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Eggnog Basque Cheesecake Recipe

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3.9 from 66 reviews

This Eggnog Basque Cheesecake is a rich, creamy dessert featuring a luscious blend of cream cheese, eggnog, warm spices, and a hint of rum. Baked at a high temperature for a deeply caramelized top and a soft, jiggly center, it captures the festive flavors of the holidays with a sophisticated Basque cheesecake twist.

Ingredients

Cheesecake Base

  • 32 oz (4 - 8oz blocks) full-fat Philadelphia brick cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 5 eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 tablespoons dark or spiced rum
  • 3 tablespoons melted butter (for preparation)

Liquid Mixture

  • 1 1/4 cup heavy cream, room temperature
  • 1/2 cup full-fat eggnog, room temperature
  • 2 tablespoons cornstarch

Instructions

  1. Preheat Oven: Preheat your oven to 425°F and position the racks in the middle to ensure even baking. Allow the oven to fully preheat for at least 30 minutes to reach the optimal temperature for the Basque cheesecake’s signature burnt top.
  2. Prepare Baking Pan: Butter the sides of a 9 x 3 inch springform pan or cake pan. Press a 12x16" parchment paper into the pan with an overhang. Butter the parchment, then place a second parchment sheet perpendicular to the first for full coverage and an even overhang. Brush all paper and sides with melted butter. Place the pan on a rimmed baking sheet to catch any overflow during baking.
  3. Mix Cream and Eggnog: In a large measuring cup, whisk together the heavy cream, eggnog, and cornstarch until the mixture is completely smooth and lump-free. Set aside.
  4. Beat Cream Cheese and Sugar: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and the sugar dissolves, about 3-4 minutes. Scrape down the bowl and beat for another minute to ensure even mixing.
  5. Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Scrape the bowl sides again. On low speed, add vanilla bean paste, salt, cinnamon, nutmeg, cloves, and dark or spiced rum until fully incorporated. Scrape down the bowl once more.
  6. Incorporate Cream Mixture: With the mixer on low speed, gradually blend in the heavy cream and eggnog mixture prepared earlier ensuring no lumps remain and the batter is smooth.
  7. Bake Cheesecake: Pour the batter into the prepared pan and tap it on the counter a few times to release air bubbles. Bake for 40 minutes until the top is a deep golden brown and caramelized but the center remains very jiggly. If desired, broil for 2 minutes for an extra deep brown crust. Remove from the oven.
  8. Cool and Chill: Let the cheesecake cool to room temperature on a wire rack or trivet, avoiding placing it on the stovetop. Chill the cheesecake in the refrigerator for 2-4 hours before serving.
  9. Serve: Top with soft whipped cream and a light dusting of freshly grated nutmeg for a festive finish.

Notes

  • Room temperature ingredients ensure a smooth batter with no lumps.
  • Using dark or spiced rum adds depth and warmth to the cheesecake’s flavor profile.
  • Overlapping parchment paper helps contain batter and makes removal easier.
  • Chilling is essential for the cheesecake to set properly and for flavors to meld.
  • Broiling at the end is optional but can intensify the characteristic Basque burnt top.
  • Store leftovers tightly covered in the refrigerator for up to 4 days.

Find it online: https://recipethrive.com/eggnog-basque-cheesecake-recipe/