Holiday Eggnog Cheesecake Recipe
7 Hr(s) 55 Min(s) (incl. refrigerating)
30 Min(s) Prep
7 Hr(s) 25 Min(s) Cook
Get all the flavor of this festive holiday drink combined with a thick slice of cheesecake in this Holiday Eggnog Cheesecake recipe. Blend in the flavors of cinnamon, allspice and nutmeg and decorate the top with a eggnog whipping cream. Try our Holiday Eggnog Cheesecake recipe today!
What You Need
Select All
16 servings
Original recipe yields 16 servings
2 egg yolks
1/4 cup sugar
1 cup whole milk
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 cup brandy
2 cups graham cracker crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
1 cup sugar
3 Tbsp. flour
1/2 tsp. ground nutmeg
4 large eggs, room temperature
1 cup whipping cream, cold
1/4 cup powdered sugar
Let's Make It
For Eggnog:
1
In a medium bowl, beat egg yolks and sugar until light and creamy.
2
In a medium saucepan, heat the milk, vanilla and spices over medium heat until the mixture starts bubbling slightly, whisking constantly. Set aside and cool for a couple of minutes.
3
Add a little of the warm milk to the egg yolks and whisk to temper the egg mixture. Add the rest of the milk and blend to combine.
4
Return this mixture to the pan, add the brandy and stirring constantly heat for about 1 min. until frothy.
5
Cover and reserve at room temperature until ready to use.
For Crust:
6
Heat oven to 325°F.
7
Combine all the ingredients in a small bowl.
8
Press mixture firmly into the bottom and up the side of a 9-inch springform pan.
9
Bake for 10 min., then set aside to cool.
10
Cover the bottom of the pan with aluminum foil to prevent water from leaking into the cake during baking.
For Filling:
11
Heat oven to 300°F.
12
Fill a baking pan with about 3/4 inch of hot water. Place it on the middle rack of the oven.
13
In the bowl of a stand mixer, beat the cream cheese on low speed until light and fluffy.
14
Add the sugar, flour and nutmeg, and keep beating, scraping the side of the bowl with a rubber spatula.
15
Add 1 cup of the reserved eggnog and blend thoroughly.
16
Add eggs, 1 at a time, beating after each just until incorporated.
17
Pour cream cheese mixture into the prepared crust, and bake at 300°F in the water bath for 1 hour 15 min.
18
Let the cheesecake cool in the oven with the door closed for 30 min.
19
Open the oven door and let cool for another 30 min.
20
Refrigerate without covering for 5 hours or overnight.
For Topping:
21
Beat the whipping cream, 1/4 cup of the remaining reserved eggnog and powdered sugar in a large bowl until stiff peaks form.
22
Fill a piping bag with the whipped cream and use to decorate the top of the cheesecake.
Kitchen Tips
Tip 2
Size Wise
Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next holiday party.
Tip 3
Note
This recipe yields 1-1/2 cups eggnog. Cover the remaining eggnog and refrigerate up to 2 days to enjoy by itself or as an ingredient in another recipe.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 15g
75%
Trans Fat 1g
Cholesterol 145mg
48%
Sodium 280mg
12%
Total Carbohydrates 15g
5%
Dietary Fiber less than 1g
2%
Sugars 7g
14%
Protein 6g
12%
Vitamin A
20%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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