This peppermint eggnog cheesecake recipe was surprisingly delicious!
Cheesecake is one of those desserts that I really never understood. Is it cheese or is it cake and why would anyone want to combine the two anyway? I never liked it. But as I got older, my taste buds changed and I noticed that I developed more of an appreciation for cheesecake.
While it still isn’t my dessert of choice, I was drawn to the idea of making eggnog cheesecake and making it gluten-free. But I thought I’d make it even more festive by using peppermint as well. Oh and it felt like it needed some chocolate…so I added chocolate chips too.
Peppermint Eggnog Cheesecake Recipe
- 3 8 ounce packages Organic Valley Cream Cheese, softened
- 1 cup Organic Valley Eggnog
- 1-1/4 cups Stevia or sugar
- 4 large Organic Valley Eggs
- 1/4 cup Organic Valley Whipping Cream
- 1/4 cup Organic Valley Sour Cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon Organic Valley Cultured Butter softened
- 2 tsp peppermint extract
- 1 10 oz. bag mini chocolate chips
- Heat oven to 325°F.
- In large bowl with electric mixer, beat cream cheese on medium speed until light and fluffy. Gradually beat in sugar until well blended. Beat in eggs one at a time, stopping to scrape down sides of bowl each time. On low speed, beat in whipping cream, sour cream, eggnog, peppermint and vanilla until well blended.
- Bring a kettle of water to a boil for a water bath.
- Use butter to grease bottom and sides of a 9-inch springform pan. Make sure bottom of pan is fully greased or chocolate chips will stick. Wrap a sheet of heavy duty foil over bottom and up sides of pan.
- Pour chocolate chips into bottom of pan and distribute evenly. Pour cream cheese mixture on top of chocolate chips.
- Place pan in a large roasting pan. Carefully pour boiling water into pan until it reaches half way up sides of pan. Bake on lowest oven rack until perimeter of cake is set but center will jiggle when pan is tapped (roughly 60-75 minutes).
- Turn off oven; leave door ajar for 1 hour leaving cheesecake in oven. (Cheesecake will be golden brown on top, puff up and settle upon cooling.)
- Transfer from water bath to a cooling rack; cool completely. Cover; chill at least 4 hours or up to 3 days before serving.
- Dust with dark chocolate cocoa powder if desired upon serving.
I really enjoyed this, but as I mentioned, I am not the world’s biggest cheesecake fan, so I had to call in an expert to test it. My Dad said it was good and then proceeded to ask who was going to eat the rest of it – meaning that he would take it off my hands. So I guess it was good!