Print

Eggnog Cheesecake: 12 Reasons to Love This Festive Treat

Eggnog Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Eggnog Cheesecake: An Amazing Ultimate Recipe

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup eggnog
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • Whipped cream, for topping (optional)
  • Ground nutmeg or cinnamon, for garnish (optional)

Instructions

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
  3. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
  4. Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Gradually add 1 cup of sugar to the cream cheese, continuing to beat until well combined.
  6. Slowly mix in the eggnog until the mixture is smooth and well combined.
  7. Add the eggs, one at a time, mixing on low speed after each addition until just combined.
  8. Stir in the vanilla extract, nutmeg, cinnamon, and salt. Mix until fully combined.
  9. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  10. Bake in the preheated oven for 60 minutes, or until the center is set but slightly jiggly.
  11. Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 30 minutes.
  12. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
  13. Before serving, top with whipped cream if desired and sprinkle with additional nutmeg or cinnamon.

Notes

  • This cheesecake can be made a day in advance for better flavor.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition