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!
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
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 cups (266 g) 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.
- Prevent a soggy cheesecake! Read through my helpful tips on how to create a leakproof water bath.
- The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
- Or freeze the whole cheesecake. Cool and chill as directed. Wrap tightly in two layers of plastic wrap, then again in two layers of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- You can also freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30-45 minutes.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
the top of my cheesecake burned. i put it on the 3rd lowest rack. Any idea what went wrong ?
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.
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.
What’s the depth of your 9” pan?
9-inch springform pans are typically 3-inched deep.
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. ☹️
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.
Good ideas! Thanks so much, I am definitely going to make it again, so I’ll try these tips. Everyone was expecting this for Christmas, but I’ll make it in January instead for my birthday.
Do you leave the oven door open or CLOSED AFTER THE 60 MIN Cooking time
Thank you?
Leave it closed unless otherwise stated.
Thank you for this recipe! I made it today for my family’s Thanksgiving meal, which was also my Mom’s birthday celebration, and it was a hit! I used a teaspoon of rum extract (I ended up not having vanilla extract like I had thought, but I didn’t miss it) in the cheesecake batter, which added a nice element. Thanks again!
I have made this cheesecake for Christmas 2 years in a row and will be making it again this year. The first time I tasted it I was so impressed I said this is the best cheesecake I have ever tasted and my guests agreed!!
I realized my mistake. I didn’t add boiling water as my water bath. I used tap water. Also, i had a “foil failure” as well so the water seeped in to the bottom.
I made it again, got heavy duty foil, used boiling water and cooked it about 80 minutes and it was perfect. So delicious and got some raving fans out of the deal.
Thanks for sharing!
Sharon
I baked this for 70 minutes then left it in the oven for an hour. It was complete mush in the middle. Tasty “pudding” but not cheesecake.
Advice?
My cheesecake recipes are designed to be creamy. It will firm up after it has had time to chill in the refrigerator but it won’t be a super firm cheesecake.
I realized my mistake. I didn’t add boiling water as my water bath. I used tap water. Also, i had a “foil failure” as well so the water seeped in to the bottom.
I made it again, got heavy duty foil, used boiling water and cooked it about 80 minutes and it was perfect. So delicious and got some raving fans out of the deal.
Thanks for sharing!
Sharon
Made this cheese cake for Xmas. It was the best cheesecake I have ever made. Everyone loved it. Will definitely make again! Followed recipe exactly as written!