You know how there are those years you're just not feeling all the holiday prep? The cooking and the cleaning, the shopping and entertaining. Well this year isn't one of them for me!! I am SO into all things holiday. I can't exactly put my finger on it. Why it's different at different times in your life, but I am oh so happy this year is a festive one.
I started my shopping early and I'm almost done. That's a huge shocker. I normally have plenty left to do the last week before Christmas. So this year I have so much more time to be at home and enjoy my decorations and holiday baking. I made this cranberry eggnog cheesecake as a tester for what I want to make for my Christmas day meal, and it is a huge contender.
Let's talk really quickly about a water bath. When cooking things that are custard in nature you almost always want to use a water bath. It allows the custard to cook evenly and not crack. Sometimes though you want your cheesecake to have a dip in the middle, and then you would forego the water bath. It isn't necessary.
It's totally your call on what you want the end result to look like. I used a water bath with this recipe so that my top would be as level as possible for the cranberries to sit on. If I had a heavy sauce that I didn't want to just run right off and have a sort of trough on top to hold it on I might not use a water bath. See how that works?
I'm going through all that to say that IF you choose to water bath for your cheesecake, make SURE you get a good double wrap of heavy foil around the outside to keep any water out of the batter. You see on my final run of this cheesecake, or what I THOUGHT was my final run, somehow I got a hole in my foil and had a massive soggy mess when I pulled the cheesecake out of my oven. It broke my heart!
I just grabbed a spoon and ate anything that wasn't waterlogged and started over. For that reason I can attest to the amazing flavor combination that is eggnog cheesecake and cranberries. The eggnog gives a warm, almost fall flavor, while the tart but slightly sweet cranberries just pop out at you. I love it!
I just made a double batch of fresh cranberry sauce for Thanksgiving, and decided some of that should make an appearance here. It only takes about a cup. So I added a little tart cranberry surprise in the middle of my eggnog cheesecake.
I make a warm chocolate cheesecake (I know I refer to it all the time but I think for me it is my all time favorite cheesecake recipe) that has a layer of...well, warm chocolate in the middle and it's AMAZING! I used a raspberry layer in my raspberry tuxedo cheesecake, too. Has to be my favorite technique.
But let's talk about substitutions. You know, I like subbing things out that aren't my fave so I'm helping you do the same.
Don't love cranberry? Skip the middle addition and or the top and use your favorite fruit, cheesecake goes with everything! Love cranberry? What about a double layer inside? Now that idea I like a lot.
I used a traditional graham cracker crust but there are tons upon tons of options. Have a box of gingersnaps, use those to make a crust (I hear it's great). Chocolate would totally work, too. Add in some nuts to the crust. I use them a lot and they such a nice surprise.
Don't love eggnog? Leave it out and use a melted white chocolate bar to flavor. OR use both, just taste your batter prior to baking to ensure it isn't too sweet. White chocolate can do that. So many cheesecake recipes are served cold and that really goes well with holiday baking ahead but I love a warm cheesecake, so don't be afraid of serving them that way. Especially if you have an ingredient that is best warm.
Cheesecakes are one of the easiest desserts to make in my opinion. You almost can't mess up the batter. So have fun playing around and customizing to make it your own!
And when you're ready to keep trying new cheesecakes, make sure my crème brûlée cheesecake and hot chocolate cheesecake are on your list!
Cranberry Eggnog Cheesecake Recipe
Ingredients
- 24 ounces cream cheese, (3 bars)
- 1 cup granulated sugar
- 2 eggs
- 1 cup eggnog
- 4 tablespoons bourbon, brandy, or whiskey (optional)
- 3 tablespoons all-purpose flour
- pinch of nutmeg, freshly ground
- 1 teaspoon pure vanilla extract
- 8 ounces fresh cranberry sauce
- 12 ounces sugared cranberries
Directions
- Grease a 9 inch springform pan. Securely wrap with a double layer of heavy duty aluminum foil completely covering the bottom and sides of pan and set aside.
- Mix together cookie crumbs, melted butter sugar and salt and press in the bottom and up the sides of springform. Chill.
- In a large mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat just until yellow disappears. On low add flour and nutmeg and vanilla extract and blend just until combined.
- Pour half of batter into prepared crust.
- Leaving a half inch border along the sides, add cranberry sauce gently in a thin layer.
- Top with remaining batter.
- Place foil wrapped springform in a large baking dish with tall sides. Pour very hot water as far as possible in the baking dish.
- Bake at 350°F for approximately 1 hour or until set.
- Allow to cool slightly (if serving warm) and top with sugared cranberries prior to serving. If serving cold, refrigerate until ready to serve.
Recommended Equipment
Sugared Cranberries Recipe
Ingredients
- 12 ounces whole cranberries, fresh
- 2 cups water
- 2 cups granulated sugar
- 1 cup super fine sugar, (can be made by placing granulated sugar in food processor bowl and processing until fine)
Directions
- Bring water and 2 cups sugar to a low simmer and stir occasionally until sugar is completely dissolved.
- Turn off heat and add cranberries, being careful not to get liquid too hot as the cranberries will begin to pop.
- Transfer to a medium mixing bowl and refrigerate for 8 hours or overnight.
- Drain liquid reserving for another use.
- Place cranberries on a shallow baking dish and gently toss with super fine sugar to coat completely.
- Spread out in a single layer and allow to cool about an hour.
Recommended Equipment
Fresh Cranberry Sauce Recipe
Ingredients
- 12 ounces whole cranberries
- 1/2 cup water
- 1 cup granulated sugar
Directions
- In medium sauce pot bring water, sugar and cranberries to a low boil stirring occasionally. Cook until they begin to pop and congeal, about 10 minutes. Allow to cool.
Recommended Equipment
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