Description
Creamy eggnog cheesecake brings holiday cheer with its rich, spiced flavor profile. Silky cream cheese and warm nutmeg create a festive dessert perfect for winter celebrations.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 2 large eggs, room temperature
- 3/4 cup (180 milliliters) eggnog
- 1 cup (240 milliliters) heavy cream, very cold
- 8 ounces (226 grams) gingersnap cookies, crushed to crumbs
Sweeteners and Stabilizers:
- 1 cup (200 grams) white sugar
- 3 tablespoons (23 grams) powdered sugar
- 3 tablespoons (23 grams) all-purpose flour
- 2 teaspoons pure vanilla extract
Spices and Enhancers:
- 1/4 teaspoon ground fresh nutmeg (for crust)
- 1/2 teaspoon ground nutmeg
- 1/4 cup (60 milliliters) cold eggnog
- 1/4 to 1/2 teaspoon fresh nutmeg for topping
- 4 tablespoons (57 grams) unsalted butter, melted
- Small pinch sea salt
Instructions
- Preheat oven to 350°F. Encase the 9-inch springform pan with aluminum foil and apply a light grease coating to prevent sticking.
- Combine cookie crumbs, ground nutmeg, and melted butter. Press the mixture firmly across the bottom and up the sides of the prepared pan to create a uniform crust.
- Bake the crust for 8 minutes until it sets and appears slightly golden. Remove and allow to cool completely at room temperature.
- Using an electric mixer, whip cream cheese until smooth and creamy. Gradually incorporate sugar and eggnog, blending until fully integrated.
- Add eggs individually, mixing thoroughly after each addition to ensure a smooth, well-combined filling.
- Gently fold in vanilla extract, flour, salt, and additional nutmeg until the mixture reaches a silky, uniform consistency.
- Place the springform pan inside a larger baking dish. Pour hot water around the pan, filling to approximately halfway up the sides, creating a water bath.
- Bake for 65-70 minutes until the center is slightly jiggly but set. Turn off oven, leave door slightly open, and let cheesecake rest for one hour.
- Transfer cheesecake to a cooling rack. Once completely cooled, refrigerate for minimum 8 hours or overnight to set properly.
- Whip cold heavy cream with eggnog and sugar until stiff peaks form. Garnish cheesecake with the eggnog cream, sprinkle with nutmeg, and crush additional cookies for topping.
Notes
- Select high-quality cream cheese at room temperature for smoother, lump-free filling.
- Use freshly ground nutmeg for more intense, vibrant flavor compared to pre-ground spice.
- Ensure ingredients are well-mixed but avoid over-beating to prevent cracking during baking.
- Substitute graham crackers with gluten-free cookies for a celiac-friendly version of the crust.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 392
- Sugar: 26 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 91 mg