Eggnog Cheesecake

This eggnog cheesecake is SOO GOOD. It’s creamy and melts in your mouth! That classic eggnog taste makes it the best dessert for the holiday season!

I can’t get enough of cheesecake! Some of my favorites are Peppermint, Pecan Pie, and this delicious Churro Cheesecake! They are all so different but so, so good!

Classic Eggnog Cheesecake

Well, putting two of my favorite things together in one (like this eggnog cheesecake!) really turned out amazing! This dessert could not be more perfect for the holiday season! In fact, it’s so good that I would bake it at least once now so you can see how good it is. Because you will definitely want to bake it again later! It has the perfect amount of eggnog flavoring. It’s not too strong but you can definitely taste it.

Eggnog is already so creamy that it complements the texture of a cheesecake so well! And not only does it taste amazing but it looks gorgeous! These sugared cranberries make the perfect topping for it! Don’t be intimidated by baking a cheesecake. I have added so many tips and tricks to this post that will help yours turn out just right! Go ahead and give it a try, you will be so glad that you did!

Ingredients for Eggnog Cheesecake

These ingredients are fairly simple! I especially love the eggnog combined with the nutmeg… It’s so festive! See the recipe card at the bottom of the post for exact measurements.

• Graham crackers: You will crush these up to make graham cracker crumbs!
• Sugar: This sweetens the crust up a bit.
• Ground Nutmeg: I love the flavor that nutmeg brings. It reminds me of the holiday season!
• Butter: I melted the butter to mix the crust all together.
• Salt: Just a pinch will work!

Cheesecake

• Cream Cheese: Set your cream cheese out about 30 minutes before you start baking. When you soften it to room temperature then it mixes up so smoothly!
• Eggnog: You can use store bought eggnog or you can make this Homemade Eggnog! It’s soo good.
• Granulated sugar: This adds some sweetness to balance out the tangy cream cheese.
• Eggs: I used large eggs that were at room temperature.
• Ground nutmeg: This will pull in that same flavoring from the crust. They go so well together!
• Vanilla: This adds a little flavoring to the sweetness.
• Rum Extract: This is totally optional so you can leave it out if you want!

Whipped Cream Topping

• Heavy Whipping Cream: This is what you will mix up to make that fluffy topping which completes this eggnog cheesecake.
• Eggnog: You can use store bought eggnog or you can make this Homemade Eggnog!
• Ground Nutmeg: Adds a tiny bit of earthy flavor to the whipped cream.
• Powdered sugar: This dissolves the easiest so it will help make the whipped cream smooth.

Let’s Bake a Cheesecake!

If you’ve never made a cheesecake then you should definitely try this eggnog cheesecake! Master it just in time for the holidays and everyone will be so impressed!

Crust

1. Preheat oven and mix ingredients: Preheat the oven to 325. In a medium bowl mix graham cracker crumbs, sugar, nutmeg, salt and melted butter together. This should resemble damp sand.
2. Form into pan: Pour your crumb mixture into a 9 inch springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
3. Bake and cool: Bake for 10 minutes. Let cool completely

Cheesecake Filling

1. Beat cream cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
2. Combine with sugar and eggnog: Add the sugar to the cream cheese and mix at medium-low speed until just combined. Scrape the bowl again and slowly add the eggnog until it is combined and the batter is smooth.
3. Add eggs and beat: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
4. Mix in the rest of the ingredients: Add the nutmeg, vanilla and rum extract. Beat until just combined. At this point the batter should be smooth and fairly runny.
5. Wrap springfoam pan with foil: Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 3-4 sheets of foil.
6. Add cheesecake batter to pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add the cheesecake batter to the springform pan.
7. Add water to baking sheet (a water bath): Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.

Baking Cheesecake

1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
2. Turn off oven and leave it IN THE OVEN while it cools: Once the cheesecake is firm, yet jiggly, turn the oven off but leave the eggnog cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
3. Chill in fridge: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
4. Release springform with knife, top and serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the whipped cream topping and enjoy!

Whipped Cream

1. Mix ingredients: sing a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream, eggnog, nutmeg and powdered sugar together until medium still peaks form.
2. Add whipped cream and garnish: Spread the whipped cream over the top of the cheesecake and dust lightly with ground nutmeg.

How to Prevent Cheesecake from Cracking

Whenever you see a professional cheesecake, it is smooth with no cracks! Here is how you can get your eggnog cheesecake to do that!

• Let it cool IN THE OVEN: I can’t stress the importance of this enough! Once the cheesecake is done cooking then you turn the oven off then leave the cheesecake in the oven for another hour. Keep it in there until the oven has completely cooled down.
• Don’t open the door: Doing this will prevent it from cracking. One of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Baking Tips

These are good baking tips to remember whenever you are making something in the kitchen! This eggnog cheesecake is so good and you want to follow all of the steps to make sure that it turns out perfectly!

• Don’t overmix: When you over mix or set your mixer to mix on high then you add more air to your batter! This can cause some cracks in your cheesecake. To prevent this then you should use room temperature ingredients. Then you don’t have to mix so many lumps and you can do it on a lower speed.
• Don’t use a toothpick: Using a toothpick to check for doneness is not something that you want to to with a cheesecake! It will cause it to crack. If it is firm yet slightly jiggly, then you can turn off the oven and let it cool (in the oven… again, I can’t stress this enough!)
• Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cheesecake. But when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cheesecake will crack. Use the oven light instead of opening the door! 
• Room temperature ingredients: This can take a bit of thought beforehand but it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the batter really smooth! 

How to Store Leftovers

If you have leftover eggnog cheesecake then you should place it in an airtight container and put it in your fridge. It can last for about a week!

More Recipes That Use Eggnog

Eggnog is such a classic taste that reminds everyone of Christmas! Take advantage of it and bake up all of the eggnog recipes that you can! There are so many out there that are so different and good! It’s worth the effort to try them all! Enjoy and Merry Christmas!

Desserts

Eggnog Fudge

Breakfast

Eggnog Pancakes

Desserts

Eggnog Meltaways

Bread

Eggnog Quickbread with an Eggnog Glaze

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Eggnog Cheesecake

This eggnog cheesecake is SOO GOOD. The cheesecake is creamy, melts in your mouth, and is topped on a graham cracker crust. That classic eggnog taste makes it the best dessert for the holiday season!

Course Dessert

Cuisine American

Keyword eggnog cheesecake

Prep Time 35 minutes

Cook Time 1 hour 40 minutes

Chill Time 6 hours

Total Time 8 hours 15 minutes

Servings 12 Slices

Calories 551kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cup graham cracker crumbs about 12 crackers
• ¼ cup sugar
• ½ Teaspoon Ground Nutmeg
• ¼ cup butter melted
• Pinch salt

Cheesecake

• 2 Pounds Cream Cheese Softened (4 8oz packages)
• 1 Cup Eggnog
• 1 Cup Granulated Sugar
• 5 Large Eggs
• ¾ Teaspoon Ground Nutmeg
• 2 Teaspoons Vanilla
• ½ Teaspoon Rum Extract optional

Whipped Cream Topping

• 1 Cup Heavy Whipping Cream
• 3 Tablespoons Eggnog
• ¼ Teaspoon Ground Nutmeg
• 1/4 Cup Powdered Sugar

Instructions

Crust

• Preheat the oven to 325. In a medium bowl mix graham cracker crumbs, sugar, nutmeg, salt,and melted butter together. This should resemble damp sand.
• Pour your crumb mixture into a 9-inch springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
• Bake for 10 minutes. Let cool completely

Cheesecake Filling

• Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
• Add the sugar to the cream cheese and mix at medium-low speed until just combined. Scrape the bowl again and slowly add the eggnog until it is combined and the batter is smooth.
• Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
• Add the nutmeg, vanilla, and rum extract. Beat until just combined. At this point, the batter should be smooth and fairly runny.
• Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 3-4 sheets of foil.
• Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add the cheesecake batter to the springform pan.
• Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
• Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
• Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
• Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
• Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the whipped cream topping and enjoy!

Whipped Cream

• Using a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream, eggnog, nutmeg, and powdered sugar together until medium still peaks form.
• Spread the whipped cream over the top of the cheesecake and dust lightly with ground nutmeg.

Nutrition

Serving: 12slices | Calories: 551kcal | Carbohydrates: 37g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 397mg | Potassium: 211mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg

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Raspberry Baked Brie

Raspberry Baked Brie is the perfect holiday appetizer with just FOUR ingredients! It is quick and easy to make and a tried and true favorite!

Baked Brie is one of those appetizers that looks and tastes so fancy, but is so easy and quick you almost feel like you cheated. For more brie wonders try Maple Pecan Baked Brie or Cranberry Pecan Brie Bites. They both make amazing mouth watering appetizers.

Baked Brie Recipe

This is a delicious holiday appetizer that will make preparing for holiday parties a breeze! Do you ever take notice about which appetizers get scarfed up versus the ones that sit there hardly touched?  Well, this is a recipe that will be get inhaled. It’s so creamy, full of complimentary flavors and it looks like you slaved over it for hours. This is going to be one you’ll want to put in your rotation for sure.

When the brie is baked it gets super soft and melty, but not stringy, almost like a thick sauce. It makes it ideal for dipping, spreading and enjoying. Cooking it in a pastry keeps all that goodness contained till you’re ready to cut into it. Then watch as the marvelousness oozes from the golden flaky crust. It’s absolutely divine.

What type of Appetizer is Brie?

Bakes Brie is the perfect for Christmas and New Year’s Eve! Baked Brie is a classic and often a popular staple at parties and holiday gatherings. Brie is a mild, nutty, buttery cheese with hints of a fruity after tones which makes it ideal to pair with raspberries. You’re going to love this flavor combination and colors of white and red are perfect for the holidays!

Raspberry Brie Ingredients

With just four ingredients you can even assign the task of making the appetizer to your husband or kids. Even though it looks and tastes fancy the ingredients can all be found at your local grocery store. Even Brie is now usually carried at most stores, so you don’t have to drive all over town to find your ingredients.

• Puff Pastry: You’ll need 1 sheet which is half a box
• Brie: Buy a wheel of brie, not the wedge
• Raspberry Preserves: Pick your favorite, or make your own.
• Egg: This is for an egg wash.

How to Bake Brie

With only 4 ingredients, this is super simple to put together. It is best served warm to get that oozy warm center. Make sure you plan ahead enough to have time to bake it. Trust me it’ll be worth serving warm.

1. Roll: On a cutting board open the sheet of puff pastry and with a rolling pin roll it out to 1/4 inch thickness.
2. Place: Place the wheel of brie in the center of the pastry. Spread the raspberry preserves over the top. Leave a thin edge all the way around the cheese.
3. Fold: Bring up the pastry carefully and completely cover the top of the cheese.
4. Transfer and Brush: Move the brie to a cookie sheet. Mix the egg with a Tablespoon of water. Brush over the pastry. Wipe any egg wash that drips onto the pan.
5. Bake: Bake in a 400 degree oven for 35-40 min or until golden brown. Let cool for 5 min before serving.

Tips for the Perfect Baked Brie

Baking brie for the first time can seem intimidating but it couldn’t be more simple. No need to stress about this appetizer with these tips.

• Rolling: Make sure not to roll the pastry too thin or it can split while baking. Also take care to not stretch it too much as you fold it up and over the top.
• Show: If you want the preserves to show like above, fold over the dough like a galette that just meets in the middle. This is an easy festive way to have a beautiful baked brie.
• Top it: If you want to have a fully wrapped baked brie fold it over to seal it completely like a present. You can garnish the brie by scoring it with shapes or lines or even with raspberries or extra strips of puff pastry.
• Wash: When adding the egg wash, wipe away any egg that pools under the brie so it doesn’t cook up like eggs.
• Patience: Wait five minutes before cutting into the brie or the cheese will all  melt out of the puff pastry quickly. Pictured below is a five minute cool down.
• Make Ahead: Puff pastry actually cooks up best if the pastry is cold and the oven is hot. Assemble the brie wheel with the pastry then place in the fridge for at least half an hour before baking to get that crisp puffy texture.
• Garnish: This is beautiful all by itself but you can add a bit of garnish if you desire. Garnish your baked brie with fresh raspberries, chopped pecans or walnuts and a drizzle of honey for a festive look.
• Leftovers: Leftovers should be tightly wrapped in plastic wrap and be stored in the fridge for up to 3-4 days. Rewarm in the oven at 200 degrees F for about 20 min till the outside is crispy again and the inside warm.
• Other Fillings: Raspberry isn’t the only jam that pairs well with brie, try fig, apricot, currant, strawberry, peach and even jalapeño jam instead.

To Trim or Not to Trim!

I’ve discovered there are two ways of thinking out there. People are either on team trim the rind or on team not to trim the rind. There are good reasons to do either, and it’s purely a matter of personal preference.

• Team Trim: When wrapping the brie in pastry you can trim the brie without worry since the pastry will contain the warm melty center. It can also be easier to cut without the rind on as it can be tough and you end up smashing it instead of cutting it
• Team Not to Trim: You can warm up the brie without a pastry case and the rind will hold it in place. Many enjoy the taste of the rind and prefer to have it on. The rind can also make sure that the melty center doesn’t leak out of your pastry.

The Best Way to Serve Brie Appetizer

Baked brie is a favorite because you can serve it with many different things and it will all taste good. It will go perfectly on a cheese board too. Here are a few suggestions of what to serve it with.

• Crackers: Most varieties will work
• Bread: Crostini, bread sticks, baguette’s toasted
• Baked puff pastry sticks: Yum, more puffed pastry
• Pretzels
• Fruit: sliced tart apples, grapes, clementines segments or more berries
• Cured Meats: prosciutto, salami, sausage, capicola
• Pita Chips
• Olives
• Toasted Nuts: almonds, walnuts, cashews, pistachios

More Appetizer Favorites

Everyone loves a great appetizer. They make the party. It’s always fun to bring the showstopper of the table, but it’s even better when it also tastes spectacular as well. They are so fun to make and to eat, that’s probably why so many of us can make an entire meal out of just the appetizer table.

• Cranberry Salsa (The Best Holiday Appetizer)
• Awesome Bacon Wrapped Brussel Sprouts
• Easy Chipped Beef Cheese Ball
• Crockpot Little Smokies
• 5 minute Million Dollar Dip

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Raspberry Baked Brie

Raspberry Baked Brie is the perfect holiday appetizer with just FOUR ingredients. Perfect for Christmas and New Years Eve!

Course Appetizer

Cuisine American

Keyword baked brie, Baked Brie Recipe, brie, raspberry baked brie

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 12 People

Calories 207kcal

Author Alyssa Rivers

Ingredients

• 1 sheet puff pastry 1/2 a box
• 1 wheel Brie cheese
• 1/3 cup raspberry preserves
• 1 egg mixed with one tablespoon of water

Instructions

• Preheat the oven to 400 degrees.
• Open the sheet of puff pastry onto a large cutting board.
• Using a rolling pin, roll the puff pastry to a 1/4" thickness.
• Place the wheel of brie in the middle of the puff pastry.
• Add the raspberry preserves on top of the brie.
• Gently fold over the brie to cover it completely.
• Move the brie wheel to a baking sheet.
• Brush on the egg/water mixture.
• Wipe away any egg collected under the brie on the baking sheet.
• Bake for 35-40 minutes or until golden brown.
• Allow to cool for five minutes before serving.

Notes

Updated on December 11, 2020

Originally Posted on December 21, 2017

Nutrition

Calories: 207kcal | Carbohydrates: 16g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 178mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

 

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