Holiday Eggnog Cheesecake in a Jar Recipe is the perfect holiday dessert recipe.
It is very easy to transport so it makes a great dessert recipe you can take with you to a holiday celebration with family and friends.
Holiday Dessert Recipes
The holiday season is my favorite time of year because I get to make my favorite holiday dessert recipes.
I love making sweet treats for family and friends. I have a very close family, and we celebrate all the holidays together.
My family expects me to make a dessert for our family holiday dinners.
If I don't make a family favorite dessert recipe they expect a dessert recipe that is awesome and fitting for the holidays.
Vanilla Bean Cheesecake and Key Lime Cheesecake are delicious.
Eggnog Dessert recipes
This Holiday Eggnog Cheesecake recipe is a cheesecake recipe I have wanted to try for a long time.
I have a base cheesecake recipe that I love and have used to make two other flavors of cheesecake this past year.
I knew it would be easy to change it up a bit to make an eggnog flavored cheesecake.
New York Style Eggnog Cheesecake Recipe
The cheesecake base recipe is a thick, dense, and rich cheesecake very much like a New York style cheesecake.
To make it extra special, easy to serve and fun for the kids I decided to serve it this time in mason jars.
Desserts in a jar are perfect for the holidays!
How to make Holiday Eggnog Cheesecake in a Jar Recipe
Eggnog Cheesecake Crust Ingredients
- 2 cups graham cracker crumbs
- ½ cup sugar
- 4 tablespoon melted butter
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Eggnog Cheesecake Ingredients
- 32 ounces cream cheese, softened
- 1⅔ cups sugar
- 4 large Eggs
- 1 large Egg yolk
- 5 tablespoon sour cream
- 5 tablespoon heavy cream
- ⅔ cup flour
- 1 tablespoon vanilla extract (I used my homemade vanilla extract)
- 1 cup eggnog
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Directions
To Make the Graham Cracker Crust
- Mix the graham cracker crumbs, sugar, cinnamon, and nutmeg.
- Add the melted butter and stir well, working the melted butter into the graham cracker crumbs evenly.
- Add ¼ cup plus 1 tablespoon of the graham cracker crust mixture to the bottom of each jar.
To Make the Cheesecake Filling
- Beat the softened cream cheese until smooth.
- Add the sugar and beat on low until combined.
- Then beat on high for 2 minutes.
- Add whole eggs and yolk one at a time, beating after each addition and occasionally scraping the bowl.
- Add the remaining ingredients to the bowl beating for one minute and then scraping the bowl.
- Beat filling for 3 minutes on high.
- Fill each jar with about ¾ cup cheesecake batter to just under the first thread on the jar.
- Place the empty roasting pan on the cookie sheet and arrange the jars in the roasting pan.
- Bring a medium-size pot of water to boil.
- Once the water boils, slowly and carefully pour the water into the roasting pan until it reaches about halfway up the sides of the jars.
- Bake in a preheated 325-degree oven for 30 minutes.
- Rotate the pan after 15 minutes.
- Once removed from oven allow to cool for 10 minutes then use a pot holder or towel carefully lift jars from the pan.
- Cool completely on a cooling rack.
- Serve with whipped cream and top with a cherry.
- Makes 16 six-ounce mason jars or a 9-inch Cheesecake
Helpful Tips for Holiday Eggnog Cheesecake In a Jar recipe
- You will need 16 six-ounce mason jars and lids or a nine-inch springform pan.
- If using jars wash and dry jars and lids.
- Dry jars and lids completely before filling.
- If using a springform pan, grease pan well, and line bottom and sides with parchment paper.
- You will also need a large cookie sheet and a deep roasting pan to bake the cheesecake in a water bath.
- Prepare jars or springform pan before beginning the recipe.
- There are two important ingredients when it comes to cheesecake: cream cheese and eggs. Eggs play a very important role in baking. They help hold all the other ingredients together.
How to make Eggnog Cheesecake
First, make the graham cracker crust; fill the bottom of the jars with ¼ of a cup plus 1 tablespoon of the graham cracker crust.
If using a springform pan, pat all of the crust mixture into the bottom of the prepared pan.
Make the cheesecake batter in the order given in the steps below.
Fill each jar with ¾ to 1 cup of cheesecake filling. Do not over-fill the jars or the eggnog cheesecake will rise over the edge of the jar.
If using a springform pan pour the filling into the springform pan, smoothing the top with an offset spatula.
Fill all of the jars and place them into the roasting pan that has been placed on top of a sturdy cookie sheet.
Depending on the size roasting pan you have you may have to bake the Eggnog Cheesecakes in the jars in two separate batches.
My pan only held 12 jars. Divide the jars evenly if you need to bake them in two batches.
Boil a large pot of water and pour the boiling water into the roasting pan, around the jars until it comes about halfway up the sides of the jars.
Carefully put the cheesecakes into the oven. Bake for 30 minutes, rotating the tray halfway through the cooking time.
Allow the eggnog cheesecakes to cool in the water bath for about 10 minutes, and carefully lift them out and place them on a wire rack to cool completely.
Once cool add the flat lid and band to the jars.
Chill before serving.
Top with whipped cream and a cherry to serve.
More Cheesecake recipes
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Holiday Eggnog Cheesecake in a Jar
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- ½ cup sugar
- 4 tablespoons melted butter
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Cheesecake Ingredients
- 32 ounces cream cheese (softened)
- 1 ⅔ cups sugar
- 4 large Eggs
- 1 large Egg yolk
- 5 tablespoon sour cream
- 5 tablespoon heavy cream
- ⅔ cup flour
- 1 tablespoon vanilla extract
- 1 cup eggnog
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
To Make the Graham Cracker Crust
- Mix the graham cracker crumbs, sugar, cinnamon and nutmeg.
- Add the melted butter and stir well, working the melted butter into the graham cracker crumbs evenly.
- Add ¼ cup plus 1 tablespoon of the graham cracker crust mixture to the bottom of each jar. Set aside.
To Make the Cheesecake Filling
- Beat the softened cream cheese until smooth.
- Add the sugar and beat on low until combined. Beat on high for 2 minutes.
- Add whole eggs and yolk one at a time, beating after each addition. and occasionally scraping the bowl.
- Add the remaining ingredients to the bowl beating for one minute and then scraping the bowl.
- Beat filling for 3 minutes on high.
- Fill each jar with about ¾ cup cheesecake batter to just under the first thread on the jar.
- Place the empty roasting pan on the cookie sheet and arrange the jars in the roasting pan.
- Bring a medium size pot of water to boil. Once the water boils, slowly and carefully pour the water into the roasting pan until it reaches about half way up the sides of the jars.
- Bake in a preheated 325 degree oven for 30 minutes. Rotate the pan after 15 minutes.
- Once removed from oven allow to cool for 10 minutes then use a pot holder or towel carefully lift jars from the pan. Cool completely on a cooling rack.
- Serve with whipped cream and top with a cherry.
Recipe Expert Tips
- You will need 16 six-ounce mason jars and lids or a nine-inch springform pan.
- If using jars wash and dry jars and lids.
- Dry jars and lids completely before filling.
- If using a springform pan, grease pan well, and line bottom and sides with parchment paper.
- You will also need a large cookie sheet and a deep roasting pan to bake the cheesecake in a water bath.
- Prepare jars or springform pan before beginning the recipe.
- There are two important ingredients when it comes to cheesecake: cream cheese and eggs. Eggs play a very important role in baking. They help hold all the other ingredients together.
Kathy
Hello. Love this idea! I was wondering if this recipe can be made in smaller mason jars? Like the 4oz ones. If so, would you know the baking time?
Arlene Mobley
Hi Kathy
Yes you could make this recipe in the smaller mason jars. Since I haven't tried it myself I do not know the baking time. But if I was going to try it I would start checking at about 10 minutes and watch it very carefully. As soon as the center is set I would remove them from the oven.
Oge @ healthy quick meals
Arlene, these look fabulous! I am sure they taste great as well. What a great idea to serve them in mason jars. Really adds to the presentation. Also I have to say I am such a big fan of eating the batter, I really appreciated your tip on pasteurized eggs.
Flour On My Face
Oge thank you so much! And you are welcome. It's great to be able to dip into the batter and not have to worry anymore!
Claudia
hi arlene
these look fab and i just have my batch in the oven. i'm testing for christmas 😉
how much in advance can they be made? sure in the morning for the evening. but maybe also the night before?
thank you!
Arlene Mobley
Hi Claudia you can make this one or two days before. Top with whipped cream when serving.