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Eggnog Cheesecake

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Eggnog Cheesecake

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Eggnog Cheesecake Recipe
Eggnog Cheesecake Recipe

Eggnog’s rich flavors are an excellent match for the tangy creaminess of this celebratory holiday cheesecake.

At a glance

Prep
45 mins.
Bake
57 mins. to 1 hrs 5 mins.
Total
3 hrs 42 mins.
Yield
one 9″ or 10″ cake

Nutrition information

Measuring Standards

Ingredients

Crust

  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chopped walnuts or pecans

Filling

  • 24 ounces cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon rum extract
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground nutmeg

Topping (optional)

  • 1/2 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream

Garnish (optional)

  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon confectioners’ sugar

Crust

  • 4 ounces unsalted butter, softened
  • 1 ounce confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 ounces chopped walnuts or pecans

Filling

  • 24 ounces cream cheese, at room temperature
  • 8 3/4 ounces granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon rum extract
  • 1/2 ounce vanilla extract
  • 8 ounces sour cream
  • 4 ounces heavy cream
  • 1/2 teaspoon ground nutmeg

Topping (optional)

  • 2 ounces sour cream
  • 7/8 ounce granulated sugar
  • 1/2 teaspoon vanilla extract
  • 6 ounces heavy cream

Garnish (optional)

  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon confectioners’ sugar

Crust

  • 113g unsalted butter, softened
  • 28g confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 135g King Arthur Unbleached All-Purpose Flour
  • 57g chopped walnuts or pecans

Filling

  • 680g cream cheese, at room temperature
  • 248g granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon rum extract
  • 14g vanilla extract
  • 227g sour cream
  • 113g heavy cream
  • 1/2 teaspoon ground nutmeg

Topping (optional)

  • 57g sour cream
  • 25g granulated sugar
  • 1/2 teaspoon vanilla extract
  • 170g heavy cream

Garnish (optional)

  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon confectioners’ sugar

Instructions

  1. Preheat the oven to 375°F.
  2. To make the crust: In a medium bowl, beat the butter at medium speed. Add the sugar, vanilla, and salt, and beat until blended. Scrape the bowl, then mix in the flour and nuts. Press this mixture into the bottom and about 1/2″ up the sides of a 9″ or 10″ springform pan.
  3. Bake the crust for 12 to 15 minutes, until lightly browned. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F.
  4. For the filling: In a large bowl, beat the cream cheese and sugar at low speed until soft and no lumps remain, stopping to scrape the bowl once or twice. Add the eggs one at a time, mixing until each egg disappears before adding the next. Scrape the bowl and mix for 30 seconds more.
  5. Stir in the rum extract, vanilla, sour cream, heavy cream, and nutmeg. Mix just until the mixture is smooth.
  6. Pour the batter into the prepared pan, and bake for 45 to 50 minutes. The edges of the cake will look set and be light golden brown, and the middle should still jiggle when you nudge the pan.
  7. When the temperature of the cake 1″ in from the edge reaches 165°F, turn the oven off, prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting.
  8. After 1 hour, remove the pan from the oven and run a thin spatula around the edge to allow the cake to contract evenly as it cools. Chill for 2 hours (or overnight) before topping.
  9. For the topping (if using): Stir together the sour cream, sugar, and vanilla; set aside. Whip the heavy cream until stiff peaks form, then fold into the sour cream mixture. Spread on top of the chilled cheesecake.
  10. To garnish: Mix the garnish ingredients, and sprinkle over the top of the cake. Refrigerate until ready to serve.
  11. Store any leftovers, well wrapped, in the refrigerator for up to four days.

Nutrition Information

  • Serving Size1/20 cake, 93g
  • Servings Per Batch20
Amount Per Serving:
  • Calories330
  • Calories from Fat234
  • Total Fat26g
  • Saturated Fat15g
  • Trans Fat1g
  • Cholesterol72mg
  • Sodium191mg
  • Total Carbohydrate23g
  • Dietary Fiber0g
  • Sugars16g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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