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Eggnog Cheesecake is rich, creamy, and so easy to make. With a crispy gingersnap crust and cozy flavors, this dessert is perfect for the holiday season!
Eggnog Cheesecake
I’ve got the best eggnog recipe to share with you today!
I first whipped up this easy eggnog cheesecake back in September and knew it had to make a debut for the holidays. It’s decadent, creamy, and filled with cozy flavors of eggnog and nutmeg.
And not only is it simple to make, but it’s nestled on top of a gingersnap crust and topped with the most delicious eggnog whipped cream. If you’re an eggnog lover like I am, then this eggnog cheesecake recipe was made for you.
Just incase you’re on the hunt for more eggnog deliciousness, you’ve got to check out these white chocolate dipped eggnog cookies and that glazed eggnog bread.
But, back to this Christmas cheesecake recipe. You might think that cheesecakes are difficult to make. And while they can be tricky, I’m sharing my tips and tricks for make the best eggnog cheesecake. No cracks on top, no underdone center, just smooth, creamy deliciousness.
Ingredients in Eggnog Cheesecake:
- Gingersnap cookie crumbs
- Granulated sugar
- Unsalted butter
- Cream cheese
- Eggnog
- Vanilla
- Ground nutmeg
- Eggs
- Heavy whipping cream
- Powdered sugar
How to make Easy Eggnog Cheesecake:
- To start, you’ll want to wrap the outside of your springform pan with aluminum foil. When baking, you will put the pan into a water bath, and this will ensure that water will not seep into your pan.
- To make the gingersnap cookie crust, mix together the cookie crumbs, sugar and melted butter. Press onto the bottom and up the sides on the pan. Bake for 10 minutes and then remove from oven and let cool slightly.
- In a large bowl, beat the cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until smooth and fluffy.
- Beat in eggnog, vanilla, and nutmeg on low speed until combined. Add eggs, one at a time, beating until just combined.
- Pour batter into prepared crust. Place pan into a larger pan (I used a roasting pan) and fill with boiling water until it reaches halfway up sides of springform pan. This will prevent the cheesecake from cracking on top.
- Bake for about an hour, or until edges are set but center is still slightly jiggly. Turn off oven, crack oven door, and keep cheesecake in oven for 30 minutes. Then, remove from oven and let cool for about an hour until refrigerating.
- To make the eggnog whipped cream, beat heavy cream until stiff peaks form. Slowly beat in eggnog, powdered sugar, and nutmeg until incorporated. Pipe or spread onto chilled cheesecake.
How to Store Homemade Cheesecake:
To store this cheesecake, make sure it’s cooled completely to room room temperature. Then wrap loosely in aluminum foil or plastic wrap (while still in the pan) and refrigerate until ready to serve.
Once cheesecake is served (and you are storing leftovers), wrap the cake tightly in plastic wrap and refrigerate.
Can You Freeze Eggnog Cheesecake?
Absolutely! Let the cheesecake cool completely and then remove from the pan. Place into a larger freezer-safe container or wrap tightly with aluminum foil and plastic wrap so that no air gets to the cake. Freeze for up to two months.
How Do You Know When This Homemade Eggnog Cheesecake is Done Baking?
The edges should be set puffed up slightly and the center should still be slightly jiggly. The cheesecake will set and firm up once cooled and chilled.
How To Prevent Cracks in Cheesecake?
There are several ways to help ensure that the cheesecake bakes with no cracks on top:
- It will help if all of your ingredients (cream cheese, eggnog, eggs) are at room temperature when mixing.
- Mixing the ingredients on low speed will help less air to enter the batter, which means less air bubbles and no/fewer cracks on top of the eggnog cheesecake.
- When incorporating the eggs into the batter, mix until just combined. Overmixing when the eggs are added will increase your chances of cracks in your cheesecake.
- Try to resist opening the oven door when baking. This will always increase your chances of having the cheesecake form cracks on top.
- Don’t skip the boiling water bath if you can help it. This will help the batter to bake evenly and with a smooth top.
Tips for Making this Holiday Cheesecake:
- Like I mentioned above, using ingredients at room temperature are best for making this cheesecake.
- Beat the cream cheese and sugar until smooth, but once you add the eggs, do not overmix. This is important, as overmixing will can cause the top of the cake to crack.
- Don’t skip the water bath! While this is an extra step, it will help the cheesecake to cook evenly and prevent cracks.
- Try not to open the oven door until the timer goes off so that the cake bakes evenly.
Looking for More Easy Cheesecake Recipes? I’ve Got You Covered!
- Peppermint Cheesecake Dip
- No Bake Oreo Cheesecake
- Strawberry Cheesecake Mousse
- No Bake Peppermint Cheesecake
- Caramel Apple Cheesecake Bars
- Pumpkin Cheesecake Trifles
Eggnog Cheesecake
Ingredients
Gingersnap Cookie Crust
- 2½ cups gingersnap cookie crumbs (I used an entire 14-ounce bag, which yields about 2¾ c)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
Cheesecake Batter
- 32 ounces cream cheese softened
- 1¼ cups granulated sugar
- ¾ cup eggnog
- 1½ tablespoons vanilla bean paste or vanilla extract
- ¾ teaspoon ground nutmeg
- 4 eggs
Eggnog Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup eggnog
- ⅔ cup powdered sugar
- 1 teaspoon Ground nutmeg
Instructions
- Preheat oven to 325°F. Wrap the outside and bottom of a 9-inch springform pan with aluminum foil. This will ensure that no water will seep into the pan when placed in a water bath before baking. Lightly grease the bottom and sides of pan with cooking spray. Set aside.
Gingersnap cookie crust:
- In a medium bowl, mix cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of pan.
- Bake for 10 minutes and then remove from oven and let cool slightly.
Cheesecake Batter:
- To make the cheesecake batter, in a large bowl, beat cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment on low speed until light and fluffy. (Beating on low speed will allow less air into the batter, which can help prevent cracks on top of the cheesecake).
- Beat in eggnog, vanilla, and nutmeg until well combined.
- Add eggs, one a time, beating on low speed until just combined. Be careful not to overmix, as this can cause cracks on top of cake.
- Pour batter into crust. Place springform pan into a larger pan (I used a roasting pan) and pour boiling water into pan, halfway up the sides of the springform pan. This will help cheesecake cook evenly and also prevent cracks.
- Bake for 1 hour, or until edges are set and center is slightly jiggly. Turn oven off but leave cheesecake in oven. Crack oven door and let sit in oven for 30 minutes. Then remove from oven and let cool to room temperature. Refrigerate for at least 5-6 hours or until ready to serve.
Eggnog Whipped Cream:
- To make eggnog whipped cream, beat heavy cream in a large bowl until stiff peaks form. Gently beat in eggnog, powdered sugar, and nutmeg. Pipe or spread over chilled cheesecake.
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