Eggnog Cheesecake

Categories:

Cakes & Cupcakes
cheesecake
Desserts
Christmas
Winter
Granulated Sugar

This cheesecake is rich, decadent, and perfect for the holidays, just like eggnog. If you can, look for whole nutmeg, as its flavour is the best when freshly grated.

Prep Time
45 minutes
Cook Time
50 to 60 minutes + 4 hours chill time
Cheesecake on a cake platter surrounded by presents wrapped in brown paper
Ingredients
Servings
10 to 12
For the crust:
  • 2 cups (170 g) of ground graham crackers
  • 1 cup (113 g) of almonds, ground
  • 1/2 teaspoon (2 g) nutmeg
  • 1/3 cup (67 g) of Redpath® Granulated Sugar
  • 1/2 cup (113 g) of butter, melted
For the batter:
  • 3 blocks (24 oz) full-fat cream cheese, softened
  • 12 egg yolks
  • 1 cup (200 g) of Redpath® Granulated Sugar
  • 1 teaspoon (5 g) ground nutmeg
  • 1/2 teaspoon (2 g) freshly grated ginger
Instructions
For the crust:

Step 1

Preheat oven to 350°F (190°C). Wrap a springform pan with aluminum foil. This will help prevent leaks during baking.

Step 2

In a bowl, evenly combine all the ingredients for the crust. Press mixture into the base of the spring form pan and up along the sides. Bake in the preheated oven for 10 minutes, then set aside to cool.

For the cheesecake:

Step 1

In a large bowl using electric beaters, or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until soft, then beat in the sugar and nutmeg until smooth and creamy.

Step 2

Separate the egg yolks and set aside.

Step 3

Grate the fresh ginger into the cheesecake batter, then add the egg yolks and beat until just combined.

Step 4

Pour the batter into the baked crust, then transfer the springform pan to a water bath (this will help the cheesecake bake evenly and prevent cracks from forming). Bake in the oven for 40 - 50 minutes, or until the top is golden brown and the cheesecake is set.

19. Place cheesecake in a water bath

Step 5

Allow cheesecake to cool completely, then allow to set in the refrigerator for a minimum of 4 hours before serving. Cheesecake will keep for up to four days if stored in the refrigerator, wrapped or covered.

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