This keto eggnog cheesecake will surely keep your season bright. Combining the holiday flavors of eggnog with tart cream cheese, what better way to celebrate than with a slice of holiday cheer.
Cheesecake… that thick, creamy, dense dessert that is delicious any time of year. But add some festive eggnog and you’ve got a dessert that is the star of your Christmas table. It doesn’t need to be intimidating either, just take your time with a few little tricks and you’ll get a perfect cheesecake that is both beautiful and delicious.
A common complaint when making cheesecake is that it inevitably cracks as it cools. This can certainly ruin the presentation but it has no effect on its taste. I’ve found two simple tricks that keep my cheesecakes creamy and smooth.
Don’t over mix your ingredients
It’s easy to throw all your ingredients into a mixer and crank it to high thinking it’ll just mix everything better. Well what you’re doing is incorporating air into the batter which then makes it too fluffy. You’re wanting to have a dense batter so it doesn’t crack from all the trapped air. So be sure you keep your mixer speed on low to medium and only mix for long enough to incorporate all the ingredients.
Cooling too quickly
The second tip I have to prevent cracking is to cool your cake as slowly as possible. I do this in three steps
- After baking for about an hour, turn the heat off in your oven and open the door to cool for an hour
- Remove the cheesecake and set on a cooling rack for an additional hour
- At that point you can store the cake in the refrigerator to cool overnight.
This cooling process gives the cake time to drop in temperature slowly, further helping it from developing cracks.
So what if you do both these tricks and still get a few cracks?! Well you can take an offset spatula and warm it under hot water. Then simply press the metal over the cracks to smooth them over. This will cover them up for a smooth top. And if all else fails, cover the entire thing with whipped cream!
There are certainly other tips that help like water baths and quality ingredients, but I’ve found if I stick to the above, I get a prefect cake every time. Just remember, with great power comes great responsibility, just don’t go making too many of these perfect cakes.
Keto Eggnog Cheesecake
- 4 cups nut milk
- 1/2 cup powdered sweetener
- 5 large egg yolks
- 1 cup heavy cream
- 1/2 tsp nutmeg grated
- 1/4 tsp cinnamon
- 2 cups almond flour
- 1/3 cup melted butter
- 3 tbsp powdered sweetener
- 1 tsp vanilla extract
- 1/2 tsp nutmeg grated
- 32 oz cream cheese softened
- 1.25 cups eggnog
- 1.25 cups powdered sweetener
- 3 large eggs room temp
- 3/4 tsp nutmeg ground
Whipped Cream Topping
- 1 cup heavy whipping cream
- 3 tbsp eggnog
- 4 tbsp powdered sweetener
- sprinkle nutmeg
- Heat 2 cups of nut milk in a saucepan over medium heat until warm.
- Separate eggs then slowly whisk powdered sweetener to egg yolks until fully incorporated.
- Temper yolks by slowly whisking 1 cup of warmed milk to the yolks. Add yolk mixture back to saucepan.
- Cook over low heat and continue whisking until temperature reaches 165F being careful not to overcook.
- Remove from heat. Mix in heavy cream, remainder of nut milk, nutmeg and cinnamon.
- Place saucepan in an ice bath to quickly cool the mixture.
- Strain mixture through sieve for a smooth liquid.
- Preheat oven to 350F and grease a 9” springform pan
- Stir all ingredients in a medium bowl and press the dough into the prepared pan.
- Cook in oven for 10-12 minutes until barely golden. Let cool completely.
- Lower oven to 300F
- Beat the cream cheese and powdered sweetener at medium-low until fluffy. Add eggs, one at a time, while continuing to beat. Finally, add eggnog and nutmeg to batter and mix through.
- Pour filling into pan and over the crust, smoothing the top with a spatula
- Bake for 1 hour.
- Open oven door and let cool for one hour, and further cool on wire rack to room temperate before placing in refrigerator to cool overnight (this prevents it from cracking).
- Serve with whipped cream topping.