This Eggnog Blondie Cheesecake It’s an irresistible combination of two of my all-time favorite treats. Picture a rich and creamy cheesecake nestled on top of a luscious blondie crust. But that’s not all – we take it a step further by infusing the whole thing with the delightful flavors of eggnog. The result? A heavenly dessert that’s perfect for the holiday season.
With each bite, you’ll experience the buttery goodness of the blondie, followed by the silky smoothness of the cheesecake, all beautifully complemented by the warm, fragrant notes of eggnog. Trust me, this recipe is a true winner that will have everyone coming back for seconds!
Ingredients Needed for This Recipe
For the Blondie Crust
- 1 1/2 cups (195) all purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- Pinch of cloves
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter
- 1 cup (225g) packed light brown sugar
- 1 tbsp vanilla extract
- 1Â large egg
- 1Â large egg yolk
For the Eggnog Cheesecake Filling
- 1/2 cup plus 2 tbsp (150ml) eggnog, divided
- 1 tbsp cornstarch
- 2 1/4 tsp | 0.25 oz package unflavored gelatin
- 16 oz cream cheese, room temperature
- 3/4 cup (155g) sugar
- 1/2 tsp ground nutmeg
- 1/2 cup plus 2 tbsp (150ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
For the Spiced Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 3/4 tsp vanilla extract
- 1/4 tsp ground nutmeg
- Pinch of ground cinnamon
Instructions for Making Eggnog Blondie Cheesecake
Make the Crust
- Place parchment paper on the bottom of a 9-inch springform pan and apply grease to the sides. Preheat the oven to 350 degrees F.
- In a medium-sized bowl, mix together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Put it to the side.
- Heat the butter in a bowl that is safe for use in a microwave, and then move it to a separate bowl for mixing.
- Combine the brown sugar with the other ingredients and mix thoroughly.
- Combine the vanilla, egg, and egg yolk in a bowl and mix well.
- Combine the dry ingredients and mix thoroughly.
- To make the batter, evenly pour it into a springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- After letting it cool for approximately 5 minutes, take it out of the pan to complete the cooling process.
- Ensure your springform pan is thoroughly cleaned in order to be able to utilize it for future use.
Make the Filling
- Take a small bowl and pour 2 tablespoons of eggnog into it. Keep it separately for later use.
- In a small bowl, combine 2 tablespoons of eggnog with cornstarch and let it dissolve. In a saucepan, heat the remaining 6 tablespoons of eggnog along with the mixture previously prepared, stirring constantly over medium heat until it thickens without boiling. Take it off the heat and let it cool, stirring occasionally to prevent lumps from forming.
- Scatter gelatin on top of the remaining small bowl of eggnog that was kept aside earlier and leave it for approximately 5 minutes, then warm the gelatin in intervals of 10 seconds, stirring in between, until it is completely melted and becomes a smooth consistency.
- Combine the gelatin mixture with the warm mixture of eggnog and cornstarch and mix well until the texture is smooth. Allow the mixture to cool down until it reaches a temperature slightly higher than the surrounding room.
- Once the eggnog mixture has finished cooling down, place the cream cheese and sugar into a spacious mixing bowl. Proceed to beat the ingredients together until they are thoroughly mixed and the texture is even.
- Combine the cream cheese mixture with the cooled eggnog mixture and nutmeg, and mix them together thoroughly. Then, set the mixture aside.
- In a big mixing bowl, combine the whipping cream and powdered sugar, then whip the mixture at a high speed until it forms stiff peaks.
- Combine the whipped cream and eggnog mixture by folding them together in 2-3 portions, ensuring they are thoroughly mixed. You can then set it aside.
- Get your springform pan and place the blondie back into the bottom of it. Take a strip of parchment paper and wrap it around the inside edges of the pan, making sure it is positioned between the pan’s sides and the blondie, with a small section sticking out above the pan’s sides. This way, the cheesecake layer will rest against the parchment paper instead of the pan’s sides. When you eventually remove the pan’s sides, the no-bake cheesecake won’t stick to it. You can easily peel off the non-stick parchment paper and have clean edges.
- Evenly distribute the cheesecake filling on top of the blondie.
- Place in the refrigerator until solid, for a duration of 5 to 6 hours or overnight.
- After the cheesecake has firmed up, take it out of the springform and transfer it onto a serving plate. Carefully remove the parchment paper from the sides of the cheesecake and use an offset spatula, if necessary, to make the sides smoother.
Make the Whipped Cream
- Combine all of the ingredients for the whipped cream in a sizable mixing bowl and whisk vigorously on a high setting until the mixture forms firm peaks.
- If preferred, you can add a border of frosting around the outer edge of the cheesecake and sprinkle some more nutmeg on top.
- Keep the cheesecake in the refrigerator until you are ready to serve it.
Tips for Perfecting the Recipe
Understand Your Ingredients: The quality and type of ingredients can significantly affect the outcome of your cheesecake. For instance, full-fat cream cheese at room temperature ensures a smoother filling, while the freshness of spices like nutmeg and cinnamon can enhance the flavor profile of both the crust and the filling.
Measuring Matters: Accurate measurements are crucial, especially for ingredients like flour and sugar. Use a kitchen scale for precision or the spoon-and-level method for flour to avoid adding too much, which could lead to a denser crust than desired.
Temperature Control: Ingredients should be at the correct temperature before starting. Room temperature eggs and cream cheese mix more uniformly, preventing lumps in your cheesecake filling. Similarly, cold heavy cream whips better, creating the perfect texture for both the filling and the whipped cream topping.
Gentle Mixing: Over-mixing the batter can incorporate too much air, leading to cracks as the cheesecake bakes and cools. Mix just until ingredients are combined, especially after adding eggs.
Baking the Crust: The blondie crust should be golden and set but not overbaked, as it will bake further once the filling is added. Letting it cool completely before adding the filling is also key to preventing the crust from becoming soggy.
Chill Time is Crucial: The no-bake cheesecake filling needs ample time to set, ideally overnight. This patience ensures the cheesecake is firm enough to slice and has the perfect creamy texture.
Smooth Finishing: For a smooth top, use an offset spatula to even out the filling before chilling. If any air bubbles appear, gently tap the pan on the counter to release them.
Serving Suggestions
Garnish Galore: Enhance the visual appeal and taste of your cheesecake with garnishes. A dusting of ground nutmeg or cinnamon adds a beautiful finish and a hint of spice. Freshly grated nutmeg has a more potent flavor than pre-ground.
Pair with Warm Beverages: Serve slices of this eggnog blondie cheesecake with warm beverages like coffee, tea, or mulled wine. The warmth of the drinks complements the creamy, spiced flavors of the cheesecake, making it a cozy dessert option for cold weather.
Add Fruit Toppings: Fresh berries, such as raspberries or sliced strawberries, can add a tart contrast to the sweet and spiced flavors of the cheesecake. Their vibrant colors also make for a more visually appealing dessert.
Homemade Sauces: Drizzle caramel or chocolate sauce over the cheesecake for an extra layer of flavor. These sauces can be warmed slightly to make the cheesecake even more indulgent.
Storage Tips
Refrigeration: Keep the cheesecake refrigerated until ready to serve. Cover it with a cake dome or loosely with plastic wrap to protect it from absorbing any fridge odors and to prevent it from drying out.
Freezing Instructions: This cheesecake freezes well. For best results, freeze slices on a baking sheet until solid, then wrap each piece tightly in plastic wrap followed by aluminum foil. This method prevents freezer burn and allows for individual servings to be thawed as needed.
Thawing: Thaw the cheesecake overnight in the refrigerator, not at room temperature, to maintain its texture and flavor. Remove any wrappings once the cheesecake is thawed to prevent condensation from making the crust soggy.
Longevity: In the refrigerator, the cheesecake will keep for up to 4 days. In the freezer, it can last for a month without a noticeable change in quality. However, for the best taste and texture, enjoy it within the first week of freezing.
Frequently Asked Questions
Can I use low-fat cream cheese? While low-fat cream cheese can be used, it will affect the texture and flavor of the cheesecake. Full-fat cream cheese is recommended for the creamiest, richest result.
What if I don’t have a springform pan? A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the dessert. However, you can use a deep pie dish or a regular cake pan lined with parchment paper as an alternative. Just be aware that serving will be more challenging.
Can I make this cheesecake without eggnog? The eggnog is a key flavor component of this recipe, but you can substitute it with a mixture of heavy cream, milk, and a bit of nutmeg and vanilla extract to mimic the taste if you’re in a pinch.
Why did my cheesecake filling not set? The most common reason for a no-bake cheesecake filling not setting is insufficient chilling time. It needs several hours, preferably overnight, in the refrigerator to firm up. Additionally, ensure that the gelatin is properly dissolved and mixed into the filling, as it’s crucial for setting.
How can I prevent cracks in my cheesecake? Since this is a no-bake cheesecake recipe, cracks are less of a concern than with baked versions. However, for cheesecakes in general, avoiding overmixing and not overbaking are key steps to prevent cracking. For no-bake versions, ensure the mixture is well combined but not overbeaten.
Eggnog Blondie Cheesecake
INGREDIENTS
For the Blondie Crust
- 1 1/2 cups 195 all purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- Pinch of cloves
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 168g unsalted butter
- 1 cup 225g packed light brown sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 large egg yolk
For the Eggnog Cheesecake Filling
- 1/2 cup plus 2 tbsp 150ml eggnog, divided
- 1 tbsp cornstarch
- 2 1/4 tsp | 0.25 oz package unflavored gelatin
- 16 oz cream cheese room temperature
- 3/4 cup 155g sugar
- 1/2 tsp ground nutmeg
- 1/2 cup plus 2 tbsp 150ml heavy whipping cream, cold
- 1/4 cup 29g powdered sugar
For the Spiced Whipped Cream
- 3/4 cup 180ml heavy whipping cream, cold
- 6 tbsp 43g powdered sugar
- 3/4 tsp vanilla extract
- 1/4 tsp ground nutmeg
- Pinch of ground cinnamon
INSTRUCTIONS
Make the Crust
- Place parchment paper on the bottom of a 9-inch springform pan and apply grease to the sides. Preheat the oven to 350 degrees F.
- In a medium-sized bowl, mix together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Put it to the side.
- Heat the butter in a bowl that is safe for use in a microwave, and then move it to a separate bowl for mixing.
- Combine the brown sugar with the other ingredients and mix thoroughly.
- Combine the vanilla, egg, and egg yolk in a bowl and mix well.
- Combine the dry ingredients and mix thoroughly.
- To make the batter, evenly pour it into a springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- After letting it cool for approximately 5 minutes, take it out of the pan to complete the cooling process.
- Ensure your springform pan is thoroughly cleaned in order to be able to utilize it for future use.
Make the Filling
- Take a small bowl and pour 2 tablespoons of eggnog into it. Keep it separately for later use.
- In a small bowl, combine 2 tablespoons of eggnog with cornstarch and let it dissolve. In a saucepan, heat the remaining 6 tablespoons of eggnog along with the mixture previously prepared, stirring constantly over medium heat until it thickens without boiling. Take it off the heat and let it cool, stirring occasionally to prevent lumps from forming.
- Scatter gelatin on top of the remaining small bowl of eggnog that was kept aside earlier and leave it for approximately 5 minutes, then warm the gelatin in intervals of 10 seconds, stirring in between, until it is completely melted and becomes a smooth consistency.
- Combine the gelatin mixture with the warm mixture of eggnog and cornstarch and mix well until the texture is smooth. Allow the mixture to cool down until it reaches a temperature slightly higher than the surrounding room.
- Once the eggnog mixture has finished cooling down, place the cream cheese and sugar into a spacious mixing bowl. Proceed to beat the ingredients together until they are thoroughly mixed and the texture is even.
- Combine the cream cheese mixture with the cooled eggnog mixture and nutmeg, and mix them together thoroughly. Then, set the mixture aside.
- In a big mixing bowl, combine the whipping cream and powdered sugar, then whip the mixture at a high speed until it forms stiff peaks.
- Combine the whipped cream and eggnog mixture by folding them together in 2-3 portions, ensuring they are thoroughly mixed. You can then set it aside.
- Get your springform pan and place the blondie back into the bottom of it. Take a strip of parchment paper and wrap it around the inside edges of the pan, making sure it is positioned between the pan’s sides and the blondie, with a small section sticking out above the pan’s sides. This way, the cheesecake layer will rest against the parchment paper instead of the pan’s sides. When you eventually remove the pan’s sides, the no-bake cheesecake won’t stick to it. You can easily peel off the non-stick parchment paper and have clean edges.
- Evenly distribute the cheesecake filling on top of the blondie.
- Place in the refrigerator until solid, for a duration of 5 to 6 hours or overnight.
- After the cheesecake has firmed up, take it out of the springform and transfer it onto a serving plate. Carefully remove the parchment paper from the sides of the cheesecake and use an offset spatula, if necessary, to make the sides smoother.
Make the Whipped Cream
- Combine all of the ingredients for the whipped cream in a sizable mixing bowl and whisk vigorously on a high setting until the mixture forms firm peaks.
- If preferred, you can add a border of frosting around the outer edge of the cheesecake and sprinkle some more nutmeg on top.
- Keep the cheesecake in the refrigerator until you are ready to serve it.
