Eggnog Cheesecake Recipe Step by Step

For the crust:

• 8 ounces gingersnap cookies crushed (about 25 cookies)
• ¼ teaspoon freshly ground nutmeg
• 4 tablespoons unsalted butter melted

For the cheesecake filling:

• 32 ounces cream cheese room temperature
• 1 cup granulated sugar
• ¾ cup eggnog
• 2 large eggs room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• 3 tablespoons all-purpose flour
• pinch of sea salt
• ½ teaspoon freshly ground nutmeg

For the eggnog whipped cream:

• 1 cup heavy whipping cream very cold
• ¼ cup eggnog very cold
• 3 tablespoons powdered sugar
• ¼ to ½ teaspoon freshly ground nutmeg

Also Read:-Cinnamon Roll Cake Recipe Step by Step

Instructions

1. Preheat oven to 350°F.
2. Cover a 9-inch springform pan with thick foil. Water bath leaks are prevented by this method. Putting the foil-wrapped spring form pan in an oven bag while baking is optional (see recipe notes). Mist the springform pan with nonstick cooking spray. Set aside.
3. Mix crushed gingersnap cookies, nutmeg, and melted butter in a medium bowl. Crumble the crumbs into the springform pan’s bottom and 1 inch up the edges.
4. Pre-heat oven and bake gingersnap crust 8 minutes. Remove pan from oven and cool fully.
5. Mix cream cheese in a stand mixer with a paddle attachment until smooth. Mix sugar in. Add eggnog and blend well. Each egg should be well incorporated before adding the next. Scrape the bowl between eggs. Beat in vanilla, flour, salt, and nutmeg until smooth. Pour batter into crust.
6. Put the springform pan in a bigger pan and pour boiling water halfway up its side. Bake for 65–70 minutes until the borders are set but the middle is still jiggly. Let the cheesecake cool in the oven for an hour after turning off the oven with the door open.
7. After an hour, carefully remove the cheesecake from the water bath and cool on a rack. Chill the cheesecake for at least 8 hours when it cools.
8. Add eggnog whipped cream, nutmeg, and crumbled gingersnap cookies before serving.

To Make the eggnog whipped cream:

1. Before creating whipped cream, freeze a metal bowl and electric hand mixer beaters for 10–20 minutes.
2. Whip cream ingredients to the cool bowl. Mix at low speed until well combined, then gradually raise speed to high. Beat cream until firm peaks form on high.

Nutrition

• Serving: 1slice
• Calories: 555kcal
• Carbohydrates: 41g
• Protein: 8g | Fat: 41g
• Saturated Fat: 24g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 11g
• Trans Fat: 0.2g
• Cholesterol: 149mg
• Sodium: 370mg
• Potassium: 234mg
• Fiber: 1g
• Sugar: 28g
• Vitamin A: 1507IU
• Vitamin C: 0.4mg
• Calcium: 135mg
• Iron: 2mg