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Lightened-Up Eggnog Cheesecake: Perfect Holiday Dessert

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A creamy, spiced eggnog cheesecake that’s lightened up with cottage cheese and light cream cheese, delivering all the holiday flavor without the guilt. Perfect for Christmas gatherings or a cozy night in.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1 cup low-fat cottage cheese (small curd)
  • 16 ounces light cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup eggnog
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 tablespoons cornstarch
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Preheat your oven to 325°F (163°C). Place a rack in the middle position.
  2. Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in 4 tablespoons melted butter and stir until the mixture looks like wet sand. Press this firmly into the bottom of your 9-inch springform pan. Use the bottom of a measuring cup to pack it down evenly. Bake for 8 minutes, then set aside to cool.
  3. Blend the cottage cheese: Add 1 cup cottage cheese to your food processor. Blend for 60 seconds, scraping down the sides halfway through. It should be completely smooth—no lumps allowed.
  4. Make the filling: In a large mixing bowl, beat 16 ounces softened light cream cheese with ¾ cup sugar until smooth and fluffy (about 2 minutes). Add the blended cottage cheese, ½ cup eggnog, 1 teaspoon vanilla, 1 teaspoon nutmeg, ½ teaspoon cinnamon, and ¼ teaspoon cloves. Mix until just combined—don’t overmix.
  5. Add the eggs: Crack 2 room-temperature eggs into the batter and mix on low speed until just incorporated. Finally, sprinkle in 2 tablespoons cornstarch and mix until smooth.
  6. Pour and bake: Pour the filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly (like Jell-O). The internal temperature should reach 150°F (65°C).
  7. Cool slowly: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 30 minutes. Then transfer to a wire rack to cool completely (about 1 hour).
  8. Chill overnight: Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. Make the nutmeg whipped cream: When ready to serve, pour 1 cup cold heavy cream into a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar, ½ teaspoon vanilla, and ¼ teaspoon freshly grated nutmeg. Continue beating until stiff peaks form—about 2-3 minutes.
  10. Serve and enjoy: Run a knife around the edge of the pan before releasing the springform. Slice with a hot, dry knife (run it under hot water and wipe clean between cuts). Top each slice with a generous dollop of nutmeg whipped cream and a light dusting of extra nutmeg.

Notes

Don’t skip room temperature ingredients—they blend smoothly and prevent lumps. No water bath needed; the cottage cheese adds moisture. Avoid opening the oven door during baking to prevent cracking. For best results, make the cheesecake the day before serving to allow flavors to meld.

Nutrition

Keywords: eggnog cheesecake, lightened-up cheesecake, holiday dessert, cottage cheese cheesecake, nutmeg whipped cream, Christmas dessert

Find it online: https://goldensimmer.com/lightened-up-eggnog-cheesecake-perfect-holiday-dessert/