Eggnog Basque Cheesecake
My Eggnog Basque Cheesecake recipe is a festive twist on the classic burnt-style basque cheesecake. It turns out perfectly every time!
This is a low-fuss cheesecake recipe that doesn’t require a water bath or constant supervision, but it absolutely delivers on flavor! The caramelized surface adds a rich depth of flavor that blows the standard cheesecake out of the water. This is the perfect twist on cheesecake for your holiday table.
Table of Contents
Eggnog Basque Cheesecake
My husband’s favorite dessert is cheesecake, but I genuinely hate making it (unless it’s cheesecake bars!). It’s not that I can’t, because I can, but it’s so fussy and requires a mess of a water bath, a long cooking time, cooling it with the door cracked, etc, etc. just to keep the top from cracking. Who wants that kind of pressure?
This is where the basque-style cheesecake comes in and is going to be your favorite new dessert companion. It doesn’t require a crust or any fancy baking techniques–it’s such a straight forward recipe that is actually so delicious.
The “burnt” exterior has a similar flavor to the burnt sugar on top of creme brulee and provides the best flavor contrast to the creamy cheesecake interior. Now that I’ve mastered this style, I don’t see myself going back to classic cheesecake any time soon!
What is Basque Cheesecake?
Basque-style cheesecake comes from San Sebastian, in the Basque region of Spain (where my family is from!). It’s a custardy cheesecake with no crust that gets its texture from cream cheese, eggs, and heavy cream. Baking it at a high temperature gets you the burnt-style crust with a creamy interior.
As the cheesecake bakes, the sugar in the filling causes the top to brown and it gives this cheesecake the most delightful flavor. The contrast between the burnt exterior and the inside is perfection!
Some recipes call for flour, but I developed this recipe to be gluten-free. Just ensure that the eggnog you use is also gluten-free.
How to Make Eggnog Basque Cheesecake
You’ll want to use a tall (3″) cake pan when making eggnog basque cheesecake or a tall springform pan with a removable bottom.
Tools Needed
Step-by-Step Instructions & Photos
- Prepare the baking pan. Brush the sides of a 9 x 3 inch springform pan or cake pan with some of the butter. Press a 12×16” piece of parchment into the pan so that some of the parchment is above the edge of the pan. Brush the paper with more butter and then press another sheet of parchment paper the opposite direction so that all the sides are covered and there’s a parchment overhang around the entire cake pan. Try to smooth out the paper to the sides of the pan as best as possible. Brush the remaining butter all over the paper and up the sides. Set the prepared pan on a rimmed baking sheet and set aside. Having a sheet pan under the cake pan ensures that if there’s an overflow, it doesn’t end up on the bottom of your oven.
- Whisk the cream and eggnog. In a large measuring cup, whisk together the cream, eggnog, and cornstarch until smooth. Set aside.
- Beat the cream cheese and sugar together. Fit a stand mixer with the paddle attachment and beat the cream cheese and sugar on medium speed until the mixture is very smooth and the sugar is dissolved, about 3-4 minutes. Use a rubber spatula to scrape down the sides of the bowl and beat for another minute.
- Mix in the remaining ingredients. Add the eggs one at a time, beating well between each addition. After you’ve added all the eggs, stop the mixer and scrape down the sides of the bowl again. On low speed, beat in the vanilla bean paste, salt, cinnamon, nutmeg, cloves, and rum until smooth. Scrape down the sides of the bowl again. On low speed, beat in the heavy cream and eggnog mixture. Make sure there are no lumps in the cheesecake batter.
- Bake the cheesecake. Pour the cheesecake batter into the prepared pan and tap the pan on the counter several times to settle the batter. Bake for 40 minutes, until the top is deeply browned but the center is still very jiggly. If the top isn’t brown enough, set the oven to broil for 2 minutes. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack or trivet, not on the stove. Chill for at least 2-4 hours before serving. Top with soft whipped cream and a light dusting of freshly grated nutmeg.
Preparing Your Pan for Basque Cheesecake
Everything about basque-style cheesecake is different, including the way we prepare the baking pan!
To start, use a pastry brush to brush 1/3 of the melted butter all over the pan. Then, press a piece of parchment paper into the pan and try and smooth the edges. Brush more melted butter over that piece of parchment and press another piece of parchment in so that all the sides are covered and there’s a bit of parchment overhang around the whole pan.
Smooth the ripples in the parchment to the edges of the pan so that cheesecake batter doesn’t get trapped between the sheets. Finally, finish by brushing the rest of the melted butter over the inside of the pan and you’re ready to bake!
Recipe Tips & Tricks
Preheat your oven. Preheat your oven for at least 30 minutes before you put the cheesecake in. This ensures that your oven is actually up to temperature and that the top will start browning right away.
Use the right cream cheese. I tested this recipe with several different brands of cream cheese and the clear winner was Philadelphia brand! It was the creamiest with the best texture so I cannot recommend using an off-brand cream cheese for this recipe.
Scrape down the sides of the bowl OFTEN. The only annoying part about making eggnog basque cheesecake is scraping the sides of the bowl down often. The cream cheese will stick to the sides of the bowl as the filling mixes, so make sure to scrape the sides often to get a perfectly smooth filling with no lumps.
Use the jiggle test (don’t over-bake!). This cheesecake is meant to be very jiggly in the center when you pull it. It’s meant to be custardy! The cheesecake is done when the top is browned and the center is still quite jiggly, like jello.
Let it cool then chill it. Serving Basque cheesecake at room temperature is traditional, but I actually really like serving it chilled! After it cools down, refrigerate it for 2-4 hours before serving.
Storage Instructions
If you have leftover eggnog basque cheesecake, it’s easy to store! You can store any leftovers in an airtight container or wrapped tightly in plastic wrap in the fridge for up to 1 week.
You can wrap slices tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Defrost overnight in the fridge.
Eggnog Basque Cheesecake is the easy and crowd pleasing dessert you need for your holiday table! No more fussing over water baths when it comes to making cheesecake. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Holiday Desserts to Try
Sticky Toffee Pumpkin Puddings
Puff Pastry Apple Strudel
Christmas Sugar Cookie Bars
Chocolate Whiskey Cake
Pumpkin Cinnamon Rolls
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Eggnog Basque Cheesecake
Ingredients
- 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
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 teaspoon kosher salt
- 2 tablespoons dark or spiced rum
- 1 1/4 cup heavy cream, room temperature
- 1/2 cup full-fat eggnog, room temperature
- 2 tablespoons cornstarch
- 3 tablespoons melted butter
Instructions
- Preheat an oven to 425 F and arrange the oven racks so that they’re in the center of the oven. Let the oven preheat for at least 30 minutes.
- Prepare the baking pan. Brush the sides of a 9 x 3 inch springform pan or cake pan with some of the butter. Press a 12×16” piece of parchment into the pan so that some of the parchment is above the edge of the pan. Brush the paper with more butter and then press another sheet of parchment paper the opposite direction so that all the sides are covered and there’s a parchment overhang around the entire cake pan. Try to smooth out the paper to the sides of the pan as best as possible. Brush the remaining butter all over the paper and up the sides. Set the prepared pan on a rimmed baking sheet and set aside. Having a sheet pan under the cake pan ensures that if there’s an overflow, it doesn’t end up on the bottom of your oven.
- Whisk the cream and eggnog. In a large measuring cup, whisk together the cream, eggnog, and cornstarch until smooth. Set aside.
- Beat the cream cheese and sugar together. Fit a stand mixer with the paddle attachment and beat the cream cheese and sugar on medium speed until the mixture is very smooth and the sugar is dissolved, about 3-4 minutes. Use a rubber spatula to scrape down the sides of the bowl and beat for another minute.
- Mix in the remaining ingredients. Add the eggs one at a time, beating well between each addition. After you've added all the eggs, stop the mixer and scrape down the sides of the bowl again. On low speed, beat in the vanilla bean paste, salt, cinnamon, nutmeg, cloves, and rum until smooth. Scrape down the sides of the bowl again. On low speed, beat in the heavy cream and eggnog mixture. Make sure there are no lumps in the cheesecake batter.
- Bake the cheesecake. Pour the cheesecake batter into the prepared pan and tap the pan on the counter several times to settle the batter. Bake for 40 minutes, until the top is deeply browned but the center is still very jiggly. If the top isn’t brown enough, set the oven to broil for 2 minutes. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack or trivet, not on the stove. Chill for at least 2-4 hours before serving. Top with soft whipped cream and a light dusting of freshly grated nutmeg.
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