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cranberry sauce topped eggnog cheesecake on a wooden cutting board
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5 from 2 votes

Eggnog Cheesecake With Cranberry Topping

Eggnog cheesecake with cranberry topping is the most wonderful dessert of the holiday season! Each bite is infused with the Christmas magic of creamy rich eggnog and tangy cranberry sauce.
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Cheesecake, Dessert
Cuisine: American
Servings: 12
Calories: 400kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

For The Crust

  • 2 cups finely ground gingersnap cookie crumbs
  • 1/4 cup brown sugar packed
  • 1/2 cup butter melted

For The Eggnog Cheesecake Filling

  • 4 8 oz pkgs full fat cream cheese at room temp
  • 1 cup + 2 tbsp sugar
  • 3 tbsp flour
  • 4 large eggs at room temp
  • 1 large egg yolk at room temp
  • 1 cup eggnog at room temp
  • 1 1/2 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

For The Cranberry Sauce Topping

  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup cranberry juice
  • 1 1/2 cups fresh cranberries
  • 1 can whipped cream
US Customary - Metric

Instructions

To Make The Crust

  • Line the bottom of a spring form pan with parchment paper. Secure the spring form, closed, locking the paper in place. Spray the inside of the spring form pan lightly with nonstick spray.
  • In the bowl of a food processor, using the stirring attachment, combine the cookie crumbs, sugar, and butter, just until evenly combined.
    2 cups finely ground gingersnap cookie crumbs, 1/4 cup brown sugar, 1/2 cup butter
  • Transfer the mixture to the prepared pan. Use your fingers to firmly press them into a packed, even layer.
  • Bake for 10 minutes, at 325 degrees. Remove the crust from the oven, and let it cool completely.

To Make The Cheesecake Filling

  • Add the cream cheese to the bowl of a stand mixer, and using the paddle attachment beat the cream cheese until it's light & fluffy- at least 4 minutes.
    4 8 oz pkgs full fat cream cheese
  • Add the sugar, and beat again- this time for 5 minutes.
    1 cup + 2 tbsp sugar
  • Add in the flour, mixing until evenly incorporated.
    3 tbsp flour
  • Next add the eggnog, vanilla, cinnamon and nutmeg- mixing just until blended.
    1 cup eggnog, 1 1/2 tbsp vanilla extract, 1 tsp cinnamon, 1/8 tsp nutmeg
  • One at a time, add the eggs and then the yolk, one at a time and mixing as little as possible after each one- JUST until combined. Pour the mixture into the spring form pan and spread evenly out over the crust.
    4 large eggs, 1 large egg yolk
  • Lift the pan an inch or two above the counter top and drop it. Do it 2-3 times to remove any trapped air bubbles.
  • Bake the cheesecake at 325 degrees for 60-70 minutes. Do NOT open the oven before then or you'll cause cracking. Turn off the oven, crack the door, and allow the cheesecake to cool for another hour.
  • Remove the cheesecake from the oven. Run a hot knife in between the edges of the cheesecake and the pan to 'release' it. Let the cheesecake cool completely, around 2-3 hours. Cover the cheesecake, without touching it, with foil and refrigerate overnight or up to 24 hours.

To Make The Cranberry Sauce Topping

  • Bring all of the ingredients to a boil, in a large skillet, over high heat. Reduce the heat to medium and let the mixture simmer, stirring often, for 2-3 minutes or until thickened. Remove the skillet from heat and let it cool completely.
    1 cup sugar, 2 tbsp cornstarch, 1 cup cranberry juice, 1 1/2 cups fresh cranberries
  • Spoon most of the cranberry topping evenly out over the top of the cheesecake, reserving some. Spoon the reserved bit equally over slices just before serving.
  • Top with dollops of whipped cream, if desired, either in a ring around the actual cheesecake, or just on individual slices.
    1 can whipped cream

Notes

  • Not a fan of gingersnaps? Just use a regular graham cracker crust in its place.
  • Make sure to not overmix the cheesecake filling after adding the egg. You want to beat it just until the eggs are incorporated and no more.
  • Let the cheesecake cool exactly as directed to prevent cracking. The slow cool down should give you a nice smooth surface.
  • But if your cheesecake does crack, it's ok! You're going to be topping it with cranberry topping and that will cover up any imperfections!

Nutrition

Calories: 400kcal | Carbohydrates: 63g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 396mg | Potassium: 232mg | Fiber: 1g | Sugar: 48g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 2mg