Eggnog Cheesecake
1 h 40 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
This is the holiday remix of a classic New York cheesecake: ultra creamy eggnog filling, warm nutmeg and cinnamon, and a buttery graham crust that means business.
Make ahead for parties from Thanksgiving to New Year's; it slices clean, travels well, and brings that cozy spiced eggnog vibe under a cloud of lightly sweet whipped cream and freshly grated nutmeg.
Ingredients (12 servings)
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Ingredients for Crust
- 1½ cups graham cracker crumbs graham crackers 6 oz (for graham cracker crumbs)
- ¼ cup brown sugar brown sugar 1.72 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- 6 Tbsp unsalted butter, melted unsalted butter 3 oz
Ingredients for Filling
- 24 oz cream cheese, softened cream cheese 24 oz
- 1 cup granulated sugar granulated sugar
- 3 large eggs, room temperature large eggs 3 ct
- 1 cup eggnog eggnog 8 fl oz
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- pinch salt salt
Ingredients for Topping
- 1 cup heavy cream heavy cream 8 fl oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- ¼ tsp pure vanilla extract pure vanilla extract 0.25 tsp
- nutmeg (whole), freshly grated (for garnish) nutmeg (whole) 0.03 oz
How to Make Eggnog Cheesecake
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Prep the pan and oven
Heat oven to 325 F and position a rack in the lower-middle of the oven for even baking.
Wrap a 9 inch springform pan in two layers of heavy-duty foil to seal the bottom and sides for a water bath that does not leak.
Lightly grease the pan and line the bottom with a round of parchment for clean slices and easy release.
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Make and set the crust
Stir graham crumbs, brown sugar, and cinnamon together, then pour in melted butter and mix until the texture feels like damp sand that holds when pressed.
Press the mixture firmly into the bottom and 1 inch up the sides of the pan using a flat-bottomed glass for a tight, even layer.
Bake 10 minutes until fragrant, then cool on a rack while you make the filling.
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Mix the filling base
Beat softened cream cheese and granulated sugar on medium speed until perfectly smooth and glossy with no lumps, about 2 to 3 minutes, scraping the bowl and paddle as needed.
Beat in flour, salt, nutmeg, and cinnamon until just combined so the spices bloom evenly without overworking the batter.
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Finish the batter
Beat in the eggs one at a time on low speed until each is fully incorporated and the batter stays silky without excess air.
Blend in eggnog and vanilla on low just until smooth and homogeneous, then tap the bowl on the counter a few times to bring air bubbles to the surface.
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Assemble the water bath
Set the wrapped pan in a large roasting pan and pour the filling into the crust, smoothing the top with an offset spatula.
Pour hot water into the roasting pan to come halfway up the sides of the springform, taking care not to splash into the batter.
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Bake gently
Bake 55 to 65 minutes until the edges are set, the center wobbles like soft Jell-O, and an instant-read thermometer reads about 150 to 155 F in the center.
Turn off the oven, crack the door slightly, and let the cheesecake sit in the oven 1 hour to relax and prevent cracks.
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Cool and chill
Remove the pan from the water bath, unwrap the foil, and run a thin knife around the edge to release the sides.
Cool to room temperature on a rack, then cover and chill at least 6 hours or overnight until fully set and sliceable.
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Whip the topping
Whip cold heavy cream, powdered sugar, and vanilla to soft-medium peaks that hold lines but still look plush.
Spread or pipe over the chilled cheesecake and finish with freshly grated nutmeg for that aromatic holiday hit.
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Slice and serve
Warm a thin sharp knife under hot water, wipe it dry, then cut clean slices, wiping between cuts because we are neat and we like control.
Serve straight up or with a drizzle of caramel or a dusting of extra cinnamon if you are feeling extra cozy.
Substitutions
- Swap graham crackers with gingersnaps
- Use 1 1/2 cups finely crushed gingersnaps for a spicier, punchier crust that stands up to eggnog’s sweetness and adds crisp edges with a caramelized snap.
- Trade eggnog for coquito
- Use 1 cup coquito for a lush coconut-rum vibe that keeps the custard silky while layering in coconut aroma and gentle warmth without changing the set.
- Replace some cream cheese with mascarpone
- Swap 8 ounces of the cream cheese for mascarpone to make the texture extra plush and mousse-like with a mellow dairy sweetness that lets the spices shine.
Tips
- Room-temp dairy is non-negotiable
- Softened cream cheese and room-temp eggs blend lump-free so you do not need to beat hard, which keeps the batter smooth and prevents a puffy, cracked top.
- Water bath that actually works
- Double-wrap the pan in wide heavy-duty foil and set it in the roasting pan before adding hot water so the bath cushions the custard and bakes it evenly.
- Mix on low and stop early
- Once the batter looks silky, stop mixing to avoid incorporating air, and tap the filled pan on the counter a few times to pop stubborn bubbles before baking.
- Thermometer for perfect doneness
- Aim for 150 to 155 F in the center so the carryover heat finishes the set without overbaking, which keeps the interior custardy instead of dry.
- Spice like you mean it
- Grate whole nutmeg right before serving for maximum aroma, and lightly toast ground cinnamon in a dry pan for 30 seconds to wake it up if it smells flat.
- Clean cuts every time
- Use a hot, dry knife for each slice and wipe between cuts, or use dental floss for a stealth-clean pull-through if you want pristine bakery edges.
- Chill overnight for structure
- Give it a full overnight rest so the custard sets completely and the flavors deepen, which makes slicing easy and the texture luxurious.
Nutrition Facts *
| Energy | 482 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 34 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent cracks on top?
- Use a proper water bath, do not overmix, bake until just set with a wobble, and cool in the turned-off oven with the door cracked before chilling.
- Can I skip the water bath?
- You can, but expect a higher risk of cracks and uneven texture, and as a compromise place a pan of hot water on the rack below to boost humidity.
- How do I know when it is done?
- Look for set edges with a 2 to 3 inch jiggly center and confirm with an instant-read thermometer at 150 to 155 F for a creamy, not dry, interior.
- My cheesecake is runny in the middle after chilling, what went wrong?
- It was underbaked or cut too soon, so chill longer first, and next time bake to temperature, rest in the oven, then chill overnight for a full set.
- Can I make this ahead or freeze it?
- Yes, cheesecake is perfect make-ahead, and you can freeze the undecorated cake tightly wrapped up to 2 months, then thaw overnight in the fridge before topping.
- Can I use homemade eggnog?
- Absolutely, but homemade eggnog sweetness varies, so taste the batter and adjust sugar by 1 to 2 tablespoons if needed while keeping spices balanced.
- What if I do not have a springform pan?
- Use a deep 9 inch cake pan lined with a parchment sling, freeze the cooled cheesecake 45 minutes to firm, then lift out and thaw in the fridge before topping.
Serving Suggestions
This beauty loves a drizzle of salted rum caramel and a shower of candied pecans, which add buttery crunch and a little swagger to every bite.
Pour strong espresso or a not-too-sweet bourbon nightcap alongside, or go festive with a gingersnap crust next time if you want more spice-forward attitude.
More pairings:
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