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 is 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 as 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
Eggnog Cheesecake
Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!
Ingredients
For the crust
- 2 ½ cups (250 g) gingersnap cookie crumbs
- ¼ cup (50 g) granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake
- 32 ounces (904 g) cream cheese, softened
- 1 ⅓ (266 g) cup granulated sugar
- ¾ 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
- ¼ cup (30 g) confectioners' sugar
- ¼ cup (60 ml) eggnog
- ½ cup (120 ml) heavy cream
- ground nutmeg, for garnish
Instructions
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.
Notes
Plan ahead! Total time does not include chilling time. The cheesecake needs to refrigerate for at least 4 hours before serving.
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 433
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Lauren
Tuesday 22nd of December 2020
the top of my cheesecake burned. i put it on the 3rd lowest rack. Any idea what went wrong ?
Jen Sobjack
Tuesday 22nd of December 2020
The lower-thrid position is just below the center of the oven. Make sure that's where the cheesecake bakes. Also, double check your oven temperature with an oven thermometer.
Tina
Tuesday 3rd of November 2020
Totally going to make this for Thanksgiving! One tip from someone who has made and ruined many cheesecakes with a waterbath, try using a crock pot liner instead of foil, less risk of leaks! Don’t skip the waterbath, it’s night and day difference in texture.
Betty Edmonds
Tuesday 4th of February 2020
What’s the depth of your 9” pan?
Jen Sobjack
Tuesday 4th of February 2020
9-inch springform pans are typically 3-inched deep.
Marianne
Monday 23rd of December 2019
Well mine just went in the garbage. Got waterlogged from the water bath and I was very careful. I will make this again, but will take my chances with a cracked top. This is why I don’t use the water bath with my cheesecakes. ☹️
Jen Sobjack
Thursday 26th of December 2019
I hate when this happens. Try placing the aluminum wrapped pan inside an oven bag with the sides rolled down to meet the top of the pan. I do this and it works wonderfully. Or you can place a pan of hot water on the lowest oven rack to create a humid environment.
Beth DeSimas
Monday 2nd of December 2019
Do you leave the oven door open or CLOSED AFTER THE 60 MIN Cooking time Thank you?
Jen Sobjack
Monday 2nd of December 2019
Leave it closed unless otherwise stated.