Eggnog Cheesecake
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.
Servings: 1 9-inch cake
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!