Baking, Dessert, Holiday

Eggnog Cheesecake Recipe: A Holiday Delight that Melt-in-Your-Mouth

Hey folks, AB here from Smokin’ and Grillin’ wit AB, and today, we’re diving into a dessert that’ll have you saying, ‘Ho, ho, ho!’ Introducing our Decadent Eggnog Cheesecake – a holiday masterpiece that blends the richness of creamy cheesecake with the festive flavors of eggnog. Trust me, you don’t want to miss out on this one. It’s the dessert dreams are made of, and I’m here to guide you through the steps to cheesecake perfection!

Picture this: a velvety-smooth cheesecake, infused with the warm embrace of eggnog, nestled atop a crunchy gingersnap crust. If that doesn’t make your taste buds dance, I don’t know what will! This Eggnog Cheesecake is not just a dessert; it’s a celebration on a plate. Perfect for holiday gatherings, it’s a sweet symphony that will leave your guests begging for seconds. So, roll up those sleeves, preheat that oven, and let’s get baking!

Ingredients:

Gingersnap Crust:

  • 2 cups gingersnap crumbs
  • 1 tablespoon brown sugar
  • 1⁄4 cup melted unsalted butter

Eggnog Cheesecake Filling:

  • 24 ounces cream cheese, softened to room temperature
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1⁄4 teaspoon ground nutmeg
  • 3⁄4 cups eggnog
  • 2 teaspoons vanilla extract
  • 2 tablespoons spiced rum
  • 3 large eggs, whisked
  • Hot water for the water bath

Step-by-Step Guide:

  1. Preheat the oven to 350F (180C). Position the oven rack in the bottom ⅓ of the oven.
  2. Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring no areas are exposed.
  3. In a medium bowl, combine gingersnap crumbs, brown sugar, and melted butter.
  4. Press the mixture into the bottom of the prepared pan. Bake for 8 minutes and leave the oven on.
  5. In a large bowl, beat softened cream cheese until smooth. Scrape down the sides.
  6. Beat in sugar, cornstarch, and nutmeg. Mix in vanilla, rum, and eggnog on low speed.
  7. Beat in eggs until just combined. Place crust in a roasting pan and pour filling over it.
  8. Pour hot water into the roasting pan until there’s ½-1 inch of water. Bake for 50-60 minutes.
  9. Remove from the oven. Cool in the water bath to room temperature.
  10. Remove from the roasting pan, cover, and refrigerate for at least 6 hours. Trace edges with a knife and unclamp the springform pan before serving.

Expert Tips and Tricks:

  • Use room temperature cream cheese for a smoother texture.
  • Add the eggs last and mix only until combined to avoid overmixing.
  • Keep the oven door closed during baking to prevent cracks in the cheesecake.
  • For an extra kick, let the cheesecake chill overnight for optimal flavor.

Variations:

  1. Chocolate Swirl: Drizzle melted chocolate over the cheesecake before chilling.
  2. Cranberry Bliss: Top with a cranberry compote for a festive touch.
  3. Gingerbread Spice: Add gingerbread spice to the crust for a warm twist.
  4. Maple Pecan: Sprinkle chopped pecans and drizzle maple syrup on top.
  5. Orange Zest: Infuse the filling with orange zest for a citrusy burst.
  6. Peppermint Crunch: Crush peppermint candies and sprinkle over the chilled cheesecake.
  7. Toasted Coconut: Top with toasted coconut flakes for a tropical flair.
  8. White Chocolate Raspberry: Layer with a white chocolate ganache and fresh raspberries.
  9. Pumpkin Spice: Blend in pumpkin puree and spice for a fall-inspired version.
  10. Salted Caramel: Drizzle salted caramel sauce over the chilled cheesecake.

What to Serve It With:

  1. Whipped cream and a dusting of nutmeg.
  2. Fresh berries for a burst of tartness.
  3. A scoop of vanilla ice cream.
  4. Warm caramel sauce for indulgence.
  5. Shredded coconut for a tropical twist.
  6. Chopped nuts for added crunch.
  7. A dollop of spiced whipped cream.
  8. Mint leaves for a refreshing touch.
  9. A side of espresso or coffee.
  10. A glass of spiced eggnog.

Storage Tips:

  • Store leftover cheesecake covered in the refrigerator for up to 4-5 days.
  • For longer storage, tightly wrap and freeze for up to 2 months.

How Much Eggnog Cheesecake for Family Gatherings:

For a family gathering of 6-8, one 9-inch cheesecake should suffice. Double the recipe for larger crowds.

How Far in Advance Can I Make the Eggnog Cheesecake:

Prepare the cheesecake up to 2 days in advance for optimal freshness. The flavors meld, creating a richer experience.

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Eggnog Cheesecake

Ingredients

Gingersnap Crust:

Eggnog Cheesecake Filling:

Instructions

  1. Preheat the oven to 350F (180C) degrees and place the oven rack in the bottom ⅓ of the oven. Wrap the outside of a 9-inch springform pan with aluminum foil, covering all seams and ensuring no areas are exposed.

  2. In a medium bowl, combine gingersnap crumbs, brown sugar, and melted butter.

  3. Press the mixture into the bottom of the prepared pan. Bake in the preheated oven for 8 minutes. Remove from the oven, leaving it on.

  4. In a large bowl, beat the softened cream cheese until soft. Scrape down the sides of the bowl as needed.

  5. Beat in sugar, cornstarch, and nutmeg. With the mixer on low speed, mix in vanilla extract, rum/rum extract, and eggnog. Beat in the eggs until just combined. Place the cheesecake crust in the center of a large roasting pan and pour the cheesecake filling on top.

  6. Pour hot water into the roasting pan until there’s about ½-1 inch of water in the bottom. Place the roasting pan with the cheesecake in the oven and bake for 50-60 minutes, or until the top is almost set, except in the very middle. Remove from the oven. Cool the cheesecake in the water bath until it reaches room temperature.

  7. Remove the springform pan from the roasting pan, cover the cheesecake, and refrigerate for at least 6 hours. When ready to serve, trace around the edges of the cheesecake with a thin knife. Unclamp the springform pan.

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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