Eggnog Cheesecake: 12 Reasons to Love This Festive Treat
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Eggnog Cheesecake: An Amazing Ultimate Recipe
- Author: inass sped
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 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)
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 cup of sugar to the cream cheese, continuing to beat until well combined.
- Slowly mix in the eggnog until the mixture is smooth and well combined.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined.
- Stir in the vanilla extract, nutmeg, cinnamon, and salt. Mix until fully combined.
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 30 minutes.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
- 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
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg