Eggnog Cheesecake Recipe
If you’re looking to combine the creamy, rich flavors of classic eggnog with the decadence of cheesecake, this recipe is a must-try! Perfect for the holiday season, this dessert will wow your guests and become a festive favorite.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ teaspoon ground nutmeg
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ cup eggnog (store-bought or homemade)
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract (optional for a boozy twist)
- 3 large eggs
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For the Topping:
- Whipped cream for garnish
- A sprinkle of nutmeg or cinnamon
Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine graham cracker crumbs, sugar, nutmeg, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass for an even layer.
- Bake the crust for 8-10 minutes, then set it aside to cool.
Pro Tip: Wrap the bottom of the springform pan with foil to prevent water from seeping in during the water bath.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add the sugar and flour, mixing until well incorporated.
- Add eggnog, vanilla extract, and rum extract (if using). Beat until smooth.
- One at a time, mix in the eggs on low speed to avoid incorporating too much air (this helps prevent cracks).
- Stir in nutmeg and cinnamon until evenly distributed.
Pro Tip: Use room-temperature ingredients to ensure a smooth, lump-free batter.
3. Assemble and Bake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Place the springform pan inside a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan. This water bath ensures even cooking and prevents cracking.
- Bake for 50-60 minutes or until the edges are set but the center jiggles slightly when shaken.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This gradual cooling prevents cracks.
4. Chill and Serve
- Remove the cheesecake from the water bath and allow it to cool to room temperature. Cover it and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with whipped cream and a sprinkle of nutmeg or cinnamon.
Pro Tip: For clean slices, dip your knife in hot water and wipe it clean between each cut.
Variations
- Spiked Eggnog Cheesecake: Add 1 tablespoon of dark rum or bourbon to the filling for a bold holiday flavor.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Mini Cheesecakes: Divide the crust and filling into a muffin tin lined with cupcake wrappers. Reduce the baking time to about 25 minutes.
Storing and Freezing
- To Store: Keep the cheesecake covered in the refrigerator for up to 5 days.
- To Freeze: Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
This Eggnog Cheesecake is the ultimate holiday dessert! Its creamy texture, spiced flavor, and festive look make it a showstopper on any table. Try this recipe, and you’ll have a new holiday tradition in no time.
