We turned on the Pandora Christmas station last week and began putting up Christmas decorations over the weekend. Yes, it’s time for some festive food and holiday parties, and time to bring on the eggnog in all forms, liquid or dessert. My family always has eggnog during the holidays, and I love to drink it and bake with it. Last year I started thinking about an eggnog cheesecake, but never got around to making one, so I made sure we got the holidays off to a proper start over the weekend.
Eggnog itself is a custard, which means that making an eggnog cheesecake is just a riff on the real thing with cream cheese added. I made sure there were plenty of eggs, and added Myers’s Dark Rum and nutmeg to the custard. Biscoff cookies, with their light gingery flavor and crispy texture make a perfect crust for this eggnog cheesecake, but if you can’t find Biscoff cookies, regular gingersnaps or graham crackers will work just fine.
I toyed with several topping ideas, then decided to go simple, and I’m glad I did. This is one of those cheesecakes that stands on its own, but if you want a dollop of whipped cream on top of a slice, it will look very pretty.
Sometimes you can get by baking a cheesecake without a water bath, but you really need the water bath for this cheesecake, which helps it cook evenly throughout. Make sure all of the ingredients are at room temperature and the cream cheese is very soft before mixing so the batter stays nice and smooth, not lumpy. Also make sure to use regular eggnog and cream cheese, not light or fat free, otherwise the texture will suffer.
EGGNOG CHEESECAKE WITH BISCOFF COOKIE CRUST
Makes 1 (10-inch) cheesecake, serves 14 to 16.
stand mixer with paddle attachment
10-inch cheesecake or springform pan
large roasting pan
1 (8.8 ounce/ g) package Biscoff cookies
3 tablespoons unsalted butter, melted
3 (8 ounce/227 g) packages cream cheese, at room temperature
4 large eggs, at room temperature
1 cup (175 g) granulated sugar
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
2/3 cup (160 ml) eggnog, at room temperature
1/4 cup (60 ml) Myers’s Dark Rum
1. Preheat the oven to 350° F/175° C.
2. Process the Biscoff cookies in the bowl of the food processor until you have crumbs. Pulse while drizzling in the melted butter. Press into the bottom and about 1 inch up the side of the cheesecake pan. Bake in the preheated oven for 7 to 8 minutes, then remove and allow to cool.
3. In the mixing bowl, mix the softened cream cheese, adding each egg one at a time, until thoroughly combined. Add the sugar, vanilla, and ground nutmeg, mixing thoroughly. Slowly add the eggnog 1/3 cup at a time, mixing between each addition. Slowly add the Myer’s Dark Rum, and mix until everything is thoroughly combined and satin smooth.
4. Pour the mixture into the cheesecake pan, then place it into the middle of the large roasting pan. Pour hot water around the cheesecake pan until it’s about halfway up the sides. Bake until the cake is almost set in the middle, but still has a small wobbly area in the center about 2 inches in diameter, about 60 to 75 minutes. Remove from the oven and allow to cool completely on a wire rack. Chill in the refrigerator overnight, and keep cold until ready to serve.
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[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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