Eggnog Cheesecake

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This eggnog cheesecake is SOO GOOD. It’s creamy and melts in your mouth! That basic eggnog style makes it the perfect dessert for the vacation season!

I can’t get sufficient of cheesecake! A few of my favorites are Peppermint, Pecan Pie, and this scrumptious Churro Cheesecake! They’re all so completely different however so, so good!

A slice of cheesecake with a fork cutting into it.

Traditional Eggnog Cheesecake

Nicely, placing two of my favourite issues collectively in a single (like this eggnog cheesecake!) actually turned out wonderful! This dessert couldn’t be extra excellent for the vacation season! The truth is, it’s so good that I’d bake it a minimum of as soon as now so you possibly can see how good it’s. As a result of you’ll undoubtedly need to bake it once more later! It has the right quantity of eggnog flavoring. It’s not too robust however you possibly can undoubtedly style it.

Eggnog is already so creamy that it enhances the feel of a cheesecake so properly! And never solely does it style wonderful however it appears to be like attractive! These sugared cranberries make the right topping for it! Don’t be intimidated by baking a cheesecake. I’ve added so many suggestions and tips to this publish that can assist yours end up good! Go forward and provides it a attempt, you can be so glad that you simply did!

Components for Eggnog Cheesecake

These ingredients are pretty easy! I particularly love the eggnog mixed with the nutmeg… It’s so festive! See the recipe card on the backside of the publish for precise measurements.

  • Graham crackers: You’ll crush these as much as make graham cracker crumbs!
  • Sugar: This sweetens the crust up a bit.
  • Floor Nutmeg: I like the flavour that nutmeg brings. It jogs my memory of the vacation season!
  • Butter: I melted the butter to combine the crust all collectively.
  • Salt: Only a pinch will work!

Cheesecake

  • Cream Cheese: Set your cream cheese out about half-hour earlier than you begin baking. While you soften it to room temperature then it mixes up so easily!
  • Eggnog: You need to use retailer purchased eggnog or you can also make this Do-it-yourself Eggnog! It’s soo good.
  • Granulated sugar: This provides some sweetness to steadiness out the tangy cream cheese.
  • Eggs: I used giant eggs that have been at room temperature.
  • Floor nutmeg: It will pull in that very same flavoring from the crust. They go so properly collectively!
  • Vanilla: This provides a little bit flavoring to the sweetness.
  • Rum Extract: That is completely optionally available so you possibly can depart it out if you would like!

Whipped Cream Topping

  • Heavy Whipping Cream: That is what you’ll combine as much as make that fluffy topping which completes this eggnog cheesecake.
  • Eggnog: You need to use retailer purchased eggnog or you can also make this Do-it-yourself Eggnog!
  • Floor Nutmeg: Provides a tiny little bit of earthy taste to the whipped cream.
  • Powdered sugar: This dissolves the simplest so it should assist make the whipped cream easy.

Let’s Bake a Cheesecake!

When you’ve by no means made a cheesecake then it’s best to undoubtedly do this eggnog cheesecake! Grasp it simply in time for the vacations and everybody will probably be so impressed!

Crust

  1. Preheat oven and blend ingredients: Preheat the oven to 325. In a medium bowl combine graham cracker crumbs, sugar, nutmeg, salt and melted butter collectively. This could resemble damp sand.
  2. Kind into pan: Pour your crumb combination right into a 9 inch springform pan and press evenly into the pan. You need to use the underside of a flat glass or a flat measuring cup to actually press it in properly and get a pleasant, even crust.
  3. Bake and funky: Bake for 10 minutes. Let cool utterly

Cheesecake Filling

  1. Beat cream cheese: Add the softened cream cheese to the blending bowl of a stand mixer and beat with a paddle at medium/excessive pace for about 1 minute. Scrape down the perimeters and backside of the bowl and beat for just a few seconds extra.
  2. Mix with sugar and eggnog: Add the sugar to the cream cheese and blend at medium-low pace till simply mixed. Scrape the bowl once more and slowly add the eggnog till it’s mixed and the batter is easy.
  3. Add eggs and beat: Add eggs and beat on low pace till mixed, about 30 seconds-1 minute. Scrape the bowl once more.
  4. Combine in the remainder of the ingredients: Add the nutmeg, vanilla and rum extract. Beat till simply mixed. At this level the batter needs to be easy and pretty runny.
  5. Wrap springfoam pan with foil: Utilizing 18 inch heavy responsibility aluminum foil, wrap the skin of your springform pan with 3-4 sheets of foil.
  6. Add cheesecake batter to pan: Place the wrapped pan in a deep roasting pan. You’ll be able to alternatively use a baking sheet, as long as the perimeters are about 2 inches deep. Add the cheesecake batter to the springform pan.
  7. Add water to baking sheet (a water bathtub): Utilizing very popular water, add water to the baking sheet till there’s about 1 ½ inch of water across the springform pan. On a rack within the decrease third of the oven, rigorously transfer your pan into the oven.

Baking Cheesecake

  1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, verify the cheesecake’s consistency. A slight jiggle of the pan (whereas nonetheless within the oven) ought to let you know if it’s prepared or wants extra time. The cheesecake needs to be jiggly, however not liquid. If it appears very liquid nonetheless, give it 15 extra minutes and verify it once more.
  2. Flip off oven and depart it IN THE OVEN whereas it cools: As soon as the cheesecake is agency, but jiggly, flip the oven off however depart the eggnog cheesecake within the oven for one more hour or so, till the oven has cooled down. Resist the temptation to open the oven throughout this time! The aim of this step is to permit the cheesecake to chill slowly because the oven cools. Doing this may stop it from cracking, as one of many largest causes cheesecakes crack is the drastic temperature change going from the new oven into the a lot cooler kitchen.
  3. Chill in fridge: As soon as the oven and the cheesecake are cooled, take away from the oven and punctiliously take away the foil lining the pan. Chill within the fridge for a minimum of 6 hours.
  4. Launch springform with knife, high and serve: Earlier than serving, run a knife across the fringe of the pan to make sure a simple launch when the springform is eliminated. Prime with the whipped cream topping and luxuriate in!

Whipped Cream

  1. Combine ingredients: sing a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream, eggnog, nutmeg and powdered sugar collectively till medium nonetheless peaks type.
  2. Add whipped cream and garnish: Unfold the whipped cream excessive of the cheesecake and mud flippantly with floor nutmeg.
6 steps showing how to mix cheesecake batter and add it to a pan in a water bath.

Forestall Cheesecake from Cracking

Everytime you see knowledgeable cheesecake, it’s easy with no cracks! Right here is how one can get your eggnog cheesecake to do this!

  • Let it cool IN THE OVEN: I can’t stress the significance of this sufficient! As soon as the cheesecake is finished cooking then you definately flip the oven off then depart the cheesecake within the oven for one more hour. Preserve it in there till the oven has utterly cooled down.
  • Don’t open the door: Doing this may stop it from cracking. One of many largest causes cheesecakes crack is the drastic temperature change going from the new oven into the a lot cooler kitchen.

A zoomed in view of the side of a whole eggnog cheesecake.

Baking Suggestions

These are good baking tricks to keep in mind every time you make one thing within the kitchen! This eggnog cheesecake is so good and also you need to comply with the entire steps to make it possible for it seems completely!

  • Don’t overmix: While you over combine or set your mixer to combine on excessive then you definately add extra air to your batter! This will trigger some cracks in your cheesecake. To forestall this then it’s best to use room temperature ingredients. You then don’t have to combine so many lumps and you are able to do it on a decrease pace.
  • Don’t use a toothpick: Utilizing a toothpick to verify for doneness isn’t one thing that you simply need to to with a cheesecake! It’ll trigger it to crack. Whether it is agency but barely jiggly, then you possibly can flip off the oven and let it cool (within the oven… once more, I can’t stress this sufficient!)
  • Don’t open the oven door: I do know that it’s tempting to open the oven door when you are baking your cheesecake. However if you open the door when you are baking, you let numerous the warmth out. This makes it in order that your cheesecake will crack. Use the oven gentle as a substitute of opening the door! 
  • Room temperature ingredients: This will take a little bit of thought beforehand however it actually helps! Be certain that to take your entire refrigerated ingredients out and put them on the counter earlier than you intend on baking. Bringing your ingredients to room temperature actually helps them combine properly collectively and makes the batter actually easy! 

A slice of cheesecake being taken out.

Retailer Leftovers

In case you have leftover eggnog cheesecake then it’s best to place it in an hermetic container and put it in your fridge. It may well final for a few week!

A slice of cheesecake on a plate with sugared cranberries.

Print

Eggnog Cheesecake

This eggnog cheesecake is SOO GOOD. The cheesecake is creamy, melts in your mouth, and is topped on a graham cracker crust. That basic eggnog style makes it the perfect dessert for the vacation season!
Course Dessert
Delicacies American
Key phrase eggnog cheesecake
Prep Time 35 minutes
Cook dinner Time 1 hour 40 minutes
Chill Time 6 hours
Whole Time 8 hours 15 minutes
Servings 12 Slices
Energy 551kcal
Creator Alyssa Rivers

Components

Crust

  • 1 ½ cup graham cracker crumbs about 12 crackers
  • ¼ cup sugar
  • ½ Teaspoon Floor Nutmeg
  • ¼ cup butter melted
  • Pinch salt

Cheesecake

  • 2 Kilos Cream Cheese Softened (4 8oz packages)
  • 1 Cup Eggnog
  • 1 Cup Granulated Sugar
  • 5 Giant Eggs
  • ¾ Teaspoon Floor Nutmeg
  • 2 Teaspoons Vanilla
  • ½ Teaspoon Rum Extract optionally available

Whipped Cream Topping

  • 1 Cup Heavy Whipping Cream
  • 3 Tablespoons Eggnog
  • ¼ Teaspoon Floor Nutmeg
  • 1/4 Cup Powdered Sugar

Directions

Crust

  • Preheat the oven to 325. In a medium bowl combine graham cracker crumbs, sugar, nutmeg, salt,and melted butter collectively. This could resemble damp sand.
  • Pour your crumb combination right into a 9-inch springform pan and press evenly into the pan. You need to use the underside of a flat glass or a flat measuring cup to actually press it in properly and get a pleasant, even crust.
  • Bake for 10 minutes. Let cool utterly

Cheesecake Filling

  • Add the softened cream cheese to the blending bowl of a stand mixer and beat with a paddle at medium/excessive pace for about 1 minute. Scrape down the perimeters and backside of the bowl and beat for just a few seconds extra.
  • Add the sugar to the cream cheese and blend at medium-low pace till simply mixed. Scrape the bowl once more and slowly add the eggnog till it’s mixed and the batter is easy.
  • Add eggs and beat on low pace till mixed, about 30 seconds-1 minute. Scrape the bowl once more.
  • Add the nutmeg, vanilla, and rum extract. Beat till simply mixed. At this level, the batter needs to be easy and pretty runny.
  • Utilizing 18-inch heavy-duty aluminum foil, wrap the skin of your springform pan with 3-4 sheets of foil.
  • Place the wrapped pan in a deep roasting pan. You’ll be able to alternatively use a baking sheet, as long as the perimeters are about 2 inches deep. Add the cheesecake batter to the springform pan.
  • Utilizing very popular water, add water to the baking sheet till there’s about 1 ½ inch of water across the springform pan. On a rack within the decrease third of the oven, rigorously transfer your pan into the oven.
  • Bake for 1-1 ½ hours. After about an hour of baking, verify the cheesecake’s consistency. A slight jiggle of the pan (whereas nonetheless within the oven) ought to let you know if it’s prepared or wants extra time. The cheesecake needs to be jiggly, however not liquid. If it appears very liquid nonetheless, give it 15 extra minutes and verify it once more.
  • As soon as the cheesecake is agency, but jiggly, flip the oven off however depart the cheesecake within the oven for one more hour or so, till the oven has cooled down. Resist the temptation to open the oven throughout this time! The aim of this step is to permit the cheesecake to chill slowly because the oven cools. Doing this may stop it from cracking, as one of many largest causes cheesecakes crack is the drastic temperature change going from the new oven into the a lot cooler kitchen.
  • As soon as the oven and the cheesecake are cooled, take away from the oven and punctiliously take away the foil lining the pan. Chill within the fridge for a minimum of 6 hours.
  • Earlier than serving, run a knife across the fringe of the pan to make sure a simple launch when the springform is eliminated. Prime with the whipped cream topping and luxuriate in!

Whipped Cream

  • Utilizing a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream, eggnog, nutmeg, and powdered sugar collectively till medium nonetheless peaks type.
  • Unfold the whipped cream excessive of the cheesecake and mud flippantly with floor nutmeg.

Vitamin

Serving: 12slices | Energy: 551kcal | Carbohydrates: 37g | Protein: 9g | Fats: 41g | Saturated Fats: 23g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Trans Fats: 1g | Ldl cholesterol: 213mg | Sodium: 397mg | Potassium: 211mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
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