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Eggnog Cheesecake

This festive eggnog cheesecake combines rich cream cheese with holiday eggnog, warm spices, and a crunchy gingersnap crust. Perfect for Christmas celebrations.

Featured in Sweet treats for any occasion.

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Updated on Fri, 03 Jan 2025 01:20:47 GMT
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A slice of creamy cheesecake topped with whipped cream and dusted with cinnamon, served on a white plate beside a small cup of coffee. Save it
A slice of creamy cheesecake topped with whipped cream and dusted with cinnamon, served on a white plate beside a small cup of coffee. | myhomemaderecipe.com

This eggnog cheesecake brings pure holiday magic to your dessert table. After perfecting this recipe I've discovered the secret to combining rich cheesecake with festive eggnog flavors. The way the spiced gingersnap crust complements the creamy filling creates something absolutely unforgettable.

Holiday Perfection

What makes this eggnog cheesecake so special is how it captures all those beloved Christmas flavors in every silky bite. The combination of warm spices creamy filling and that cloud-like whipped topping always brings smiles to my holiday gatherings.

What You'll Need

  • The Crust: Spicy gingersnaps and butter.
  • The Filling: Cream cheese and rich eggnog.
  • The Topping: Festive whipped cream.
  • Fresh Spices: Nutmeg makes it special.

Let's Start Baking

Build Your Base
Create that perfect spicy crust.
Mix with Care
Blend until silky smooth.
Bake with Love
Watch for that perfect jiggle.
Add the Finish
Top with clouds of cream.

Success Secrets

The key to perfect eggnog cheesecake lies in patience and temperature. Room temperature ingredients blend beautifully and that slow cooling process prevents cracks. Don't skip the water bath it ensures that perfectly creamy texture.

Make It Your Own

This cheesecake welcomes your personal touch. Try different cookie crusts or add a splash of rum extract. It keeps beautifully in the fridge making it perfect for preparing ahead of holiday celebrations.

A slice of creamy cheesecake topped with whipped cream and cocoa powder, sitting on a plate with a graham cracker crust, with a whole cheesecake in the background. Save it
A slice of creamy cheesecake topped with whipped cream and cocoa powder, sitting on a plate with a graham cracker crust, with a whole cheesecake in the background. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I make this cheesecake without a water bath?

While possible, a water bath is strongly recommended for the best texture. It prevents cracks and ensures even baking throughout the cheesecake.

→ How do I know when the cheesecake is done?

The edges should be set but the center should still have a slight jiggle. The cheesecake will continue to set as it cools in the turned-off oven and during chilling.

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made 2-3 days in advance. Store it covered in the refrigerator and add the whipped cream topping just before serving.

→ What kind of eggnog should I use?

Any store-bought or homemade eggnog works well in this recipe. Just make sure it's full-fat eggnog for the best texture and flavor.

→ Why do ingredients need to be at room temperature?

Room temperature ingredients blend together more smoothly and evenly. This prevents lumps in your batter and ensures a silky-smooth cheesecake texture.

Conclusion

This festive eggnog cheesecake combines rich cream cheese with holiday eggnog, warm spices, and a crunchy gingersnap crust. Perfect for Christmas celebrations.

Eggnog Cheesecake

A creamy holiday cheesecake flavored with eggnog and warm spices, topped with eggnog whipped cream on a spicy gingersnap crust.

Prep Time
30 Minutes
Cook Time
65 Minutes
Total Time
95 Minutes
By: Zaho

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 Gingersnap cookies, crushed to crumbs (8 ounces or 25 cookies).
02 Fresh nutmeg, ground (1/4 teaspoon for crust).
03 Unsalted butter, melted (4 tablespoons).
04 Cream cheese, softened (32 ounces).
05 White sugar (1 cup).
06 Eggnog (3/4 cup).
07 Large eggs, room temp (2).
08 Pure vanilla extract (2 teaspoons).
09 All-purpose flour (3 tablespoons).
10 Sea salt (small pinch).
11 Ground nutmeg (1/2 teaspoon).
12 Heavy cream, very cold (1 cup).
13 Cold eggnog (1/4 cup).
14 Powdered sugar (3 tablespoons).
15 Fresh nutmeg for topping (1/4 to 1/2 teaspoon).

Instructions

Step 01

Heat oven to 350°F. Wrap 9-inch springform pan in foil and grease lightly.

Step 02

Mix cookie crumbs, nutmeg and melted butter. Press into pan bottom and sides.

Step 03

Pop in oven for 8 minutes until set. Let cool completely.

Step 04

Beat cream cheese until smooth, add sugar and eggnog. Mix in eggs one at a time.

Step 05

Stir in vanilla, flour, salt and nutmeg until smooth.

Step 06

Put pan in larger pan, add hot water halfway up sides. Bake 65-70 minutes.

Step 07

Turn off oven, crack door, leave cake for 1 hour. Then cool on rack.

Step 08

Once cool, refrigerate at least 8 hours or overnight.

Step 09

Whip cold cream with eggnog and sugar until stiff peaks form.

Step 10

Top with eggnog cream, sprinkle with nutmeg and crushed cookies.

Notes

  1. Can add rum extract or spiced rum for extra flavor.
  2. For leak-proof water bath, place springform pan inside 10-inch cake pan.

Tools You'll Need

  • 9-inch springform pan.
  • Stand mixer.
  • Large roasting pan.
  • Heavy duty aluminum foil.
  • Electric hand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g