Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!
I made this eggnog cheesecake a few weeks back and have been dying to share it with you!
This cheesecake is not even close to being diet food. It’s a rich, decadent dessert. And it’s one of the best cheesecakes I’ve ever had.
And if the cheesecake wasn’t enough, there’s eggnog whipped cream to top it all off. Yep, I went there. Just in time for the holidays too!
Eggnog isn’t my favorite thing in the world. Although, I am guilty of indulging in heavily spiked eggnog whenever it’s available.
I decided it was time to try experimenting with eggnog in my baking. And let me tell you, it was the best choice I could have made. Remember this eggnog cake? SO GOOD!
Eggnog cheesecake with gingersnap crust
This recipe was one of those that came out on the first try. Well, the second try. But that wasn’t due to a recipe flop.
It had more to do with the fact that I failed to wrap my springform properly before placing it in the water bath and the cheesecake became mush.
I was devastated… Be sure to properly wrap your pan. Or invest in wide aluminum foil so that it fits around the pan without much manipulation.
Round two was a complete success, though. The addition of the eggnog makes the cheesecake extra rich and creamy. It’s like velvet on the tongue, just like my favorite Nutella cheesecake!
You will notice in the recipe that I have you stir in the eggs at the very end of mixing. This is a very important technique in preventing cracks in your cheesecake.
If you add the eggs too early, they will develop air bubbles while beating them in with the rest of your ingredients. The excess air will cause the cheesecake to rise during baking. As the cheesecake cools, it will fall and develop cracks.
The goal is to whip the eggs as little as possible.
Eggnog whipped cream
I finished the cheesecake off with an eggnog whipped cream topping. It’s made with confectioners’ sugar, eggnog, heavy cream, nutmeg, and mascarpone cheese.
Mix the mascarpone with confectioners’sugar and eggnog until it well combined and smooth. Then whip the heavy cream to soft peaks and fold it into the mascarpone mixture.
I like to dust the nutmeg over the topping once it’s on the cheesecake but you could just mix it right in.
If you want to be able to pipe the topping like I did in the photos, you’ll need to whip the heavy cream to stiff peaks before adding it to the mascarpone mixture. This will make the topping a tad more sturdy.
Trust me. If you follow my recipe exactly your cheesecake will come out perfect. This is one dessert you will want to make and show off at your holiday gathering!
More cheesecake recipes you’ll love
For the crust
- 2 and 1/2 cups (250 g) gingersnap cookie crumbs
- 1/4 cup (50 g) granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake
- 32 ounces (904 g) cream cheese, softened
- 1 and 1/3 cup (266 g) granulated sugar
- 3/4 cup (180 ml) eggnog, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
For the topping
- 8 ounces (226 g) mascarpone cheese, softened
- 1/4 cup (30 g) confectioners’ sugar
- 1/4 cup (60 ml) eggnog
- 1/2 cup (120 ml) heavy cream
- ground nutmeg, for garnish
Make the crust
- Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
- Combine the gingersnap crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan.
- Bake for 10 minutes. Set aside to cool while you make the filling.
Make the cheesecake
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
- Add the sugar and eggnog, beat until well combined. Add the vanilla, beat on low speed until smooth.
- Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
- Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
- Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Make the topping
- Whisk together the mascarpone cheese, confectioner’s sugar, and eggnog until smooth.
- In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until blended.
- Spoon over cheesecake slices. Lightly sprinkle with ground nutmeg if desired.