This Eggnog Cheesecake is so ridiculously yummy! And the best thing about this eggnog cheescake, you can also make it into small bite size cups. Not just great for Holiday season but for any upcoming long weekend or Easter Sunday dessert.
You’re kids will go crazy for this yummy dessert or even giveaways. Just a heads up though, please prepare this in advance because you still need to chill this for atleast 4 hours before serving.You can also try our Homemade Egg nog recipe if there is no egg nog in the supermarket near your place.
Happy cooking and enjoy!
For the crust:
2 and 1/2 cups graham crumbs
1/4 cup granulated sugar
5 tablespoons unsalted butter melted
For the cheesecake:
32 ounces cream cheese softened
1 and 1/3 cup granulated sugar
3/4 cup eggnog, room temperature
1 tablespoon vanilla extract
4 large eggs room temperature, lightly beaten
For the topping:
8 ounces mascarpone cheese softened
1/4 cup confectioners’ sugar
1/4 cup eggnog
1/2 cup heavy cream
ground nutmeg for garnish.
For the crust
Place the oven rack to the lower third position and heat the oven to 350°F. Cover the bottom of a 9-inch springform pan with aluminum foil.
In a bowl, mix the graham crumbs, sugar, and melted butter. Compress it into the bottom of the pan and also in the rim side for about 2-inches up.
Bake for approximately 10 minutes. Set aside to let it cool completely as you prepare for the filling.
For the cheesecake
Lower the oven temperature to 300ºF.
In a mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy, about 1 minute.
Gradually add the sugar, eggnog, and beat continue beating until smooth. Pour the vanilla and beat until incorporated
Using a spatula, add and slowly mix in the eggs just until combined. Transfer the batter over the prepared crust.
For Bain Marie:
Get another roasting pan and fill pan with a few inches of boiling water and place the cheesecake pan in the center.
Bake for 1 hour (until the edges are set and the center is slightly jiggly). Turn off the heat and leave the cheesecake inside the oven for 1 hour.
After one hour, remove the cheesecake from the oven and place it on a wire rack to completely cool (discard the bain marie water).
Run a thin knife around the outer edge of the cheesecake to loosen. Invert it on a serving plate, gently tap and unmold.
Cover and refrigerate for at least 4 hours, preferably overnight.
For the topping:
In mixing bowl, whisk the mascarpone cheese, confectioners sugar, and eggnog until smooth.
In another bowl, using an electric mixer start beating the heavy cream until double in volume. Gradually fold in the whipped cream into the mascarpone mixture until well combined. Do not ever mix it, just fold it slowly to retain the fluffiness of your cream.
Transfer it in a piping bag with a star tip and start decorating the top as you like. You may garnish it with powdered nutmeg on top too.
Serve chilled and enjoy!
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