No-Bake Christmas Eggnog Cheesecake
You'll find me often with glass eggnog in my hand when Christmas arrives. This rich, creamy, nutmeg-flavored beverage is always a hit! It tastes even better when you make it into a cheesecake with a chewy, blondie crust. It can be tricky to make eggnog flavors in baked goods. This no-bake cheesecake is important to preserve the eggnog flavor. Cornstarch and gelatin are used to ensure enough eggnog flavor in the cheesecake filling. No-bake cheesecakes with a lot of gelatin are not my favorite. It just doesn't feel right. Cornstarch by itself won't give me the desired texture. Both cornstarch and cornstarch are necessary to achieve the right texture and thickness. After the crust has been baked, you won't need to touch your oven. To thicken the filling, you'll need to heat the cornstarch/gelatin on the stove. After that, it will need to cool in the refrigerator for a few hours. When the cheesecake has set, it will be thick and velvety. It will then be infused with eggnog flavor. After you have poured the whipped cream onto your cheesecake and then cut it into slices, all you need is a glass of Homemade Eggnog for enjoying it! The whipped cream is seasoned with cinnamon and nutmeg to enhance the eggnog flavor. This is a quick and easy recipe that takes only a few minutes.What you'll need
Let's discuss the ingredients in this Christmas cheesecake. Let's start with the crust and then the whipped cream.The Blondie Crust
- All-Purpose Flour: Use a spoon, level method, or a food scale to add the flour to prevent over-measuring.
- Cinnamon and Nutmeg & Cloves This crust has a teaspoon of cinnamon and 3/4 teaspoon of nutmeg. Also, a pinch of cloves.
- Baking Powder and Baking Soda: Both leavening agents ensure the best texture.
- Salt For flavor.
- Butter: Unsalted.
- Light brown sugar: Packed into the measuring cup.
- Vanilla Extract For the best flavor, use a high-quality extract.
- Eggs You will need one egg plus an additional yolk.
Filling for the Eggnog Cheesecake
- Eggnog To combine the gelatin with it, you'll need to use half a cup plus 2 tablespoons.
- Cornstarch This thickens the filling.
- Gelatin: Non-flavored gelatin can also thicken the cheesecake.
- Cream Cheese: At room temperature
- Sugar
- Ground Nutmeg
- Heavy Whipping cream: Keep this in the fridge until you are ready to use it.
- Powdered sugar
Spiced Whipped Cream
- Heavy Whipping cream: Cold.
- Powdered sugar: This stabilizes the whipped cream not to wilt.
- Vanilla Extract
- Ground Nutmeg
- Ground Cinnamon
How to Make Eggnog Cheesecake
Although cheesecake is easy to make, it can be time-consuming. You'll be successful if you stick to the recipe.Make the Crust
- Prep for Baking Line a 9-inch springform with parchment paper, and grease the sides. Preheat the oven to 350°F
- Combine dry ingredients: In a medium-sized bowl, combine the flour, cinnamon and nutmeg with the cloves, baking powder, baking soda, salt, and baking powder. Keep the dry ingredients aside.
- Melt Butter First, melt the butter in a microwave-safe bowl. Then transfer it to a bowl.
- Add brown sugar: Combine the brown sugar with the water and stir until combined.
- Add vanilla & eggs: Incorporate the egg, yolk, and vanilla and mix well.
- Combine Dry and Wet Ingredients. Add dry ingredients to the wet ingredients, and mix until combined.
- Bake: Pour blondie batter in a prepared springform pan. Spread it evenly over the bottom. Bake, the crust for between 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the crust to cool: After the crust has cooled for approximately 5 minutes, remove it from the pan and allow it to cool completely.
- Clean Pan: Clean your springform pan to make it ready for use later.
Fill it!
- Reserve 2 tbsp eggnog: Combine 2 tablespoons of eggnog in a small bowl. Then, set it aside. The gelatin will be added to this mixture later.
- Combine another 2 tbsp Cornstarch with Eggnog: Mix the cornstarch with the water and allow it to dissolve.
- Combine Cornstarch Mixture and Remaining Eggnog. Heat the cornstarch mixture with the remaining 6 tablespoons of eggnog in a saucepan. Whisk constantly until the eggnog thickens. It should not be boiled. Let the mixture cool down on the stove. Mix it well, so it doesn't become lumpy.
- Mix Set Aside Eggnog and Gelatin: Pour the gelatin over the eggnog in a small bowl that you have already set aside. Let it sit for around 5 minutes.
- Microwave: Heat gelatin mixture in increments of 10 seconds, stirring between each one until smooth.
- Mix the gelatin into the warm cornstarch/eggnog mixture. Let it cool down until it is slightly warmer than the room temperature.
- Mix Cream Cheese and Sugar: Add the cream cheese to a large bowl once the eggnog mixture is cooled. Beat until smooth.
- Add Nutmeg & Eggnog Blendture: Add the cooled eggnog mix to the cream cheese mixture with the nutmeg, and stir until combined. Set aside.
- Cream and powdered sugar combined: Place the heavy whipping cream in a large bowl. Whip on high speed until you get stiff peaks.
- Add to the Batter: Fold the whipped cream in 2 or 3 parts in the eggnog mixture. Gently fold until combined. Set aside.
- Return Crust To Pan: Line your springform pan sides with parchment paper, and then return the cooled blondie to the pan. The parchment paper should be placed between the sides and the crust of the pan. It should stick slightly above the sides of the pan. The parchment paper will support the filling and not against the sides of your pan. This will prevent the cheesecake from sticking to the pan.
- Add Fillings: Spread the cheesecake mixture evenly over the blondie crust.
- Chill: Refrigerate cheesecake until filling is set, either for 5-6 hours or overnight.
- Take Out of Pan: After the filling has been set, take the cheesecake out of the springform and transfer it to a plate. Take the parchment paper off of the cheesecake. Smoothen the edges with an offset spatula if necessary.
Make the Whipped cream.
- Combine ingredients & whip: Add the whipped cream ingredients into a large bowl. Whip on high speed until stiff peak forms.
- Add a border with whipped cream around the cheesecake's outer edge to the cheesecake Pipe. Dust the top of the cake, if necessary, with more nutmeg. Allow the cheesecake to cool before serving.
- Serve Cut, serve, and enjoy!
Tips to Success
These are some quick tips that will make this eggnog cheesecake perfect the first time you try it. Let's get to it!- Use cold cream. Make sure your heavy cream is chilled until you are ready to use it. It won't whip properly if it isn't cold enough.
- Why do I need both cornstarch and gelatin? Because eggnog is a heavy liquid, it's necessary to add a little more thickening power to get the right consistency. Although you can use all gelatin in this recipe, I wouldn't say I like cheesecakes with a gelatin-like texture. Cornstarch can be used in place of gelatin to make a deliciously creamy cheesecake filling.
- Do not boil the Cornstarch Mixture. Boiling cornstarch and eggnog will cause the cornstarch to thicken. Mix the mixture well and keep it from boiling. Do not heat above medium heat.
- Allow the Gelatin Mixture to Sit before Microwaving: The gelatin mixture must "bloom" for approximately 5 minutes over the eggnog before the mixture can be microwaved. The gelatin absorbs liquid, and the granules expand, creating a silky, smooth cheesecake.
- Line the Pan With Parchment Paper: Before transferring your crust to the springform, line the sides of the pan with enough parchment paper to cover the entire pan with some sticking out above the sides. This will prevent sticking and make it easy to remove. The cheesecake will be easy to remove the parchment paper from the pan. An offset spatula can be used to smoothen the edges.
Variation Ideas
You can make your modifications to this recipe. These are some other variations that work well.- You can use another crust for this cheesecake. It would be equally delicious with either a vanilla cookie crust or a brownie cake crust.
- Make Rum Flavored Whipping Cream: Rum and eggnog are a perfect combination. This delicious combination can be enjoyed in cheesecakes made with vanilla extract and rum extract.
- You can add different toppings to this Christmas cake. This Christmas cake can add fresh cherries or chopped and toasted nuts. Yum!