Eggnog Cheesecake Recipe

Eggnog cheesecake topped with a layer of eggnog whipped cream.

5 from 2 votes

This baked eggnog cheesecake is rich, creamy, and perfect for Christmas or the holiday season. It has a buttery biscuit crust, smooth eggnog cheesecake filling, and a light eggnog whipped cream topping with cinnamon.

Prep Time10

Cook Time1

Refrigerate4

Total Time5 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 457kcal

Author: Radwa

Equipment

Measuring spoons
Measuring cups
Mixing bowl
Springform pan

Ingredients

Crust

300 g 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 g 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 tbsp 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 tsp 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 tbsp powdered sugar, 2 tbsp 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 tsp 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.

Nutrition