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eggnog cheesecake

eggnog cheesecake

Indulge in the creamy goodness of this eggnog cheesecake, perfect for holiday gatherings. Combining the rich flavors of eggnog and a buttery crust, this dessert is a festive favorite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 oven

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup eggnog For a stronger flavor, consider using spiced eggnog.
  • 3 large eggs Ensure at room temperature for best texture.
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • as needed whipped cream For topping, optional.
  • as needed ground nutmeg for garnish Optional.

Instructions
 

  • Preheat the oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan.
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan to create the crust.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  • Gradually add the sugar and continue to mix until well combined.
  • Add the eggnog, eggs, vanilla extract, nutmeg, cinnamon, and salt to the cream cheese mixture. Mix on low speed until all ingredients are fully incorporated, scraping down the sides as needed.
  • Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a rubber spatula.
  • Bake in the preheated oven for about 60 minutes, or until the center is set but slightly jiggly.
  • Once done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour to prevent cracking.
  • Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
  • Before serving, top with whipped cream and sprinkle with ground nutmeg if desired.

Notes

For a stronger eggnog flavor, consider using a spiced eggnog.
Ensure all ingredients are at room temperature before starting for the best texture.
This cheesecake can be made a day ahead for easy serving.