cheesecake—the perfect pairing for a festive dessert!
Eggnog Cheesecake Recipe FAQs
What kind of gingersnap cookies should I use for the crust?
Absolutely, you want to use crunchy gingersnap cookies for the best flavor and texture! Look for varieties that have a strong spice profile to complement the eggnog. If you can’t find gingersnap, try using speculoos or even chocolate cookies for a different twist.
How long can I store leftover Eggnog Cheesecake in the fridge?
Very! You can keep leftover eggnog cheesecake in an airtight container for up to 5 days. To ensure it remains fresh, make sure it’s well-covered; this will prevent it from absorbing any strong smells from the fridge.
Can I freeze Eggnog Cheesecake?
The more the merrier! Yes, you can freeze it. Wrap individual slices tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy, just thaw it in the refrigerator overnight for the best results.
What should I do if my cheesecake cracks?
Don’t worry, it happens to the best of us! To prevent cracks, be sure to mix the eggs in one at a time and avoid overmixing the batter. If cracks do occur, you can cover them up with whipped cream or a fruit topping after it’s cooled—no one will ever know!
Is Eggnog Cheesecake safe for those with egg allergies?
Great question! Unfortunately, eggnog cheesecake contains eggs, which aren’t suitable for those with egg allergies. If you’re looking for a delicious egg-free dessert, consider making a custard-style cheesecake using a vegan egg substitute, like silken tofu or applesauce, instead.
How do I know when my cheesecake is perfectly baked?
For a perfectly baked eggnog cheesecake, watch for the outer edges to be set while the center stays slightly jiggly. When done, turn off the oven and leave it inside for an additional 20 minutes, which helps prevent cracking from sudden temperature changes.
Enjoy creating your Eggnog Cheesecake, and may it bring warmth and joy to your holiday celebrations!
Indulge in Creamy Eggnog Cheesecake Bliss for the Holidays
Ingredients
Equipment
Method
- Preheat the oven to 355°F (180°C) and butter the bottom and sides of a 9" springform pan.
- In a large bowl, combine crushed gingersnap cookies, melted butter, and sea salt, mixing well. Optionally, add brown sugar.
- Transfer the crust mixture into the prepared baking pan, pressing down firmly and working it up the sides.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Keep the oven on.
- Beat softened cream cheese in a large bowl until creamy. Add granulated sugar, salt, and vanilla extract until well combined.
- Incorporate eggs one at a time, beating well after each addition until smooth.
- Mix in the eggnog and grated nutmeg until smooth.
- Pour the batter into the baked crust, tapping the pan to remove air bubbles.
- Set the cheesecake pan into a slightly larger round pan for a water bath.
- Boil water, then pour it into the larger pan until halfway up the sides of the cheesecake pan.
- Bake cheesecake for 70-80 minutes or until the edges are set and center is slightly jiggly. Turn off the oven and cool for 20 minutes inside.
- Remove cheesecake from the oven and let it cool to room temperature before refrigerating for at least 8 hours or overnight.
- For the topping, chill a mixing bowl and whisk in the freezer for 5 minutes.
- In the chilled bowl, whisk heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Fold in optional dark rum.
- Spread the whipped cream over the cheesecake, then sprinkle with grated nutmeg and decorate with cranberries and rosemary.