Eggnog Cheesecake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 12
★★★★★
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Eggnog Cheesecake is a festive blend of creamy richness and holiday cheer, perfect for any winter gathering. With hints of nutmeg and cinnamon, it channels all the cozy flavors of the season into a luscious dessert.

Ingredients for Eggnog Cheesecake

Graham cracker crumbs form the base crust, providing a sweet and slightly crunchy foundation. Butter acts as the glue here, holding the crumbs together and adding richness. Granulated sugar enhances the sweetness and balances the tanginess of the cream cheese.

Cream cheese is the star, offering a creamy and smooth texture. Eggs help set the cheesecake, giving it structure. Eggnog infuses the dessert with classic holiday flavor, while flour helps thicken the batter. Vanilla extract adds depth, and the nutmeg and cinnamon provide warm, spicy notes.

Tips & Tricks

  • Room temperature ingredients blend better, so let your cream cheese and eggs sit out for a bit before starting.
  • Running a knife around the edge of the cheesecake as soon as it comes out of the oven can prevent cracks.
  • If you don’t have eggnog, whole milk with a splash of heavy cream and a bit more nutmeg can substitute in a pinch.

Serving Suggestions

For a festive touch, top your cheesecake with whipped cream and a light dusting of nutmeg just before serving. It pairs wonderfully with a warm spiced cider or a chilled glass of bubbly, making your holiday spread extra special.

Frequently Asked Questions

Can I make this cheesecake ahead of time?
Absolutely! In fact, it's best to make it a day in advance to allow it to set properly.
What if I don't have a springform pan?
You can use a regular round cake pan, but it might be trickier to remove the cheesecake. Lining the pan with parchment paper can help.
Can I freeze eggnog cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving.

Eggnog Cheesecake Recipe Walkthrough

First, preheat your oven to 325°F (163°C). While it’s heating up, lightly grease a 9-inch springform pan. This will ensure your cheesecake releases smoothly later on.

In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Once combined, press this mixture firmly into the bottom of the prepared pan. This forms your crust, so make sure it's compact.

In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for a smooth texture.

Next, stir in the eggnog, flour, vanilla extract, nutmeg, and cinnamon. Mix until just combined; overmixing can lead to cracks in your cheesecake.

Pour the cream cheese mixture over the crust in the pan. Bake for 50-60 minutes. You’ll know it’s done when the center is set and the top has a light brown hue. Don’t worry if it seems a bit wobbly; it will firm up as it cools.

Once out of the oven, let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight. Patience is key here — it allows the flavors to meld beautifully.

Why You'll Love This Recipe

  • Perfect balance of creamy cheesecake and holiday spices.
  • Great make-ahead dessert for busy holiday schedules.
  • Easy-to-follow recipe suitable for novice bakers.
  • No special equipment needed beyond a springform pan.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted unsalted butter
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup eggnog
1 tbsp all-purpose flour
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese and 1 cup sugar together until smooth.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the eggnog, flour, vanilla extract, nutmeg, and cinnamon until just combined.
6. Pour the cream cheese mixture over the prepared crust.
7. Bake in the preheated oven for 50-60 minutes or until the center is set and the top is lightly browned.
8. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
9. Before serving, sprinkle with additional nutmeg if desired.

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