Tis the Season for Eggnog Cheesecake

Recipe Introduction

Quick Hook

Fancy a bit of Christmas magic? This Eggnog Cheesecake is your ticket! It is a rich, spiced cheesecake with a flavour that'll have your taste buds jingling all the way.

Brief Overview

The Eggnog Cheesecake is a festive twist on a classic dessert. Its origins are simply a mashup of our love for both! It's medium difficulty and needs around 5- 6 hours (including chilling).

This recipe yields 12 servings. Perfect for holiday gatherings.

Main Benefits

This recipe is special. It has the goodness of dairy. Perfect to show off during festive season. It is made with love and spice.

Okay, let's whip up a batch of Eggnog Cheesecake .

It is time to grab your ingredients!

Let's Make the Gingerbread Crust

Honestly, the crust is what sets this apart! It tastes delicious. I love Gingerbread, so it smells amazing when baking.

You'll need 1 1/2 cups of gingerbread cookie crumbs, 5 tablespoons of melted butter, and 2 tablespoons of sugar. Mix it all.

Press it into a springform pan.

Then, chill for 30 minutes.

Eggnog Cheesecake Filling, Oh My!

This is where the magic happens! You need 32 ounces of softened cream cheese. Also, 1 1/2 cups of sugar, 1/4 cup of cornstarch, and spices.

Don't forget the nutmeg, cinnamon, and allspice. A pinch of salt too. Mix it all until its smooth.

Now, beat in 3 large eggs, one at a time. Then, stir in 1 cup of eggnog and 2 tablespoons of rum (optional, of course!). This boozy cheesecake version is amazing.

Baking Time!

Pour the filling over the chilled crust. Bake at 325° F ( 160° C) for 60- 70 minutes. The edges should be set, but the center should jiggle slightly .

Turn off the oven, crack the door, and let it cool for an hour. This prevents cracks.

Let it cool completely at room temperature, then chill in the fridge for at least 4 hours. Christmas cheesecake needs time to set.

Spiced Whipped Cream & Serving

(Optional, but highly recommended!) Beat 1 cup of cold heavy cream. Add 2 tablespoons of powdered sugar, nutmeg, and vanilla.

Beat until stiff peaks form. Release the cheesecake from the pan. Top with whipped cream. Garnish with nutmeg or cinnamon sticks.

Slice and serve, and enjoy these holiday dessert recipes !

Ingredients & Equipment

Okay, let's whip up this Eggnog Cheesecake . Trust me, it's easier than wrapping presents last minute! You'll need a few bits and bobs, so let’s gather 'em up.

This Christmas cheesecake will be the star of the show, I promise.

Main Ingredients

This eggnog cheesecake recipe relies on fresh ingredients. It is really important to use good quality ingredients to make this recipe truly great

• Gingerbread Crust:
  • 1 1/2 cups ( 150g ) gingerbread cookie crumbs.
  • 5 tablespoons ( 70g ) unsalted butter, melted.
  • 2 tablespoons ( 25g ) granulated sugar.
  • For the gingerbread, go for a good quality brand. You want that lovely spiced flavour.
• Eggnog Cheesecake Filling:
  • 32 ounces ( 900g ) cream cheese, softened.
  • 1 1/2 cups ( 300g ) granulated sugar.
  • 1/4 cup ( 30g ) cornstarch.
  • 1/4 teaspoon ground nutmeg, cinnamon, and allspice.
  • 1/4 teaspoon salt.
  • 3 large eggs .
  • 1 cup ( 240ml ) good quality eggnog.
  • 2 tablespoons dark rum (optional). Go for a dark, aged rum, if you're feeling fancy. The boozy cheesecake will be delicious!

Seasoning Notes

Let's chat spices! This recipe uses nutmeg, cinnamon, and allspice. It is a perfect spiced cheesecake recipe . Don't skip these! A dash of nutmeg is essential for that Christmas-y vibe.

It is a holiday dessert recipes must have! No nutmeg? A little extra cinnamon will do in a pinch, but seriously, get some nutmeg.

For flavor enhancers, the dark rum is fantastic (if you're into that sort of thing). For the rum, the option of substitution is rum extract but it does not taste nearly as good.

The creamy eggnog cheesecake would be enhanced and so delicious if you use rum!

Equipment Needed

You do not need tons of stuff. Keep the kitchen clean! For the Festive cheesecake ideas , all you need is

• 9 inch springform pan . This is essential for getting the cheesecake out in one piece. Trust me on this!
• Electric mixer (stand or hand mixer).
• Mixing bowls, rubber spatula, measuring cups and spoons.
• Food processor. For the cookie crumbs
• Instant read thermometer.

Honestly, a large bowl and a strong arm will work in a pinch if you don't have a mixer. Just be prepared for a bit of a workout.

'Tis the Season for Baking! Let's Talk Eggnog Cheesecake

Okay, let's whip up a batch of this festive dessert! Honestly, are you even celebrating the holidays properly if you don't have a Christmas cheesecake ? This Eggnog Cheesecake recipe is my go-to for impressing the in-laws and feeling all kinds of festive.

It's like a warm hug on a cold winter night. I remember the first time I made this, my Auntie Mavis nearly fainted from pure joy!

Prep Steps: Getting Your Ducks in a Row

Before we dive into the creamy eggnog cheesecake magic, let's get organized. This is essential mise en place . Get your ingredients measured and ready.

Soften that 32 ounces of cream cheese! I cannot stress this enough. Trust me, lumpy cheesecake is not the vibe.

A little time saving organization goes a long way. Plus, baking can be so much easier, innit?

step-by-step: Let's Get Baking!

Follow these steps for a flawless cheesecake experience.

1. Crust Time: Mix 1 1/2 cups gingerbread crumbs, 5 tablespoons melted butter, and 2 tablespoons sugar. Press into your 9 inch springform pan. Chill for 30 minutes .
2. Cream Cheese Magic: Beat that softened cream cheese with 1 1/2 cups sugar, 1/4 cup cornstarch, and spices. 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 teaspoon salt for the win!
3. Eggnog Time: Mix in 3 eggs, one at a time. Then, stir in 1 cup eggnog and 2 tablespoons rum (optional).
4. Bake Time: Pour the filling over the crust. Bake at 325° F ( 160° C) for 60- 70 minutes . Watch for that slight jiggle in the center. That's your cue.
5. Cool Down: Turn off the oven, crack the door. Let it cool for 1 hour. Then, cool completely at room temp. Chill in the fridge for at least 4 hours , preferably overnight. I know, the wait is killer!

Pro Tips: Level Up Your Cheesecake Game

Want to make this easy eggnog dessert truly exceptional? I do! Always start with room temperature ingredients. This helps prevent lumps and ensures a smooth texture.

For a boozy cheesecake, don't be shy with the rum, but remember moderation, okay? I have experimented adding a couple tablespoons of bourbon to the filling for an extra kick.

But don't overbake! This is the most important tip. Overbaking leads to cracks. And nobody wants that.

Recipe Notes for Your Eggnog Cheesecake Extravaganza!

Okay, let's whip up a batch of tips for your Eggnog Cheesecake , that'll have everyone raving! Honestly, sometimes the little things make all the difference, you know? This isn't just a holiday dessert recipe ; it's a showstopper!

Serving Suggestions: Gettin' Your Plating On!

Presentation is key, innit? I love a good dollop of spiced whipped cream, piled high. Maybe a dusting of nutmeg too.

For a bit of fancy, try sugared cranberries scattered around. They look gorgeous and add a zing. As for drinks, think festive.

A Hot Toddy would be lush. Or maybe a cheeky glass of mulled wine. Imagine that with a slice of this creamy Eggnog cheesecake .

Lush!

Storage Tips: Keepin' it Fresh

Right, so you've got leftover Eggnog Cheesecake ? Lucky you! Pop it in the fridge, well covered. It'll be good for up to 3 days.

If you're thinking longer term, you can freeze it. Cut it into slices first. Wrap each slice tightly in cling film, then foil.

It'll keep for up to 2 months. When you fancy a slice, let it thaw overnight in the fridge. Easy peasy! Reheating isn't really a thing for cheesecake, is it?

Variations: Mix it Up!

Want to shake things up? Okay! Instead of rum, try a splash of bourbon. It adds a smoky warmth. For a lighter version, use reduced fat cream cheese.

Just be warned, it won't be quite as rich. And for a no-bake eggnog cheesecake option , look for recipes using gelatin or agar agar to set the filling.

Also, what a treat would it be to enjoy Gingerbread crust cheesecake !

Nutrition Basics: The Good(ish) Stuff

Right, let's be real. This Eggnog Cheesecake recipe is a treat, not a health food! But hey, it's the holidays.

Each slice is about 450 calories, with around 30g of fat and 40g of carbs. So, maybe don't have three slices in a row, yeah? On the plus side, you're getting a bit of protein from the cream cheese.

And a whole lot of happiness! Easy eggnog dessert has never looked better.

Honestly, don't be scared to experiment! Cooking should be fun. Give it a go, and let me know how it turns out. You've got this! This Christmas cheesecake is calling your name.

Frequently Asked Questions

Help! My Eggnog Cheesecake cracked on top. What did I do wrong?

Cracked cheesecakes are a common baking woe, old bean! It usually means the cheesecake was overbaked or cooled too quickly. Try not to overbake your Eggnog Cheesecake; a slight jiggle in the centre is what you're looking for.

Also, remember to cool it slowly in the oven with the door ajar that gradual temperature change helps prevent cracks.

Can I make this Eggnog Cheesecake ahead of time?

Absolutely! In fact, it's better if you do. The Eggnog Cheesecake needs ample time to chill properly, which improves both flavour and texture. I'd recommend making it a day or two in advance. Just wrap it well and store it in the fridge, like a little gift to your future self.

I don't have gingerbread cookies. Can I substitute something else for the crust?

No worries, mate! Ginger snaps work just as well for the crust, giving a similar spicy kick. Alternatively, if you're not feeling the ginger vibe, try graham crackers or even shortbread cookies for a more neutral base.

Just make sure to adjust the amount of melted butter slightly to get the right consistency for pressing into the pan.

Can I freeze the Eggnog Cheesecake?

You can indeed freeze this cheesecake! Once it's completely cooled and chilled, wrap it tightly in several layers of plastic wrap, then foil. It can be frozen for up to 2-3 months. Defrost it slowly in the fridge overnight before serving, then no one will be the wiser.

Just remember that the texture might be slightly different after freezing.

I'm not a big fan of rum. Can I leave it out, or is there a substitute?

Totally fine to skip the rum if it's not your cuppa! It adds a little warmth and depth to the flavour, but the cheesecake will still be delicious without it. You can substitute with 1 teaspoon of rum extract or simply leave it out altogether.

For a non-alcoholic alternative, a splash of vanilla extract or a bit of extra nutmeg can also add a nice touch.

Is there a way to make a lower calorie version of this Eggnog Cheesecake?

You can reduce the calorie count somewhat by using light cream cheese and light eggnog. Artificial sweetners may be used in replacement for the sugar. Keep in mind this will change the flavour and texture profile of the finished dessert. Another option is to reduce the portion size!

A small slice of something delicious is often more satisfying than a larger serving of something less indulgent.