A delicious Eggnog Cheesecake made with 3 layers: a crunchy crust, creamy eggnog whipped cream filling and topped with a decorating layer of whipped cream. It is my go-to recipe for Christmas and holidays.
I am a big fan of eggnog; It is actually my favourite way of enjoying milk in winter. Let me tell you, a slice of this cheesecake with a cup of eggnog is AMAZING!
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Eggnog Cheesecake
Let's talk about My experience of making this eggnog cheesecake.
First, we will talk about The Crust: I kept the crust of this cheesecake very simple, just Biscuit crumbs mixed with melted butter and a tiny amount of sugar. If you like to add more flavors to the crust, you can add a pinch of ground cinnamon or nutmeg.
Feel free to use any biscuit or cookie you love for the crust. I have used Biscoff cookies in making the crust of my Biscoff Cheesecake Recipe, and it was so so good too.
The Filling: It is thick, creamy and loaded with eggnog. I used Philadelphia cream cheese, a few drops of vanilla, eggs and sugar, along with eggnog.
And finally, The Topping: I added an extra creamy layer of eggnog whipped cream and decorated it with some swirls and a sprinkle of ground cinnamon.
I am so proud of adding this whipped cream layer because it really elevated the cheesecake to the next level, and the piping swirls gave it an elegant look.
This eggnog cheesecake turned out absolutely delicious!
Why Bake The Cheesecake In A Water Bath?
The most important reason for baking the cheesecake in a water bath is to prevent the top of the cake from cracking. However, it is not necessary, but I highly recommend it to get the perfect eggnog cheesecake.
Eggnog Cheesecake Ingredients
Crust
- Biscuit: I used digestive biscuits. My mother uses graham crackers, and they work just fine.
- Butter: I prefer unsalted.
- Granulated sugar: To sweeten the crust, I used only 2 tablespoons.
Cheesecake filling
- Cream cheese: I used Philadelphia cream cheese, You may use Mascarpone or any cream cheese you prefer.
- Vanilla extract: For flavor.
- Eggnog: I used store-bought eggnog. You may use homemade if you have some at home.
- Eggs: I recommend using large eggs at room temperature.
- Granulated sugar: For the filling I used ¾ cup of sugar.
Topping
- Heavy cream: To make the rich, creamy topping layer. Use it cold.
- Powdered sugar: I used powdered sugar because it dissolves faster.
- Eggnog: I used just 2 tablespoons for the topping.
- Cinnamon: Optional, to sprinkle on top.
“See the recipe card for full information on ingredients and quantities.”
How to make the best Eggnog cheesecake?
Before starting, preheat the oven to 170C / 338F .
One (Make the Crust): Put your biscuits in the food processor and blitz until crumbs.
Two: Add butter and sugar to the biscuit crumbs in the food processor and beat again until combined. Then, press the mixture in the bottom and sides of a 9-inch springform and bake for 8-10 minutes.
Three (Make the Cheesecake Filling): In a large mixing bowl, combine cream cheese and sugar using an electric whisk until well combined followed by eggnog and vanilla extract, mix again.
Four: After that, add the eggs one by one and mix. Wrap the outside of the springform with foil to prevent the water from getting in. Then, pour the mixture over the crust (in the springform).
Five: Place the wrapped springform in another baking pan filled 1-2 inches with hot water.
Six: Put the baking pan in the preheated oven and bake for an hour, then turn off the heat and keep the cheesecake in the oven for another hour to cool gradually. Then, take it out of the oven and refrigerate for 4-6 hours.
Seven (Make the Topping): In a separate bowl, whisk heavy cream, sugar, and eggnog until stiff peaks form.
Eight: After that, spread the heavy cream mixture on top of the cheesecake and keep some of the mixture to put in a piping bag and make small swirls on top of the cheesecake; use your favorite tip.
Nine: Finally, sprinkle some ground cinnamon on top and serve.
Expert Tips
- You can replace plain biscuits with Oreo if you want your crust to be chocolaty or ginger cookies if you like the taste of ginger in your crust.
- You have to refrigerate the cheesecake for at least 4-6 hours to set.
- Leftovers can be frozen for a whole month in a well-sealed container.
- It is important to wrap the springform pan with foil sheets to prevent the water from getting into the cheesecake.
- For a smooth and creamy filling texture, use eggs and cream cheese at room temperature.
- For a creamy and rich filling, use full-fat cream cheese.
- Don't open the oven door while the cheesecake is still baking. If you do that, the cheesecake will deflate and crack on the top.
- For best results, don't overmix the filling and don't overbake the cake, or you will get a cheesecake with a rubbery texture.
Does Eggnog Taste Like eggs?
No, it doesn't. Eggnog has a sweet taste more like a sweetened heavy cream with a hint of nutmeg.
More Cheesecake Recipes
Easy Eggnog Recipes
- Easy Eggnog Cookies Recipe
- Eggnog Bundt Cake with White Chocolate Icing
- Easy Eggnog Cake
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Recipe Card
Eggnog Cheesecake Recipe
Equipment
- Springform pan
Ingredients
Crust
- 300 9 biscuit , I used digestive biscuits
- ⅓ cup unsalted butter , melted or room temperature
- 2 tablespoon granulated sugar
Cheesecake filling
- 700 g cream cheese , room temperature
- 1 teaspoon vanilla extract
- ¾ cup eggnog , room temperature
- 4 eggs , room temperature
- ¾ cup granulated sugar
Topping
- 1 cup heavy cream , cold
- 2 tablespoon powdered sugar
- 2 tablespoon eggnog
- 1 teaspoon ground cinnamon
Instructions
Make the Crust
- Preheat the oven to 170C / 338F. Put your biscuits in the food processor and blitz until crumbs.300 9 biscuit
- Add butter and sugar to the biscuit crumbs in the food processor and beat again until combined. Then, press the mixture in the bottom and sides of a 9-inch springform and bake for 8-10 minutes.⅓ cup unsalted butter, 2 tablespoon granulated sugar
Make the Cheesecake Filling
- In a large mixing bowl, combine cream cheese and sugar using an electric whisk until well combined followed by eggnog and vanilla extract, mix again.700 g cream cheese, 1 teaspoon vanilla extract, ¾ cup eggnog, ¾ cup granulated sugar
- After that, add the eggs one by one and mix. Wrap the outside of the springform with foil to prevent the water from getting in. Then, pour the mixture over the crust (in the springform).4 eggs
- Place the wrapped springform in another baking pan filled 1-2 inches with hot water.
- Put the baking pan in the preheated oven and bake for an hour, then turn off the heat and keep the cheesecake in the oven for another hour to cool gradually. Then, take it out of the oven and refrigerate for 4-6 hours.
Make the Topping
- In a separate bowl, whisk heavy cream, sugar, and eggnog until stiff peaks form.1 cup heavy cream, 2 tablespoon powdered sugar, 2 tablespoon eggnog
- After that, spread the heavy cream mixture on top of the cheesecake and keep some of the mixture to put in a piping bag and make small swirls on top of the cheesecake; use your favorite tip.1 teaspoon ground cinnamon
Notes
- It is important to wrap the springform pan with foil sheets to prevent the water from getting into the cheesecake.
- For a smooth and creamy filling texture, use eggs and cream cheese at room temperature.
- For a creamy and rich filling, use full-fat cream cheese.
- Don't open the oven door while the cheesecake is still baking. If you do that, the cheesecake will deflate and crack on the top.
- For best results, don't overmix the filling and don't overbake the cake, or you will get a cheesecake with a rubbery texture.
- Leftovers can be frozen for a whole month in a well-sealed container.
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