- Yield: 9 inch cheesecake
- Prep Time: 1 hour minutes
- Cook Time: 4 + hours minutes
Christmas leftovers can be an anomaly. For me, eggnog is a big one! I usually only want a cup or two during the holidays and that satisfies the holiday eggnog craving, but then I am left with the rest of the carton just sitting there staring at me accusingly in the fridge. But not this year!!! This is the perfect recipe for using all of that beautiful leftover eggnog. This gluten-free eggnog cheesecake is just as silky and rich as the eggnog that is used in it. It has a good balance of sweet and savory, and there are two great options for the crust. Happy Holidays!
Original recipe found at : https://www.lifeloveandsugar.com/eggnog-cheesecake/
- gluten free graham crackers (or gluten free vanilla wafers) - 2 1/4 cups
- salted butter (melted) - 1/2 c.
- sugar - 3 tbs
- ground nutmeg - 1/2 tsp
- cream cheese (room temperature) - 24 oz. (3 packages)
- sugar - 1 c.
- flour - 3 tbs.
- egg nog - 1 c.
- ground nutmeg - 3/4 tsp.
- eggs (room temperature) - 4
To Make the Crust
- Preheat the oven to 325 degrees Fahrenheit.
- Combine all of the ingredients for the crust in a food processor and pulse until completely combined.
- Press the mixture into a 9-inch springform pan. Try to press it to where the crust is of even depth on the bottom and sides. You can use the bottom of a glass to help press it with if needed.
- Bake the crust in the oven for ten minutes and then set it aside to cool.
- Once it has cooled, cover the entire outside securely with aluminum foil to protect it from the water bath that we will add around the pan later.
To Make the Filling
- Reduce oven to 300 degrees Fahrenheit.
- First, make sure that your eggs and cream cheese have come to room temperature.
- Next, place the cream cheese, sugar, and flour into a standing mixer and mix on LOW until combined. You may need to scrape the bottom and sides to make sure that it is all combining properly. You want to mix the filling on a LOW setting when making cheesecake because this allows less air to be incorporated into the cake and this reduces air bubbles and cracking in the final product.
- Add the eggnog and nutmeg and mix on LOW until incorporated.
- Add the eggs one at a time and mix until combined. Scrape the bottom and sides of the bowl to make sure everything was incorporated completely.
- Pour the mixture into the prepared springform pan where you baked your crust.
- Place this pan into a larger baking pan or deep oven-safe skillet. Add enough water to the large pan or skillet to come halfway up the sides of the springform pan to create a water bath for the cheesecake. You do not want any water getting into the cheesecake pan itself though, so try to pour it in carefully.
- Bake for about 1 hour and 30-40 minutes. To make sure it is done, gently shake the pan. If most of it has set, except for a bit in the middle, then it is ready. That extra jiggly bit in the middle will cook during the rest of the in-oven cooling period. Try not to open the oven at any other time though as this may result in a sunken cake.
- When the cheesecake is done, turn the oven off but leave the cheesecake in the oven for an additional 30 minutes. Do not open the oven door during this time.
- After this, prop the oven door open a bit (maybe with a wooden spoon handle) and allow it to sit in the oven for an additional 30 minutes.
- Next, take the cheesecake out of the oven and allow it to cool on the counter until it is just warm to the touch (no longer hot), cover it with aluminum foil or cling wrap, then place it to cool and set in the fridge for 4-6 hours or overnight (which is best).
- Top with whipped cream if desired. Enjoy!