Eggnog Cheesecake

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Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!

Eggnog Cheesecake - 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.

Even hubs who is a cheesecake carnosaur gave this cheesecake his stamp of approval. He’s words were, “that’s one perfect cheesecake”.

And if the cheesecake wasn’t enough, there’s eggnog whipped cream spooned over each slice.

Yep, I went there. Just in time for the holidays too!

Eggnog Cheesecake - Divine eggnog cheesecake on top of a gingersnap crust, topped with eggnog whipped cream. This is something every eggnog lover must try!

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.

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. I’ve never tasted a more perfect cheesecake.  The addition of the eggnog makes the cheesecake extra rich and creamy. It’s like velvet on the tongue.

Eggnog Cheesecake - Divine eggnog cheesecake on top of a gingersnap crust, topped with eggnog whipped cream. This is something every eggnog lover must try!

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.

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!

Eggnog Cheesecake - Divine eggnog cheesecake on top of a gingersnap crust, topped with eggnog whipped cream. This is something every eggnog lover must try!
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Eggnog Cheesecake

Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!

Course Dessert
Prep Time 4 hours 45 minutes
Cook Time 2 hours
Total Time 6 hours 45 minutes
Yields 10
Author Jen Sobjack

Ingredients

  • 2 and 1/2 cups gingersnap cookies finely ground
  • 8 tablespoons unsalted butter melted
  • 4 (8 ounce) packages cream cheese softened
  • 3/4 cup eggnog
  • 1 and 1/3 cup granulated sugar
  • 3 tablespoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3 large eggs lightly beaten

For the topping

  • 1 (8 ounce) package mascarpone cheese softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup eggnog plus 1 tablespoon
  • 1/2 cup heavy cream
  • ground nutmeg for garnish

Instructions

  1. Preheat the oven to 350ºF. Wrap the outer bottom of a 10-inch springform pan tightly with aluminum foil. Combine the gingersnap crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan.

  2. In a large mixing bowl beat the cream cheese, eggnog, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and flour, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.

  3. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. remove the sides of the pan. Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight.

Make the topping

  1. 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.

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