Can I make this cheesecake ahead of time?

Yes, this is an ideal make-ahead dessert. Bake, cool completely, and refrigerate for up to 3 days before serving, or freeze up to 1 month.

What can I substitute for brandy in eggnog cheesecake?

Bourbon, dark rum, or even brandy extract work well. For alcohol-free, use ½ teaspoon vanilla extract or omit and add a splash of milk to the filling.

How do I know when the cheesecake is done baking?

The edges should be set and slightly puffed, while the center still jiggles slightly when gently shaken. It will continue to set as it cools.

Can I use store-bought eggnog in this recipe?

The recipe calls for brandy and fresh nutmeg to build eggnog flavor; if you prefer eggnog directly, reduce brandy and add 2–3 tablespoons of eggnog to the filling.

Do I need a springform pan?

A 9-inch springform pan is recommended for easy removal, but a standard 9-inch round cake pan works if you cool and invert carefully.

Eggnog Cheesecake with Brandy and Nutmeg

Name: Eggnog Cheesecake with Brandy and Nutmeg
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 6 oz Biscoff cookies; 6 tbsp melted butter; 16 oz cream cheese, softened; 1 tsp vanilla extract; ⅔ cup granulated sugar; 2 large eggs; 1 egg yolk; 1 tbsp brandy, bourbon or dark rum; ¼ tsp grated nutmeg

CookOSBeta

Eggnog Cheesecake with Brandy and Nutmeg | CookOS

Ingredients

6 oz Biscoff cookies
6 tbsp melted butter
16 oz cream cheese, softened
1 tsp vanilla extract
⅔ cup granulated sugar
2 large eggs
1 egg yolk
1 tbsp brandy, bourbon or dark rum
¼ tsp grated nutmeg

9 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray and line with aluminum foil so that the long edge of the foil extends over the edge of the pan. Spray foil. In the bowl of a food processor, process 6 oz Biscoff cookies into a fine powder, about 1 minute. With the machine running, slowly stream in 6 tbsp melted butter. Scrape down the sides of the bowl and pulse a few times to incorporate.
2
Transfer mixture to the prepared pan and press into an even layer. Place pan in the bottom zone of Suvie. Input settings and cook now, watching closely to avoid burning. Bottom Zone: Roast at 400°F for 10 minutes. Top Zone: None
3
Remove pan from Suvie and allow to cool while preparing the filling. In the bowl of a stand mixer fitted with a paddle attachment, combine 16 oz cream cheese and 1 tsp vanilla extract. Beat on low until combined, and then increase speed to medium and beat until smooth, about 5 minutes, scraping down the bowl as needed.
4
With the mixer running, add ⅔ cup sugar and mix until just combined, about 30 seconds. Add the 2 eggs, one at a time, and beat until combined, about 1 minute more. Scrape down the sides and bottom of the bowl.
5
Pour ¾ of the batter into the cooled crust (about 2 ¼ cups). Add 1 egg yolk, 1 tbsp rum, and ¼ tsp nutmeg to the remaining batter in the stand mixer (you should have about ¾ cup remaining). Beat on medium speed until combined, about 30 seconds. Dollop eggnog filling onto the cheesecake and grate additional nutmeg over the top. Return pan to Suvie, input settings, and cook now. Bottom Zone: Slow Cook on Low for 2 hours
6
Remove cheesecake from Suvie and let cool 1 hour at room temperature before transferring to the refrigerator to cool completely, 6 hours or overnight. When ready to serve, remove cheesecake with foil sling, cut into squares, and serve.