Eggnog Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Eggnog CheesecakeI’m glad the holidays only roll around once a year because I love eggnog.  When we were younger we entertained a lot and I made an eggnog that my husband still talks about and he hasn’t had it in years!  To be sure it was boozy.  But it was also balanced with heavy cream and the combination made it easy to drink a lot – which too many people did!

This cheesecake is as easy as it gets and is perfect for the holidays.  It can be made ahead and frozen completely finished.  Just thaw it at least day ahead in the refrigerator.

Nutmeg is a must and adds the defining taste to an Eggnog Cheesecake.  So if cheesecake is your thing, this is one to add to your list.

The whipped cream wreath around the Eggnog Cheesecake is reminiscent of the marvelous foam that topped the eggnog.

This is a variation of the Sour Cream Cheesecake so it may look a bit familiar.  But as cheesecakes go, this is one of the creamiest and smoothest to be found.

Crust
1/2 cup + 1 tablespoon flour (85 grams or 3 ounces)
6 tablespoons butter (90 grams or 3 ounces), cold and cut into small pieces
1/4 cup sifted powdered sugar (25 grams or 1 ounce)

Please see the Sour Cream Cheesecake for  how to photos.

Preheat the oven to 350 degrees. Spray the bottom of a 9×3 inch cheesecake pan really well. Wrap the pan well with foil. Place it in a pan larger than 9 inches. Set aside.

Place the flour and butter in the bowl of a food processor. Process until the butter is indistinguishable. Add the powdered sugar and pulse in.

Press the crust firmly into the bottom of the pan. Bake for about 20 to 25 minutes until light brown. Press the edges of the crust lightly against the sides of the pan to prevent any gaps.

Cheesecake LayerCheesecake ingedients 1 pound of cream cheese (454 grams 16 ounces)
1 cup sugar (200 grams or 7 ounces)
1 tablespoon cornstarch
3/4 cup sour cream (170 grams or 6 ounces)
1 teaspoon nutmeg
3 eggs
3 tablespoons dark rum
3 tablespoons brandy
1 1/4 cup 40% or heavy cream

Processor Method: Place the cream cheese, sugar and cornstarch in the food processor. Process to mix well. Scrape. Add the sour cream; process. Add the eggs, rum and brandy; process. Scrape down. Lastly, with the machine running, pour the cream down the feedtube.

Mixer Method: Place the cream cheese, sugar and cornstarch in the bowl of a mixer. Beat until smooth and softened.Cream cheese/sugar in bowl Cream cheese/sugar mixingAdd the sour cream, mixing well. Sour Cream inSour cream mixed inNext add the nutmeg followed by the eggs,Eggs in beat to completely combine and last, add the cream, rum and brandy;.Cream and booze in

Beat on low to combine everything completely.  Filling mixedPour over the base. Pouring the filling over the baseAdd hot water to the bottom pan in which the cheesecake pan is sitting. Fill to the top of the pan unless the cheesecake pan starts floating. Pouring water inBake for 1 hour. Turn the oven off and leave in the oven for 1 hour. Remove the pan with the cheesecake from the water bath. I usually place it on a couple of paper towels as the bottom of the cheesecake pan will be wet. Refrigerate overnight before releasing and finishing.

For how to photos of removing the pan from the water bath and releasing the cheesecake please see the Sour Cream Cheesecake.

DecorationWhipped cream ingred. 1 cup 40% or heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon nutmeg

Combine all of the ingredients in a mixing bowl.Cream Whipping Beat with a whisk until stiff. Pipe swirls around the edge with a #7 open star tip.Applying whipping creamDecorated cheeseecake

Serves 14 to 16.

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10 thoughts on “Eggnog Cheesecake

  1. Evelyn

    OMG, Helen, you have no mercy! I’ve always loved eggnog; but, one small cup per holiday season is as much as my fat little body will tolerate. (I didn’t even get that cup, last year!) Sounds divine.

    1. hfletcher Post author

      Hi Evelyn: You are too funny – Mike brought an entire half gallon home from the store showing me it was the low fat version. Haven’t tried it yet. I love eggnog but my cholesterol doesn’t. Bummer!

  2. sallybr

    One of my stepsons would go crazy for this! Too bad we won’t see him this year, but I might send this to his wife, she loves to cook, and I bet she could make this for him!

    I only tried eggnog once, ages ago, it’s not something that we had in Brazil.

    1. hfletcher Post author

      Hi Sally – I used to make eggnog every year and my husband absolutely loved it. Then I also know people that don’t like it. When do you leave for Brazil?

  3. Ginny

    Could this be made with a comercially prepared eggnog in place of the liquids? Our local dairy makes the most wonderful eggnog and it would be nice if I could incorporate it into a cheesecake.

    1. hfletcher Post author

      Hi Ginny: I would imagine you could replace the 40% or heavy cream but I wouldn’t leave out the the brandy and rum or change the other ingredients. If you don’t use the booze, the flavor of the eggnog will not carry through.
      However, I don’t know the make up of the eggnog so it’s difficult to be sure. My suggestion is to test one and see what happens.

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