Can I use homemade eggnog instead of store-bought in this eggnog cheesecake?

Yes, but use a cooked, custard-style homemade eggnog and measure its sweetness first. Homemade versions vary a lot in sugar and thickness, so reduce the granulated sugar by 2 to 3 tablespoons if yours is very sweet, and make sure it is fully chilled before mixing.

Why did my eggnog cheesecake crack on top even with a water bath?

The most common cause is air beaten into the batter at high speed, which expands and then collapses. Mix on low, keep ingredients at room temperature, and cool the cake slowly in the turned-off oven with the door cracked. A thin layer of eggnog whipped cream hides any small cracks completely.

My store eggnog is very thick and sweet. Should I adjust the recipe?

Yes. Extra-thick eggnog adds richness but also sugar, so cut the granulated sugar by 2 tablespoons and skip any extra sweet garnish. If the eggnog is thin and mild, add an extra quarter teaspoon of nutmeg to keep the holiday flavor bold.

Can I make this cheesecake without a springform pan?

A springform pan gives the cleanest release, but a 9-inch cake pan lined with a parchment sling works in a pinch. Chill the cake thoroughly, then lift it out with the sling. The sides will be less smooth, so plan on a generous whipped cream border.

How far ahead can I bake the cheesecake for Christmas dinner?

Bake it up to 2 days ahead and refrigerate it covered, or freeze the unadorned cake for up to 2 months. Thaw frozen cake overnight in the fridge and add the fresh eggnog whipped cream just before serving for the best texture and look.

Eggnog Cheesecake: Best Creamy Spiced Holiday Dessert (9-Inch)

Ingredients

Scale

2 cups gingersnap cookie crumbs (about 32 cookies, finely ground)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
32 ounces (4 packages) full-fat cream cheese, softened to room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
1 1/4 cups store-bought eggnog, at room temperature
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/4 teaspoons freshly grated nutmeg, plus more for dusting
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup heavy whipping cream, very cold
3 tablespoons powdered sugar
2 tablespoons eggnog, cold

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Instructions

Heat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, bringing the foil all the way up the sides.
Stir the gingersnap crumbs, melted butter, granulated sugar, and cinnamon until the mixture looks like damp sand. Press firmly into the bottom and 1 inch up the sides of the pan.
Bake the crust for 10 minutes until fragrant. Cool on a wire rack while you make the filling, keeping the oven at 325 degrees F.
Beat the softened cream cheese on low speed until completely smooth, about 2 minutes, scraping the bowl well. Add the sugar and flour and beat on low just until combined.
Pour in the room-temperature eggnog and mix on low until smooth. Add the eggs one at a time, beating on low after each just until the yolk disappears, then stir in the vanilla, nutmeg, cinnamon, and salt.
Pour the batter over the cooled crust. Set the foil-wrapped pan in a large roasting pan and pour very hot tap water into the roasting pan until it reaches halfway up the sides of the springform.
Bake 60 to 70 minutes, until the outer ring looks set and matte and only the center 2 to 3 inches still wobble gently when the pan is nudged.
Turn the oven off, crack the door open with a wooden spoon, and leave the cake inside for 1 hour. Move to a wire rack, run a thin knife around the edge, cool to room temperature, then refrigerate uncovered overnight (at least 8 hours).
Whip the cold heavy cream with the powdered sugar, cold eggnog, and nutmeg to soft peaks. Release the springform ring, top the cake with the eggnog cream and a dusting of nutmeg, and slice with a hot, dry knife.

Author: Kozina Recipes
Prep Time: PT30M
Cook Time: PT1H10M