Description

Eggnog Cheesecake is a creamy, festive dessert that combines the rich, spiced flavors of classic eggnog with the smooth, velvety texture of cheesecake. Infused with warm holiday spices like nutmeg and cinnamon, this luscious cheesecake offers a perfect balance of comfort and indulgence, ideal for holiday celebrations, winter parties, and special gatherings.

Ingredients

Scale

For the Crust

1 1/2 cups crushed graham crackers
6 tablespoons melted butter
2 tablespoons granulated sugar

For the Cheesecake Filling

24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup eggnog
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Optional Topping

Whipped cream
Additional ground nutmeg for dusting

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Instructions

Prepare the Crust: Combine crushed graham crackers with melted butter and sugar in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan to create a firm, buttery crust. Refrigerate while you prepare the filling to help it set.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, then beat in the eggs one at a time. Mix in vanilla extract and eggnog. Sprinkle in ground nutmeg and cinnamon and gently fold them into the batter to distribute the spices evenly without overmixing.
Bake the Cheesecake: Pour the filling over the prepared crust. Place the springform pan in a water bath to maintain moisture and prevent cracking. Bake in a preheated oven at 325°F (163°C) for about 60 minutes, or until the center is set but still slightly jiggly.
Chill Thoroughly: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to let the flavors develop and the texture firm up.
Serve and Enjoy: Before serving, optionally top the cheesecake with whipped cream and a dusting of freshly grated nutmeg. Use a warm knife to slice for clean, neat servings.

Notes

Use room temperature cream cheese and eggs for a smooth, lump-free batter.
Baking in a water bath helps avoid cracks and ensures even cooking.
Do not overmix the batter to retain a light, creamy texture.
Chill the cheesecake thoroughly to enhance flavor and texture.
Freshly grated nutmeg significantly improves the spice flavor.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420
Sugar: 28g
Sodium: 280mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg