Eggnog Cheesecake
Making my Eggnog Cheesecake and channeling all that B. Smith energy is what I thought I was doing until the water bath said otherwise. 😭
My water barrier didn’t work,💦my crust got a little wet BUT my cheesecake still came out absolutely delicious.😋🤤
Thick, creamy, and full of those classic Eggnog flavors we know and love. Here’s how I made it:⬇️
Z’s Eggnog Cheesecake 🎄
Cheesecake Filling~
• 3 (8 oz) cream cheese blocks, softened
• 1 cup sugar
• 1 cup eggnog
• 1 tbsp cornstarch (or flour)
• 2 eggs
• 1 tsp Eggnog extract
• ½ tsp rum extract
• ½ tsp vanilla
• ¼ tsp nutmeg
Crust~
• 1½ cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp sugar
Baking Instructions:
1. Crust: Mix crumbs, butter, sugar. Press into 8-inch springform. Bake at 350°F for 8–10 min; remove & cool.
2.Cheesecake Filling: Beat cream cheese + sugar + cornstarch. Add eggnog, extracts, spices. Add eggs last. Pour over cooled crust.
3. Bake at 300°F for 75 min or until edges are set and center jiggles slightly.
4. Turn oven off, crack door, and let cheesecake sit/rest for 90 min.
5. Cool cheesecake to room temp, then refrigerate overnight.
6. Garnish with nutmeg and/or add a glaze or buttercream.
7. Slice, serve and enjoy!
It’s delish! Save this recipe so you can make for Christmas. 🎄🎁
#holidaybaking #eggnog #Cheesecake #christmas #blackgirlslemon8
Eggnog cheesecake is a seasonal treat that brilliantly combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavors of eggnog. When making this dessert, it’s important to consider a few baking tips to enhance your results, especially regarding the water bath method for baking cheesecakes. A water bath, also known as bain-marie, helps the cheesecake bake evenly and prevents cracking by regulating temperature and providing moisture. To ensure success with the water bath, wrap your springform pan tightly in heavy-duty aluminum foil to prevent water from seeping into the crust, which can lead to a soggy base. Alternatively, use a silicone band specifically designed for springform pans. The crust is a vital part of the cheesecake experience; graham cracker crumbs mixed with melted butter and sugar provide a sweet, crunchy foundation that complements the creamy filling. Pre-baking the crust for 8–10 minutes solidifies it, preventing sogginess from the wet filling. For the filling, using softened cream cheese mixed with sugar and a small amount of cornstarch (or flour) creates a smooth and thick texture that holds its shape after baking. Adding eggnog and extracts like eggnog, rum, vanilla, and a hint of nutmeg infuse classic holiday flavors throughout. Nutmeg sprinkled on top after baking enhances the seasonal aroma. The baking temperature of 300°F and a long bake time of around 75 minutes allow the cheesecake to set gradually. When the edges are set but the center still jiggles slightly, turn off the oven and leave the cheesecake inside with the door cracked for 90 minutes. This gradual cooling prevents cracks by allowing the cheesecake to settle slowly. After cooling to room temperature, refrigerate overnight for the best texture and flavor development. Before serving, consider adding a glaze, buttercream, or a dusting of nutmeg for an elegant presentation. This eggnog cheesecake recipe is a perfect addition to holiday menus, delighting guests with every bite. It captures the nostalgic flavors of eggnog while delivering the creamy indulgence cheesecake lovers cherish. Whether for Christmas gatherings or festive parties, it's a dessert that brings warmth and joy to the table.
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