This post may contain affiliate links, which means that, as an Amazon Associate, I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
This delicious and decadent Eggnog Cheesecake is a wonderful rendition of a wonderful classic.
Try this cheesecake recipe for your next holiday gathering, and you’ll be the talk of the town!
This eggnog cheesecake is a delightful dessert. It has subtle hints of eggnog, with traces of nutmeg, and a chocolatey crust. The combination of these ingredients makes for a smooth, creamy, festive treat that the whole family will love! Topped with a dollop or two of homemade whipped topping (recipe listed below) and sprinkled with nutmeg, this cheesecake is the perfect dessert for Christmas!
Cheesecake is one of my favorite desserts. There are so many different flavors and flavor combinations. This eggnog cheesecake is subtle and sweet, and the chocolate crust makes it perfectly crunchy, adding more depth to the overall flavor.
If you’ve read my other eggnog posts, you’ll know I don’t LOVE eggnog. However, my kiddos do. As do my husbands siblings. I attempted this recipe for all of them, and it was a hit! The cheesecake got polished off way faster than I could have imagined. The eggnog flavor isn’t overpowering, and pairs well with the other ingredients.
I also attempted this recipe in mini cheesecake form, to take as a potluck, and they were great! The cook time was shorter, as was the cooling time. They made for a great grab-n’-go confection.
*Find the instructions for the mini cheesecakes in the recipe notes.
You’ll need:
- 9″ springform pan
- 10″ round cake pan
- Roasting pan
- Electric hand mixer
- Food processor
*TIP: Use 10″ cake pan, instead of wrapping the springform in heavy duty aluminum foil. This is WAY easier, works just as well(or better than) the aluminum foil, and completely prevents liquid from leaking in. I do this with ALL my cheesecakes.
Ingredients:
- Oreos
- Butter
- Philadelphia cream cheese
- Granulated sugar
- Eggnog
- Sour cream
- Eggs
- All-purpose flour
- Vanilla
- Nutmeg
- Cloves
Steps:
1. Preheat oven to 325 degrees.
2. Generously butter/grease a springform pan.
3. In a food processor, pulse Oreos until finely ground, then add melted butter and pulse until well combined. (This can be done in a ziplock bag with a rolling pin if you don’t have a food processer. I’ve even used the pulse option on my blender a few times, and it works great.)
4. Place Oreo crumbs in the prepared springform pan, and use your hands, knuckles, the bottom of a cup, or a silicone spatula to firmly press crumbs down, forming a crust.
5. In a mixing bowl, add cream cheese and sugar. Use an electric hand mixer on low speed, to whip the cream cheese and sugar. Don’t over beat, this will result in the cheesecake cracking.
6. Add eggnog, sour cream, flour, and vanilla to the cream cheese and mix until just combined.
7. Add eggs, one at a time, and beat until just incorporated.
Don’t overmix!
8. Pour cheesecake batter into the springform, and carefully bang the pan on the countertop, to release trapped air bubbles from the batter.
9. Place springform in the 10″ cake pan, and place both pans into the roasting pan.
10. Very carefully, add warm water to the roasting pan, until it goes halfway up the cake pan. Don’t splash water onto the cheesecake batter.
11. Carefully place roasting pan in the oven, and bake cheesecake for 1 1/2 hours(90 mins.).
12. When the cheesecake is finished baking, turn the oven off and leave cheesecake in the oven for 1 hour. This allows the cheesecake to cool with the oven and helps to prevent cracking.
13. After the hour, remove the cheesecake from the oven and run a butter knife around the edges of the cheesecake.
14. Allow to cool at room temp for an additional 2+ hours, then place in the refrigerator for at least 4 hours(I refrigerate overnight).
15. Once the cheesecake is set, serve topped with whipped topping and nutmeg, and enjoy!
Notes:
Add whipped topping to the cheesecake and sprinkle with nutmeg, if desired. *I use the whipped topping to decorate my cheesecakes.
For gluten free, use GF Oreos and remove all-purpose flour from the batter.
For mini cheesecakes, line muffin tins with cupcake liners. Place a whole Oreo in each liner, then add 2-3 tbsp(I like to use my cookie dough baller for this) of the cheesecake batter to each liner. Bake on 350 degrees for 20-22 minutes. Remove from oven immediately, and let cool at room temp. for at least 30 minutes before transferring to refrigerator to fully set(30mins-1hr).
Whipped Topping Recipe:
- 1 1/2 cups heavy cream(chilled)
- 1/3 cup powdered sugar
- 2 tsp vanilla
- 1 1/2 tbsp powdered milk(helps stabilize the whipped topping
Add all the ingredients to a stand mixer (or mixing bowl and electric hand mixer, if you don’t have a stand mixer) and whip on high till stiff peaks form. Don’t over-whip, this will cause the cream to curdle.
Eggnog Cheesecake
Equipment
- Electric Hand Mixer
- 9" Springform pan
- 10" Round cake pan
- 1 Roasting pan
- 1 Food processor
Ingredients
Crust
- 25 Oreos
- 5 tbsp butter, melted
Cheesecake
- 4 8oz. blocks Philadelphia cream cheese, room temp.
- 1 1/2 cups fine white sugar
- 3/4 cup eggnog, room temp.
- 4 eggs, room temp.
- 1 cup sour cream, room temp.
- 1/4 cup all-purpose flour
- 1 tbsp vanilla
- 1 tsp nutmeg
- 1/4 ground cloves
Instructions
- Preheat oven to 325 degrees.
- Butter/grease a 9" springform pan.
- In a food processor, pulse Oreos until finely ground, then add melted butter and pulse until well combined(about 30 seconds).
- Place Oreo crumbs in the prepared springform pan, and use your hands, knuckles, the bottom of a cup, or a silicone spatula to firmly press crumbs down, forming a crust.
- In a mixing bowl, add cream cheese and sugar. Use an electric hand mixer, on low speed, to whip the cream cheese and sugar. Don't over beat, this will result in the cheesecake cracking.
- Add eggnog, sour cream, flour, and vanilla to the cream cheese and mix until just combined.
- Add eggs, one at a time, and beat until just incorporated.
- Pour cheesecake batter into the springform, and carefully bang the pan on the countertop, to release trapped air bubbles from the batter.
- Place springform in the 10" cake pan, and place both pans into the roasting pan.
- Very carefully, add warm water to the roasting pan, until it goes halfway up the cake pan. Don't splash water onto the cheesecake batter.
- Carefully place roasting pan in the oven, and bake cheesecake for 1 1/2 hours(90 mins.).
- When the cheesecake is finished baking, turn the oven off and leave cheesecake in the oven for 1 hour. This allows the cheesecake to cool with the oven and helps to prevent cracking.
- After the hour, remove the cheesecake from the oven and run a butter knife around the edges of the cheesecake.
- Allow to cool at room temp. for an additional 2+ hours, then place in the refrigerator for at least 4 hours(I refrigerate overnight).
- Once the cheesecake is set, serve topped with whipped topping and nutmeg, and enjoy!