The scent of spiced eggnog wafting through the air, warm and inviting, is something that sets the tone for the holidays. Picture a velvety cheesecake, its creamy texture contrasting beautifully with a crunchy gingersnap crust, making every bite a delightful experience. This Eggnog Cheesecake is not just a dessert; it’s a celebration of the season. As you savor the nutmeg and cinnamon that swirl together in this festive treat, you’re reminded of chilly evenings spent cozying up by the fire with family and friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Eggnog Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Eggnog Cheesecake

Growing up, my family always made eggnog a staple during the holidays. It was the perfect complement to our gatherings, bringing warmth and happiness to any occasion. Now, I’ve transformed that classic flavor into something uniquely special with this Eggnog Cheesecake recipe. Each slice not only tastes like the essence of the holidays but also brings everyone together for a sweet moment of joy. So why wait? Let’s dive into making this delightful dessert!

Why You’ll Love This Recipe

Simple & Quick: This Eggnog Cheesecake comes together in just 40 minutes of prep, leaving plenty of time for holiday festivities.
Irresistible Flavor: The combination of rich cream cheese, spicy eggnog, and gingersnap crust creates a flavor explosion that you won’t be able to resist.
Eye-Catching Appeal: Topped with swirls of spiced whipped cream, this cheesecake is a stunning centerpiece for any dessert table.
Flexible Serving: It’s perfect as a holiday treat, dinner party dessert, or even a cozy afternoon snack.
Diet-Friendly Options: Feel free to explore gluten-free gingersnap cookies and dairy-free cream cheese variations to accommodate dietary preferences.

Ingredients You’ll Need

Gingersnaps (12 oz): The perfect crunchy base, I recommend Archway gingersnaps for their flavor and texture. You can substitute with any fine crumb cookies, but gingersnaps bring that lovely holiday spice.
Unsalted Butter (7 TBSP, melted): This holds the crust together and adds richness. If you’re aiming for a dairy-free option, use melted coconut oil instead.
Cream Cheese (24 oz, room temperature): Essential for a creamy texture, ensure it’s softened for easy mixing. Block cream cheese is best; avoid whipped.
White Granulated Sugar (3/4 cup): This sweetens the filling without altering the flavor. You can replace it with coconut sugar for a caramel touch.
Pure Vanilla Extract (1 tsp): Enhances flavor; avoid imitation extracts for the best taste.
Eggnog (1 cup, room temperature): The star of the recipe, it adds moisture and holiday flavor right into the batter. Use homemade or store-bought eggnog.
Ground Nutmeg (1/2 tsp): A classic holiday spice that deepens the eggnog flavor. Freshly grated nutmeg packs more punch.
Large Eggs (4, room temperature): Essential for structure; let them sit at room temperature for about 30 minutes for better incorporation.
Brown Sugar (3/4 cup, packed): Adds depth and moisture. Light or dark works, though dark will lend a richer flavor.
Ground Cinnamon (1 tsp): The warm spice complements our eggnog filling perfectly.
Unsweetened Cocoa Powder (2 tsp): Used for the cinnamon swirl, it not only enhances color but adds a subtle chocolate flavor.
Heavy Cream (1 cup): This is whipped to create a luscious topping; it can be replaced with a dairy-free option if desired.
Powdered Sugar (1/4 cup): Sweetens the whipped cream without adding graininess.
Additional Cream Cheese (2 oz, room temperature): This adds richness to your whipped topping, ensuring it holds its shape.
Eggnog (3 TBSP): Folded into the whipped cream for that delightful flavor continuation.
Ground Nutmeg (1/4 tsp): A touch in the whipped topping ties together the flavors beautifully.

How to Make Eggnog Cheesecake

Preheat and Prepare: Start by preheating your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray, then line the bottom with a circle of parchment paper for easy removal. Give it another quick spray to ensure the crust won’t stick. This step will ensure a beautifully presented cheesecake!

Crust Creation: Using a food processor, pulse the gingersnaps until they’re a fine crumb. In a mixing bowl, combine these crumbs with melted butter, mixing well with a fork. Pour the mixture into your prepared pan, pressing the crumbs halfway up the sides and compacting the bottom with a measuring cup for a solid structure. Bake this for 13 minutes to create a firm and flavorful base.

Cheesecake Mixture: While the crust is cooling, start boiling water for the water bath. In a large mixing bowl, beat cream cheese and granulated sugar on high speed for about 2 minutes until smooth and fluffy. Add in the vanilla, room temperature eggnog, and nutmeg, mixing until fully incorporated. Remember, the batter will be runny initially, which is just fine! Slowly add the room temperature eggs, mixing on low speed until barely combined.

Cinnamon Swirl Prep: In a small bowl, stir together the brown sugar, ground cinnamon, and cocoa powder. This mix is not just for flavor; the cocoa adds a darker contrast. Pour half of your cheesecake batter over the gingersnap crust. Sprinkle the cinnamon mix evenly over this layer, then dollop the remaining cheesecake batter on top. It’s okay if some cinnamon layer swims to the surface; all flavors will meld beautifully in the oven!

Set Up Water Bath: Depending on your preference, you can use either method for the water bath. For a pan-within-a-pan method, place your springform in a 10-inch cake pan, then put it in a roasting pan filled halfway with hot water. Alternatively, wrap your springform tightly in aluminum foil, then place it directly in the roasting pan with water, taking care to not get water in the crust. This method ensures even baking and moisture retention.

Bake and Cool: Bake your cheesecake for 75 to 95 minutes. Look for the edges set and the center to maintain a slight jiggle. This longer baking time is essential for the perfect Eggnog Cheesecake texture. Once done, turn off the oven, crack the door open, and let it cool for 30 minutes. This gradual cooling helps prevent cracks. Finally, transfer it to a cooling rack until completely cooled. Wrap the pan in foil and chill in the fridge for at least 6 hours, or even better, overnight.

Whip the Cream: In a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks begin to form. Meanwhile, beat together the additional cream cheese, eggnog, and nutmeg until creamy. Gently fold this mixture into the whipped cream until you achieve stiff peaks. This creamy topping will be divine!

Final Touches: Once your cheesecake is thoroughly chilled, carefully remove it from the springform pan and peel off the parchment. Spread 3/4 cup of your prepared whipped cream topping over the cheesecake. For a fun presentation, use a piping bag with a large French tip to create decorative dollops, finishing with a sprinkle of nutmeg. This will make your friends and family swoon!

Storing & Reheating

For any leftover Eggnog Cheesecake, you’ll want to cover it tightly and store it in the refrigerator, where it will keep well for up to one week. If you’re looking to enjoy it beyond that, freezing is an excellent option. Just wrap the whole cheesecake tightly in plastic wrap followed by aluminum foil and store it in the freezer for a maximum of three months. To enjoy, simply let it thaw overnight in the fridge, and if you want a refreshing touch, whip up a little more heavy cream to serve on the side.

Chef’s Helpful Tips

Make sure your cream cheese and eggs are at room temperature before mixing to avoid lumps in the batter.
Watch the baking time closely; over-baking can lead to cracks in your cheesecake. A slight jiggle in the center means you’ve nailed it!
If you want a rich nutty flavor, consider mixing in some chopped pecans or walnuts into the gingersnap crust.
Adjust the sweetness by tasting the mixture before baking; if you prefer a sweeter cheesecake, add more sugar gradually.
Remember, cheesecakes can often taste better the next day as the flavors develop; making it in advance is a smart move.

Eggnog cheesecake beautifully encapsulates the flavors of the holiday season. Each creamy slice tells a story of warmth and celebration, perfect to share with loved ones. Don’t hesitate to experiment with flavors and toppings that excite you. Enjoying this festive dessert is a joy worth spreading!

Recipe FAQs

Can I make this cheesecake ahead of time?

Absolutely! In fact, making this Eggnog Cheesecake a day ahead is ideal. This allows the flavors to meld beautifully while chilling overnight in the fridge. Just be sure to cover it properly to keep it fresh.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular cake pan. Just note that it may be a bit trickier to serve, but running a knife around the edge and inverting it onto a plate should work just fine. Just be gentle!

How can I prevent cracks in my cheesecake?

To prevent cracks, ensure you don’t overmix your batter. Additionally, cooling the cheesecake gradually in the oven with the door ajar helps maintain its structure. Lastly, a water bath during baking helps keep the moisture in, reducing the chances of cracks.

Can I use a different crust?

Certainly! While the gingersnap crust adds a delightful flavor to the Eggnog Cheesecake, you can easily substitute it with graham crackers, Oreo cookies, or even a nut-based crust for a gluten-free option. Just remember to adjust the butter accordingly based on the crumb texture!