Cakes, Pies and Cupcakes/ Desserts/ Holiday Treats

Eggnog Cheesecake with Candied Pecans and Cranberry Compote

Eggnog Cheesecake with Candied Pecans by 2sistersrecipes.com

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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 amazingly rich flavor of eggnog. 

Then it’s paired with a cranberry compote to give you that ‘wow’ sensation with this dessert.

 

 

 

 

Eggnog Cheesecake with Candied Pecans  by 2sistersrecipes.com

 

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 delicious eggnog cheesecake to it.

 

 

 

 
 
 
 

Serve this cheesecake with a tablespoon of cranberry compote beside it, and you’ll have a wonderful holiday cheesecake to serve family and friends. 

It will 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.  

Perfect!

 

 

 

 

 A small bowl with the cranberry sauce by 2sistersrecipes.com
 

Make this quick and easy Cranberry Compote:

  • Take one can  (15-ounces) of “whole berry” cranberry sauce. 

  • Heat in a small saucepan with some orange juice, lemon juice, and sugar for a few minutes.

  • Then cool the mixture in the fridge before serving (see full recipe below).

 

 
 
 

Cook’s Notes and Tips:

  • 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.

  • The recipe calls for a lot of cream cheese, but I can assure you this makes a large cake, enough to feed a crowd. 

  • 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 it’s been chilled overnight.

  • Make-Ahead: You can make this cheesecake up to 2 days ahead.

 

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

ENJOY!!

 

 

 

 

*Full Recipe Card Below!

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 ounces) 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 a garnish

  • organic ground cinnamon, as a garnish

For Cranberry Compote:

 

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

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

Second,  Make the Cream Cheese Filling:
1.  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. 

2.  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 the 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.

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

Make the Frosting:
In the meantime, prepare the mascarpone-maple frosting.
In a bowl, beat the 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 slowly remove the pan.  Place the cheesecake onto a large serving plate and frost the top of the 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

 

    … Thanks for PINNING!

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

 

Here are a few more recipes for delicious Desserts:

 

Yield: 12 to 14

Eggnog Cheesecake with Candied Pecans and Cranberry Compote

Eggnog Cheesecake with Candied Pecans  by 2sistersrecipes.com

An Eggnog Cheesecake is loaded with cream cheese, eggs, and enough nutmeg to give it an amazingly rich flavor that is just decadent. Then it's topped with luscious maple-mascarpone frosting and decorated with candied pecans and cinnamon sprinkled on top. This recipe doesn't have any actual eggnog, it's all in the spices!

Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes

Ingredients

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 Frosting:

  • 1 (8 ounces) 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 a garnish
  • ground cinnamon, as a 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 the 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 the 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 the oven, remove cheesecake from the water bath and set it aside to cool. Once cooled, place it in the refrigerator, uncovered to finish setting, at least 4 hours. Then cover with foil wrap and refrigerate for few more hours, or overnight is best.

    Make the Frosting:

    1. In the meantime, prepare the mascarpone frosting.
    2. In a bowl, beat the 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 the 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!

    Or snap a photo and share it on Instagram; be sure to tag us @2sistersrecipes.

    Also, NEVER MISS our Recipes!  Subscribe to 2 Sisters Recipes Weekly Newsletter and get all new posts, and reminders of some great older ones too! 

    Happy Baking!  🙂

    Thanks for stopping by!  

    Anna and Liz

     

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    6 Comments

  1. 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

  2. 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.

  3. 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!

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