With a flavorful gingersnap crust, wealthy filling, and spiced whipped cream, this eggnog cheesecake makes for a really jolly vacation dessert.
There are some recipes I make for this web site that come collectively tremendous quick. I take a look at them a few times and so they work flawlessly.
Then there are different recipes that take lots of work. And lots of testing. Like, a lot of testing.
This eggnog cheesecake is a kind of recipes. I began engaged on it a yr in the past, however couldn’t get it fairly proper, so I put it on maintain till I may get eggnog once more.
After a number of extra assessments and tweaks, I lastly bought it excellent. I wished a cheesecake with a silky-smooth filling and delicate eggnog taste, paired with a stronger-flavored eggnog whipped cream.
I used to be so excited once I lastly nailed this recipe. It’s a scrumptious cheesecake, good for serving at your vacation celebration or Christmas dinner. You’re gonna adore it.
WHAT FLAVOR IS EGGNOG?
In case you love eggnog, you most likely simply assume that it tastes…effectively, like eggnog! However in the event you’ve by no means tried it earlier than, you’re most likely questioning what it tastes like and what taste it provides to recipes like eggnog cookies, eggnog eclair cake, and this eggnog cheesecake.
Eggnog is good and creamy, with a custardy taste and texture because of the eggs in it. It’s historically made with the addition of vanilla and nutmeg, so each of these components play an essential position within the taste of eggnog.
In fact, it’s also widespread for eggnog to have rum or brandy in it. So often you will notice rum extract or spiced rum added to eggnog-flavored treats, but it surely’s not strictly vital.
So what does that imply for this eggnog cheesecake?
It’s bought all of the richness you like in my traditional vanilla cheesecake, with an additional silky filling and the heat of nutmeg operating all through the crust and the filling. I like topping it with some eggnog whipped cream to essentially convey that taste house.
HOW TO MAKE EGGNOG CHEESECAKE
In case you’ve by no means made cheesecake earlier than, I do know it might probably really feel intimidating. However I promise that it’s not as onerous as you assume – I’ll stroll you thru every step!
Elements you’ll want
There are 3 components of this eggnog cheesecake: the crust, filling, and whipped cream.
For the crust, I like to make use of a spiced gingersnap crust. It makes use of:
- 8 ounces crushed gingersnap cookies (about 25 cookies)
- ¼ teaspoon freshly floor nutmeg
- 4 tablespoons melted butter
I’ve additionally used speculoos (Biscoff) cookies instead of the gingersnaps. Each are scrumptious selections!
For the cheesecake filling, you have to:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¾ cup eggnog
2 giant eggs, room temperature
2 teaspoons vanilla extract or vanilla bean paste
3 tablespoons all-purpose flour
pinch of sea salt
½ teaspoon freshly floor nutmeg
You positively need the cream cheese and eggs to be room temperature earlier than you begin mixing the filling. In case you overlook to set them out, study how one can soften cream cheese and how one can convey eggs to room temperature.
Please use freshly floor nutmeg in the event you can! The flavour is so a lot better than the pre-ground stuff, and the entire nutmegs will final principally without end in your pantry.
Merely grate the entire nutmegs with a microplane if you want floor nutmeg. Straightforward peasy.
I recommend serving this eggnog cheesecake with eggnog whipped cream. For this, you have to:
- 1 cup heavy whipping cream, very chilly
- ¼ cup eggnog, very chilly
- 3 tablespoons powdered sugar
- ¼ to ½ teaspoon freshly floor nutmeg
In case you’ve by no means made whipped cream earlier than, I’ve an entire publish that walks you thru how one can make home made whipped cream. Simply keep in mind, you need your cream and your eggnog to each be straight from the fridge and be tremendous chilly!
Making the cheesecake
Earlier than you begin assembling the cheesecake, prep your springform pan for baking the cheesecake in a water tub.
Tightly wrap the skin of the pan in heavy-duty foil to forestall leaks. In case you nonetheless are nervous, you’ll be able to skip the foil fully by putting the 9-inch springform right into a 10-inch cake pan and putting that into the roasting pan when filling the water tub.
To make the crust, stir collectively the crushed cookies, nutmeg, and butter till effectively mixed. Press this combination into the underside and up the edges (about 1 inch) of the ready springform pan.
Bake the crust for 8 minutes, then let it cool whilst you make the filling.
Utilizing an electrical hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese till very {smooth}. Add the sugar and blend effectively, then add the eggnog and blend till mixed.
Add the eggs, separately, ensuring every one will get totally integrated earlier than including the subsequent. You’ll want to scrape down the edges of your mixing bowl as wanted all through the method.
Lastly, add the vanilla, flour, salt, and nutmeg and blend till {smooth} and effectively mixed. Pour the filling into the crust.
Place the wrapped springform pan or springform pan and cake pan into a bigger pan, akin to a roasting pan. Pour boiling water into the roasting pan till it comes midway up the edges of the springform.
Bake for 65-70 minutes; the eggnog cheesecake is finished when the sides are set however the heart nonetheless has a slight jiggle to it.
Now flip off the oven however depart the cheesecake inside. Crack the oven door and let the cheesecake to relaxation within the cooling oven for 1 hour.
After the hour has handed, take the cheesecake out of the water tub and set it on a wire rack to chill utterly, then chill it within the fridge for no less than 8 hours earlier than serving.
Making the eggnog whipped cream
Whenever you’re able to serve the eggnog cheesecake, place a metallic bowl and the beaters of an electrical mixer within the freezer for 10-20 minutes. This may get them tremendous chilly earlier than making the eggnog whipped cream.
Add all the whipped cream components to the chilly bowl. Use the mixer to beat at low pace till mixed, then steadily improve the pace to excessive. Combine on excessive till the whipped cream types stiff peaks.
Alternately, in the event you favor softer whipped cream, solely combine the cream till it holds medium peaks.
Serve the eggnog cheesecake with the eggnog whipped cream. Garnish with gingersnap crumbs and a few further grated nutmeg.
STORAGE AND FREEZING
Retailer your cheesecake coated (or in an hermetic container) within the fridge for as much as 3 days.
I usually depart the cheesecake within the springform pan till I’m prepared to chop and serve it. The pan protects the cheesecake and I can merely cowl the highest tightly with foil.
Identical to with my caramel apple cheesecake, you’ll be able to freeze eggnog cheesecake if you wish to make it greater than a pair days forward of time.
In case you’re freezing the cheesecake complete, place the cooled cheesecake on a cardboard spherical and canopy it tightly with plastic wrap.
Alternatively, you’ll be able to freeze particular person slices of cheesecake – slice and wrap every bit with plastic wrap.
Subsequent, wrap the cheesecake or particular person slices with foil.
Simply to be additional protected, I usually place the double-wrapped cheesecake in a freezer-safe zip-top bag, though that’s not completely vital.
Freeze the cheesecake for as much as 1 month for finest taste. Whenever you’re able to eat it, thaw at room temperature for a few hours or within the fridge in a single day. High with the eggnog whipped cream and luxuriate in!
FAQS
Can I exploit home made eggnog on this cheesecake?
You need to use both store-bought or home made eggnog on this recipe. I often use store-bought eggnog, however in the event you occur to have some home made eggnog readily available, be at liberty to make use of it!
Even home made dairy-free eggnog will work on this recipe.
Can I exploit alcoholic eggnog on this recipe?
As a result of we now have youngsters in our household, I exploit non-alcoholic eggnog in my eggnog cheesecake. But when you’re going to an occasion or internet hosting a dinner with all adults, you’ll be able to completely use spiked eggnog within the cheesecake and whipped cream.
Can I add rum to this eggnog cheesecake?
In case you’re not utilizing spiked eggnog however need the flavour of rum in both the cheesecake or the whipped cream, you’ll be able to add spiced rum or rum extract as a substitute.
For the cheesecake, add 1 ¼ teaspoons of rum extract or as much as 2 tablespoons of spiced rum if you add the vanilla. For the whipped cream, add ¼ to ½ teaspoon rum extract or as much as 2 tablespoons of spiced rum.
Once more, simply ensure you aren’t serving this to youngsters in the event you add spiced rum. Rum extract doesn’t include any rum, it merely mimics the flavour, so it’s protected for youths to devour.
I don’t like gingersnaps. Is there one other crust I can use as a substitute?
In case you don’t need a richly spiced crust, don’t fear. You’ll be able to swap out the gingersnap crust for my traditional graham cracker crust as a substitute.
I nonetheless recommend including the nutmeg to the crust, simply to convey that nutmeg taste into all components of this eggnog cheesecake.
Can I make eggnog cheesecake with no mixer?
When making cheesecake, you need the filling to be tremendous {smooth}, which is de facto tough to do by hand.
However in the event you don’t have a mixer, my new favourite “hack” is to make my cheesecake fillings within the bowl of my meals processor. You don’t even want to scrub it out after utilizing it to interrupt down the gingersnap cookies for the crust in the event you don’t need to.
Assist! My water baths at all times leak. What can I do to forestall this?
Right here’s my favourite water tub hack to forestall leaks:
Place a 9-inch springform pan right into a 10-inch common cake pan. Each pans can now go into your roasting pan.
Pour the boiling water into the roasting pan, exterior of the 10-inch cake pan. You’ll get all the advantages of baking with a water tub with out the danger of leaks. Win!
Can I make eggnog cheesecake and the eggnog whipped cream forward of time?
Sure! For the reason that eggnog cheesecake wants to relax for no less than 8 hours within the fridge, you can also make it as much as 2 days upfront.
Merely depart the cheesecake within the springform pan and canopy the highest tightly with foil and refrigerate till you’re able to serve.
If you wish to make the whipped cream greater than a pair hours forward of time, I recommend utilizing some unflavored gelatin to stabilize it, utilizing the identical course of as in my whipped cream frosting.
How do you get such clear slices of your cheesecakes?
Seize a big kitchen knife. Run it underneath very popular water for a number of seconds, then instantly wipe it dry with a clear kitchen towel or paper towel.
Now use the new knife to slice into the eggnog cheesecake. Be sure to wipe the blade clear after every reduce, and run it again underneath the new water as usually as vital.
You need to use this methodology to slice nearly any cheesecake, in addition to recipes akin to pistachio pudding dessert or banana cream bars.
For the cheesecake filling:
For the eggnog whipped cream:
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Preheat oven to 350°F.
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Tightly wrap a 9 inch springform pan in heavy responsibility foil. This step prevents leaks when utilizing a water tub. I additionally take the additional step by putting the foil wrapped spring type pan inside an oven bag whereas baking, however that is optionally available (see recipe notes under for more information on this course of). Calmly spray the springform pan with nonstick cooking spray. Put aside.
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In a medium bowl, stir collectively crushed gingersnap cookies, nutmeg and melted butter till totally mixed. Press the crumbs into the underside and about 1 inch up the edges of the ready springform pan.
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Bake gingersnap crust in preheated oven for 8 minutes. Take away the pan from the oven and funky utterly.
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Within the bowl of a stand mixer fitted together with your paddle attachment, beat the cream cheese till {smooth}. Add sugar and blend till mixed. Add within the eggnog and blend till integrated. Add eggs, separately, totally incorporating every earlier than including the subsequent. Be sure to scrape down the bowl in between every egg. Add in vanilla, flour, salt and nutmeg and beat till totally integrated and {smooth}. Pour batter into the ready crust.
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Place the springform pan into a bigger pan and pour boiling water into the bigger pan till it’s midway up the facet of the springform pan. Bake for 65-70 minutes, the sides will seem like set, however the heart will nonetheless have a slight jiggle to it. At this level, flip off the oven, however depart the door cracked and permit the cheesecake to relaxation within the cooling oven for one hour.
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After one hour has handed, rigorously take away the cheesecake from the water tub and place on a cooling rack to chill utterly. As soon as the cheesecake is totally cooled, place it into the fridge for no less than 8 hours.
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Earlier than serving, prime with eggnog whipped cream, a light-weight sprinkling of nutmeg and crushed gingersnap cookies.
To make the eggnog whipped cream:
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Place a metallic bowl and the beaters of an electrical hand mixer within the freezer for 10-20 minutes earlier than making the whipped cream.
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Add the whipped cream components to the chilly bowl. Utilizing the mixer, beat at low pace till effectively mixed, then steadily improve the pace to excessive. Combine on excessive till the cream types stiff peaks.
Don’t be intimidated by the water tub course of. I’ve a publish that walks you thru baking a cheesecake in a water tub. You’ll be able to skip the foil and oven bag for the water tub by putting your 9-inch springform pan right into a 10-inch cake pan. Set this whole factor into the roasting pan, then add the boiling water into the roasting pan, exterior of the 10-inch pan. This may nonetheless let the water tub do its job with out the hazard of any leaks.
Serving: 1slice | Energy: 555kcal | Carbohydrates: 41g | Protein: 8g | Fats: 41g | Saturated Fats: 24g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Trans Fats: 0.2g | Ldl cholesterol: 149mg | Sodium: 370mg | Potassium: 234mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1507IU | Vitamin C: 0.4mg | Calcium: 135mg | Iron: 2mg
