As I navigated through the bustling aisles of my favorite holiday market, the warm, spiced scent of eggnog beckoned me back to festive gatherings shared with family and friends. That's when it hit me: why not turn that nostalgic flavor into a delightful Eggnog Basque Cheesecake? This recipe takes the traditional creamy cheesecake and gives it a festive twist, all while being gluten-free and remarkably easy to whip together—we're talking zero water bath required! You'll end up with a stunning dessert that flaunts its caramelized crust and creamy custard-like interior, making it a showstopper at any holiday gathering. Ready to elevate your celebration with this crowd-pleasing treat? Let’s dive into this delicious journey together!
Why is Eggnog Basque Cheesecake a Must-Try?
Irresistible Creaminess: This Eggnog Basque Cheesecake boasts a velvety texture that melts in your mouth, making it the ultimate indulgent dessert.
Festive Flavor: Infused with warm spices and rich eggnog, this cheesecake carries the essence of holiday celebrations in every slice.
No-Fuss Charm: Say goodbye to complicated baking! With no water bath required, this recipe ensures a stress-free experience.
Gluten-Free Delight: Perfect for those with dietary restrictions, this cheesecake allows everyone to enjoy the festive season together.
Crowd Pleaser: Impress your guests at holiday gatherings with this showstopping dessert that’s as beautiful as it is delicious.
For a different flavor twist, try my Burnt Basque Cheesecake or the Velvet Strawberry Cheesecake to keep your dessert lineup exciting!
Eggnog Basque Cheesecake Ingredients
For the Cheesecake Base
• 32 oz full-fat Philadelphia cream cheese – Provides the rich, creamy base essential for a successful cheesecake; make sure it’s at room temperature.
• 1 ½ cups granulated sugar – Adds sweetness and aids in creating that beautiful caramelization; can easily swap for a low-calorie sweetener if preferred.
• 5 eggs – These contribute to the structure and richness; using room temperature eggs yields the best results.
• 1 teaspoon vanilla bean paste – Deepens the flavor; pure vanilla extract makes a perfect substitute.
• ½ teaspoon ground cinnamon – Infuses a warm, holiday-inspired taste; feel free to adjust according to your spice preference.
• ¾ teaspoon freshly ground nutmeg – Elevates the eggnog flavor; using fresh nutmeg enhances the dish even more.
• ⅛ teaspoon ground cloves – Complements the spice medley; omit if you prefer a simpler flavor profile.
• ¾ teaspoon kosher salt – Balances the sweetness perfectly and enhances overall flavor.
For the Creamy Mixture
• 2 tablespoons dark or spiced rum – Adds a warm complexity to the cheesecake; skip it for a non-alcoholic version.
• 1 ¼ cup heavy cream – Creates a luxurious texture; can be swapped with full-fat coconut milk for a dairy-free option.
• ½ cup full-fat eggnog – Strengthens the classic eggnog flavor; ensure it's at room temperature for optimal mixing.
• 2 tablespoons cornstarch – Stabilizes the cheesecake and keeps it together; can substitute with arrowroot starch if preferred.
For the Baking Preparation
• 3 tablespoons melted butter – Serves as a non-stick agent for the pan, ensuring easy removal; can be replaced with a non-dairy alternative if needed.
This Eggnog Basque Cheesecake is not only a delightful festive dessert but an effortless option that invites everyone to share in its indulgence—gluten-free and oh-so-simple!
Step‑by‑Step Instructions for Eggnog Basque Cheesecake
Step 1: Preheat Oven
Start by preheating your oven to 425°F (220°C). This temperature is key to achieving the beautiful caramelization on the top of your Eggnog Basque Cheesecake. Let the oven heat for at least 30 minutes to ensure it reaches the right temperature for an even bake.
Step 2: Prepare Baking Pan
Take a 9x3 inch springform or cake pan and brush it generously with melted butter. Cut a piece of parchment paper to line the bottom and sides, then brush the parchment with more melted butter for extra non-stick assurance. This will aid in easy removal after baking, ensuring your cheesecake maintains its lovely shape.
Step 3: Mix Cream and Eggnog
In a large measuring cup, whisk together 1 ¼ cups of heavy cream, ½ cup of room temperature eggnog, and 2 tablespoons of cornstarch. Continue whisking until the mixture is completely smooth and lump-free. This smooth blend will add a creamy texture to your Eggnog Basque Cheesecake, enriching its festive flavor.
Step 4: Cream Cheese & Sugar
In a stand mixer, beat 32 ounces of room temperature cream cheese together with 1 ½ cups of granulated sugar. Mix on medium speed for about 3-4 minutes until the mixture is velvety and completely smooth. Take your time here, as this is crucial for the creamy base of your cheesecake.
Step 5: Incorporate Eggs
Add 5 eggs to the cream cheese mixture one at a time, mixing thoroughly after each addition. Be sure to scrape the sides of the bowl after each egg to ensure everything is well incorporated. This step is vital for the structure and richness of your Eggnog Basque Cheesecake.
Step 6: Add Spices and Cream Mixture
With the mixer on low speed, slowly blend in 1 teaspoon of vanilla bean paste, ½ teaspoon of ground cinnamon, ¾ teaspoon of freshly ground nutmeg, and ⅛ teaspoon of ground cloves. Gradually add the cream and eggnog mixture from Step 3 until the entire batter is smooth and well combined.
Step 7: Bake Cheesecake
Pour the thick batter into your prepared pan, tapping it gently on the countertop to release any air bubbles. Place it in the preheated oven and bake for about 40 minutes. You’ll know it’s done when the top is deeply browned and the center still jiggles gently, resembling jello.
Step 8: Cool and Chill
Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. After cooling, cover it loosely and refrigerate for 2-4 hours, or until it is well chilled. Chilling will enhance the flavors and help your Eggnog Basque Cheesecake achieve a perfect texture.
Step 9: Serving Suggestion
When ready to serve, carefully release the sides of the springform pan. Top your cheesecake with dollops of whipped cream and a sprinkle of freshly grated nutmeg for an extra festive touch. Now your Eggnog Basque Cheesecake is ready—beautifully presented and deliciously inviting!
Eggnog Basque Cheesecake Variations
Feel free to make this festive delight your own with these fun and creative twists!
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Alcohol-Free: Substitute spiced rum with rum extract or vanilla extract for a non-alcoholic version. This still brings warmth without the spirits!
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Flavor Variants: Experiment with different flavored eggnogs, like vanilla or hazelnut, to tailor the taste to your preference. The possibilities truly are endless!
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Seasonal Toppings: Top with pomegranate seeds or cranberries for a burst of color and a pop of tartness. Drizzling with chocolate or caramel sauce will take the flavor to new heights!
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Dairy-Free: Swap heavy cream and cream cheese for full-fat coconut milk and dairy-free cream cheese. Indulge in a rich, creamy texture that everyone can savor!
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Enhanced Texture: Add crushed graham crackers or nuts to the bottom of the pan for a delightful crunch. This offers an extra layer of flavor for your Eggnog Basque Cheesecake!
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Pumpkin Spice Twist: Mix in some pumpkin puree along with the other ingredients for an even cozier flavor! It’s like having two seasonal favorites in one delicious cheesecake.
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Spicy Kick: For those who treasure heat, include a pinch of cayenne pepper to the batter. The warmth and spiciness will surprise and delight your taste buds!
For more cheesecake inspirations, don’t miss out on my Burnt Basque Cheesecake or the luscious Velvet Strawberry Cheesecake. Enjoy exploring all these delightful variations!
Helpful Tricks for Eggnog Basque Cheesecake
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Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature. This helps create a smoother batter and avoids lumps in your Eggnog Basque Cheesecake.
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Avoid Overmixing: Mix only until ingredients are combined. Overmixing can incorporate too much air, which might lead to cracks during baking.
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Monitor Baking Time: Each oven tends to behave differently, so start checking your cheesecake after 35 minutes. The top should be deeply browned, while the center remains slightly jiggly.
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Cooling Process: Allow the cheesecake to cool gradually at room temperature. A sudden temperature change can cause it to crack.
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Parchment Paper Overhang: Let the parchment paper extend beyond the edge of the pan. This makes for an effortless removal of your Eggnog Basque Cheesecake once it's fully chilled.
Make Ahead Options
These Eggnog Basque Cheesecakes are perfect for busy home cooks looking to save time during the festive season! You can prepare the cheesecake batter up to 24 hours in advance; simply refrigerate it in an airtight container to keep it fresh. Another option is to bake the cheesecake and let it cool completely before covering it and refrigerating for up to 3 days—this chilling time enhances the flavor and texture. When you're ready to serve, just top it with whipped cream and freshly grated nutmeg. This way, you can focus on enjoying the festivities while presenting a stunning dessert that's just as delicious as when first made!
What to Serve with Eggnog Basque Cheesecake
Elevate your holiday gathering with delightful pairings that enhance every slice of this creamy dessert.
- Whipped Cream: The light, airy texture of whipped cream balances the rich cheesecake, adding a festive touch perfect for the season.
- Spiced Pear Compote: This sweet and tangy compote adds a lovely fruity contrast, pairing beautifully with the warm spices in the cheesecake.
- Gingerbread Cookies: Crunchy and spiced, these cookies are not just a nostalgic favorite; they add a delightful texture contrast on the plate.
- Hot Chocolate: Cozy up with a cup of rich, velvety hot chocolate. The warmth and sweetness create the perfect complement to the eggnog flavors.
- Cinnamon Sugar Dusting: Sprinkle a bit of cinnamon sugar on top before serving for a sweet surprise that echoes the festive spices in the cheesecake.
- Festive Fruit Salad: A refreshing mix of seasonal fruits like pomegranate and orange offsets the indulgence of the cheesecake with a zesty flavor boost.
- Eggnog Latte: Serve alongside a warm eggnog latte, amplifying the festive experience while echoing the delightful eggnog flavor of the cheesecake.
- Holiday Spiced Tea: A cup of spiced tea introduces a warming spice blend that enhances the dessert's festive kick, making your gathering even more special.
How to Store and Freeze Eggnog Basque Cheesecake
Fridge: Store leftover cheesecake in an airtight container for up to one week, ensuring it retains its creamy texture and festive flavor.
Freezer: Freeze slices of the Eggnog Basque Cheesecake in an airtight container for up to three months. Ensure each slice is wrapped to prevent freezer burn.
Thawing: When ready to enjoy, simply transfer the slices to the refrigerator for overnight thawing. This gradual thawing helps preserve the cheesecake's luscious consistency.
Reheating: While it's best served chilled, if desired, you can gently warm slices in the microwave for about 10-15 seconds for a comforting treat.
Eggnog Basque Cheesecake Recipe FAQs
How can I choose the best cream cheese for this recipe?
Absolutely! For the best Eggnog Basque Cheesecake, I recommend using full-fat Philadelphia brick cream cheese. It has the perfect texture for achieving that creamy base and holds up wonderfully during baking. Avoid using spreadable cream cheese or low-fat varieties, as they may not yield the same richness and stability in your cheesecake.
How should I store leftover cheesecake?
You can store leftover Eggnog Basque Cheesecake in an airtight container in the refrigerator for up to one week. Be sure to let it cool completely before sealing it up. If you want to enjoy it later, you can also freeze slices for up to three months. Just wrap each slice securely to prevent freezer burn, and thaw in the fridge overnight when you're ready to indulge again!
Can I freeze the Eggnog Basque Cheesecake? If so, how?
Very! To freeze your Eggnog Basque Cheesecake, allow it to cool completely after baking, then slice it into portions and wrap each piece tightly in plastic wrap or foil. Place the wrapped slices into an airtight container or a freezer bag. They can be stored in the freezer for up to three months. When ready to enjoy, simply transfer to the refrigerator overnight for a slow thaw.
What should I do if my cheesecake cracks while baking?
Commonly, cracks can happen, but don’t worry! If this happens with your Eggnog Basque Cheesecake, it’s often due to overmixing or sudden temperature changes. To troubleshoot, try mixing your batter just until combined, being gentle with the ingredients, and ensure adequate cooling time at room temperature before refrigerating. If cracks do appear, top with whipped cream and nutmeg for a beautiful touch!
Is this recipe suitable for those with gluten allergies?
Absolutely! This Eggnog Basque Cheesecake is naturally gluten-free, making it an excellent choice for anyone with gluten sensitivities. Just double-check that your ingredients, like the cornstarch and any cream or toppings, are labeled gluten-free to ensure everyone can enjoy this festive treat together!
Eggnog Basque Cheesecake: A Simple Festive Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and let it heat for at least 30 minutes.
- Grease the 9x3 inch springform pan with melted butter and line with parchment paper, brushed with more butter.
- In a large measuring cup, whisk together heavy cream, room temperature eggnog, and cornstarch until smooth.
- In a stand mixer, beat the cream cheese until velvety, adding granulated sugar and mixing for 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition.
- Blend in vanilla bean paste, cinnamon, nutmeg, and cloves to the mixture, and then gradually add the cream and eggnog mixture.
- Pour the batter into the prepared pan and bake for about 40 minutes until the top is deeply browned.
- Cool the cheesecake to room temperature, then cover and refrigerate for 2-4 hours before serving.
- Release the sides of the springform pan, and serve topped with whipped cream and grated nutmeg.
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