Eggnog Cheesecake Recipe
This rich and creamy Eggnog Cheesecake combines the festive flavors of holiday eggnog with a smooth, classic cheesecake filling on a buttery graham cracker crust. Perfect for holiday gatherings, this cheesecake is baked to perfection, offering a mildly spiced, nutmeg-infused dessert that’s complemented beautifully by optional whipped cream and caramel drizzle toppings.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 45 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs (or crushed gingersnap cookies)
- 2 tablespoons granulated sugar
- 6 tablespoons melted unsalted butter
- ½ teaspoon cinnamon (optional)
For the Eggnog Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup eggnog (store-bought or homemade)
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract (or 1 tablespoon dark rum)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Optional Toppings
- Whipped cream
- Nutmeg for garnish
- Caramel drizzle or white chocolate curls
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool slightly.
- Make the Cheesecake Batter: Beat softened cream cheese in a large bowl until smooth and fluffy. Add sugar and flour; mix until well combined. Add eggs one at a time, beating just until blended. Slowly mix in the eggnog, vanilla, rum extract, nutmeg, and cinnamon. Be careful not to overmix to avoid air bubbles that cause cracks.
- Assemble and Bake: Pour the cheesecake filling into the prepared crust. Place the pan on a baking sheet and bake for 55–65 minutes, until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then cover and refrigerate for at least 4–6 hours, preferably overnight, to set fully.
- Add Toppings and Serve: Before serving, pipe whipped cream around the edges or spread over the top. Sprinkle with nutmeg or cinnamon and optionally drizzle caramel sauce or garnish with white chocolate curls. Serve chilled.
Notes
- Using room temperature cream cheese ensures a lump-free batter.
- Do not overbeat the batter after adding eggs to prevent cracks.
- Baking the crust before adding the filling prevents sogginess.
- Resting the cheesecake in the warm oven with the door ajar helps avoid cracks.
- Chilling overnight results in a firmer cheesecake and better flavor melding.
- For a boozier flavor, substitute rum extract with 1 tablespoon dark rum.
- Optional toppings add festive flair but can be omitted for a simpler dessert.
Keywords: Eggnog cheesecake, holiday cheesecake, creamy cheesecake, festive dessert, baked cheesecake, nutmeg cheesecake, holiday dessert recipes
Find it online: https://spatulaqueen.com/eggnog-cheesecake-recipe/
