Eggnog Cheesecake
This rich and creamy no-bake cheesecake is made with eggnog and spiced with nutmeg and vanilla bean paste, with a buttery, salted graham cracker crust.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer
- 8-inch Springform Pan
Ingredients
- 1 ½ cups finely crushed graham crackers
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
- ½ cup heavy whipping cream
- 1 envelope (1/4 oz or 7 grams) unflavored powdered gelatin
- 1 lb cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 cup eggnog
- 1 tsp vanilla bean paste, or vanilla extract
- ¼ tsp freshly grated nutmeg
Instructions
Crust
- Preheat the oven to 325. In a bowl, combine the crushed graham crackers and salt. Drizzle with the melted butter and toss with a fork until moistened.
- Press against the bottom of an 8-inch springform pan with removeable sides. Bake for 8 minutes, until golden brown and fragrant; set aside to cool completely.
Cheesecake
- Pour the cream into a microwave-safe dish. Add the gelatin and whisk with a fork to combine. Let stand for 5 minutes; it will be thick and clumpy. Microwave on high for 30-60 seconds to completely dissolve the gelatin. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese with the powdered sugar until smooth.
- Gradually beat in the eggnog, then the vanilla bean paste, nutmeg and cream/gelatin mixture.
- Immediately spread over the cooled crust and smooth out the top. Refrigerate for 4-6 hours, or overnight.
- Run a sharp knife around the sides before opening the pan to remove the sides. Garnish the top of the cheesecake with more nutmeg.
Notes
Cheesecake should be kept in the refrigerator, covered loosely with plastic wrap, and eaten within 2-3 days.
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/