Eggnog Cheesecake
Topped with sugared cranberries and eggnog whipped cream, this Eggnog Cheesecake is a festive way to celebrate the holiday season!
Servings: 12 servings
Calories: 537kcal
Ingredients
For the Crust
- 2¼ cups graham cracker crumbs ~11 full-sized graham crackers
- ¼ cup brown sugar
- ½ cup unsalted butter melted
For the Cheesecake
- 32 oz. cream cheese room temperature
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 3 large eggs
- 1 large egg yolk
- ¾ cup eggnog
- ½ cup sour cream
- 2 tsp vanilla extract
- ½ tsp ground nutmeg
For the Sugared Cranberries
- ½ cup granulated sugar
- ½ cup hot water
- ½ cup fresh cranberries
- 2 Tbsp sparkling sugar
For the Eggnog Whipped Cream
- ½ cup heavy whipping cream
- 2 Tbsp confectioner’s sugar
- pinch ground nutmeg
- 2 Tbsp eggnog
Instructions
For the Crust
- Preheat oven to 350°F.
- Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.
- Using a medium mixing bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.
- Transfer mixture into prepared pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
- Bake for 10 minutes.
- Remove pan from oven and let cool.
- Reduce oven temperature to 325°F.
For the Cheesecake
- Using a stand mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add sugar and flour; mix on medium speed until well combined.
- Using a separate bowl, whisk eggs and additional egg yolk together. Add this egg mixture to the mixing bowl in 2 additions, mixing fully after each addition.
- Add the eggnog, sour cream, vanilla extract and ground nutmeg; mix on medium speed until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Pour cheesecake batter on top of cooled crust.
- Make a water bath by wrapping the bottom of the pan with a piece of aluminum foil. Set pan in a rimmed baking pan and then fill pan with ~½” of water. Bake at 325°F until center of cake is just barely set (~80-85 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" cheesecake filling left in the center of the cake.)
- Remove cake from oven and place pan on a wire rack; let cool for 1 hour.
- Cover pan with plastic wrap and refrigerate overnight. (Note: Go ahead and start the sugared cranberries portion of this recipe as the cranberries get refrigerated overnight, too.)
- The next day, release pan and slice cheesecake.
For the Sugared Cranberries
- Using a medium bowl, stir together granulated sugar and hot water. Add cranberries. Cover and refrigerate overnight. The next day, drain cranberries and toss them in sparkling sugar. Spread cranberries out and let dry for 1 hour.
For the Eggnog Whipped Cream
- Using a hand mixer, add the whipping cream, powdered sugar and nutmeg; whip until stiff peaks form.
- With the mixer running on medium-low speed, slowly pour the eggnog into the bowl; continue mixing until stiff peaks form.
- Spread the whipped cream evenly on top of the cheesecake.
- Before serving, garnish the top of the cheesecake with the sugared cranberries.
Nutrition
Calories: 537kcal | Carbohydrates: 56g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 387mg | Potassium: 216mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1579IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg
