Eggnog Cheesecake

This Eggnog Cheesecake is the smoothest and creamiest cheesecake I've ever eaten. It's dense, moist, rich, and delicious.

This eggnog cheesecake recipe is a tasty way to use up leftover eggnog, although, after trying this cheesecake, you may just find yourself buying or making eggnog just to bake this cheesecake.

For this eggnog cheesecake recipe, I decided to play around with a New York style cheesecake recipe, which is typically cream cheese, sugar, eggs, vanilla, and heavy cream.

I substituted some eggnog (not reduced fat) for the cream, spiced the cheesecake with some nutmeg, and added some brandy. Finally, I added an additional egg, plus an egg yolk to my usual recipe.

I also decided to try making an eggnog flavored whipped cream topping, which turned out to be super easy (and amazing).

Quotes from some of my taste testers:

"What is that flavor? This is the best cheesecake I've ever had!"

"You need to open a bakery!"

"This. Is. So. Good!"

This cheesecake takes about 75 to 90 minutes to bake. In my case, I used the full 90 minutes, reducing the oven temperature for the final 15 minutes. I love how the cheesecake does not sink in the middle, plus, it did not crack! Of course, if yours does, the whipped cream will hide any flaws.

Notes:

1. I baked this cheesecake in a 9 inch by 3 inch cheesecake pan rather than a springform pan. I like the pans from Fat Daddio's or Parrish Magic Line. There are a lot less moving parts, and they leave the sides of the cheesecake smoother. The pans are also great for baking cakes. If you use a springform pan, be sure it is 3 inches high, as the cheesecake rises a lot in the oven. 
2. To stabilize the whipped cream, I used a product called Whip It, which is a whipped cream stabilizer. To substitute, you can add a little dissolved gelatin or about 1/2 cup of marshmallow creme instead. If you are going to serve the cheesecake the same day, you don't need to add anything.
3. I used a large decorating tip and a zip lock bag to pipe the whipped cream onto the cheesecake. Don't worry to much about making it perfect. If you don't have a decorating tip, feel free to spoon the whipped cream over the already cut slices. 
4. For the brandy, you can substitute dark rum or bourbon. 

More Eggnog Recipes:

Eggnog Creme Brulee

Eggnog Waffles

Eggnog Muffins

Eggnog Cookies

Eggnog Cookie Bars

I don't often make or eat cheesecake, but when I do, I want it to be totally worth it. This eggnog cheesecake is completely worth it. 

Yield: one 9-inch cheesecake

Eggnog Cheesecake

ingredients:

Crust

• 302 grams (2 1/2 cups gram cracker crumbs
• 1/2 cup (one stick) unsalted butter, melted
• 3 tablespoons sugar
• 1/2 teaspoon nutmeg

Filling

• Four 8-ounce packages full fat cream cheese, at room temperature
• 1 2/3 cups sugar
• 1 teaspoon ground nutmeg
• 1/4 cup cornstarch
• 3 large eggs, plus one egg yolk, room temperature
• 3/4 cup of 50/50 mixture of heavy whipping cream and full fat eggnog
• 1/3 cup brandy (see Notes)

Whipped Cream Topping

• 1 cup cold heavy whipping cream
• 3 tablespoons eggnog
• 72 g (10 tablespoons) powdered sugar (See notes regarding stabilizer)
• Nutmeg, for sprinkling

instructions:

1. Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9 inch cheesecake pan. 
2. In a medium bowl, combine the crust ingredients. Press the Graham cracker mixture into the bottom of the cheesecake pan. Bake the crust for 10 minutes. Set aside to cool. 
3. Once the crust has cooled, wrap the outside of the pan with foil. This is to prevent the water from the water bath from leaking into the pan. 
4. In the bowl of a stand mixer, add one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch. Beat on low until the mixture is creamy. Add the rest of the cream cheese, one package at a time, until thoroughly mixed, scraping down the sides of the bowl as needed. 
5. Increase the mixer speed to medium and and beat in the rest of the sugar, and then the eggs, one at a time. Mix thoroughly. 
6. Add the cream, eggnog, and brandy to the mixture and blend until everything is incorporated. Do not over mix. 
7. Pour the mixture over the Graham cracker crust. Place the pan inside a larger pan (I used a deep dish pizza pan) that has been filled up to one inch high with hot water. Carefully place the pans in the oven and bake for one hour and 15 minutes. Reduce the heat to 300 degrees F, and bake for 15 minutes more. The top of the cake should be golden brown, and the center should be very slightly jiggly. Remove the cheesecake from the water bath and the oven and let cool on a wire rack for 2 hours, completely undisturbed. 
8. Cover the pan with foil and refrigerate for at least four hours. 
9. Mix the whipped cream ingredients until stiff peaks form. Pipe the whipped cream over the top of the cake, and sprinkle with nutmeg. Refrigerate until ready to serve. 

http://www.karenskitchenstories.com/2017/12/egg-nog-cheesecake-foodieextravaganza.html

Be sure to check out the rest of the eggnog recipes from the Foodie Extravaganza participants, hosted by Cookaholic Wife. 

• Eggnog Cookies by Caroline’s Cooking 
• Eggnog Cheesecake by Karen’s Kitchen Stories 
• Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accompice 
• Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla 
• Eggnog Loaf by Passion Kneaded 
• Alcohol Free Eggnog by Sneha’s Recipes 
• Frosted Eggnog Cookies by A Day in the Life on the Farm 
• Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love 
• Vegan Eggnog by Cookaholic Wife
• Eggnog Banana Bread by Making Miracles

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!