Eggnog Cheesecake

5 from 1 review

This eggnog cheesecake is perfect to make for the holidays! It has a gingersnap crust, nutmeg eggnog cheesecake with a cinnamon swirl, and topped with eggnog cheesecake.

Prep Time40

Cook Time1 20

Chilling Time6

Total Time8

Servings: slices

Calories: 446kcal

Author: Stephanie Rutherford

Ingredients

Gingersnap Crust

12 oz Gingersnaps fine crumb, I used Archway
7 TBSP Unsalted butter melted

Eggnog Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1 tsp Pure vanilla extract
1 cup Eggnog room temperature
1/2 tsp Ground nutmeg
4 Large eggs room temperature

Cinnamon Swirl

3/4 cup Brown sugar packed light or dark
1 tsp Ground cinnamon
2 tsp Unsweetened cocoa powder

Eggnog Whipped Cream

1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
2 oz Cream cheese room temperature
3 TBSP Eggnog
1/4 tsp Ground nutmeg

US - Metric

Instructions

Gingersnap Crust

Preheat the oven to 325℉. Spray a 9- inch springform pan with nonstick baking spray. Line the bottom with a parchment paper circle. Spray again.
Using a food processor, blend the gingersnaps into a fine crumb. Add gingersnap crumbs and melted butter to a bowl and mix with a fork. Pour the crumbs into the pan. Use your hands to press the crumbs halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
12 oz Gingersnaps, 7 TBSP Unsalted butter
Bake for 13 minutes.

Eggnog Cheesecake

* Start the boiling the water for the water bath first. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
3/4 cup White granulated sugar, 24 oz Cream cheese
Add vanilla, eggnog, and nutmeg. Mix on high speed until combined. It will be a runny batter. Add the eggs and mix on low speed until just combined.
1 tsp Pure vanilla extract, 1 cup Eggnog, 1/2 tsp Ground nutmeg, 4 Large eggs

Cinnamon Swirl

In a small bowl, combine brown sugar, cinnamon, and cocoa powder. The cocoa powder is to give it a darker color and make it won't melt while it makes.
3/4 cup Brown sugar, 1 tsp Ground cinnamon, 2 tsp Unsweetened cocoa powder
Pour half of the cheesecake batter on top of the crust. Sprinkle all of the cinnamon on top of the cheesecake batter. Dollop the rest of the batter on top of the cinnamon layer. It is okay if some of the cinnamon gets to the top.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 75-95 minutes. Bake until the edges are set and the middle has a slight jiggle. This cheesecake has a longer bake time because of the eggnog.
Turn off the oven, crack open the door, and let the cheesecake slowly cool for 30 minutes. Then, transfer the springform pan to the cooling rack. Cool completely.
Wrap the pan with foil and chill in the fridge for at least 6 hours or overnight.

Eggnog Whipped Cream

Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar and vanilla on high speed until soft peaks barley start to form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
In a separate bowl using a hand mixer, beat the cream cheese, eggnog, and nutmeg on high speed until creamy. Add the cream cheese to the whipped cream. Beat on high speed until stiff peaks form.
2 oz Cream cheese, 3 TBSP Eggnog, 1/4 tsp Ground nutmeg
Take the pan off the cheesecake and remove the parchment paper. Spread 3/4 cup of whipped cream over the top of the cheesecake. I used a piping bag with a large French tip to pipe whipped cream dollops. I topped it with a dash of nutmeg.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition