Eggnog Cheesecake
Eggnog Cheesecake
Eggnog Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the festive flavors of eggnog. It’s a perfect dessert for holiday gatherings, family celebrations, or any occasion when you want to impress your guests. This dessert is not only delicious but also beautifully festive, making it a wonderful centerpiece for your dessert table.
Why Make This Recipe
Making Eggnog Cheesecake is a great way to bring holiday cheer to your home. The flavors of nutmeg, vanilla, and rum are reminiscent of the holiday season, making this cheesecake a seasonal treat that everyone will enjoy. It’s not only a classic dessert but also a unique twist on traditional cheesecake that can leave a lasting impression. Your friends and family will appreciate your effort and definitely ask for seconds!
How to Make Eggnog Cheesecake
Ingredients:
- 46 crushed vanilla wafers (2 cups)
- 6 tbsp melted butter
- 1/2 tsp nutmeg
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 tbsp flour
- 3 tbsp rum
- 1 tsp vanilla
- 2 eggs
- 1 cup whipping cream
- 4 egg yolks
- Strawberry jelly (optional)
- Fresh strawberries (optional)
Directions:
- Preheat your oven to 325°F (or 300°F for dark, nonstick pans).
- In a bowl, mix together the crushed vanilla wafers, melted butter, and nutmeg.
- Press the mixture firmly into the bottom and sides of a pan, about 1 1/2 inches deep.
- Bake the crust for 10 minutes and then set it aside to cool.
- In a large mixing bowl, beat the cream cheese, sugar, flour, rum, and vanilla until smooth and creamy.
- Add the eggs one at a time, making sure to beat well after each addition at a low speed.
- Gently stir in the whipping cream and egg yolks until everything is well combined.
- Pour the mixture onto your baked crust and bake for 1 hour and 10 to 15 minutes, or until the center is almost firm.
- Once baked, loosen the edges with a knife and let it cool.
- Refrigerate for at least 4 hours, or overnight for the best texture.
- When ready to serve, decorate with strawberry jelly and fresh strawberries, and add whipped cream if desired.
- Slice, serve, and enjoy every bite!
How to Serve Eggnog Cheesecake
Eggnog Cheesecake is best served chilled. You can slice it into equal portions and arrange it nicely on a dessert platter. For an extra touch, add a dollop of whipped cream on top and sprinkle some nutmeg for garnish. This cheesecake pairs wonderfully with a warm cup of coffee or hot cocoa, making it an ideal dessert for holiday gatherings.
How to Store Eggnog Cheesecake
To store your Eggnog Cheesecake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it. Just make sure to wrap it tightly and it can last in the freezer for up to 2 months. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight.
Tips to Make Eggnog Cheesecake
- Ensure your cream cheese is at room temperature for easy mixing.
- For a creamier texture, beat the filling mixture until smooth without overmixing.
- Don’t skip the refrigeration step; it helps set the cheesecake for better slices.
Variation
You can add a chocolate twist by mixing in some cocoa powder or melted dark chocolate into the filling. This gives the cheesecake a rich chocolate flavor while still keeping that classic eggnog taste.
FAQs
1. Can I make Eggnog Cheesecake in advance?
Yes, it’s actually better to make it a day ahead, as it needs time to chill and set properly.
2. Can I use other types of cookies for the crust?
Absolutely! You can use graham crackers or even chocolate cookies for a different flavor.
3. Is it necessary to use rum in the recipe?
While the rum adds a distinct flavor, you can substitute it with vanilla extract or leave it out entirely if you prefer a non-alcoholic version.
Eggnog Cheesecake
Ingredients
Crust Ingredients
- 46 wafers 46 crushed vanilla wafers Approximately 2 cups
- 6 tbsp melted butter For binding the crust
- 1/2 tsp nutmeg Adds flavor to the crust
Filling Ingredients
- 32 oz cream cheese 4 packages (8 oz each), softened
- 1 cup sugar For sweetness
- 3 tbsp flour For thickening
- 3 tbsp rum Can be replaced with vanilla extract
- 1 tsp vanilla Enhances flavor
- 2 large eggs Used for binding
- 1 cup whipping cream For creaminess
- 4 egg yolks Add richness to the filling
Optional Garnish
- strawberry jelly For decoration
- fresh strawberries For serving
Instructions
Preparation
- Preheat your oven to 325°F (or 300°F for dark, nonstick pans).
- In a bowl, mix together the crushed vanilla wafers, melted butter, and nutmeg.
- Press the mixture firmly into the bottom and sides of a pan, about 1 1/2 inches deep.
- Bake the crust for 10 minutes and then set it aside to cool.
Filling
- In a large mixing bowl, beat the cream cheese, sugar, flour, rum, and vanilla until smooth and creamy.
- Add the eggs one at a time, making sure to beat well after each addition at a low speed.
- Gently stir in the whipping cream and egg yolks until everything is well combined.
Baking
- Pour the mixture onto your baked crust and bake for 1 hour and 10 to 15 minutes, or until the center is almost firm.
- Once baked, loosen the edges with a knife and let it cool.
- Refrigerate for at least 4 hours, or overnight for the best texture.
Serving
- When ready to serve, decorate with strawberry jelly and fresh strawberries, and add whipped cream if desired.
- Slice, serve, and enjoy every bite!
