Amazing Festive Eggnog Cheesecake
Amazing Festive Eggnog Cheesecake
Introduction
Welcome to the festive season! There's no better way to celebrate than with a show-stopping dessert that perfectly captures the spirit of the holidays. Our Amazing Festive Eggnog Cheesecake is just that — a creamy, spiced indulgence that will become the star of your holiday table. Surprisingly easy to make, yet utterly decadent, this cheesecake combines the rich flavors of classic eggnog with the smooth, luxurious texture of a perfect cheesecake. Get ready to bake some joy!
Ingredients
- 1 ½ cups (about 15-18 whole) graham cracker crumbs (or gingersnap crumbs for extra spice)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup full-fat eggnog
- ½ cup full-fat sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- ½ teaspoon freshly grated nutmeg, plus more for garnish
- ¼ teaspoon ground cinnamon
- Pinch of salt
- Whipped cream
- Freshly grated nutmeg
Instructions
- Prepare for Baking: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Line the bottom with a circle of parchment paper. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and salt. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake the Crust: Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool while you prepare the filling.
- Prepare the Filling (Cream Cheese Base): In a large bowl using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2-3 minutes), scraping down the sides of the bowl as needed.
- Add Sugar and Eggs: Gradually add the granulated sugar, beating until just combined. Add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
- Incorporate Wet Ingredients and Spices: In a separate bowl, whisk together the eggnog, sour cream, flour, vanilla extract, nutmeg, cinnamon, and salt until smooth.
- Combine Mixtures: Pour the eggnog mixture into the cream cheese mixture. Beat on low speed until just combined and smooth. Be careful not to overmix; overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Pour and Water Bath: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still has a slight wobble when gently shaken.
- Cool Gradually: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly for 1 hour. This gradual cooling prevents cracking.
- Chill Thoroughly: Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil from the sides of the springform pan. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled and set.
- Serve: Once chilled, carefully remove the sides of the springform pan. Garnish with a dollop of whipped cream and a sprinkle of freshly grated nutmeg, if desired. Slice and serve!
Pro Tips & Notes
- Cream Cheese Temperature is Key: Ensure your cream cheese, eggs, and sour cream are at room temperature. This helps them combine smoothly without lumps and prevents overmixing.
- The Magic of a Water Bath: A water bath (bain-marie) is crucial for cheesecakes! It provides moist, even heat, preventing the cheesecake from cracking and ensuring a creamy, silky texture.
- Do Not Overmix: Overmixing incorporates too much air into the batter, which can cause the cheesecake to puff up too much and then fall, leading to cracks. Beat until just combined.
- Chill, Chill, Chill: The long chilling time is essential for the cheesecake to fully set and for the flavors to meld beautifully. Patience is a virtue here!
- Crust Variation: For an extra festive touch and more pronounced spice, try using gingersnap cookie crumbs instead of graham cracker crumbs for the crust.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Protein: 8g
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 32g
- Sugar: 25g
- Cholesterol: 130mg
- Sodium: 280mg
Frequently Asked Questions
- Q: Can I use low-fat cream cheese or eggnog? A: While you can, we strongly recommend using full-fat ingredients for the best creamy texture and rich flavor. Low-fat alternatives may result in a less satisfying cheesecake.
- Q: How do I prevent cracks in my cheesecake? A: The key factors are using room temperature ingredients, not overmixing the batter, baking in a water bath, and allowing the cheesecake to cool very gradually in the turned-off oven.
- Q: Can I make this cheesecake ahead of time? A: Absolutely! This cheesecake is perfect for making ahead. You can prepare it up to 2-3 days in advance and store it, covered, in the refrigerator. The flavors often deepen overnight.
- Q: What if I don't have a springform pan? A: While a springform pan is ideal for easy removal, you could use a regular 9-inch round cake pan. Line it generously with parchment paper so that the paper extends over the edges, creating "handles" to lift the cheesecake out once completely chilled.