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    Flouring Kitchen » Cheesecakes

    Eggnog cheesecake

    Published: Dec 21, 2023 by Mary · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    This eggnog cheesecake is luscious rich, and packed full of creamy eggnog flavor! It has a gingersnap crust and a gorgeous wreath decoration on top. With a rum infused fluffy whipped cream on top. The ultimate Christmas and holiday cheesecake centerpiece! It's especially convenient that it needs to be made ahead of time - so you can confidently make it the day before. If you love the creamy egg, rum, and nutmeg flavor of eggnog, you're going to love this cheesecake!

    Check out my equally festive gingerbread cheesecake. It has a gingerbread swirl and a gingersnap crust! You might also love my chocolate orange cheesecake for the holidays.

    eggnog cheesecake
    Jump to:
    • ❤️ Why you'll LOVE this recipe
    • 📝 Key ingredients
    • 👩‍🍳 How to make eggnog cheesecake
    • ✔️ Expert cheesecake tips
    • 🥄 Make ahead and storage
    • 🌊 Cheesecake water bath method options
    • 📖 Recipe FAQs
    • 🎄 More related recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll LOVE this recipe

    • Gingersnap cheesecake crust: The crust is made of crushed English style gingersnap cookies, the perfect gingery addition to pair with creamy eggnog.
    • Creamy baked cheesecake: This eggnog cheesecake has the classic baked cheesecake flavor and texture, while still being ultra creamy.
    • Make ahead: Cheesecakes are the perfect make ahead dessert because they need plenty of time to chill and set. For the best results, bake at least one or two days ahead.
    eggnog cheesecake with wreath decoration

    📝 Key ingredients

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    measured out ingredients for eggnog cheesecake

    Tip: For a perfectly smooth cheesecake, bring all of the ingredients to room temperature for 30 minutes! This makes them much easier to smoothly incorporate. 

    • Eggnog: Eggnog is a fragrant, sweet and thick drink with notes of rum and nutmeg. It's a popular holiday drink and you can find it in grocery stores during the holidays - usually from November through to the beginning of January. I used store bought eggnog in this recipe. You can also use homemade eggnog.
    • Cream cheese: Full fat brick style cream cheese works the best in this recipe. I used four 8 oz blocks to get the perfect creamy and firm cheesecake texture. Don't use low fat cream cheese, it will make the cheesecake watery!
    • Gingersnap cookies: I used English style gingersnap cookies instead of a classic graham cracker crust for more of a holiday feel. They're so gingery and are the perfect flavor pairing with creamy eggnog.

    👩‍🍳 How to make eggnog cheesecake

    Gingersnap crust step by step

    Prep: Preheat the oven to 355°F or 180°C. Lightly butter the bottom and sides of a 9" round spring form pan with a piece of cold butter.

    mixing gingersnap crust

    Step 1: In a large bowl, mix together crushed gingersnap cookies, melted butter, and salt to combine really well. The cookies I used were already very sweet so I didn't add brown sugar, but you can add it if needed.

    pressing crust into pan

    Step 2: Spread the crust mixture in the prepared baking pan. Pack it in well, making sure to pack it up the sides as well.

    Bake for 8-10 minutes, until lightly golden on the edges. While it bakes and cools, work on the cheesecake batter. Don't turn the oven off!

    Eggnog cheesecake batter step by step

    Prep: Fill a kettle with water and set it to boil.

    pouring eggnog into batter

    Step 1: In a large bowl, beat softened cream cheese with an electric mixer until creamy and smooth. Add sugar, salt and vanilla and mix.

    Add eggs into the cream cheese one at a time, beating in between each egg to incorporate.

    Mix in the eggnog and grated nutmeg into the cheesecake batter until smooth.

    tapping unbaked cheesecake on counter

    Step 2: Pour the cheesecake batter into the baked crust. To knock out any air pockets, tap the pan on a flat surface. Place the cheesecake pan into a slightly larger round pan or oven safe saucepan. Then place that in an even larger baking pan.

    See water bath options below.

    cheesecake water bath

    Step 3: Carefully transfer the pans and the cheesecake into the oven. Carefully pour the boiling hot water into the largest baking pan. Add water to about almost all the way up the middle pan. You may need a few kettles of water for this.

    Bake for 70-80 minutes, until the edges are set, and the middle is puffed and jiggly. When ready, turn the oven off and don't take the cheesecake out yet. Leave the oven door propped open a bit to cool gradually for 20 minutes. Then carefully remove the cheesecake out of the oven, being careful of the hot water.

    Let the cheesecake cool to room temperature then refrigerate for at least 8 hours or overnight.

    topping cheesecake with whipped cream

    Step 4: Combine cream, sugar, and vanilla extract in the chilled mixing bowl. Whisk by hand or with an electric mixer until stiff peaks form. Add the rum and gently fold.

    Remove the cheesecake from its pan and top with the whipped cream.

    grating eggnog onto cheesecake

    Step 5: Decorate with sugared cranberries and rosemary along the border. Sprinkle a bit of grated nutmeg on top.

    ✔️ Expert cheesecake tips

    1. Don't overmix the cheesecake batter after the eggs are added: Once the eggs are added, it's easy to overmix the cheesecake and add too much air into the batter. This will cause the cheesecake to puff up and collapse too much after baking. To prevent this from happening, make sure to stop mixing as soon as each egg gets incorporated. 
    2. Use full fat brick style cream cheese: This ensures you get the perfectly firm and rich cheesecake. If the cream cheese is too watery, your cheesecake will be too.
    3. Use a waterbath: This is super important in achieving a perfectly baked and set texture that's even all through the cheesecake.
    slice of eggnog cheesecake with fork

    🥄 Make ahead and storage

    Cheesecake is the ultimate make ahead dessert because it needs to chill overnight or for at least 8 hours. Make it up to 2 days ahead of time - make sure to store it covered in the fridge, I love using a cake carrier for this. If you're topping it with sugared cranberries and rosemary like I did, I recommend doing that when it's ready to serve. The moisture on the cheesecake can melt the sugar on the cranberries and rosemary.

    Store the cheesecake in the fridge for up to 4 days, or in the freezer for up to 2 months. Store it in airtight containers or bags if you can! The cheesecake freezes really well.

    🌊 Cheesecake water bath method options

    The best option (springform pan): To prevent water getting into the springform pan, find a round baking pan that is 1” to 2” larger than the one that the cheesecake is in. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. 

    If the cheesecake is in a regular round pan (not springform): The pan can be placed directly into the water bath since water can’t get in through the bottom edge. Line the pan with an extra parchment paper overhang so it is easier to remove the cheesecake out of the pan after chilling. 

    If the cheesecake is in a springform pan, and you don't have another larger pan: Tightly wrap the outside of the pan with a double layer of aluminum foil. Making sure the foil is wide enough to cover the whole bottom and edges. You can also nestle the springform pan into a heat safe sous vide bag instead of the aluminum foil.

    creamy eggnog cheesecake texture

    📖 Recipe FAQs

    Can I make a graham cracker crust?

    Yes you can, just just swap out the gingersnap cookies for crushed graham crackers or biscoff cookies.

    Can I use homemade eggnog for this recipe?

    Yes you can - it should work well! Although I've only tested this recipe with store bought eggnog.

    How do I make sugared rosemary decorations?

    I used my sugared cranberry recipe, and just dipped fresh sprigs of rosemary into the syrup before coating with coarse sparkling sugar.

    How do I know when my cheesecake is ready?

    It will be set and firm on the edges, the center will be puffed up and jiggly. Also, the center of the top of the cheesecake should look matte or almost matte.

    🎄 More related recipes

    • gingerbread cheesecake with slice taken out
      Gingerbread Cheesecake
    • chocolate cheesecake with orange slices and terry's chocolate orange on top
      Chocolate Orange Cheesecake
    • sliced open baileys cheesecake
      Baileys Cheesecake No Bake
    • sliced nutella cheesecake with chocolate ganache and chopped hazelnuts
      Nutella Cheesecake

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    eggnog cheesecake

    Eggnog cheesecake

    Mary
    This eggnog cheesecake is luscious rich, and packed full of creamy eggnog flavor! It has a gingersnap crust and a gorgeous wreath decoration on top. With a rum infused fluffy whipped cream on top. The ultimate Christmas and holiday cheesecake centerpiece! It's especially convenient that it needs to be made ahead of time - so you can confidently make it the day before. If you love the creamy egg, rum, and nutmeg flavor of eggnog, you're going to love this cheesecake!
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    chill time 8 hours hrs
    Total Time 1 hour hr 50 minutes mins
    Course Baking, Cake, Cheesecake, Dessert
    Cuisine American
    Servings 16 people
    Calories 304 kcal

    Equipment

    • eight or nine inch springform baking pan

    Ingredients
     
     

    Gingersnap Crust

    • 3 cups gingersnap cookies or gingerbread cookies, crushed into crumbs
    • ½ cup unsalted butter melted
    • 2 tablespoons brown sugar packed (optional if cookies aren't very sweet)
    • ¼ teaspoon sea salt

    Cheesecake Batter

    • 32 oz cream cheese softened - four 8 oz packs
    • ¾ cup granulated sugar
    • ¼ teaspoon sea salt
    • 4 large eggs room temperature
    • 1 tablespoon pure vanilla extract
    • 1 teaspoon nutmeg ground
    • 1 cup eggnog room temperature

    Whipped Cream

    • ½ cup heavy whipping cream 35% and chilled
    • 1 tablespoon granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon dark rum (optional)
    • sugared cranberries and rosemary for decorating
    Shop Ingredients on Jupiter

    Instructions
     

    Gingersnap crust

    • Preheat oven to 355°F (180°C). Lightly butter the bottom and sides of a 9" round spring form pan with a piece of cold butter.
    • In a large bowl, combine crushed gingersnap cookies, melted butter, and salt. Mix together really well to combine. If your cookies aren't very sweet, you can add brown sugar. The gingersnap cookies that I used were very sweet so I didn't need to.
      3 cups gingersnap cookies, ½ cup unsalted butter, 2 tablespoons brown sugar, ¼ teaspoon sea salt
    • Add the crust mixture into the prepared baking pan. Spread it out to the edges and pack it in. Make sure to pack it up the sides as well.
    • Bake for 8-10 minutes, until lightly golden on the edges. While it bakes and cools, work on the cheesecake batter. Don't turn the oven off!

    Eggnog cheesecake batter

    • Add softened cream cheese into a large bowl or stand mixer. Beat with an electric mixer until creamy and smooth. Scrape down the sides so that it all incorporates smoothly and evenly. Add sugar, salt and vanilla, and mix, scraping down the sides.
      32 oz cream cheese, ¾ cup granulated sugar, ¼ teaspoon sea salt, 1 tablespoon pure vanilla extract
    • Add eggs into the cream cheese one at a time, beating in between each egg to incorporate. Make sure to scrape down the bowl to ensure that it mixes evenly.
      4 large eggs
    • Pour the eggnog into the cheesecake batter. Add the grated nutmeg. Mix with a spatula until smooth.
      1 teaspoon nutmeg, 1 cup eggnog
    • Pour the cheesecake batter into the baked crust. Tap the pan on a flat surface to knock out any air pockets. Place the cheesecake pan into a slightly larger round pan or oven safe saucepan. Then place that in an even larger baking pan (see notes for water bath options).
    • Fill a kettle with water and set it to boil. Carefully transfer the pans and the cheesecake into the oven. Carefully pour the boiling hot water into the largest baking pan. Add water to about almost all the way up the middle pan. You may need a few kettles of water for this.
    • Bake for 70-80 minutes, until the edges are set, and the middle is puffed and jiggly. When ready, turn the oven off and don't take the cheesecake out yet. Leave the oven door propped open a bit to cool gradually for 20 minutes. Then carefully remove the cheesecake out of the oven, being careful of the hot water.
    • Let the cheesecake cool to room temperature then refrigerate for at least 8 hours or overnight.

    Whipped cream

    • For the cream to whip up easily, place the bowl and whisk in the freezer for about 5 minutes before starting.
    • Combine cream, sugar, and vanilla extract in the chilled mixing bowl. Whisk by hand or with an electric mixer until stiff peaks form.
      ½ cup heavy whipping cream, 1 tablespoon granulated sugar, 1 teaspoon pure vanilla extract
    • Add the rum and gently fold until evenly incorporated.
      1 tablespoon dark rum
    • Remove the cheesecake from its pan and top with the whipped cream. Sprinkle a bit of grated nutmeg on top. I also decorated it with sugared cranberries and rosemary along the border of the cheesecake. Enjoy!

    Notes

    Make ahead: Cheesecake is the ultimate make ahead dessert because it needs to chill overnight or for at least 8 hours. Make it up to 2 days ahead of time - make sure to store it covered in the fridge. If you're topping it with sugared cranberries and rosemary like I did, I recommend doing that when it's ready to serve.
    Storage: Store the cheesecake in the fridge for up to 4 days, or in the freezer for up to 2 months. Store it in airtight containers or bags if you can! The cheesecake freezes really well.
    Water bath options:
    1. To prevent water getting into the springform pan, find a round baking pan that is 1” to 2” larger than the one that the cheesecake is in. Nest the cheesecake into the larger pan and then into the large roasting tray where the hot water will be. 
    2. If the cheesecake is in a regular round pan (not springform), the pan can be placed directly into the water bath since water can’t get in through the bottom edge. Line the pan with an extra parchment paper overhang so it is easier to remove the cheesecake out of the pan after chilling.
    3. If the cheesecake is in a springform pan and you don't have another larger pan, you can tightly wrap the outside it with a double layer of aluminum foil. Making sure the foil is wide enough to cover the whole bottom and edges. You can also nestle the springform pan into a heat safe sous vide bag instead of the aluminum foil.
    Tips for success:
    1. Don't overmix the cheesecake batter after the eggs are added
    2. Use full fat brick style cream cheese
    3. Use a water bath

    Nutrition

    Calories: 304kcalCarbohydrates: 34gProtein: 12gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 81mgSodium: 616mgPotassium: 285mgFiber: 0.5gSugar: 21gVitamin A: 409IUVitamin C: 0.3mgCalcium: 250mgIron: 2mg
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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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