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Eggnog Cheesecake

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Eggnog Cheesecake combines the creamy texture of cheesecake with the festive flavors of eggnog, cinnamon, and nutmeg. It’s a rich and indulgent dessert, perfect for the holiday season with a buttery graham cracker crust and a smooth, creamy filling.

Ingredients

  1. For the crust:
    1 1/2 cups graham cracker crumbs
    1/4 cup granulated sugar
    1/2 cup unsalted butter, melted
    1/4 teaspoon ground cinnamon (optional)
    For the filling:
    3 packages (8 oz each) cream cheese, softened
    1 cup granulated sugar
    3 large eggs
    1 cup eggnog (store-bought or homemade)
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    For the topping (optional):
    Whipped cream
    Ground cinnamon or nutmeg for dusting
    Crushed graham crackers or caramel drizzle

Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper. Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into the pan and bake for 8-10 minutes. Set aside to cool.

  1. Prepare the filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Stir in eggnog, vanilla extract, cinnamon, nutmeg, flour, and salt until smooth.
  2. Bake the cheesecake: Pour filling over cooled crust and smooth the top. Bake for 55-65 minutes, until edges are set, and center jiggles slightly. Turn off oven and cool in the oven for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  3. Top and serve: Before serving, top with whipped cream, cinnamon or nutmeg, and crushed graham crackers or caramel drizzle.

Notes

  1. For a stronger eggnog flavor, add a bit of rum extract to the filling.
  2. Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.
  3. Ensure gradual cooling to avoid cracks in the cheesecake.

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