Updated September 18, 2017
cups graham cracker crumbs
tablespoons melted butter
packages (8 oz) cream cheese, room temperature
teaspoon freshly grated nutmeg
Preheat oven to 325°F. Wrap a 9-inch springform pan with aluminum foil. Spray with cooking spray.
Combine graham cracker crumbs, butter, and sugar in a small bowl. Press into the bottom on the pan. Bake for 10 minutes. Cool slightly.
Beat cream cheese, sugar, and flour with an electric mixer or food processor until smooth. Add eggs, eggnog, rum, and nutmeg. Beat until combined.
Place the pan in a roasting pan. Pour hot water halfway up the sides of the pan.
Bake for 45 to 50 minutes or until the center is set. Remove the pan from the water and cool on a rack for 10 minutes. Loosen the ring of the pan and cool for 1 hour. Chill for 6 hours or overnight before serving.
More About This Recipe
- I love eggnog and I love cheesecake.So I figured the best thing would be to combine the two—it’s just the responsible thing to do!During the holidays, I feel like I have to bring a dessert someplace just about every day. I love making cheesecake because A) people go crazy for cheesecake B) you need to make it ahead of time and it makes me feel like I am being way organized by not rushing around the kitchen an hour before I need to be at said event and C) it freezes really well so I can make a few at a time and thaw them as I need them.This cheesecake was by far the most perfect one I have ever made. No cracks, perfect texture, and absolutely delicious!A perfect holiday dessert to make your gathering just a little more fest
Eggnog’s rich flavors are an excellent match for the tangy creaminess of this celebratory holiday cheesecake.
- 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
- 1/4 cup (28g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons (135g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (57g) chopped walnuts or pecans
- three 8-oz packages (680g) cream cheese, at room temperature
- 1 1/4 cups (248g) granulated sugar
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 teaspoon rum extract
- 1 tablespoon (14g) vanilla extract
- 1 cup (227g) sour cream, at room temperature
- 1/2 cup (113g) heavy cream, at room temperature
- 1/2 teaspoon nutmeg
- 1/2 cup (57g) sour cream
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (170g) heavy cream
To make the crust: In a medium bowl, beat the butter at medium speed. Add the sugar, vanilla, and salt, and beat until blended. Scrape the bowl, then mix in the flour and nuts. Press this mixture into the bottom and about 1/2" up the sides of a 9" or 10" springform pan.
Bake the crust for 12 to 15 minutes, until lightly browned. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F.
For the filling: In a large bowl, beat the cream cheese and sugar at low speed until soft and no lumps remain, stopping to scrape the bowl once or twice. Add the eggs one at a time, mixing until each egg disappears before adding the next. Scrape the bowl and mix for 30 seconds more.
Stir in the rum extract, vanilla, sour cream, heavy cream, and nutmeg. Mix just until the mixture is smooth.
Pour the batter into the prepared pan, and bake for 45 to 50 minutes. The edges of the cake will look set and be light golden brown, and the middle should still jiggle when you nudge the pan.
When the temperature of the cake 1" in from the edge reaches 165°F, turn the oven off, prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting.
After 1 hour, remove the pan from the oven and run a thin spatula around the edge to allow the cake to contract evenly as it cools. Chill for 2 hours (or overnight) before topping.
For the topping: Stir together the sour cream, sugar, and vanilla set aside. Whip the heavy cream until stiff peaks form, then fold into the sour cream mixture. Spread on top of the chilled cheesecake.
To garnish: Mix the garnish ingredients, and sprinkle over the top of the cake. Refrigerate until ready to serve.
Store any leftovers, well wrapped, in the refrigerator for up to four days.
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It’s good to gild the lily every now and again. So when we were left with a gallon of surplus eggnog while recipe-testing our Best Eggnog, we decided to update classic cheesecake by adding a gingersnap crust and a good slug of nog.
Tips for Christmas
- 1 Heat the oven to 325°F and arrange a rack in the middle.
- 2 Coat the bottom and sides of a 9-inch springform pan with butter. Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides. Bake until golden brown, about 12 to 15 minutes. Place the crust on a wire rack to cool slightly, at least 15 minutes.
- 3 Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. With the mixer running, slowly pour in the sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- 4 With the mixer on low, add the vanilla, nutmeg, and salt and then slowly pour in the eggnog mix until just combined. Add the egg yolk, then the whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- 5 Pour the filling into the prepared crust, tap to remove any bubbles, and bake until the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour.
- 6 Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days. To serve, run a knife around the inner edge of the pan, remove the sides, and slice.
Beverage pairing: Wenzel Riesling Beerenauslese, Germany. Eggnog is filled with spice, sweetness, and a little sharpness, just like a good late-harvest German Riesling. But the amazing thing about the sweet styles of Riesling is their amazing acidity, which will add a refreshing zing to this rich cheesecake.
Eggnog Cheesecake with Gingersnap Crust Recipe
Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.
What&rsquos a Bain Marie?
This is where my love of baking shows has really helped me! When I&rsquove watched the Great British Baking Show or even the new Great Canadian Baking Show, the experienced bakers use a &lsquowater bath&rsquo or bain marie as it&rsquos also known. What this does is keep the cheesecake baking at a consistent temperature, and allows the steam to keep the inside of the oven moist. You can see how I&rsquove done in this in the video.
Once the eggnog cheesecake is baked, remove it from the water bath and let it cool for about 10 minutes. Then slide a knife around the edge to loosen the cake from the pan, but still keep the ring around the cake &ndash you can loosen the clip just don&rsquot take it out. I like my cheesecakes to set up overnight, and that is exactly what I did here.
When you are ready to serve your deliciously Easy Eggnog Cheesecake, run your knife under really hot water, it will make the slicing process so much easier!