Up until recently, my go to cheesecake recipe was my Raspberry and White Chocolate Cheesecake. It was the most requested cheesecake at family gatherings and was even requested one year at the Bathurst 1000, a full weekend of car racing and camping. Of course, because the request came from my grandson, I was happy to oblige. It went down a treat and I think ‘M’ ate at least half of the cheesecake himself.
However, there is now a raging debate in our household – which cheesecake is better. My husband is on the side of this Eggnog Cheesecake. He thinks it’s the best cheesecake I have ever made, while I think you can never really go past Raspberries and White Chocolate. Either way, this one is a winner. It’s simple to make, does not require baking and has the perfect blend of Christmas spices. It will definitely be on the Christmas list each year from now on.
I started with a basic no-bake cheesecake, added a blend of Christmas spices and pimped it up a little with a gingerbread base. Starting with the base, I used my Gingerbread Man recipe, which you can find here. It made the perfect base for this recipe. However, you could also use store-bought Ginger biscuits instead if you prefer.
Then, for the cheesecake filling, I used my Eggnog recipe, which you can find here. I prefer home made Eggnog in this recipe. It takes just 5 minutes to make and doesn’t contain any nasty preservatives and additives usually found in store bought Eggnog. I’m trying to keep away from preservatives and additives as much as possible. More and more research is coming out to show how bad preservatives and additives are for us. I just don’t want these things in my body.
You will only need simple equipment such as an electric mixer or blender and a spring form cake tin. I loooove my mixer – it’s retro and pink so what’s not to love. This is the one I have but any electric mixer will do. You can purchase spring form cake tins at most stores that sell kitchenware – this is the one I have.
Eggnog Cheesecake
Equipment
- Blender or Electric Mixer
- 25cm Spring-form cake tin
- Baking paper
- Measuring cups and spoons
Ingredients
Base
- 250 g ginger biscuits I used my Gingerbread Men recipe. See Notes
- 85 g butter melted
Filling
- 500 g cream cheese softened
- 1 cup caster sugar
- 1½ cup Eggnog I used my Eggnog recipe but you can substitute store bought
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 450 ml thickened cream
- 2 tsp powdered gelatin
- ¼ cup boiling water
To Decorate
- 1 recipe Chantilly Cream See notes
- 1 pinch ground nutmeg
Instructions
Base
- Crush Ginger biscuits in a blender or with a rolling pin until fine crumbs
- Mix in melted butter and stir through until well combined.
- Press into the base and up the sides of a 20cm spring-form tin, which has been greased and lined with baking paper
- Refrigerate until firm (about 20 minutes)
Filling
- Add cream cheese, sugar, eggnog, cinnamon, nutmeg and cream into a blender or mixer and mix until well combined and smooth
- Dissolve gelatin powder in boiling water and add to cream cheese mixture. Blend or mix again until well mixed and smooth
- Remove base from fridge and pour mixture onto the base. Return to the fridge to set (about 2 hours
Decorate
- Make up Chantilly Cream (see notes) and pipe onto the top of the cheesecake as desired
- Sprinkle nutmeg lightly over Chantilly Cream
- Enjoy
Notes
I used my Eggnog recipe in the filling. You can find the recipe here or you can use a store bought Eggnog.
If you liked this recipe, you may also like some of my other Christmas recipes
Fig, Dark Chocolate and Port Mince Pies
Traditional Christmas Pudding Just Like Nana Used To Make
