Celebrate the holidays with a rich and creamy eggnog cheesecake that’s perfect for any festive gathering. With its smooth texture, warm spices, and classic eggnog flavor, this dessert will quickly become a family favorite. Here’s the ultimate recipe to create this indulgent treat!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 6 hours
- Total Time: 7 hours 20 minutes
- Serving Size: 1 slice
- Number of Servings: 12
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup eggnog
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
For the Topping:
- 1 cup whipped cream
- Ground nutmeg, for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the baking process.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
- Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggnog, eggs (one at a time), vanilla extract, nutmeg, and cinnamon. Beat until just combined.
- Assemble: Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger baking dish and add hot water to the dish, about halfway up the sides of the springform pan.
- Bake: Bake the cheesecake for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Chill: Remove the cheesecake from the water bath and cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
- Add topping: Before serving, top the cheesecake with whipped cream and a sprinkle of ground nutmeg.
Tips for the Perfect Eggnog Cheesecake
- Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Avoid overmixing: Overmixing can incorporate too much air, causing cracks in the cheesecake.
- Use a water bath: This helps prevent cracks and ensures even baking.
Creative Variations
- Chocolate crust: Swap graham crackers for chocolate cookie crumbs for a rich twist.
- Spiked version: Add a tablespoon of rum or bourbon to the filling for an adult-friendly dessert.
- Mini cheesecakes: Use a muffin tin to make individual servings.
Serving Ideas
Pair this eggnog cheesecake with:
- A cup of spiced coffee or chai tea.
- Hot cocoa topped with whipped cream and a cinnamon stick.
- A scoop of vanilla ice cream for an extra indulgent treat.
FAQs About Eggnog Cheesecake
- Can I use store-bought eggnog?
- Yes, store-bought eggnog works perfectly, but homemade eggnog adds a personalized touch.
- How do I store the cheesecake?
- Refrigerate the cheesecake in an airtight container for up to 5 days.
- Can I freeze this cheesecake?
- Yes, wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months.
- What if I don’t have a water bath?
- You can place a pan of hot water on the bottom rack of your oven instead to create steam.