If you love cozy holiday flavors wrapped up in a creamy dessert, this Christmas Eggnog Cheesecake Recipe is going to become your new festive favorite. Imagine the rich, velvety texture of cheesecake infused with the warm, spiced notes of traditional eggnog, all resting on a crisp, buttery gingersnap crust. It’s the perfect centerpiece for any holiday gathering, delivering nostalgia and indulgence in every bite. Whether you’re a cheesecake connoisseur or just looking to add something special to your Christmas dessert lineup, this recipe offers that magical blend of holiday cheer and luscious decadence that you’ll want to make again and again.
Ingredients You’ll Need
Getting this Christmas Eggnog Cheesecake Recipe right means bringing together simple yet essential ingredients that each play a crucial role in creating the perfect balance of flavor, texture, and appearance. From the spicy gingersnap crust that adds crunch to the creamy filling that melts in your mouth, every component matters.
- Gingersnap cookie crumbs: About 2 ½ cups provide a spiced, crispy base that perfectly complements the creamy filling.
- Granulated sugar: ¼ cup for the crust to balance the spice, and 1 ⅓ cups for the filling to lend sweetness without overpowering.
- Unsalted butter (melted): 5 tablespoons that bind the crust crumbs together, adding richness and flavor.
- Cream cheese (softened): 32 ounces for that classic cheesecake smoothness and tang.
- Eggnog (room temperature): ¾ cup in the filling and an additional ¼ cup for the topping to infuse the festive spice profile.
- Vanilla extract: 1 tablespoon to enhance and deepen the overall flavor.
- Large eggs (room temperature, lightly beaten): 4 eggs to provide structure that holds the cheesecake together.
- Mascarpone cheese (softened): 8 ounces for extra creaminess and a hint of luxury.
- Confectioners’ sugar: ¼ cup to sweeten the mascarpone topping gently.
- Heavy cream: ½ cup to lighten up the mascarpone topping into a luscious, airy finish.
- Ground nutmeg (for garnish): Adds that iconic holiday aroma and a sprinkle of seasonal warmth.
How to Make Christmas Eggnog Cheesecake Recipe
Step 1: Prepare the Gingersnap Crust
Start by combining the gingersnap cookie crumbs with the granulated sugar and melted butter in a bowl. Press this mixture evenly into the bottom of a springform pan, creating a sturdy and flavorful crust base. Pop it in the fridge while you work on the filling so it firms up properly.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and fluffy. Slowly blend in the room-temperature eggnog and vanilla extract for that festive flair. Beat in the lightly beaten eggs one at a time, making sure everything is just combined and silky smooth.
Step 3: Incorporate the Mascarpone
In a separate bowl, mix together the softened mascarpone cheese and confectioners’ sugar. Gently fold this into the cream cheese mixture to add an extra layer of creaminess and subtle sweetness that makes this cheesecake special.
Step 4: Bake the Cheesecake
Pour the filling over your chilled gingersnap crust and smooth out the top. Bake at a low temperature for about two hours or until the center is set but still slightly jiggly—it will continue to firm up as it cools. After baking, turn off the oven and leave the cheesecake inside for an additional hour to prevent cracks and ensure perfect texture.
Step 5: Prepare the Topping
Whip the heavy cream until soft peaks form, then fold in the remaining eggnog for a light, airy topping. Spread this gently over the cooled cheesecake, then chill again in the refrigerator until ready to serve.
How to Serve Christmas Eggnog Cheesecake Recipe
Garnishes
A simple sprinkle of freshly grated nutmeg on top of the creamy eggnog topping adds the classic holiday scent and a touch of warmth that invites everyone to dive in. You could also add a few cinnamon sticks or small sprigs of fresh rosemary for a festive presentation.
Side Dishes
This decadent cheesecake pairs beautifully with fresh winter fruits like sliced pears, cranberries, or a tart berry compote. To balance the richness, serve with a cup of hot spiced tea or freshly brewed coffee, which enhances the cozy, comforting vibe of the dessert.
Creative Ways to Present
Try creating individual servings in cute ramekins or mason jars for a charming touch at holiday parties. Layer the cheesecake filling with crushed gingersnap cookies for a parfait effect, or drizzle a bit of caramel sauce on top for extra indulgence that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once your Christmas Eggnog Cheesecake Recipe is baked and cooled, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It stays fresh for up to five days, allowing you to enjoy the festive flavors well after your holiday feast.
Freezing
You can freeze the cheesecake for up to two months. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving to preserve the creamy texture intact.
Reheating
This cheesecake is best served chilled, so reheating is generally not recommended. If you prefer a softer texture, allow it to sit at room temperature for 20-30 minutes before serving. This way, all those holiday spices shine beautifully.
FAQs
Can I make this Christmas Eggnog Cheesecake Recipe ahead of time?
Absolutely! In fact, making it a day or two in advance lets the flavors meld beautifully and makes your holiday prep stress-free.
What can I substitute for gingersnap cookies?
If you can’t find gingersnaps, graham crackers or ginger-flavored shortbread cookies work well to maintain that lovely spice and crunch in the crust.
Is it okay to use store-bought eggnog?
Yes, store-bought eggnog works perfectly fine. Just make sure it’s at room temperature before adding to the filling for even mixing.
Can I use a water bath for baking?
Using a water bath can help prevent cracks and ensure even baking, but it’s not required if you follow the oven temperature and resting instructions carefully.
How do I know when the cheesecake is done?
It’s done when the edges look set but the center still jiggles slightly. It will firm up as it cools, so avoid overbaking to retain that creamy texture.
Final Thoughts
Trying this Christmas Eggnog Cheesecake Recipe is like wrapping yourself in a warm holiday hug — rich, creamy, and bursting with festive flavors that everyone will adore. Whether it’s your first time making cheesecake or you’re a seasoned pro, this recipe brings holiday magic to your table effortlessly. Give it a go and watch it become a cherished tradition year after year!
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Christmas Eggnog Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 30 minutes plus chilling time
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Eggnog Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of eggnog and nutmeg. Featuring a crunchy gingersnap crust and a luscious mascarpone topping, it’s an indulgent holiday dessert perfect for celebrations and gatherings.
Ingredients
Gingersnap Crust
- 2 ½ cups gingersnap cookie crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 ⅓ cups granulated sugar
- ¾ cup eggnog, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
Mascarpone Topping
- 8 ounces mascarpone cheese, softened
- ¼ cup confectioners’ sugar
- ¼ cup eggnog
- ½ cup heavy cream
- Ground nutmeg, for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the gingersnap cookie crumbs with granulated sugar and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Gradually add eggnog and vanilla extract, mixing well. Slowly incorporate the beaten eggs, one at a time, ensuring each is fully combined before adding the next. Pour the filling over the prepared crust in the springform pan.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for about 1 hour and 45 minutes (110 minutes), or until the edges are set but the center still slightly jiggles when shaken gently. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Prepare the mascarpone topping: While the cheesecake cools, combine the mascarpone cheese, confectioners’ sugar, eggnog, and heavy cream in a bowl. Whip until the mixture is smooth and thick enough to spread but still light and creamy.
- Chill and serve: Once the cheesecake has cooled completely, remove it from the oven and run a knife around the edges to loosen it from the pan. Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Before serving, spread the mascarpone topping evenly over the cheesecake and garnish with a sprinkle of ground nutmeg.
Notes
- Use room temperature ingredients to ensure a smooth, creamy filling and even baking.
- Gingersnap crumbs provide a spicy and crunchy crust that complements the eggnog flavor perfectly.
- Be careful not to overbake to avoid cracks; the center should still jiggle slightly when done.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
- The mascarpone topping adds richness and balances the sweetness with a creamy texture.
- For best results, chill overnight to let flavors meld and the cheesecake to firm up completely before serving.
