Description
This Eggnog Cheesecake recipe combines the creamy richness of classic cheesecake with the warm, festive flavors of eggnog and nutmeg. Featuring a gingersnap cookie crust and topped with homemade eggnog whipped cream, this dessert is perfect for holiday celebrations or any special occasion. The cheesecake is baked in a water bath for a smooth, silky texture, then chilled to set before serving.
Ingredients
Crust
- 8 ounces gingersnap cookies, crushed (about 25 cookies)
- ¼ teaspoon freshly ground nutmeg
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 ounces 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
Eggnog Whipped Cream Topping
- 1 cup heavy whipping cream, very cold
- ¼ cup eggnog, very cold
- 3 tablespoons powdered sugar
- ¼ to ½ teaspoon freshly ground nutmeg
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Wrap a 9-inch springform pan tightly with heavy duty foil to prevent leaks during the water bath baking. Optionally, place this foil-wrapped pan inside an oven bag for added protection. Lightly spray the pan with nonstick cooking spray and set aside.
- Make the Crust: In a medium bowl, mix crushed gingersnap cookies, ¼ teaspoon nutmeg, and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan for an even crust layer.
- Bake and Cool the Crust: Bake the crust in the preheated oven for 8 minutes. Remove from oven and allow it to cool completely before adding the filling.
- Prepare the Cheesecake Batter: Using a stand mixer with the paddle attachment, beat the cream cheese until smooth and creamy. Add sugar and mix until well combined. Slowly incorporate the eggnog. Add eggs one at a time, fully incorporating each egg before adding the next and scraping down the bowl between eggs. Mix in vanilla extract, flour, sea salt, and ½ teaspoon nutmeg until the batter is smooth and fully blended.
- Bake Cheesecake in Water Bath: Pour the cheesecake batter evenly over the cooled crust. Place the springform pan inside a larger pan and pour boiling water into the outer pan until it reaches halfway up the side of the springform pan. Bake for 65-70 minutes. The edges should be set while the center remains slightly jiggly.
- Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to rest in the oven for 1 hour to finish setting gradually.
- Cool Completely and Chill: Carefully remove the cheesecake from the water bath and place it on a cooling rack until completely cooled. Then refrigerate the cheesecake for at least 8 hours to fully set and chill.
- Make Eggnog Whipped Cream: Chill a metal bowl and beaters in the freezer for 10-20 minutes. Add heavy cream, eggnog, powdered sugar, and ¼ to ½ teaspoon nutmeg to the cold bowl. Beat at low speed to combine, then increase to high speed and whip until stiff peaks form.
- Serve: Before serving, top the cheesecake with the eggnog whipped cream, a light sprinkling of nutmeg, and optional crushed gingersnap cookies for added texture and flavor.
Notes
- Wrapping the springform pan tightly in heavy-duty foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
- Placing the foil-wrapped pan inside an oven bag is optional but provides extra protection against leaks.
- Room temperature eggs and cream cheese ensure a smooth batter without lumps.
- Allow enough chilling time (at least 8 hours) for best texture and flavor development.
- Use freshly ground nutmeg for more pronounced and fresh flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
