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
Scale
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 â…“ 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.
