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Celebrate the holidays with this creamy Eggnog Cheesecake recipe, a smooth spiced dessert made with nutmeg, cinnamon, and real eggnog. With just 30 minutes of prep, it’s an easy make-ahead treat perfect for Christmas parties or cozy nights in.
Looking for more Christmas treats? Try Christmas Peppermint White Hot Chocolate, Jamaican Black Cake and this Jamaican Sorrel Drink Recipe.
Table of Contents
- What is Eggnog Cheesecake?
- Why You’ll Love this Eggnog Cheesecake
- Reasons to Love this Recipe
- Tools You’ll Need
- Ingredients You’ll Need
- Recipe Tip
- How to Make Eggnog Cheesecake
- Recipe Tip
- Variations and Substitutions
- Tips for Success
- Storage and Make-Ahead
- Frequently Asked Questions (FAQs)
- Interested in more Delicious Recipes? Check These Out!
- Eggnog Cheesecake Recipe
What is Eggnog Cheesecake?
Eggnog cheesecake is a creamy holiday dessert that blends rich cheesecake filling with the warmth of traditional eggnog; nutmeg, cinnamon, and vanilla. Perfect for Christmas gatherings or cozy winter nights.
Why You’ll Love this Eggnog Cheesecake
If you love sipping eggnog during winter, you’ll adore it baked into cheesecake form. The eggnog adds subtle spice and creaminess that melts in your mouth and is sure to become a true holiday favourite.
Reasons to Love this Recipe
Make Ahead: It gets better with time. Tastes even better after chilling overnight!
Perfect for Holidays: It’s festive, a sure crowd-pleaser, and travels well for potlucks.
Rich & Creamy: Eggnog and cream cheese create a smooth, indulgent texture.
Simple to Make: I give straightforward steps plus pro tips for first-time bakers.
Tools You’ll Need
- 9-Inch Springform Pan: Use this for easy removal of the cheesecake.
- Electric Mixer: Use a handheld or stand mixer for to beat the cream cheese.
Ingredients You’ll Need
Spiced Graham Cracker Crust
- Graham Cracker Crumbs: Crushed graham crackers are the foundation for eggnog cheesecake.
- Salted Butter: Melted butter is easier to mix and form.
- Granulated White Sugar: To sweeten the crust.
- Spices: Add ground cinnamon and ground nutmeg to complement and enhance the flavours of the eggnog.
Eggnog Cheesecake Filling
- Full-Fat Block Cream Cheese: This is what makes cheesecake creamy and tangy. Soften the cream cheese to room temperature. Take it out of the fridge about 30 minutes beforehand.
- Granulated Sugar: This sweetness tames some of the tanginess of the cream cheese for better balance.
- Flour: this helps to provide overall structure to the cake, prevent cracking, and create a firmer texture.
- Eggs: Eggs play a crucial role in cheesecake by providing structure and stability. They contribute to the smooth and creamy consistency of the cheesecake while also acting as a binding agent, helping the dessert set properly during baking.
- Eggnog: This is probably obvious but use a store bought brand that you like.
- Spices: Use ground nutmeg and ground cinnamon.
- Pure Vanilla Extract: This adds warm vanilla flavour.
Recipe Tip
For the smoothest cheesecake, make sure all your ingredients, especially the cream cheese, eggs, and eggnog are at room temperature before mixing. This helps the batter blend evenly and prevents lumps or cracks while baking.
How to Make Eggnog Cheesecake
Spiced Graham Cracker Crust
1: Make the Spiced Crust
- Preheat your oven to 325°F (163°C). In a bowl combine the graham cracker crumbs, melted butter, granulated sugar, ground cinnamon and ground nutmeg. Mix until the crumbs are evenly coated with the butter and spices.
- Press the spiced graham cracker mixture into the bottom of a springform pan, creating an even crust. Bake in the preheated oven for 8-10 minutes then remove from oven and wrap a large piece of foil around the outer base of the tin in preparation for a water bath then, set aside to cool while you prepare the filling.
2: Prepare the Filling
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy.
- Add eggnog, vanilla extract, flour, ground nutmeg and cinnamon. Mix on medium speed until the ingredients are fully incorporated, then add eggs one at a time, beating after each addition until just blended. Do not overmix your batter.
3: Bake in a Water Bath
- Pour the cheesecake batter over the spiced graham cracker crust in the springform pan (base wrapped with aluminum foil) then place the pan inside another larger pan filled with hot water that goes about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes or until the center is “set” but slightly jiggly if you gently shake the pan, and the edges are very lightly browned. If you notice the cheesecake browning too quickly on top, loosely tent it with aluminum foil halfway through baking.
4: Cool and Chill
- Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven to cool for about 1 hour then remove pan from the oven and water bath, and let cool completely to room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
5: Serve and Garnish
- Once fully chilled, release the sides, and transfer the cheesecake to a serving plate, garnish with a generous dusting of spiced graham cracker pieces and whipped cream. Slice, serve, and enjoy!
Recipe Tip
Don’t rush the cooling process! Although tedious, this helps prevent cracks and keeps texture creamy!
Variations and Substitutions
- Crust: Instead of graham crackers, you can use gingerbread cookies or gingersnaps instead.
- Boozy Eggnog Cheesecake: Add 2 tbsp of rum or a rum extract for a spiked dessert for the adults.
- Eggnog Cranberry Cheesecake: For a sweet, tart topping, try whipping up a mixture of fresh cranberries, sugar, cornstarch and cranberry juice. Combine and boil until thick (about 5 minutes) then remove it from the heat and let it chill in an airtight container in the fridge until you’re ready to serve the cheesecake.
Tips for Success
- Do not overmix your batter. Over-mixing incorporates more air into the batter, which can result in a cracked cheesecake.
- Remember to wrap the springform pan with foil, as extra insurance that water won’t get into the pan.
- Do not open the oven door. The drastic change in temperature will affect the cheesecake, causing it to crack. Instead, leave the oven light on and monitor that way.
- When the eggnog cheesecake is done cooking, do not take it out of the oven immediately. Instead, let the cheesecake sit in the oven to cool for about 1 hour before removing the pan from the oven and water bath. Allowing it to cool in the oven prevents the surface of the cheesecake from cracking.
- Do not skip the chilling time. There’s no way around it. All cheesecake recipes require this to be properly set. Just know, the final product is totally worth the wait!
Storage and Make-Ahead
Make-Ahead: Cheesecake lasts up to 4 days in the fridge and is best served chilled so you can definitely make this 1-2 days in advance.
Storage: Wrap leftover cheesecake in foil or an airtight container and store it in the fridge for up to 4 days.
Frequently Asked Questions (FAQs)
Yes. To freeze, double wrap it with plastic wrap and aluminum foil and freeze it for up to 3 months. Thaw it overnight in the fridge before serving.
When the cheesecake is done, the edges are firm and the center has a wet appearance and jiggles.
Chefs use a water bath for cheesecake to ensure gentle and even heat distribution while baking. This prevents overcooking and promotes a creamy texture. The humidity created by the water bath also helps prevent surface cracking and ensures a smooth, visually appealing finished product.
To prevent a cheesecake from cracking without using a water bath, consider a few strategies. Use a springform pan for easier removal, as it reduces the need to handle the cheesecake, therefore minimizing the risk of surface cracks during the cooling process. Also, avoid overmixing the batter to minimize the incorporation of excess air. Allow the cheesecake to cool gradually by turning off the oven and letting it sit with the door ajar before transferring it to the fridge.
Interested in more Delicious Recipes? Check These Out!
- How to Soak Fruit for Christmas Cake
- Christmas Peppermint White Hot Chocolate
- Jamaican Toto Cake (Coconut Cake)
- Tiramisu Recipe (with Cream Cheese)
- Jamaican Rum and Raisin Bread Pudding
- Vegan Jamaican Black Cake Recipe (Eggless)
- Alcohol Free Jamaican Black Cake
- Royal Icing for Jamaican Black Cake
- Jamaican Busta Candy (Stagga Back)
- Tamarind Balls
- Grater Cake
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Eggnog Cheesecake
Equipment
- 9-Inch Springform Pan or easy removal of the cheesecake
- Electric Mixer a handheld or stand mixer for beating the cream cheese
Ingredients
Spiced Graham Cracker Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/3 cup Salted Butter, melted
- 3 tbsp Granulated White Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
Eggnog Cheesecake Filling
- 4 Full-Fat Block Cream Cheese, softened to room temperature (32 ounces)
- 1 cup Granulated Sugar
- 3 large Eggs
- 1 cup Eggnog
- 2 tbsp Flour
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- 1 tsp Pure Vanilla Extract
Instructions
Spiced Graham Cracker Crust
- Preheat your oven to 325°F (163°C). In a bowl combine the graham cracker crumbs, melted butter, granulated sugar, ground cinnamon and ground nutmeg. Mix until the crumbs are evenly coated with the butter and spices.
- Press the spiced graham cracker mixture into the bottom of a springform pan, creating an even crust. Bake in the preheated oven for 10 minutes then remove from oven and wrap a large piece of foil around the outer base of the tin in preparation for a water bath then, set aside to cool while you prepare the filling.
Eggnog Filling
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy. Add eggnog, vanilla extract, flour, ground nutmeg and cinnamon. Mix on medium speed until the ingredients are fully incorporated, then add eggs one at a time, beating after each addition until just blended. Do not overmix your batter.
- Pour the cheesecake batter over the spiced graham cracker crust in the springform pan (covered with aluminum foil) then plan the pan inside another larger pan filled with warm water that goes about halfway up the sides of the springform pan. Bake in the preheated oven for 55-70 minutes or until the center is "set" but slightly jiggly if you gently shake the pan, and the edges are very lightly browned. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.
- Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven to cool for about 1 hour then remove pan from the oven and water bath, and let cool completely to room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Once fully chilled, release the sides, and transfer the cheesecake to a serving plate, garnish with graham cracker crumbs, whipped cream, slice, serve, and enjoy!
