Eggnog Cheesecake Recipe
In my house, this eggnog cheesecake has become a family tradition. It boasts a smooth, velvety texture infused with the classic taste of rich eggnog with the perfect touch of aromatic vanilla and warm spice. You can serve this showstopper on a cozy winter evening, during a holiday celebration, or even give it as a gift.
Graham Crumbs: Form the base of the cheesecake crust. Unsalted Butter: Adds buttery richness and helps bind the crust. It’s important to use unsalted butter in baking to control the saltiness. White Sugar: Adds just a touch of sweetness and makes the crust crisp.
Cream Cheese: The backbone of the cheesecake’s creamy texture. I recommend full-fat Philadelphia cream cheese for the best flavor. Eggs: They provide structure and richness. For the best results use room-temperature eggs. All-Purpose Flour: It helps thicken the cheesecake filling, giving it a smooth consistency. Eggnog: This seasonal ingredient infuses the cheesecake with a classic holiday flavor. You can use store-bought or homemade eggnog. Vanilla Extract: Enhances the overall flavor with a note of aromatic vanilla. Ground Nutmeg: A key spice in eggnog, it adds warmth and depth. Freshly grated nutmeg provides a more intense flavor. Salt: Just a pinch balances the sweetness and highlights all the flavors.
Whipped cream: Fresh whipped cream adds a final layer of creamy goodness. Spices: A sprinkle of ground cinnamon and nutmeg adds a festive touch and a bit more warm spice.
Crafting this holiday inspired Cheesecake is an easy straightforward process, making it an excellent choice for both novice and experienced bakers. The steps are easy to follow, and the result is stunning! Begin by preheating your oven to 325°F (163°C) and bringing a kettle of water to a boil for the water bath. Then lightly grease a 9-inch springform pan and securely wrap the outside of it with a double layer of foil to prevent water from seeping in. First, mix the graham cracker crumbs, melted butter, and ¼ cup sugar together in a medium bowl. Then press this mixture into the bottom of your prepared springform pan to create the crust. Now, put the crust in the preheated oven and let it bake for 10 minutes. Then remove it from the oven and set it aside to cool. Start by beating the room-temperature cream cheese and 1 cup sugar together in a large bowl until smooth and creamy. Then add the eggs one at a time, beating each one completely into the mixture before adding the next. Next, mix in the sifted flour, making sure there aren’t any lumps. Then add the eggnog, vanilla extract, ground nutmeg, and salt to the mixture, and continue beating until well combined and smooth. Before you pop your cheesecake into the oven, put the springform pan with your crust in a larger baking dish or roasting pan. Then carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Next, pour the filling on top of the crust in the springform pan. Then transfer the cheesecake to the oven and bake it for 60 minutes or until it’s set in the middle but the top is slightly brown. Now, turn off the oven and let the cheesecake sit in the oven for one hour. After an hour, carefully remove the cheesecake from the water bath and set it on a wire rack to cool to room temperature. Then once completely cooled, put it in the refrigerator to chill for at least 4 hours or overnight. Once chilled, you can garnish your cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon and nutmeg if you like. Then carefully release it from the springform pan and transfer it to a serving plate. Now, slice your eggnog cheesecake and serve it chilled.
Storage
You can store eggnog cheesecake in the fridge for up to 7 days, making it perfect for preparing in advance. For longer storage, you can also keep it in the freezer for up to 2 months. Just wrap it tightly in plastic, followed by aluminum foil. Then when you’re ready to enjoy it again, thaw the cheesecake overnight in the refrigerator to preserve its creamy texture and rich flavor.
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