Kitchen PLAY Holiday Eggnog Cheesecake in a Jar Recipe
Disclosure: This Holiday Eggnog post is sponsored by Safest Choice™ Eggs. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Learn more about their pasteurization process and find store locations.
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 when you are traveling.
Holiday Eggnog Cheesecake Recipe
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 that is either a family favorite dessert recipe or a new dessert recipe that will hopefully turn into the newest family favorite.
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. 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.
How to make Holiday Eggnog Cheesecake in a Jar Recipe
- Crust Ingredients
- 2 cups graham cracker crumbs
- ½ cup sugar
- 4 tablespoon melted butter
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 32 ounces cream cheese, softened
- 1⅔ cups sugar
- 4 Safest Choice® Eggs
- 1 Safest Choice® 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
- 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.
- 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.
Makes 16 six-ounce mason jars or a 9 inch Cheesecake
You will need 16 six-ounce mason jars and lids or a nine inch spring form pan.
If using jars wash and dry jars and lids. Dry jars and lids completely before filling.
If using a spring form 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 cheesecake in a water bath.
Prepare jars or spring form 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.
I had a chance to try out a new brand of eggs with this holiday recipe.
Safest Choice™ Pasteurized Eggs
Since I bake a lot I know that it is not safe to eat raw batter that contains raw eggs because there is a chance of getting sick from salmonella. Safest Choice Pasteurized eggs have been pasteurized, killing any salmonella that might be present. That means any batter or recipe that has been made with their eggs is safe to eat, even if it is raw or undercooked. This is great! I can’t tell you how many times I’ve tasted a recipe I was making and thought, “Oh no, I hope I don’t get sick!” Now I can sample any recipe I make with Safest Choice® Eggs and not have to worry about it.
How to make Eggnog Cheesecake
This recipe makes 16 six-ounce mason jars or a 9-inch cheesecake
Prepare jars or spring form pan before beginning the recipe.
You will need 16 six ounce mason jars and lids or a nine inch springform pan. If using jars wash and dry the jars and lids. Be sure to dry the inside jars and lids completely before filling. If using a springform pan, grease pan well and line bottom and sides with parchment paper. Also grease the parchment paper inside the pan.
You will also need a large cookie sheet and a deep roasting pan to make a water bath to set the jars or pan into while baking the 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 a graham cracker crumb crust
Make the cheesecake batter in the order given in the steps below. You may also print the recipe from there.
Do you see how golden the Safest Choice® Egg yolk is? That is the sign of an awesome egg. As soon as I cracked the first egg and saw how golden the yolk was I knew the egg would have a great flavor. The last time I saw an egg yolk that color was when I had a small flock of hens.
Safest Choice® Eggs are Hormone Free, Antibiotic Free, Kosher Certified and Halal Certified. Cage Free Eggs are also now available.
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 half way up the sides of the jars. Carefully put the cheesecakes into the oven. Bake for 30 minutes, rotating the tray half way 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.
Check out the rest of the Holiday Eggnog recipes for the Kitchen Play Holiday Eggnog celebration with Safest Choice Pasteurized Eggs.
Holiday Eggnog Cheesecake recipe
Holiday Eggnog Cheesecake in a Jar Recipe
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 16
- Category: Holiday Dessert recipe
Ingredients
- Crust Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 4 tablespoon melted butter
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Cheesecake Ingredients
- 32 ounces cream cheese, softened
- 1 2/3 cups sugar
- 4 Safest Choice® Eggs
- 1 Safest Choice® Egg yolk
- 5 tablespoon sour cream
- 5 tablespoon heavy cream
- 2/3 cup flour
- 1 tablespoon vanilla extract
- 1 cup eggnog
- 1/4 teaspoon ground nutmeg
- 1/4 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 1/4 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 3/4 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.
Notes
Makes 16 six-ounce mason jars or a 9 inch Cheesecake
You will need 16 six-ounce mason jars and lids or a nine inch spring form pan.
If using jars wash and dry jars and lids. Dry jars and lids completely before filling.
If using a spring form 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 cheesecake in a water bath.
Prepare jars or spring form pan before beginning the recipe.
Oge @ healthy quick meals says
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 says
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!
Kathy says
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 says
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.