This Eggnog Cheesecake is simply delicious. In the US eggnog seems to be tied to Christmas, however in the Netherlands it’s more tied to Easter and Spring recipes. Yellow is the color associated with Easter (and purple). However, I made this recipe for eggnog cheesecake in July. I still had some eggnog left and I always empty out my fridge before Summer break, so that’s when I prepared this Easter recipe.
The crust of the cheesecake is made with Oreo’s, melted butter and cocoa powder. This crust pairs well with the cheesecake filling of eggnog, cream cheese, sugar, eggs and cream. The cheesecake is baked in the oven, so the alcohol evaporates, making the cheesecake suitable for kids. I decorated the cheesecake with whipped cream. The recipe is from Francesca Kookt.
The cheesecake is really delicious! I changed only three things. Since it was July, there were no chocolate Easter eggs at the stores anymore. So I decorated the cake with whipped cream instead. I baked the cake at 130 degrees Celsius instead of 140 degrees Celsius. My oven doesn’t have the option of 140 degrees Celsius. I baked the cake 2.5 hours instead of 2 hours.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Eggnog Cheesecake Recipe
Allergies: eggs, dairy, cocoa.
2 packages of Oreo cookies
75 grams melted butter
1 tablespoon cocoa powder
900 grams cream cheese
200 grams sugar
250 grams eggnog
4 to 6 tablespoons eggnog
1 egg yolk
50 ml cream
1 tablespoon cornstarch
Cover the bottom of a 26cmø spring tin with baking paper. Spray the sides of the tin.
Grind the Oreo cookies in a food processor. Add the grinded cookies to the melted butter, and mix well. Pour in the spring tin and flatten the crust with the back of a spoon. Place in the fridge.
Beat the cream cheese, eggnog and sugar until lump free. Then add the eggs one by one. At last add the egg yolk, cream and cornstarch. To be sure the ingredients are mixed well, stir shortly with a spatula.
Pour the batter in the tin. Scoop 4 to 6 tablespoons of eggnog evenly on top.
Bake the cake in a preheated 130°C/266°F oven, with a bowl with water in it on the bottom, for 2.5 hours. The steam coming off the water will make sure the filling bakes evenly without tearing.
After baking let the cake cool down overnight in the closed oven. Then place the cake for 4 hours in the fridge.
Top with whipped cream and serve.
- Recipe source is the website Francesca Kookt.
- Enough for 8 persons/pieces.
- The whipped cream on top can be replaces with chocolate Easter eggs.
- Cocoa powder in the crust can be left out, it’s optional.