Eggnog Cheesecake Recipe
This festive Eggnog Cheesecake Recipe is creamy, and full of warm holiday spice! This smooth and silky cheesecake brings a subtle eggnog flavor, hugged by a buttery rum cookie crust - perfect for the Thanksgiving dessert table, holiday parties, Christmas dinner or a cozy winter dessert.
Servings: 16 servings
Calories: 583kcal
Equipment
Ingredients
Butter Rum Cookie Crust
- 2½ cups butter cookies crumbs
- 8 tablespoon unsalted butter melted
- ½ teaspoon kosher salt
- 1 teaspoon dark rum or rum extract optional
Eggnog Cheesecake Filling
- 32 oz full fat cream cheese room temp
- 1¼ cups granulated sugar
- ½ teaspoon kosher salt
- 4 large eggs room temp
- 1 egg yolk room temp
- 1 tablespoon vanilla extract
- 1½ teaspoon nutmeg freshly grated
- 1 cup eggnog
Whipped Cream
- 1 cup heavy cream cold
- ½ cup eggnog cold
- 1 tsp vanilla extract
- 1 pinch kosher salt
- ⅓ cup powdered sugar
Instructions
Butter Rum Cookie Crust
- Lightly spray the bottom and insides of the springform pan with non-stick cooking spray then line the bottom with a parchment paper circle. Preheat oven to 350°
- Blend cookies in a food processor then add melted butter, salt and rum. Blend again to incorporate
- Press cookie crumb into the bottom of spring form pan firmly, using the bottom of a 1 cup measuring cup then begin pressing crumbs ½-¾ of the way up the sides of the pan, again pressing firmly
- Bake crust 10 minutes then place on a cooling rack and turn oven temp down to 325°F
Eggnog Cheesecake Filling
- Blend the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 1 minute until smooth
- Add sugar and salt then continue mixing on low speed until incorporated. Turn mixer up to medium speed and mix an additional 30 seconds
- Scrape down the sides of the bowl with a rubber spatula then with the mixer on low speed, add eggs and egg yolk one at a time.
- Scrape the bowl down again then add vanilla and nutmeg. Mix just until fully incorporated
- Mix in eggnog on low speed to incorporate then turn the mixer up to medium for an additional 5 seconds
- Place springform into silicone baking cover or double wrap the bottom and sides with heavy duty aluminum foil then pour cheesecake filling into pan
- Place springform pan into a hotel pan or roasting pan then using a pitcher, fill pan with warm water until it reaches halfway up the side of the springform
- Bake eggnog cheesecake for 1 hour and 35 minutes then turn the oven off and leave the cheesecake in the oven for an additional 45 minutes
- Remove cheesecake from the oven then allow it to cool on a wire rack for 2 hours before transferring it to the fridge overnight
Whipped Cream
- Add all whipped cream ingredients to a bowl then whip on high until light and fluffy
- Carefully run a sharp knife around the edges of the cheesecake to loosen the edges from the pan then release the spring on the pan and remove sides. Use a knife and/or metal spatula to remove the cheesecake from the plate. Decorate the top of the chilled eggnog cheesecake with whipped cream, grated nutmeg and sugared rosemary and cranberries if desired
Notes
Do not forget to turn oven temp down to 325°F after baking the crust.
Using a water bath is non-negotiable. It's very easy to do, especially when you use a silicone baking cover for your pan! Not using a water bath will cause your cheesecake to be dry, crack, and have an off putting texture.
Cheesecake will appear slightly wobbly in the center with set edges when fully cooked.
Once cheesecake is fully cooled, run a sharp knife around the edges of the pan to loosen the sides of the cheesecake from the pan. before releasing the spring.
Use a chefs knife and spatula to remove the pan and parchment paper from the bottom of the cheesecake.
Nutrition
Calories: 583kcal | Carbohydrates: 49g | Protein: 9g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 492mg | Potassium: 144mg | Fiber: 0.01g | Sugar: 33g | Vitamin A: 1280IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 0.4mg
