Eggnog Cheesecake Recipe

5 from 2 reviews

Rich, creamy cheesecake scented with nutmeg and spiked with a healthy dose of Bourbon. Gingersnap crust and whipped cream topping finish the cake.

Prep Time: 30

Bake Time: 1 15

Chilling Time: 6

Total Time: 8 15

18 servings

Preheat the oven to 350 °F. Line the bottom of a 9"x3" round cake pan with a parchment round. If you're using a springform pan, wrap the outside of the pan with aluminum foil.
Combine the gingersnaps and sugar in the bowl of a food processor. Grind the cookies to a powder. Add the melted butter and pulse to combine. Press the crumbs into the bottom of the prepared pan. Bake until fragrant and browned, about 10 minutes. Set aside to cool. Reduce oven to 325°F.
8 oz ginger snaps, 1 oz unsalted butter, 2 oz granulated sugar

In a mixer bowl, combine the cream cheese & sugar and mix until well combined. Scrape the bowl and mixer attachment to make sure there are no lumps of cream cheese.
24 oz cream cheese, 12 oz granulated sugar
With the mixer running on low, slowly add the heavy cream, Bourbon, vanilla and nutmeg. Scrape the bowl and paddle attachment to make sure there are no lumps. With the mixer running on low add the eggs in 2 batches. Scrape the bowl and paddle attachment between additions. Pour batter into the pan.
6 oz heavy cream, 2 oz Bourbon, 2 teaspoon vanilla extract, 5 large eggs, ¾ teaspoon nutmeg
Set the pan into a slightly larger pan. Pour warm water between the cheesecake pan and the larger pan until it comes halfway up the side of the cake pan. Bake until the cheesecake is mostly set, about 1 hour and 15 minutes. The center of the cheesecake will still jiggle a bit. Set on a rack to cool. Carefully run a small paring knife or spatula around the top edge of the cake to separate it from the pan.
Refrigerate several hours or overnight until completely firm.

To remove the cheesecake from the pan, dip the bottom of the pan in a bowl of very hot water. Run a knife or spatula around the sides of the cake and flip it out onto a flat plate or cake board then flip right side up onto the serving platter. Refrigerate the cake while you prepare the topping. If you have a blowtorch you can use that to warm the bottom and sides of the cake pan then flip the cake out of the pan.
Whip the cream with the confectioner sugar, bourbon and vanilla to full peak.
8 oz heavy cream, 2 tablespoon confectioner's sugar, 1 tablespoon bourbon, 1 teaspoon vanilla extract
Remove the cheesecake from the refrigerator. Ice the top of the cake with the cream. Lightly sprinkle the top of the cake with nutmeg. Refrigerate until serving.
nutmeg