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 couple of times and so they work flawlessly.
Then there are different recipes that take quite a lot of work. And quite a lot 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 might get eggnog once more.
After a number of extra assessments and tweaks, I lastly acquired it good. 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, excellent for serving at your vacation occasion or Christmas dinner. You’re gonna like it.
WHAT FLAVOR IS EGGNOG?
When you love eggnog, you most likely simply suppose that it tastes…properly, like eggnog! However in case 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 nice 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 elements play an necessary position within the taste of eggnog.
After all, it’s also widespread for eggnog to have rum or brandy in it. So sometimes you will notice rum extract or spiced rum added to eggnog-flavored treats, however it’s not strictly obligatory.
So what does that imply for this eggnog cheesecake?
It’s acquired all of the richness you’re keen on in my basic vanilla cheesecake, with an additional silky filling and the heat of nutmeg working all through the crust and the filling. I like topping it with some eggnog whipped cream to essentially convey that taste residence.
HOW TO MAKE EGGNOG CHEESECAKE
When you’ve by no means made cheesecake earlier than, I do know it might really feel intimidating. However I promise that it’s not as onerous as you suppose – I’ll stroll you thru every step!
Substances you’ll want
There are 3 elements 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 rather than the gingersnaps. Each are scrumptious selections!
For the cheesecake filling, you will want:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¾ cup eggnog
2 massive 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 undoubtedly need the cream cheese and eggs to be room temperature earlier than you begin mixing the filling. When you neglect to set them out, be taught soften cream cheese and convey eggs to room temperature.
Please use freshly floor nutmeg in case you can! The flavour is so significantly better than the pre-ground stuff, and the entire nutmegs will final principally eternally in your pantry.
Merely grate the entire nutmegs with a microplane while you want floor nutmeg. Simple peasy.
I counsel serving this eggnog cheesecake with eggnog whipped cream. For this, you will want:
- 1 cup heavy whipping cream, very chilly
- ¼ cup eggnog, very chilly
- 3 tablespoons powdered sugar
- ¼ to ½ teaspoon freshly floor nutmeg
When you’ve by no means made whipped cream earlier than, I’ve an entire submit that walks you thru make selfmade whipped cream. Simply bear 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. When you nonetheless are nervous, you may skip the foil solely by inserting the 9-inch springform right into a 10-inch cake pan and inserting that into the roasting pan when filling the water tub.
To make the crust, stir collectively the crushed cookies, nutmeg, and butter till properly mixed. Press this combination into the underside and up the perimeters (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 properly, then add the eggnog and blend till mixed.
Add the eggs, one after the other, ensuring each will get absolutely included earlier than including the following. It would be best to scrape down the perimeters of your mixing bowl as wanted all through the method.
Lastly, add the vanilla, flour, salt, and nutmeg and blend till {smooth} and properly mixed. Pour the filling into the crust.
Place the wrapped springform pan or springform pan and cake pan into a bigger pan, reminiscent of a roasting pan. Pour boiling water into the roasting pan till it comes midway up the perimeters of the springform.
Bake for 65-70 minutes; the eggnog cheesecake is completed when the sides are set however the middle nonetheless has a slight jiggle to it.
Now flip off the oven however go away 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 at the very least 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 can get them tremendous chilly earlier than making the eggnog whipped cream.
Add all the whipped cream elements to the chilly bowl. Use the mixer to beat at low pace till mixed, then regularly enhance the pace to excessive. Combine on excessive till the whipped cream types stiff peaks.
Alternately, in case 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 extra grated nutmeg.
STORAGE AND FREEZING
Retailer your cheesecake lined (or in an hermetic container) within the fridge for as much as 3 days.
I usually go away 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 may freeze eggnog cheesecake if you wish to make it greater than a pair days forward of time.
When you’re freezing the cheesecake entire, place the cooled cheesecake on a cardboard spherical and canopy it tightly with plastic wrap.
Alternatively, you may freeze particular person slices of cheesecake – slice and wrap each bit with plastic wrap.
Subsequent, wrap the cheesecake or particular person slices with foil.
Simply to be additional secure, I typically place the double-wrapped cheesecake in a freezer-safe zip-top bag, though that’s not completely obligatory.
Freeze the cheesecake for as much as 1 month for greatest taste. Whenever you’re able to eat it, thaw at room temperature for a few hours or within the fridge in a single day. Prime with the eggnog whipped cream and revel in!
FAQS
Can I exploit selfmade eggnog on this cheesecake?
You should utilize both store-bought or selfmade eggnog on this recipe. I normally use store-bought eggnog, however in case you occur to have some selfmade eggnog available, be happy to make use of it!
Even selfmade 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 will an occasion or internet hosting a dinner with all adults, you may completely use spiked eggnog within the cheesecake and whipped cream.
Can I add rum to this eggnog cheesecake?
When you’re not utilizing spiked eggnog however need the flavour of rum in both the cheesecake or the whipped cream, you may 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 while 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 be sure to aren’t serving this to youngsters in case you add spiced rum. Rum extract doesn’t include any rum, it merely mimics the flavour, so it’s secure for youths to eat.
I don’t like gingersnaps. Is there one other crust I can use as a substitute?
When you don’t need a richly spiced crust, don’t fear. You’ll be able to swap out the gingersnap crust for my basic graham cracker crust as a substitute.
I nonetheless counsel including the nutmeg to the crust, simply to convey that nutmeg taste into all elements of this eggnog cheesecake.
Can I make eggnog cheesecake and not using a mixer?
When making cheesecake, you need the filling to be tremendous {smooth}, which is basically tough to do by hand.
However in case 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 case you don’t wish 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’re going to 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! Because the eggnog cheesecake wants to sit back for at the very least 8 hours within the fridge, you can also make it as much as 2 days prematurely.
Merely go away 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 counsel 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 beneath highly regarded 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 certain to wipe the blade clear after every minimize, and run it again beneath the new water as typically as obligatory.
You should utilize this methodology to slice nearly any cheesecake, in addition to recipes reminiscent of pistachio pudding dessert or banana cream bars.
For the cheesecake filling:
For the eggnog whipped cream:
-
Preheat oven to 350°F.
-
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 inserting the foil wrapped spring type pan inside an oven bag whereas baking, however that is optionally available (see recipe notes beneath for more information on this course of). Frivolously spray the springform pan with nonstick cooking spray. Put aside.
-
In a medium bowl, stir collectively crushed gingersnap cookies, nutmeg and melted butter till completely mixed. Press the crumbs into the underside and about 1 inch up the perimeters of the ready springform pan.
-
Bake gingersnap crust in preheated oven for 8 minutes. Take away the pan from the oven and funky utterly.
-
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 included. Add eggs, one after the other, absolutely incorporating every earlier than including the following. Be certain to scrape down the bowl in between every egg. Add in vanilla, flour, salt and nutmeg and beat till absolutely included and {smooth}. Pour batter into the ready crust.
-
Place the springform pan into a bigger pan and pour boiling water into the bigger pan till it’s midway up the aspect of the springform pan. Bake for 65-70 minutes, the sides will seem like set, however the middle will nonetheless have a slight jiggle to it. At this level, flip off the oven, however go away the door cracked and permit the cheesecake to relaxation within the cooling oven for one hour.
-
After one hour has handed, fastidiously 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 at the very least 8 hours.
-
Earlier than serving, prime with eggnog whipped cream, a light-weight sprinkling of nutmeg and crushed gingersnap cookies.
To make the eggnog whipped cream:
-
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.
-
Add the whipped cream elements to the chilly bowl. Utilizing the mixer, beat at low pace till properly mixed, then regularly enhance 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 submit 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 inserting your 9-inch springform pan right into a 10-inch cake pan. Set this complete factor into the roasting pan, then add the boiling water into the roasting pan, exterior of the 10-inch pan. This can 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
