This cheesecake has a subtle eggnog flavor that makes it utter perfection. Follow all my tips and tricks for the perfect Cheesecake texture with no cracks!
The story behind the eggnog cheesecake
I think it’s clear by now that I adore cheesecakes. I mean a rich decadent dessert with amazing creamy texture? I’m all in.
Last year I filmed a live cooking show (something I do every Tuesday on my YouTube channel) making my homemade eggnog. At the end of the video I asked if anyone used eggnog as part of another recipe vs just drinking it.
The top two responses were – eggnog french toast (I took it a step further and made eggnog syrup) and eggnog cheesecake! So of course I had to create versions of both!
I adding gingersnaps to the crust to give it a more holiday flavor. You can use ALL gingersnaps but I found that a little overwhelming. And I top the cheesecake with an eggnog whipped cream!
The big question here is – What is your favorite brand of eggnog? After homemade eggnog of course. My mom likes the kroger store brand and I like darigold.
Even better question – apparently some people HATE nutmeg? And they are always on the lookout for eggnog without nutmeg (I think that’s what drives most people to make their own!). Are you a with nutmeg or without nutmeg person?
Let’s get started on the homemade cheesecake now!
If you’d rather skip my tips and tricks for eggnog cheesecake, along with links to other eggnog recipes and get straight to this delicious cheesecake – simply scroll to the bottom of the page where you can find the printable recipe card.
Creating Cheesecake Recipes
Recently I’ve been getting some weird cheesecake recipe comments. I’ve been told my cheesecake’s aren’t authentic for a few different reasons!
The first was that I don’t use sour cream in the recipe, the next was that I don’t use flour in my recipe and the weirdest was that I don’t use a sponge cake as the crust!?!?!
Remember the best part of cooking and baking from scratch is that you can personalize it! If you have a recipe you love that uses flour, sour cream or a sponge cake crust then go for it!!!
Should you add flour to your cheesecake?
First off adding flour to your cheesecake gives it a more cake like texture – I prefer a smooth dense cheesecake.
Should you add sour cream to your cheesecake?
Adding sour cream to your cheesecake is a way to help fight it being dry – I prefer to simply not overbake my cheesecake to keep it smooth and creamy.
How to adjust this Cheesecake for the instant pot
I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart. So depending on your pan size you might need to change the recipe a little
Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is 1.5 lbs for a thinner 8 inch cheesecake or for the 7 inch pan.
For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you can turn it into Instant pot cheesecake bites. (I have peanut butter bites, oreo bites and salted caramel bites already shared)
Does cheesecake have a cake crust?
And a sponge cake crust? I found out that Juniors cheesecake in NYC and Brooklyn do their cheesecake this way and so when I was in NY I went to give it a try.
Personally I found the cheesecake amazing, but the sponge cake crust soggy and it didn’t hold the cheesecake shape at all so the slice was delicate. AND I missed the crunch you get from a cookie/cracker crust.
Tips and Tricks for the Perfect Cheesecake with no cracking
– Here is a video I made using my classic Cheesecake recipe, but the tips and tricks in the video work for ALL cheesecake recipes!!!
– Room temperate ingredients are key for a smooth texture.
– Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
– Make sure your oven is the correct temperature (I love my oven thermometer)
– I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone water bath pan!!!
– TRY not to open the oven door, like ever, if you can help it.
– That said if you run out of water in the pan on the bottom of the oven or in the water bath and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan carefully and close the door – as quick as you can.
– Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches. It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
– Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
– Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor.
To make this eggnog cheesecake recipe you’ll need
- Food processor (to make the crust easier)
- 9" springform pan
- 9" parchment cake circles
- Oven thermometer (to make sure your baking at the right temp)
- Silicone water bath pan
- 12x3" cake pan (for the water bath)
- Stand mixer or hand mixer
Homemade Eggnog Cheesecake
If you love these cheesecakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love eggnog cheesecake you’ll love these cheesecake recipes!
The full “tips and tricks” video is in the recipe card. The shorter eggnog cheesecake video should be auto-playing for you!
- 3/4 C graham crackers
- ½ C gingersnaps
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
- 6 Tbsp butter melted
- 2 lbs full fat cream cheese softened
- 1 C granulated sugar
- 1 tsp vanilla
- 1 C eggnog
- 2 lrg eggs room temp
- 1 lrg egg yolks room temp
- ½ tsp nutmeg
Eggnog Whipped Cream
- 1 c heavy whipping cream
- ¼ C eggnog
- 2/3 C powdered sugar
- Sprinkle of nutmeg
- Preheat oven to 350
- mix all the crust ingredients and toss lightly with fork until well blended.
- Press firmly into the bottom of a 9 inch spring form pan.
- Bake on the bottom rack until crisp and golden, 10-12 min.
- Let cool.
- Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
- Beat cheese and sugar on med until light and fluffy, about 30-60 sec.
- Add the vanilla, eggnog and nutmeg
- Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
- Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec – do NOT overbeat.
- Pour the filling over crust
- bake on the center rack until golden, about 1 hour.
- When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook or overcook the first time as you get used to this style.
- Turn the oven off and crack open the door and let the cake cool about 30 mins
- Refrigerate overnight
Eggnog Whipped Cream
- Beat the whipped cream, eggnog and powdered sugar until stiff peaks
- Pipe on
- Sprinkle nutmeg over the top