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Eggnog Basque Cheesecake

Eggnog Basque Cheesecake: A Simple Festive Delight

Eggnog Basque Cheesecake is a festive gluten-free dessert with a creamy texture and warm spiced flavor, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 3 hours
Total Time 4 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 32 oz full-fat Philadelphia cream cheese at room temperature
  • 1.5 cups granulated sugar can substitute with low-calorie sweetener
  • 5 large eggs at room temperature
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 0.5 teaspoon ground cinnamon adjust according to taste
  • 0.75 teaspoon freshly ground nutmeg using fresh enhances flavor
  • 0.125 teaspoon ground cloves optional
  • 0.75 teaspoon kosher salt
For the Creamy Mixture
  • 2 tablespoons dark or spiced rum skip for non-alcoholic option
  • 1.25 cups heavy cream can substitute with full-fat coconut milk
  • 0.5 cup full-fat eggnog at room temperature
  • 2 tablespoons cornstarch or arrowroot starch
For the Baking Preparation
  • 3 tablespoons melted butter or non-dairy alternative

Equipment

  • 9x3 inch springform or cake pan
  • large mixing bowl
  • stand mixer
  • Whisk
  • measuring cups

Method
 

Step-by-Step Instructions for Eggnog Basque Cheesecake
  1. Preheat your oven to 425°F (220°C) and let it heat for at least 30 minutes.
  2. Grease the 9x3 inch springform pan with melted butter and line with parchment paper, brushed with more butter.
  3. In a large measuring cup, whisk together heavy cream, room temperature eggnog, and cornstarch until smooth.
  4. In a stand mixer, beat the cream cheese until velvety, adding granulated sugar and mixing for 3-4 minutes.
  5. Add eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition.
  6. Blend in vanilla bean paste, cinnamon, nutmeg, and cloves to the mixture, and then gradually add the cream and eggnog mixture.
  7. Pour the batter into the prepared pan and bake for about 40 minutes until the top is deeply browned.
  8. Cool the cheesecake to room temperature, then cover and refrigerate for 2-4 hours before serving.
  9. Release the sides of the springform pan, and serve topped with whipped cream and grated nutmeg.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 28gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 300mgPotassium: 200mgSugar: 24gVitamin A: 800IUCalcium: 150mgIron: 1.5mg

Notes

Ensure cream cheese and eggs are at room temperature for smoother batter. Avoid overmixing to prevent cracks during baking.

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