This eggnog cheesecake tart would be the perfect addition to any holiday table. Perfectly infused with the sweet, warming flavor of eggnog, the creamy texture of the cheesecake layer is beautifully balanced by the buttery graham crust. For a decorative finish with a pop of color, the tart is decorated with fresh rosemary and a mix of regular and candied cranberries.
Why You Will Love This Recipe?
- Smooth, creamy cheesecake layer perfectly infused with the sweet flavor of eggnog
- Flavorful graham cracker crust with gluten-free option
- Festive arrangement of fresh rosemary and regular and candied cranberries
- Super easy and approachable recipe that is great for serving at any gatherings
How to Make Eggnog Cheesecake Tart
Eggnog is such a classic holiday flavor that is great for baking with. Its sweet, warming flavor with a hint of nutmeg is an amazing addition to this cheesecake tart. For a festive touch, the tart is finished with a decorative rosemary and cranberry border. To make recipe, you will need:
Key Ingredients
- Graham Cracker Crumbs
- Unsalted Butter
- Dark or Light Brown Sugar
- Salt
- Full-Fat Cream Cheese
- Eggnog
- Egg
- Plain Yogurt
- Granulated Sugar
- Cornstarch
- Fresh Rosemary
- Fresh Cranberries – I used this recipe to make the candied cranberries but halved it.
Tips For Making the Best Cheesecake
- Go with Full-Fat Cream Cheese – for a cheesecake with a perfectly rich and creamy texture, full-fat cream cheese is the way to go. This is my preferred cream cheese brand.
- Use Room Temperature Ingredients – for a smooth, lump-free cheesecake batter, using room temperature is necessary. Cream cheese tends to have a firm texture when cold and is harder to mix into a smooth consistency compared to cream cheese that has been softened to room temperature.
- Do Not Overmix the Batter – this is particularly important after the eggs are mixed into the cheesecake batter as overmixing will likely result in cracks in the cheesecake once baked.
- Bake at a Lower Oven Temperature – for a crack free cheesecake with a smooth texture, baking the batter at a lower oven temperature is required. The lower oven temperature allows for the batter to bake evenly.
How to Store
Eggnog cheesecake stored in an airtight container will last 3-4 days in the refrigerator and 1-2 months in the freezer. When ready to serve cheesecake that has been frozen, simply thaw in the fridge overnight to restore soft texture.
Frequently Asked Questions
Can Recipe be Made in Advance?
Yes, cheesecake tart may be made in advance. Once baked, cool the cheesecake in the baking pan to room temperature and refrigerate for 3-4 hours until firm. Remove the set cheesecake from the pan and tightly wrap in plastic wrap before storing in the freezer until ready to serve. When ready to serve, thaw the cheesecake overnight in the fridge to restore soft texture.
Why did my cheesecake crack?
Most likely the cheesecake batter was overmixed or the cheesecake was overbaked. To prevent cracks in your cheesecake, the batter should be mixed just until it is smooth and lump-free. Additionally, the cheesecake batter should be baked at a lower oven temperature just until the borders are set but the center of the cheesecake still has a slight jiggle when the pan is gently shaken.
Can recipe be made Gluten-Free?
Yes, most certainly! To make cheesecake tart gluten-free, simply use gluten-free graham cracker crumbs in place of traditional graham cracker crumbs. I recommend this brand of gluten-free graham crackers for making graham cracker crust. See the notes section in the recipe card below for more details on how to make gluten-free graham cracker crust.
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I hope you love this recipe as much as I do! If you make this eggnog cheesecake tart, please make sure to let me know by tagging me @nourishedendeavors on Instagram. I love looking at the photos of recipes you all have made, or you can leave a comment and rate the recipe in the comment section down below. Happy baking, friends!
PrintEggnog Cheesecake Tart
This eggnog cheesecake tart would be the perfect addition to any holiday table. Perfectly infused with the sweet, warming flavor of eggnog, the creamy texture of the cheesecake layer is beautifully balanced by the buttery graham crust. For a decorative finish with a pop of color, the tart is decorated with fresh rosemary and a mix of regular and candied cranberries.
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 1 hour 55 minutes
- Yield: 8–10 Slices 1x
Ingredients
Graham Cracker Crust
- 1 3/4 Cups (252g) Graham Cracker Crumbs (See Notes for Gluten-Free Option)
- 7 Tablespoons (98g) Unsalted Butter, Melted and Cooled
- 1 1/2 Tablespoon (18g) Light or Dark Brown Sugar
- Pinch of Salt
Eggnog Cheesecake
- 12 Ounces (339g) Full-Fat Cream Cheese, Softened
- 1/4 Cup + 2 Tablespoons (75g) Granulated Sugar
- 1/4 Cup (60 ml) Eggnog, Room Temperature
- 1 Large Egg, Room Temperature
- 2 Tablespoons (28g) Plain Yogurt, Room Temperature
- 1 Tablespoon (10g) Cornstarch
- 1/2 Teaspoon Vanilla Extract
Assembly
- Fresh Rosemary
- Fresh and Candied Cranberries (I used this recipe for the candied cranberries but halved it)
Instructions
Graham Cracker Crust
- Preheat the oven to 325F(165C). Lightly grease the sides and base of a 9 inch tart pan. Set aside.
- In a medium mixing bowl, add the graham cracker crumbs, brown sugar and salt. Use a fork to mix ingredients together to combine.
- Pour melted, cooled butter over graham cracker mixture and mix until mixture appears completely moisten.
- Transfer graham cracker mixture to tart pan. Use the back of a measuring cup or hands to evenly press mixture into the base and along the sides of the pan.
- Bake graham cracker crust for 12 minutes or until the crust becomes fragrant and takes on a rich golden brown color. Set aside the crust to cool as the cheesecake batter is prepared.
Eggnog Cheesecake
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, add the cream cheese, sugar, yogurt, and cornstarch. Mix ingredients together at medium speed until smooth, about 2-3 minutes.
- Stop the mixer and use a spatula to scrape the sides and base of the mixing bowl.
- Mix in the eggnog and vanilla extract into cheesecake batter at medium speed to combine.
- Reduce the mixer speed to low and mix the egg into the batter.
- Stop the mixer and use a spatula to scrape the sides and base of the mixing bowl before mixing the cheesecake batter for an additional minute at low speed.
- Pour cheesecake batter into the slightly cooled tart crust and bake for 25-30 minutes. Cheesecake tart is ready once the edges appear puffed and the center has a slight jiggle when the pan is gently shaken.
- Cool the cheesecake tart to room temperature, about 1 hour, before refrigerating to set for 3-4 hours.
Assembly
- Arrange fresh rosemary sprigs along the outer border of the tart. Alternating between fresh and candied cranberries, make a ring with the cranberries within the rosemary border. Fill in any open gaps in the ring with sliced fresh cranberries.
Notes
- Eggnog cheesecake stored in an airtight container will last 3-4 days in the refrigerator and 1-2 months in the freezer. When ready to serve cheesecake that has been frozen, simply thaw in the fridge overnight to restore soft texture.
- For gluten-free graham cracker crust, use gluten-free graham crackers that have been ground into crumbs and follow the recipe as detailed in the recipe card. I recommend mixing in 6 tablespoons of melted butter and checking the consistency of the moisten crumbs. If the crumbs appear not completely moisten, then mix in the remaining butter.
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