Description
This rich and creamy Eggnog Cheesecake combines the festive flavors of eggnog and Irish cream with a spiced gingersnap cookie crust, perfect for holiday celebrations or any special occasion. Baked in a water bath for a smooth texture and topped with whipped cream and sugared cranberries, this dessert offers a delightful balance of spice, sweetness, and festive spirit.
Ingredients
Crust
- 2 cups ground gingersnap cookies
- ½ teaspoon ground cinnamon
- 3 tablespoons butter, melted
Filling
- 3 8-ounce cream cheese blocks, softened at room temperature
- 1 cup granulated sugar
- ¼ cup eggnog
- 2 tablespoons Irish cream
- 1 ½ tablespoon all-purpose flour
- 1 ½ tablespoon heavy cream
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
For Topping
- Whipped Cream
- Sugared Cranberries
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan (or four mini springform pans) tightly with two sheets of foil to prevent water from leaking during baking. Using a food processor, pulse the gingersnap cookies into fine crumbs. Add the ground cinnamon and melted butter, then process until well combined. Transfer the crumb mixture evenly into the prepared pan(s) and press down firmly using a flat-bottomed cup to create an even crust layer. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Adjust Oven Temperature: Reduce the oven temperature to 325°F (160°C) to prepare for baking the cheesecake.
- Make Filling: In the bowl of an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue mixing for another minute, scraping down the bowl as needed. Incorporate the eggnog, Irish cream, flour, heavy cream, salt, and vanilla extract, mixing on medium-low speed until thoroughly combined. Reduce the mixer speed to low and add the eggs one at a time, mixing gently after each addition. Continue mixing the filling for an additional minute until smooth and well blended.
- Assemble Cheesecake: Pour the filling over the cooled crust in the springform pan(s). Place the springform pan(s) inside a much larger baking pan to create a water bath. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan(s). This water bath will help the cheesecake bake evenly and prevent cracking.
- Bake Cheesecake: Bake the cheesecake at 325°F for 1 hour. After 1 hour, turn off the oven and leave the cheesecake inside with the door closed for an additional 45 minutes to finish setting gently. Remove the cheesecake from the oven and allow it to cool at room temperature for at least 1 hour.
- Chill: After cooling, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavor.
- Serve: When ready to serve, carefully remove the sides of the springform pan. Top the cheesecake with whipped cream and sugared cranberries for a festive finish.
- Storage: Store any leftover cheesecake covered in the refrigerator to maintain freshness.
Notes
- Ensure cream cheese and eggs are at room temperature for a smoother filling without lumps.
- Wrapping the springform pan with foil before placing it in the water bath prevents water seepage into the crust.
- Using a water bath helps to prevent cracks and ensures creamy texture.
- The cheesecake can be made a day ahead for better flavor and convenience.
- Substitute Irish cream with coffee liqueur or omit for a non-alcoholic version.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
