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Featuring the warm and comforting flavors of ginger, nutmeg and cinnamon, Crockpot Express Eggnog Cheesecake is the perfect holiday dessert!
It’s the most wonderful time of the year ♫ ♪ You know…when eggnog is back in the stores! Actually, I don’t even drink eggnog. But it’s always in the house because my husband and son guzzle it like it’s going out of style. I do, however, love to bake with it! This year I thought I would experiment with making Crockpot Express Eggnog Cheesecake.
Cheesecake remains one of the best things to make in a pressure cooker. There’s no tricky water bath to deal with, and I’ve yet to have one crack on me. Every single time I get a smooth, creamy cheesecake that just melts in my mouth.
I used my recipe for a plain Crockpot Express Cheesecake and changed it up just a bit to feature the holiday flavors of eggnog.
First, a few tips for making a successful cheesecake in the Crockpot Express:
- PATIENCE. The cream cheese and eggs must be at room temperature. And no, pulling them out of the fridge for 15 minutes will not cut it. The cream cheese needs to be out of the refrigerator for several hours!
- Don’t press the crumb crust too high up the sides-you don’t want extra moisture in the crust.
- The longer the cook time, the more dense the cheesecake (think New York style.) This recipe is written for a creamier cheesecake and made in a 7″ springform pan.
- Don’t over mix!!! Once you add the eggs in, be very careful not to mix more than is necessary to get the egg to disappear into the mixture. Mixing too much introduces air to the mixture, which causes the cheesecake to puff up while cooking and then collapse back down, leaving a rumpled looking top.
- Tap the pan on the counter to bring bubbles to the surface and allow them to pop. You can also pop them gently with a toothpick.
The trick to getting this recipe right was balancing the addition of eggnog to the batter without ruining the texture of the cheesecake. I found that I got the best results with adding some eggnog to the batter as well as to the homemade whipped cream on top.
I also punched up the flavors of eggnog by adding nutmeg and cinnamon. The final piece of the puzzle was that punch of ginger coming from the crust. This creamy and sweet cheesecake needs the balance that the ginger snap crust brings. The three layers come together to make one perfect bite!
Crockpot Express Eggnog Cheesecake
For the crust:
- 1 cup ginger snap crumbs
- 1 tbsp flour
- 2 tbsp butter melted
For the filling:
- 16 oz cream cheese room temperature
- 1/2 cup sugar
- 2 tbsp flour
- 2 tbsp sour cream or Greek yogurt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
- 1/2 cup eggnog room temperature
- 2 eggs room temperature
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 5 tbsp eggnog cold
- dash of cinnamon and nutmeg
For the crust:
- Using a food processor or blender, blend gingersnaps into a fine powder for crust. Add flour and blitz to process together. Add melted butter and blitz a few times to combine.
- Line a 7" springform or push pan with parchment paper. Press crust mixture down into the bottom of the pan. (If you want crust that goes up the sides, double the crust recipe.) Place in freezer to chill.
For the cheesecake filling:
- In a medium bowl, mix together cream cheese, sugar, flour, sour cream and seasonings. Blend together until creamy and smooth.
- Add eggnog and eggs one at a time, mixing just enough to make them disappear into the mixture. Do not over mix! Pour batter into the prepared and chilled crust.
- Cover pan with foil. Add 1 cup of water to the inner pot and place pan on trivet. Close and lock the lid, turning the steam release valve to closed. Press Beans/Chili and adjust time to 25 minutes (high pressure.)
- After cooking cycle is done, allow a full natural pressure release (about 10 minutes.) Carefully remove the pan from the inner pot and place in the refrigerator to cool overnight. There should be some jiggle in the middle of the cheesecake. It will firm up as it chills.
For the topping:
- Add chilled heavy cream, powdered sugar and vanilla to a bowl. Mix on high until peaks just start to form.
- Add chilled eggnog one tbsp at a time, continuing to mix until stiff peaks form. If desired, add a dash of cinnamon and nutmeg while mixing to punch up the eggnog flavor.
- Spread topping over chilled cheesecake and serve immediately or return to the refrigerator until ready to serve. Garnish with ginger snap crumbles if desired.
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Rob H says
Nicole: Is there a version of this recipe using the egg-bites mold to create individual cheesecakes? Loved the pumpkin pie version, hoping to make the egg nog cheesecake this way too!
Nicole Burkholder says
Not an official recipe, but if you cut this one in half, you should be able to make the individual cheesecakes in the egg bites mold. I’d use ginger snaps for the crust if you can find them small enough!
Susan Mannion-Proksa says
You have outdone yourself with this Eggnog Cheesecake recipe, Nicole. It was absolutely fabulous! Once again, you have made me a star at the dinner table. Just want you to know I appreciate you!