A delicious Eggnog Cheesecake made with 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.
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 foodprocessor 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.