Eggnog Cheesecake Recipe

A slice of eggnog cheesecake on a plate with a fork.

5 from 4 votes

Holiday gatherings feel extra special with this Eggnog Cheesecake. Smooth, spiced, and made to share, it’s the ultimate addition to your holiday menu.

Prep Time6

Cook Time2

Total Time8

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 643kcal

Author: Andrea

Ingredients

For the Crust

2 1/4 c. gingersnap cookie crumbs
5 tbsp. melted butter
2 tablespoons granulated sugar
pinch salt

For the Filling

32 oz. (4 blocks) original cream cheese room temperature
1 1/2 c. granulated sugar
1 c. eggnog room temperature
1/3 c. sour cream room temperature
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 tsp. ground nutmeg
4 eggs room temperature

For the Topping

3/4 c. heavy cream
1/4 cup eggnog
1/2 tsp. vanilla extract
1/4 c. powdered sugar
8 oz. mascarpone cheese softened
pinch ground nutmeg for garnish

Instructions

Cover the bottom and sides of a 9-inch springform pan with extra-large, heavy-duty aluminum foil so no water can leak in (it’s worth a trip to the store to buy the 18-inch wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10 inches) that has 2-inch sides (I ran out of big foil but had a cake pan that barely fit into it). No need to worry about the foil keeping water out.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the oven.
In a large mixing bowl, mix together the finely ground cookie crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
Pour into the prepared springform pan and gently smooth out (I use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½ inches tall and approximately 1/4 inch thick. You should have a layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8–10 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (160 degrees Celsius).
Beat the cream cheese, granulated sugar, and eggnog on medium-low speed for approximately 2 minutes or until smooth and creamy. With mixing speed on low, gradually add the sour cream, vanilla extract, cinnamon, and nutmeg. With mixing speed on low, add the eggs one at a time, mixing until incorporated, then beat the cheesecake batter on high for 1 minute.
Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. The water should go halfway up the side of the pan (this was just to the lip of my 2-inch tall cake pan). Place in the oven and bake at 325 degrees Fahrenheit (160 degrees Celsius) for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow to cool for 1 hour. This helps achieve a perfect top without it falling or cracking.
Remove the cheesecake from the water bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. I prefer 6+ hours. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (this helps prevent condensation from forming on the underside of the foil).
Prepare the topping by beating the heavy cream, eggnog, vanilla, and powdered sugar with a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form. Fold in mascarpone. Using a spatula, spread over the top of the cooled cheesecake (this can be done about 3 hours into the chill time so it sets during the remaining hour). During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove before serving.
Slice and serve immediately. Dust with nutmeg, if desired.

Notes

STORE the cheesecake in the refrigerator, loosely covered with foil or plastic wrap, for up to 1 week. To FREEZE, let the cheesecake cool completely, then tightly wrap it in plastic wrap and foil, or place it in a freezer-safe plastic bag. It can be stored in the freezer for up to 2 months.

Thaw overnight in the refrigerator. The cheesecake should only be left out at room temperature for up to 2 hours. For REHEATING individual slices, use a microwave on low power, or enjoy it chilled straight from the fridge.

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