Decadent Eggnog Cheesecake Topped with Eggnog Whipped Cream

Delicious Eggnog Cheesecake

This eggnog cheesecake, featuring a flavorful gingersnap crust, a rich filling, and spiced whipped cream, is the perfect dessert to celebrate the holidays.

Close up of a slice of eggnog cheesecake topped with whipped cream on a stoneware plate.

Some recipes come together quickly, requiring just a few tests to perfect. Others, like this eggnog cheesecake, call for significant effort and time. After a year of experimentation, I’ve finally crafted the ideal cheesecake that captures the essence of eggnog in every bite, complete with a silky smooth filling and a robust whipped cream topping.

This cheesecake is destined to become a favorite at your holiday gatherings. Trust me; you’ll love it.

What Flavor is Eggnog?

Eggnog has a sweet, creamy taste with a custardy consistency owing to the eggs. Typically infused with vanilla and nutmeg, these flavors are essential in recipes such as this cheesecake, which showcases the rich texture and warmth of nutmeg throughout.

You can enhance the flavor profile by adding rum or brandy if desired, but it’s not mandatory. The rich eggnog cheesecake boasts the familiar comfort of a vanilla cheesecake with additional dimensions of flavor.

How to Make Eggnog Cheesecake

If you’re new to making cheesecake, don’t fret! I’ll guide you through every step.

Ingredients You’ll Need

There are three components to this cheesecake: the crust, the filling, and the whipped cream.

For the crust:

  • 8 ounces crushed gingersnap cookies (about 25 cookies)
  • ¼ teaspoon freshly ground nutmeg
  • 4 tablespoons melted butter

You can substitute gingersnap cookies with speculoos cookies for another delightful flavor.

For the cheesecake filling:

  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • ¾ cup eggnog
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 3 tablespoons all-purpose flour
  • Pinch of sea salt
  • ½ teaspoon freshly ground nutmeg

Ensure your cream cheese and eggs are at room temperature before mixing, and for the best flavor, use freshly grated nutmeg.

For the eggnog whipped cream:

  • 1 cup heavy whipping cream, very cold
  • ¼ cup eggnog, very cold
  • 3 tablespoons powdered sugar
  • ¼ to ½ teaspoon freshly ground nutmeg

Making the Cheesecake

Start by preparing a springform pan for a water bath to ensure even cooking.

Wrap the outside of the pan in heavy-duty foil to prevent leaks. Mix the crushed cookies, nutmeg, and butter to form the crust, then press it into the prepared springform pan.

Bake the crust for 8 minutes, allow it to cool, and prepare the filling by beating the cream cheese until smooth, adding the sugar, eggnog, and eggs one at a time. Mix in the vanilla, flour, salt, and nutmeg until smooth.

Pour this filling into the cooled crust and place it in a larger pan. Fill the larger pan with boiling water and bake for 65-70 minutes until the edges are set.

After baking, turn off the oven, crack the door, and allow the cheesecake to cool for an hour inside before removing it to cool completely on a rack.

Making the Eggnog Whipped Cream

Before serving, chill a metal mixing bowl and beaters in the freezer. Combine all whipped cream ingredients and mix until stiff peaks form.

Serve the cheesecake with whipped cream, garnished with gingersnap crumbs and grated nutmeg.

Storage and Freezing

This cheesecake can be stored in the refrigerator for up to 3 days or frozen for a month for best flavor. Allow it to thaw at room temperature when ready to enjoy.

FAQs

Can I use homemade eggnog in this cheesecake?

Yes, both store-bought and homemade eggnog work well in this recipe.

Can I use alcoholic eggnog in this recipe?

Absolutely! You can use spiked eggnog for an adult gathering.

Can I add rum to this eggnog cheesecake?

Yes, you can add rum extract or spiced rum for flavor without using spiked eggnog.

Can I make eggnog cheesecake without a mixer?

While a mixer is recommended for a smooth consistency, you can use a food processor as an alternative.

Ingredients Instructions
For the crust:
8 ounces crushed gingersnap cookies 1. Preheat oven to 350°F (175°C).
¼ teaspoon freshly ground nutmeg 2. Wrap a 9 inch springform pan in heavy duty foil.
4 tablespoons melted butter 3. Mix cookie crumbs, nutmeg, and melted butter.
For the cheesecake filling:
4 (8-ounce) packages cream cheese 4. Press mixture into the bottom of the pan.
1 cup granulated sugar 5. Bake crust for 8 minutes; cool.
¾ cup eggnog 6. Beat cream cheese until smooth; add sugar, eggnog.
2 large eggs 7. Incorporate eggs one at a time; add flour, salt, and nutmeg.
2 teaspoons vanilla extract 8. Pour filling into the crust.
3 tablespoons all-purpose flour 9. Bake in a water bath for 65-70 minutes.
Pinch sea salt 10. Allow to cool, refrigerate for at least 8 hours.
For the eggnog whipped cream:
1 cup heavy whipping cream 11. Whip cream ingredients until stiff peaks form.
¼ cup eggnog 12. Serve cheesecake with whipped cream topping.
3 tablespoons powdered sugar
¼ to ½ teaspoon freshly ground nutmeg

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