Eggnog’s festive flair extends beyond the glass. This inventive cheesecake, with its gingersnap crust and subtly spiced filling, is a holiday showstopper that can be enjoyed as both a sipper and a dessert. The rich, sweet, and creamy eggnog-infused filling is perfectly balanced by the homemade crust’s delicate crunch, making it an ideal treat to follow your holiday feast.When you want to shake things up from the usual pumpkin pie or go beyond traditional treats like sugar cookies and gingerbread men, this decadent eggnog cheesecake is sure to impress. If you’re in the mood for something even more over-the-top, try our classic key lime pie or rich chocolate peanut butter pie recipes. And for a sweet and salty contrast, don’t overlook the timeless appeal of homemade nut brittle.
Why You’ll Love It
The process of preparing this eggnog cheesecake is straightforward and uncomplicated. Even for those new to baking cheesecakes, the steps are easy to follow, making it an accessible dessert option. The end result is a delightful festive treat that’s perfect for special occasions. The combination of the gingersnap crumb crust, sweet filling, and rich flavors creates a truly scrumptious dessert that’s sure to impress. While it’s indulgent enough to warrant small portions, the chances are high that your guests will be clamoring for seconds – if not the entire slice! For those who adore eggnog, this recipe is just the start of a delicious journey; consider pairing it with other festive treats or creative cocktails.
How to Make this Easy Eggnog Cheesecake
Combine the cookie crumbs and butter in a large bowl, pressing the mixture into the bottom and up the sides of a springform pan to form the crust. Bake until set, then let cool completely. Next, prepare the eggnog filling by creaming the cheese with sugar, followed by additions of eggnog, cornstarch, and spices. Beat in the eggs, then pour the mixture into the cooled gingersnap crust. To cook the cheesecake, place the springform pan in a larger baking dish and add hot water to come halfway up the sides of the pan. Bake in a preheated oven, allowing the cheesecake to slow-cook as the oven cools. Remove from the oven and let cool slowly with the door slightly ajar, before finishing the cooling process at room temperature. Once fully cooled, refrigerate for a couple of hours before serving.
Substitutions and Variations
While maintaining the classic gingersnap crust, you may opt to introduce a new dimension by substituting it with Biscoff cookie crumbs or graham cracker crumbs. This variation will undoubtedly infuse your dessert with an alternate flavor profile. Additionally, feel free to experiment with the spice blend by omitting certain components like nutmeg or cinnamon, or incorporate alternative warm spices such as ginger or allspice. For added depth and complexity, consider incorporating a hint of rum extract into the filling for an adult twist.
How to Serve this Thanksgiving or Christmas Cheesecake
While the eggnog cheesecake with gingersnap crust is an excellent choice for a holiday dessert, it’s wise to consider the richness of the dish and leave a bit of space between your main course and this indulgent treat. A pause will allow you to appreciate the complexities of flavors in each dish without overwhelming your palate. If you’re looking to elevate the experience further, try pairing it with a festive beverage like limoncello or a passion fruit martini, which will complement the creamy cheesecake nicely.
How to Store Leftover Eggnog Dessert
When storing leftovers, it’s essential to maintain their freshness by keeping them in an airtight container within the refrigerator. Under these conditions, they typically remain edible for a period of four days. If you prefer to preserve your leftovers for a longer duration, freezing is also a viable option. When frozen, they can be safely stored for up to three months.
Easy Eggnog Cheesecake FAQs
When it comes to making an eggnog cheesecake, cornstarch plays a crucial role in preventing cracking during the baking process. While it’s not essential if you don’t have any, omitting it won’t drastically affect the overall outcome. If your cheesecake does crack, you can easily disguise the imperfection with a creative topping or garnish. Speaking of which, some delightful ideas for embellishing this dessert include drizzling caramel sauce, sprinkling sugared cranberries, or adding a touch of whipped cream infused with eggnog’s distinct flavor. Mini gingerbread men and fresh rosemary sprigs can also add a charming finishing touch. In terms of the cream cheese itself, it’s essential to use blocks rather than spreadable varieties for the best results. Opting for full-fat cream cheese will yield a richer, more intense flavor profile. As for baking, a water bath is necessary to ensure the cheesecake cooks evenly and doesn’t dry out or crack. However, if you prefer an alternative method, consider using a silicone springform pan cover instead of foil – just be mindful not to introduce any tears that could compromise the integrity of your dessert.
Eggnog Cheesecake Recipe
Eggnog Cheesecake
Bella Bucchiotti shares her indulgent eggnog cheesecake recipe, a holiday staple that’s sure to impress. With its rich and creamy texture, this decadent dessert is the perfect treat for your festive gatherings. To make it, you’ll need only 10 minutes of prep time, followed by an hour and 15 minutes in the oven. Once cooked, this cheesecake will yield 8 generous servings that are sure to satisfy any sweet tooth.
Instructions
To begin preparing the cheesecake crust, preheat your oven to 350 degrees Fahrenheit. Next, combine cookie crumbs and butter in a bowl, mixing until well combined. Press the mixture into the bottom and sides of a round spring form pan, making sure it’s evenly distributed. Bake for 5 minutes before removing from the oven and allowing it to cool. Once cooled, reduce the oven temperature to 325 degrees Fahrenheit. In a large mixing bowl, beat together cream cheese and sugar until smooth. Add eggnog, cornstarch, cinnamon, and nutmeg, mixing until well combined. Beat in one egg at a time, making sure each is just incorporated before adding the next. Scrape down the sides of the bowl to ensure all ingredients are well mixed. Pour the cheesecake mixture into the prepared crust. Wrap the springform pan tightly in tin foil and place it in a water bath within your oven. Bake for 1 hour and 15 minutes at 325 degrees Fahrenheit. Once done, turn off the oven and leave the door slightly ajar to allow the cheesecake to sit for 20 minutes. Remove it from the oven and let it come to room temperature before moving it to the refrigerator to chill for two hours before serving.
Notes
For an optimal cheesecake experience, I strongly advise investing in a silicone spring form pan cover instead of traditional tinfoil for your water bath setup. A single pinhole leak in the latter can spell disaster for your carefully crafted dessert. To elevate the presentation, consider garnishing with sugar cranberries, fragrant rosemary, or creative whipped cream and gingerbread man combinations. When it comes to the cheesecake itself, quality matters – opt for high-grade cream cheese blocks instead of the spreadable variety to ensure a rich, indulgent flavor profile. Feel free to experiment with graham cracker crumbs or Biscoff cookie crumbs for added texture and depth.