Eggnog Ricotta Cheesecake

Eggnog Ricotta Cheesecake

Eggnog is one of those foods that really conjures up thoughts of the holidays because it’s only available for a few weeks of the year (although you can make it at home anytime). There are also lots of eggnog-flavored treats out there, like cakes and cookies. Many don’t even use eggnog as an ingredient and just include vanilla and nutmeg in the recipes to capture a big of flavor that is reminiscent of eggnog. This is a huge disappointment when you want something that actually tastes like eggnog! It’s also unfortunate because eggnog can be a great ingredient to use when baking around the holidays. In many recipes (cakes, puddings, etc.) regular eggnog can be substituted for regular milk, adding a lot of holiday flavor to an otherwise unseasonal recipe.

Eggnog plays a big part in this Eggnog Ricotta Cheesecake, so you get a cheesecake that is a balanced mix of cream cheese and eggnog flavors. Ricotta cheese has such a mild flavor that it doesn’t come to the forefront, but it does have a big impact on the texture of the cheesecake. The cheesecake is light and very tender, not heavy or dense.

I used a shortbread crust for this cheesecake. Its plain, buttery flavor goes well with the cheesecake and it is very sturdy, so it slices and holds together very well. It is also very easy to throw together. The cheesecake batter is poured over the crust while it is still warm, so the whole cheesecake takes very little time to come together. I refrigerate this cheesecake before serving. It can be served warm or at room temperature, but you may want to bake it the night before and simply put it in the fridge for 8-12 hours before serving.

Eggnog Ricotta Cheesecake
Shortbread Crust
1/3 cup sugar
1/2 cup butter, room temperature
1 1/3 cups all purpose flour
1/4 tsp salt

 

Filling
8-oz cream cheese, room temperature
16-oz ricotta cheese
1/2 cup sugar
2 tsp cornstarch
3 large eggs
3/4 cup eggnog (storebought)
1 tsp vanilla extract
1/4 tsp ground nutmeg

Preheat oven to 350F.
First, make the crust. In a medium bowl, cream together sugar and butter until light. Blend in flour and salt until mixture resembles coarse, wet sand. Pour into a 9-inch springform pan and press firmly into an even layer.
Bake for 12-15 minutes, until edges just begin to turn golden.

While the crust is baking, prepare the cheesecake batter. In a large bowl, or the bowl of a food processor, blend together cream cheese, ricotta cheese, sugar and cornstarch until well-combined. Add in eggs, eggnog, vanilla and nutmeg and mix (or process) until smooth.
When the crust comes out of the oven (and is still hot), carefully pour the cheesecake batter over it. Return pan to the oven.
Bake for about 55 minutes, until the cheesecake filling is set, but will still jiggle slightly when pan is jiggled.
Cool to room temperature before refrigerating.

Serves 10

16 comments

  1. I’ve been on an eggnog kick lately, Nic – this cheesecake would be wonderful to try, too!

  2. Is it possible to make a decent cheesecake with ricotta and no cream cheese? I love ricotta but really dislike regular cheesecake, however I recently discovered that I like yogurt cheese made out of greek yogurt.

  3. thanks for this recipe!

    also–you have the best explanation for what a cheesecake looks like when it is cone that i have ever read! the description is usually “bake until almost set” what does THAT look like??!

  4. This is perfect for the holiday season! I can’t wait to give this recipe a try!

  5. I’m an experienced and enthusiastic baker,and LOVED the crust and the eggnog flavor of this cheesecake, but the texture of my filling came out slightly grainy, even though I thorougly mixed it in my processor.

  6. Elaine – It sounds like it turned out just right. Ricotta cheesecakes can be “grainy” when you compare them to the ultra-smooth texture of other cheesecakes because of the ricotta itself, which is not entirely smooth even when hot (say, in a lasagna or ravioli, for instance). Cheesecake texture is, of course, personal preference, so I just wanted this to be an fyi about this particular cake and ricotta cheesecakes in general.

  7. We had this for our Christmas dessert, and it was delicious! Nice subtle eggnog flavor and great crust. Thanks!! : )

  8. Ooo this sounds delicious. I especially love that you used a shortbread crust!

  9. Its an awesome recipe. Although certainly almost as good as a drink the next morning, eggnog can be refrigerated overnight and used at breakfast by soaking bread in it and frying till browned for some excellent French toast — adding butter and syrup at will.

  10. It sounds like it turned out just right. Ricotta cheesecakes can be “grainy” when you compare them to the ultra-smooth texture of other cheesecakes because of the ricotta itself.

  11. make a decent cheesecake with ricotta and no cream cheese? I love ricotta but really dislike regular cheesecake

  12. You know what, I have never try Egg Nog but i will give it a chance with your version….. It looks fresh with the berries hihihi

    I was checking the Press of the web site and I notice that there is a article from “El Universal” do you speak spanish???? and have you realized that your blog is read not just in U.S.????

  13. best. eggnog. ever. just don’t go light with the nutmeg! also, it is perfect with whiskey, perfectly subtle!

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  15. I tried this out as well as the eggnog bread pudding (I used brioche) and loved both recipes. I did not find it grainy at all but I have two questions, should the crust just be on the bottom (which is what the picture looks like)? I made about double the crust listed because I wanted it up the sides of the pan and I think I may try 1 1/2 times the recipe next time to get just the right thickness. Also, because it is storebought I think I need to punch up the spice, I may just add more of what is already in there (nutmeg, some extra alcohol, etc.), but do you have any suggestions?

  16. Sorry, also wanted to add a bit of zing to the crust, not a lot, just a bit, any suggestions?

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