Contents
- 1 A Holiday Memory in a Pan
- 2 The Secret to a Happy Crust
- 3 Making the Dreamy Filling
- 4 The Gentle Bake
- 5 The Hardest Part: Waiting
- 6 Your Finishing Touch
- 7 Ingredients:
- 8 My Creamy Eggnog Cheesecake Holiday Dessert
- 9 Three Fun Twists to Try
- 10 Serving Your Masterpiece
- 11 Keeping Your Cheesecake Happy
- 12 Simple Fixes for Common Hiccups
- 13 Your Cheesecake Questions Answered
- 14 A Little Note From My Kitchen
- 15 Creamy Eggnog Cheesecake Holiday Dessert
A Holiday Memory in a Pan
My grandson calls this my “magic winter cake.” I still laugh at that. It brings all the cozy eggnog flavors into a creamy, dreamy cheesecake. It feels like a hug from the inside.
This recipe matters because it turns a simple dessert into a celebration. It teaches you patience, too. Good things, like this cake, are always worth the wait.
The Secret to a Happy Crust
First, we make the crust. You mix graham crumbs with melted butter and spices. It should feel like wet sand at the beach.
Pressing it into the pan is my favorite part. Use a cup to make it flat and even. That first bake makes the kitchen smell so good. Doesn’t that smell amazing?
Making the Dreamy Filling
Now for the creamy heart of the cake. Make sure your cream cheese is soft. This is the most important step for a smooth filling.
Add the eggnog and spices slowly. The mixture might look a little sloppy at first. Do not worry. It will all come together beautifully. What is your favorite holiday spice? I can never get enough nutmeg.
The Gentle Bake
We use a water bath to bake the cake. This is just a pan of hot water around our cake pan. It sounds fancy, but it is simple.
This gentle heat is the secret. It keeps the cheesecake from cracking. It makes the filling incredibly silky. *Fun fact:* This method is how bakeries get their cheesecakes so smooth!
The Hardest Part: Waiting
After baking, the cake cools slowly in the turned-off oven. Then it must chill in the fridge for hours. I know, waiting is hard.
But this matters. Rushing it will make a messy slice. Letting it rest overnight makes the flavors become best friends. Have you ever tried to rush a dessert? I have. It never turns out right.
Your Finishing Touch
Finally, we decorate! A cloud of whipped cream and pretty sugared cranberries. They look like little red jewels.
This is where you make it your own. You worked so hard. Now you get to be the artist. What would you use to top your perfect slice? I would love to see your creation.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 2 cups | |
| Salted butter | 1/2 cup | melted |
| Sugar | 2 tablespoons | |
| Ground cinnamon | 1/4 teaspoon | |
| Ground nutmeg | 1/4 teaspoon | |
| Cream cheese | 40 ounces (5 bricks) | softened |
| Sugar | 1 cup | |
| Flour | 3 tablespoons | |
| Ground cinnamon | 1/4 teaspoon | |
| Ground nutmeg | 1/4 teaspoon | |
| Eggnog | 3/4 cup | |
| Vanilla extract | 1 tablespoon | |
| Rum extract or real rum | 1 tablespoon | |
| Eggs | 4 | |
| Sugared cranberries | For topping | |
| Whipped cream | For topping |
My Creamy Eggnog Cheesecake Holiday Dessert
Oh, the holidays just smell different, don’t they? Cinnamon, nutmeg, and something sweet in the air. This cheesecake brings all those cozy smells together. It’s like a hug for your taste buds. I’ve been making this for years. My grandson always asks for it the moment the air gets chilly.
Let’s get started. First, we need to get our pan ready. This part is a little like arts and crafts. Step 1: Turn your oven on to 325°F. Get your special springform pan. Line the bottom and sides with parchment paper. A tiny dab of butter helps it stick. Now, wrap the whole pan bottom in foil. This keeps the water out. It’s like giving the pan a raincoat!
Now for the crust. It’s my favorite part to make. Step 2: Mix your graham crumbs, melted butter, sugar, and spices. It should feel like wet sand at the beach. Press it firmly into the pan. I use the bottom of a cup to make it flat. Bake it for just 10 minutes. Your kitchen will start to smell wonderful.
Time for the creamy filling. Step 3: Beat the cream cheese until it’s super smooth. Add the sugar, flour, and spices. Now pour in the eggnog and extracts. It might look a bit sloppy at first. Don’t you worry. It will all come together. (My hard-learned tip: Make sure your cream cheese is soft. Lumps are very stubborn!)
Step 4: Add the eggs, one at a time. Just mix until they disappear into the batter. Pour this creamy dream over your crust. Place the pan in a bigger roasting pan. Carefully pour hot water around it. This water bath is our secret. It makes the cheesecake so silky and prevents cracks.
Step 5: Bake for about 70 minutes. Turn the pan halfway through. The top should be set, not wobbly. Then, turn the oven off. Crack the door open and let it cool inside. This slow cooling keeps it happy. Finally, chill it in the fridge for hours. Waiting is the hardest part! What’s your favorite holiday dessert to share? Share below!
Cook Time: 1 hour 10 minutes
Total Time: About 6 hours (plus chilling)
Yield: 10-12 slices
Category: Dessert, Holiday
Three Fun Twists to Try
This recipe is like a good friend. It’s wonderful as it is, but it also loves to play dress-up. Here are a few ways to change its outfit for fun. I love trying new things in the kitchen.
Gingerbread Spice: Swap the cinnamon and nutmeg for a teaspoon of gingerbread spice. It tastes like Christmas morning.
Chocolate Swirl: Melt some chocolate chips. Swirl it into the batter before baking. A little chocolate makes everything better.
Orange Zest Zing: Add the zest of one orange to the filling. The orange and eggnog are a lovely, bright pair.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now for the best part, serving it! A plain slice is just perfect. But a little decoration makes it a celebration. I always top mine with a fluffy cloud of whipped cream. Then, I scatter a few sugared cranberries around. They look like little red jewels. So pretty.
What should you drink with it? A warm cup of spiced chai tea is my go-to. It’s cozy and non-alcoholic. For a special grown-up treat, a small glass of sweet sherry pairs beautifully. It’s like they were made for each other. Which would you choose tonight?
Keeping Your Cheesecake Happy
This cheesecake keeps well in the fridge. Just cover it tightly with plastic wrap. It will stay fresh for up to five days. You can also freeze it for later. Wrap the whole cake or slices in plastic wrap. Then place them in a freezer bag.
I once froze a whole cheesecake for my grandson’s visit. He was so happy to have a slice in summer. Thaw it overnight in the fridge before serving. This keeps the creamy texture just right. Knowing how to store food saves money and time.
It means you can enjoy treats without rush. You can even make two crusts at once. Bake one now and freeze the other for later. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes a crack might appear on top. Do not worry, it still tastes wonderful. I remember my first cracked cheesecake. I was so upset, but my family loved it. The whipped cream topping will hide any cracks perfectly.
If your filling feels lumpy, your cream cheese was too cold. Always let it soften on the counter first. This makes a smooth and creamy filling. A smooth batter makes you feel like a pro baker. If the crust sticks, use that parchment paper.
It makes lifting out slices so much easier. This simple trick makes serving a joy. *Fun fact: The water bath is like a cozy blanket for your cheesecake.* It keeps the heat gentle and even. Which of these problems have you run into before?
Your Cheesecake Questions Answered
Q: Can I make this gluten-free? A: Yes, use gluten-free graham crackers for the crust.
Q: How far ahead can I make it? A: It is best made one or two days before.
Q: What if I do not have rum extract? A: You can use just vanilla extract instead.
Q: Can I make a smaller cake? A: Halve the recipe and use a smaller pan.
Q: Is the water bath really needed? A: It is optional but helps prevent cracks. Which tip will you try first?
A Little Note From My Kitchen
I hope you love making this special dessert. It fills your home with a wonderful holiday smell. Sharing it with loved ones is the best part. I would be so happy to see your creation.
It makes my day to see your kitchen successes. Have you tried this recipe? Tag us on Pinterest! You can find me at Elowen’s Cozy Kitchen. Thank you for baking with me today.
Happy cooking!
—Elowen Thorn.
Creamy Eggnog Cheesecake Holiday Dessert
Description
This cheesy zucchini gratin bakes up warm, creamy, and golden on top. You’ll love how easy it is to make.
Ingredients
=== Crust: ===
=== Cheesecake Filling: ===
=== Topping: ===
Instructions
- Preheat the oven to 325°F. Line the bottom of a high-sided 9-inch springform pan with parchment paper. Using a strip, line the sides as well. Use a small dab of vegetable shortening to get it to stick. Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaking. make sure the foil reaches about 3/4 way up the sides to prevent the water bath from seeping inside. Set aside.
- Find a high sided roasting pan that the springform pan fits inside. It does not need to be higher sided than the springform pan. Using a water bath is optional, but will prevent cracks in the cake and also has been shown to make for a creamy filling. If you choose not to use a water bath, place the pan onto a dry rimmed baking sheet. Set aside until ready to bake.
- In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, sugar, cinnamon and nutmeg until it resembles wet sand.
- Pour this into the bottom of the springform pan and press down using the bottom of a measuring cup to form a bottom crust only.
- Bake for 10 minutes (just the pan, NOT the water bath) and remove.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, beat the cream cheese until soft and smooth. Add the sugar, flour, cinnamon and nutmeg, blending until just combined.
- Add the eggnog, vanilla extract and rum extract until smooth. Mixture may start sloppy, but will blend together.
- Add the eggs, one at a time, until incorporated, trying not to overmix.
- Pour the cheesecake batter over the pie crust. Place the pan into the roasting pan then using a measuring cup, pour hot tap water around it until it reaches about half way up the side, but not above the aluminum foil. Bake the cheesecake for approximately 1 hour and 10 minutes, turning 180° halfway through baking to cook evenly. If the top starts to brown, gently lay a piece of aluminum foil over top (doesn’t need to be fitted on, just loosely). The cake should be set and not jiggle in the center.
- Turn the oven off and crack the oven door about an inch (however small your oven will crack without shutting or opening wide). If you placed aluminum foil over top, remove it now.
- Allow the cheesecake to cool in the oven until it is room temperature.
- Remove it (and the water bath) from the oven and the cake pan from the water bath. Take off the aluminum foil bottom. Cover the cake and chill in the refrigerator for a minimum of 4 hours, but better overnight.
- When ready to serve or display, unhinge the spring form pan and gently peel away the parchment strips from the side. You can try to release the bottom parchment, but honestly I transfer mine to a serving platter or plate with the parchment still on or leave it on the bottom of the springform pan and decorate around the bottom to cover the seam.
- Top each slice or the whole cake with whipped cream and sugared cranberries.