Cakes, Pies and Cupcakes/ Desserts/ Holiday Treats

Eggnog Cheesecake with Candied Pecans and Cranberry Compote

Eggnog Cheesecake with Candied Pecans by 2sistersrecipes.com

This Eggnog Cheesecake with Candied Pecans is probably the coolest cheesecake you’ll serve this holiday season! Served with a sweet-tart cranberry compote on the side, this Eggnog Cheesecake topped with a maple frosting is creamy, delicious and pure decadent!

Best of all,  NO actual eggnog is in this recipe; it’s all in the spices!

We’re not crazy about drinking the traditional holiday eggnog.  In our family, people either love it or hate it.

But we ADORE this EGGNOG CHEESECAKE!

It’s rich and creamy, tastes fabulous and will compliment any holiday dessert table.

Eggnog Cheesecake with Candied Pecans is loaded with cream cheese, eggs, and enough nutmeg to give it an amazing rich flavor of eggnog.

 

 

 

 

Eggnog Cheesecake with Candied Pecans and Cranberry Compote caught my eye in an issue of Charleston magazine a few years back.  And I have been making it every year.

We can’t believe the holidays are around the corner.  We’re already making a list for our Thanksgiving menu and will be adding this cheesecake to it.

 

 

Pair this cheesecake with a tablespoon of cranberry compote beside it, and you’ll have a wonderful holiday cheesecake to serve family and friends, and give them something to talk about the next day!

The sweet and tart flavors in the cranberry compote compliment this cheesecake till no end!  And it adds that warm holiday feeling at the end of the meal.

 

 

To make this quick and easy cranberry compote:

Take one can of “whole berry” cranberry sauce.  Heat in a small saucepan with some orange juice, lemon juice and sugar for a few minutes or so, then allow it to cool in the fridge before serving (see full recipe below).

 

This recipe is relatively easy to follow, but you will need to put a little time aside to make this cheesecake, along with the frosting and the cranberry compote.

It’s a good idea to make this cheesecake the night before, then add the frosting and pecans the day you serve it.
Cheesecake always tastes better after its been chilled over night.

Your family and friends will LOVE this Eggnog Cheesecake with candied pecans!  Try it, you won’t be disappointed!

ENJOY!!

 

Ingredients for Eggnog Cheesecake with Candied Pecans and Cranberry Compote:

For the Crust:

  • 1 + 1/4 cups graham cracker crumbs

  • 3 Tbsp. sugar

  • 1/2 tsp. ground nutmeg

  • 6 Tbsp. unsalted butter – melted

For Cheesecake Filling:

  • 3 pounds cheese cream, at room temperature

  • 1+1/2 cups sugar

  • 1 tsp. ground nutmeg

  • 6 eggs, at room temperature

  • 1 tsp. pure vanilla extract

For Mascarpone-Maple Frosting:

  • 1 (8 ounce) mascarpone cheese

  • 1+1/2 ounces pure Grade B maple syrup

  • optional: 1 ounce of brandy

  • 12 to 15 candied pecans  (store-bought)

  • whipped cream, as garnish

  • organic ground cinnamon, as garnish

For Cranberry Compote:

  • 1 can of whole berry cranberry sauce

  • 1 tsp. orange juice

  • 1 tsp. lemon juice

  • 1 tsp. sugar

 

Directions to make Eggnog Cheesecake with Candied Pecans and Cranberry Compote:

Make the Crust:
Preheat oven to 350 degrees and remove the top rack.  Lightly grease a 9-inch spring-form pan.
Mix graham cracker crumbs, sugar, nutmeg and melted butter in a bowl.  Press mixture onto bottom of the pan and bake it for 5 to 6 minutes. Remove and set aside to cool before adding the cheesecake mixture.

Cream Cheese Filling:
REDUCE oven temperature to 300 degrees.  Place cream cheese, sugar and nutmeg in a large bowl and mix on low speed or beat with a hand-held mixer until smooth.  Add eggs one at a time, mixing enough to incorporate.  Add vanilla last, stirring to make sure all ingredients are well blended.  Set aside.

3.  Tear 3 large squares ( 12 x 14) of aluminum foil, or 1 larger square of heavy duty foil wrap  (18 x 18 ).  Stack foil sheets flat on counter and place the spring-form pan in the middle of the stack.

Begin to bring up the foil up the sides to wrap the pan, be careful not to tear the foil.  This will prevent any water from entering the cheesecake.

4. Pour cream cheese mixture into the prepared crust.

5. Once the pan is watertight, place it in a large roasting pan or larger baking pan.

6.  Place this in the oven with the rack slightly pulled out to give you easy access
for adding water.  Carefully and very slowly pour hot water into the larger pan until the water reaches halfway up the side of the spring-form pan.  Be careful not to get water in or on the cheesecake.

BAKE cheesecake for 1 hour.
Carefully remove the pan from oven, remove cheesecake from the water bath and set it aside to cool.  Once cooled, place it in the refrigerate, uncovered to finish setting, at least 4 hours.  Then cover with foil wrap and refrigerate for few more hours, or over night is best.

Make the Frosting:
In the meantime, prepare the mascarpone-maple frosting.
In a bowl, beat mascarpone with maple syrup until creamy and smooth.
Optional: add in 1 ounce of brandy.  Do not over whip.
Refrigerate until ready to frost.

Cranberry compote:
Heat all ingredients in a small pot for about 2 to 3 minutes.
Remove and cool completely.  Chill before serving.

NOTE: Before frosting the cheesecake, allow the mascarpone frosting to warm up at room temperature for about 5 minutes or so.  This will allow you to frost the cake easily.

When ready to serve:
Open the clip, and remove pan.  Place the cheesecake onto a large serving plate and frost the top of cake with the mascarpone frosting and also lightly coat around the sides.  Decorate with some candied pecans on the top and sides.  Gently sprinkle with some cinnamon over the cheesecake.  Serve with the cranberry compote on the side.
Optional: Garnish with whipped cream with each slice.

Serves 12 to 14

 

 

Eggnog Cheesecake with Candied Pecans & Cranberry Compote by 2sistersrecipes.com

 

Here are a few more recipes for delicious Cheesecakes:

 

Eggnog Cheesecake with Candied Pecans and Cranberry Compote
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14
 
An Eggnog Cheesecake is loaded with cream cheese, eggs, and enough nutmeg to give it an amazing rich flavor that is just decadent. Then it's topped with a luscious maple-mascarpone frosting and decorated with candied pecans and cinnamon sprinkled on top. This recipe doesn't have any actual eggnog, its all in the spices!
Ingredients
For the Crust:
  • 1 + ¼ cups graham cracker crumbs
  • 3 Tbsp. sugar
  • ½ tsp. ground nutmeg
  • 6 Tbsp. unsalted butter - melted
For Cheesecake Filling:
  • 3 pounds cheese cream, at room temperature
  • 1+1/2 cups sugar
  • 1 tsp. ground nutmeg
  • 6 eggs, at room temperature
  • 1 tsp. pure vanilla extract
For Mascarpone Frosting:
  • 1 (8 ounce) mascarpone cheese
  • 1+1/2 ounces pure Grade B maple syrup
  • optional: 1 ounce of brandy
  • 12 to 15 candied pecans ( I used store-bought)
  • whipped cream, as garnish
  • ground cinnamon, as garnish
For Cranberry Compote:
  • 1 can of whole berry cranberry sauce
  • 1 tsp. orange juice
  • 1 tsp. lemon juice
  • 1 tsp. sugar
Instructions
Make the Crust:
  1. Preheat oven to 350 degrees and remove the top rack.
  2. Lightly grease a 9-inch spring-form pan.
  3. Mix graham cracker crumbs, sugar, nutmeg and melted butter in a bowl.
  4. Press mixture onto bottom of the pan and bake it for 5 to 6 minutes. Remove and set aside to cool before adding the cheesecake mixture.
Cream Cheese Filling:
  1. REDUCE oven temperature to 300 degrees.
  2. Place cream cheese, sugar and nutmeg in a large bowl and mix on low speed or beat with a hand-held mixer until smooth. Add eggs one at a time, mixing enough to incorporate. Add vanilla last, stirring to make sure all ingredients are well blended. Set aside.
  3. Tear 3 large squares (12 x 14) of aluminum foil, or 1 larger square of heavy duty foil wrap (18 x 18 ). Stack foil sheets flat on counter and place the spring-form pan in the middle of the stack.
  4. Begin to bring up the foil up the sides to wrap the pan, be careful not to tear the foil. This will prevent any water from entering the cheesecake.
  5. Pour cream cheese mixture into the prepared crust.
  6. Once the pan is watertight, place it in a large roasting pan or larger baking pan.
  7. Place this in the oven with the rack slightly pulled out to give you easy access for adding water. Carefully and very slowly pour hot water into the larger pan until the water reaches halfway up the side of the spring-form pan. Be careful not to get water in or on the cheesecake.
  8. BAKE cheesecake for 1 hour.
  9. Carefully remove the pan from oven, remove cheesecake from the water bath and set it aside to cool. Once cooled, place it in the refrigerate, uncovered to finish setting, at least 4 hours. Then cover with foil wrap and refrigerate for few more hours, or over night is best.
Make the Frosting:
  1. In the meantime, prepare the mascarpone frosting.
  2. In a bowl, beat mascarpone with maple syrup until creamy and smooth.
  3. Optional: add in 1 ounce of brandy. Do not over whip. Refrigerate until ready to frost.
Cranberry Compote:
  1. Heat all ingredients in a small pot for about 2 to 3 minutes. Remove and cool completely. Chill before serving.
  2. NOTE: Before frosting the cheesecake, allow the mascarpone frosting to warm up at room temperature for about 5 minutes or so. This will allow you to frost the cake easily.
When Ready to Serve:
  1. Open the clip on the side of the pan. Place the cheesecake onto a large serving plate and frost the top of cake with the mascarpone frosting and also lightly coat around the sides.
  2. Decorate with some candied pecans on the top and sides. Gently sprinkle with some cinnamon over the cheesecake. Serve with the cranberry compote on the side.
  3. Optional: Garnish with whipped cream with each slice.
  4. Serves 12 to 14

Recipe adapted by Wildflower Bakery, Charlestonmag.com

 

Hello friends!  Are you baking with us?  If you make this luscious eggnog cheesecake with candied pecans, let us know!  We’d love to know how it turned out and please leave a review and a star rating below.  Sharing your experience and insights will help all our readers, and it helps us too!

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Thanks for stopping by!  🙂

Anna and Liz

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6 Comments

  • Reply
    SavoringTime in the Kitchen
    October 26, 2014 at 10:35 pm

    Oh, this does sound delicious! I love the nutmeg and brandy in the mix. I'll pin this one to my holiday board! Thank you!

    • Reply
      annaliz
      October 27, 2014 at 6:30 pm

      Sue this was truly a delight to make and taste – I just had to make it and let my family and friends decide if I should post the recipe. This is restaurant – worthy!

  • Reply
    Joanne
    October 27, 2014 at 11:34 am

    This is a GORGEOUS cheesecake! Perfect for the holidays.

    • Reply
      annaliz
      October 27, 2014 at 6:27 pm

      Thanks Jo it turned out to be a hit! Then I had to make it again just to get the photos taken.

  • Reply
    Tricia @ Saving room for dessert
    October 27, 2014 at 5:32 pm

    I made a cheesecake this past weekend (pumpkin) but it didn't turn out as pretty as yours! I adore egg nog so I know I would love this – printing for upcoming holidays! Love the compote too. Happy late birthday Liz!

    • Reply
      annaliz
      October 27, 2014 at 6:10 pm

      Thank you Tricia ! You say the sweetest things! Warmly, Liz

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