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eggnog cheesecake

This Eggnog Cheesecake is a delightful twist on the traditional holiday dessert, combining the creamy richness of cheesecake with the festive flavors of eggnog. Perfect for holiday gatherings, this dessert is sure to impress your guests.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 baking pan (larger than the springform)
  • 1 parchment paper
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter Melted
  • ¼ cup granulated sugar
  • 4 (8 oz) packages cream cheese Softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 ½ cups eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 cup whipped cream For topping (optional)
  • as needed grated nutmeg or cinnamon For garnish (optional)

Instructions
 

  • Preheat the oven to 325°F (160°C). Grease the springform pan and line the bottom with parchment paper.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix until well combined and resembles wet sand.
  • Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
  • In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy.
  • Add the sour cream, eggs, eggnog, vanilla extract, nutmeg, cinnamon, and flour. Mix on low speed until just combined, being careful not to overmix.
  • Pour the cheesecake filling over the cooled crust, smoothing the top with a rubber spatula.
  • Place the springform pan inside a larger baking pan filled with hot water (this water bath helps cook the cheesecake evenly and prevents cracking).
  • Bake in the preheated oven for 60 minutes or until the edges are set but the center is slightly jiggly.
  • Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly inside for 1 hour.
  • After cooling, remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight before serving.
  • Before serving, top with whipped cream and sprinkle with grated nutmeg or cinnamon, if desired.

Notes

Ensure all your ingredients are at room temperature for a smoother filling.
This cheesecake can be made a day in advance, making it a convenient option for holiday entertaining.
Adjust the spices according to your taste preference. Enjoy your festive treat!