This Eggnog Mascarpone Cheesecake celebrates the season with classic holiday flavors. Eggnog and ginger make this cheesecake sparkle, and it's decorated with a wintry scene made of classic gingerbread cookies. The gingerbread cookie recipe I used for the decors can be found linked in the blog post and in the notes of this recipe. To make the cheesecake exactly as I have, you'll need a mini gingerbread house cookie cutter (linked in the blog post), a 3-inch Christmas tree cookie cutter, and a 1.5-inch star cookie cutter. See recipe notes for more.
2packages powdered unflavored gelatin .25 oz. each
1/3cupcold water
1cupheavy cream whipped to soft peaks
Topping
2/3cupheavy cream
2tablespoonsgranulated sugar
2tablespoonsgingersnap cookie crumbs
1mini gingerbread house
2gingerbread cookie trees
24mini gingerbread stars
Instructions
Cheesecake
Preheat oven to 350°F. Coat a 10-inch springform pan with cooking spray.
Combine the chocolate cookie crumbs and melted butter together in a medium bowl. Mix well to coat the crumbs with the butter. Pour into the springform pan and press into the bottom and 1/2” up the sides of the pan. Bake for 7-10 minutes to set the crust. Cool completely on a wire rack.
In the bowl of an electric mixer fitted with the whip attachment, combine the cream cheese, mascarpone, and sugar. Beat well until creamy and consistent with no lumps. Pour in the eggnog and mix again. Add in the ground nutmeg. Let the mixer run on low speed while you prepare the gelatin mixture.
In a small saucepan sprinkle the powdered gelatin over the cold water. Let stand until well absorbed, about 2 minutes. Place over medium-low heat and cook just until the gelatin liquefies. With the mixer still running, pour the gelatin in a thin stream into the cream cheese mixture. Fold in the soft peak whipped cream (this step may take some time, and if lumps remain, disperse them by lightly whipping the mixture with a whisk). Pour the batter into the cooled crust and refrigerate until set, about 4 hours or overnight. To unmold, lightly run a knife’s point around the top edge of the cheesecake; loosen the springform collar and allow the cake to naturally pull away from the collar as you slowly loosen it from all sides of the cake. If the cake wants to stick a little, close the springform collar and wrap a towel that has been warmed with hot water around the collar to loosen. The collar should come away cleanly from the sides of the cheesecake when opened. Refrigerate while you make the whipped cream topping.
Topping
In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually sprinkle in the sugar while beating. Whip to stiff peaks. Transfer the cream to a piping bag fitted with a large closed star tip. Pipe large swirls of whipped cream around the top edge of the cheesecake. Immediately sprinkle on gingersnap cookie crumbs.
Just before serving, garnish the top of the cake with the gingerbread cookie house and trees (See recipe notes for more info). Place a mini star between each whipped cream swirl on top of the cake, and 12 around the bottom edge of the cake. Serve immediately.
Store leftovers covered in plastic wrap in the refrigerator.
Notes
What to expect:Mascarpone cheese is main flavor with light eggnog and nutmeg notes folowing. It's ultra-creamy and wonderful plain or topped with gingerbread cookies. Add tart flavor with a sprinkling of pomegranate seeds, or top with your favorite cranberry compote.You can find the recipe for the gingerbread dough I used for the decorations linked right here.See the blog post for links to the mini gingerbread house cookie cutter. You'll also need a 3" Christmas tree cookie cutter, and a 1.5 inch star cookie cutter if you plan to make the decors exactly as I have. Follow the instructions in this recipe (link) for mixing, rolling, and baking the shapes.