Eggnog Cheesecake

This eggnog cheesecake brings pure holiday magic to your dessert table. After perfecting this recipe I've discovered the secret to combining rich cheesecake with festive eggnog flavors. The way the spiced gingersnap crust complements the creamy filling creates something absolutely unforgettable. Holiday Perfection What makes this eggnog cheesecake so special is how it captures all those beloved Christmas flavors in every silky bite. The combination of warm spices creamy filling and that cloud-like whipped topping always brings smiles to my holiday gatherings. What You'll Need The Crust: Spicy gingersnaps and butter. The Filling: Cream cheese and rich eggnog. The Topping: Festive whipped cream. Fresh Spices: Nutmeg makes it special. Let's Start Baking Build Your Base Create that perfect spicy crust. Mix with Care Blend until silky smooth. Bake with Love Watch for that perfect jiggle. Add the Finish Top with clouds of cream. Success Secrets The key to perfect eggnog cheesecake lies in patience and temperature. Room temperature ingredients blend beautifully and that slow cooling process prevents cracks. Don't skip the water bath it ensures that perfectly creamy texture. Use your ← → (arrow) keys to browse Make It Your Own This cheesecake welcomes your personal touch. Try different cookie crusts or add a splash of rum extract. It keeps beautifully in the fridge making it perfect for preparing ahead of holiday celebrations. A slice of creamy cheesecake topped with whipped cream and cocoa powder, sitting on a plate with a graham cracker crust, with a whole cheesecake in the background. | Myhomemaderecipe.com Frequently Asked Questions Can I make this cheesecake without a water bath? While possible, a water bath is strongly recommended for the best texture. It prevents cracks and ensures even baking throughout the cheesecake. How do I know when the cheesecake is done? The edges should be set but the center should still have a slight jiggle. The cheesecake will continue to set as it cools in the turned-off oven and during chilling. Can I make this cheesecake ahead of time? Yes, this cheesecake can be made 2-3 days in advance. Store it covered in the refrigerator and add the whipped cream topping just before serving. What kind of eggnog should I use? Any store-bought or homemade eggnog works well in this recipe. Just make sure it's full-fat eggnog for the best texture and flavor. Why do ingredients need to be at room temperature? Room temperature ingredients blend together more smoothly and evenly. This prevents lumps in your batter and ensures a silky-smooth cheesecake texture. Some more ideas This festive eggnog cheesecake combines rich cream cheese with holiday eggnog, warm spices, and a crunchy gingersnap crust. Perfect for Christmas celebrations. Use your ← → (arrow) keys to browse Eggnog Cheesecake A creamy holiday cheesecake flavored with eggnog and warm spices, topped with eggnog whipped cream on a spicy gingersnap crust. Prep Time 30 Minutes Cook Time 65 Minutes Total Time 95 Minutes Difficulty: Difficult Cuisine: American Yield: 12 Servings (1 9-inch cheesecake) Dietary: Vegetarian Ingredients 01 Gingersnap cookies, crushed to crumbs (8 ounces or 25 cookies). 02 Fresh nutmeg, ground (1/4 teaspoon for crust). 03 Unsalted butter, melted (4 tablespoons). 04 Cream cheese, softened (32 ounces). 05 White sugar (1 cup). 06 Eggnog (3/4 cup). 07 Large eggs, room temp (2). 08 Pure vanilla extract (2 teaspoons). 09 All-purpose flour (3 tablespoons). 10 Sea salt (small pinch). 11 Ground nutmeg (1/2 teaspoon). 12 Heavy cream, very cold (1 cup). 13 Cold eggnog (1/4 cup). 14 Powdered sugar (3 tablespoons). 15 Fresh nutmeg for topping (1/4 to 1/2 teaspoon). Instructions Step 01 Heat oven to 350°F. Wrap 9-inch springform pan in foil and grease lightly. Step 02 Mix cookie crumbs, nutmeg and melted butter. Press into pan bottom and sides. Step 03 Pop in oven for 8 minutes until set. Let cool completely. Step 04 Beat cream cheese until smooth, add sugar and eggnog. Mix in eggs one at a time. Step 05 Stir in vanilla, flour, salt and nutmeg until smooth. Step 06 Put pan in larger pan, add hot water halfway up sides. Bake 65-70 minutes. Step 07 Turn off oven, crack door, leave cake for 1 hour. Then cool on rack. Step 08 Once cool, refrigerate at least 8 hours or overnight. Step 09 Whip cold cream with eggnog and sugar until stiff peaks form. Step 10 Top with eggnog cream, sprinkle with nutmeg and crushed cookies. Use your ← → (arrow) keys to browse Notes Can add rum extract or spiced rum for extra flavor. For leak-proof water bath, place springform pan inside 10-inch cake pan. Tools You'll Need 9-inch springform pan. Stand mixer. Large roasting pan. Heavy duty aluminum foil. Electric hand mixer.