Delicious Eggnog Cheesecake Recipe

Eggnog cheesecake Recipe is the perfect dessert to celebrate the festive season. Combining the rich, spiced flavors of eggnog with a creamy, decadent cheesecake filling, this dessert captures the essence of holiday traditions in every bite. With a spiced graham cracker crust, smooth cheesecake filling, and whipped cream topping, eggnog cheesecake is sure to impress your family and friends at any holiday gathering.

Why You’ll Love Eggnog Cheesecake Recipe

Eggnog cheesecake is the ultimate indulgence for the holiday season. This dessert combines the warm and comforting flavors of eggnog with a rich, velvety cheesecake filling, making it the perfect choice for any celebration. Here’s why you’ll love making this recipe:

• Festive Flavor: The combination of eggnog, cinnamon, and nutmeg gives this cheesecake its signature holiday flavor.
• Creamy Texture: The cheesecake filling is rich, smooth, and velvety, with a tang from the cream cheese and a slight sweetness from the eggnog.
• Spiced Graham Cracker Crust: The crust is made from graham cracker crumbs, sugar, and spices, which complement the flavors of the cheesecake filling.
• Impressive Dessert: This cheesecake looks stunning when served, making it a showstopper for any party or family gathering.
• Make-Ahead Friendly: Eggnog cheesecake can be made ahead of time, giving you more time to relax and enjoy your holiday celebrations.

Essential Ingredients for Eggnog Cheesecake

To create a delicious eggnog cheesecake, you’ll need a handful of simple ingredients. Here’s a breakdown of what you’ll need for the crust, filling, and topping:

For the Crust:

• 2 cups graham cracker crumbs: These form the base of the crust.
• 1/3 cup granulated sugar: Sweetens the crust.
• 1/2 tsp ground cinnamon: Adds warmth and spice to the crust.
• 1/2 tsp ground nutmeg: A perfect complement to the cinnamon for that holiday flavor.
• 1/2 cup unsalted butter, melted: Binds the crust ingredients together.

For the Filling:

• 24 oz cream cheese (3 blocks), softened: The base of the cheesecake filling, giving it a rich, creamy texture.
• 1 cup granulated sugar: Sweetens the filling.
• 3 large eggs: Helps to set the cheesecake.
• 1 cup eggnog: The star ingredient that gives the cheesecake its signature flavor.
• 2 tbsp all-purpose flour: Helps to stabilize the filling.
• 1/4 cup sour cream: Adds creaminess and a subtle tang.
• 2 tsp pure vanilla extract: Enhances the flavor of the filling.
• 1/2 tsp ground nutmeg: Adds warmth to the filling.
• 1/4 tsp ground cinnamon: Complements the eggnog flavor.

For the Topping:

• 1 cup heavy whipping cream: Creates a rich, airy whipped cream topping.
• 2 tbsp powdered sugar: Sweetens the whipped cream.
• 1/2 tsp pure vanilla extract: Adds flavor to the whipped cream.
• Ground nutmeg: For garnish, adding a festive touch.

Step-by-Step Instructions to Make Eggnog Cheesecake

Follow these simple steps to create the perfect eggnog cheesecake that will be the highlight of your holiday celebrations.

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon, and nutmeg. Add the melted butter and mix until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to press it down firmly and create an even layer. Bake the crust in the preheated oven for about 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (165°C) for baking the cheesecake.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides of the bowl as needed to ensure the mixture is well combined.

Add the eggs, one at a time, beating on low speed after each addition. Make sure not to overmix, as this can cause cracks in the cheesecake later.

Add the eggnog, flour, sour cream, vanilla extract, nutmeg, and cinnamon to the bowl. Mix on low speed until everything is just combined, scraping the sides of the bowl again if necessary.

Step 3: Assemble and Bake the Cheesecake

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a rubber spatula to make sure it’s even.

(Optional but recommended) To prevent cracks in the cheesecake, wrap the bottom of the springform pan in aluminum foil. Then, place the pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This creates a water bath, which helps to evenly bake the cheesecake and prevents it from drying out.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center wobbles slightly when the pan is gently shaken.

Step 4: Cool the Cheesecake

After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling process helps to prevent cracks from forming.

After 1 hour, remove the cheesecake from the oven and let it cool to room temperature on a cooling rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 5: Whip the Topping and Decorate

Before serving, whip the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form. You can use an electric mixer for this step to ensure a smooth, fluffy whipped cream topping.

Once the cheesecake has set, pipe or spread the whipped cream on top of the cheesecake. Sprinkle a light dusting of ground nutmeg over the whipped cream to garnish and add a festive touch.

Tips for Perfect Eggnog Cheesecake

• Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth and lump-free filling.
• Don’t Overmix: When adding the eggs, mix only until incorporated to avoid incorporating too much air into the batter, which could cause cracks.
• Water Bath: While the water bath is optional, it helps create a more evenly baked cheesecake with a smoother texture.
• Sharp Knife for Slicing: To slice the cheesecake cleanly, use a sharp knife dipped in warm water. Wipe the knife after each slice to keep the edges neat.
• Make Ahead: This cheesecake can be made up to two days in advance, making it a great option for holiday gatherings.

Storing and Serving Eggnog Cheesecake

Eggnog cheesecake is a great make-ahead dessert and can be stored in the refrigerator for up to 5 days. If you have leftovers, you can freeze individual slices for up to 3 months. To serve, simply thaw in the refrigerator overnight and garnish with whipped cream and nutmeg before serving.

Why Eggnog Cheesecake is Perfect for the Holidays

Eggnog cheesecake is the perfect dessert to bring to your holiday table. It combines the beloved flavors of eggnog, cinnamon, and nutmeg in a creamy, luxurious cheesecake. The spiced graham cracker crust and festive whipped cream topping make it a showstopper for your holiday celebrations. Whether it’s a Christmas dinner or a New Year’s Eve party, this eggnog cheesecake will definitely impress your guests and add a touch of holiday cheer to any occasion.

So, don’t wait—make this eggnog cheesecake today and indulge in the perfect holiday treat!

Delicious Eggnog Cheesecake

This creamy, festive eggnog cheesecake combines the warm spices of the holiday season with the rich flavor of eggnog, creating a dessert that’s perfect for any celebration. A spiced graham cracker crust pairs perfectly with the smooth, decadent cheesecake filling, topped with whipped cream and a sprinkle of nutmeg.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Equipment

• 9-inch springform pan
• Mixing bowls (large and medium)
• Electric hand or stand mixer
• Rubber spatula
• Measuring Cups and Spoons
• Food processor or blender (for the crust)
• Saucepan (for a water bath, optional)
• Roasting pan (for water bath, optional)
• Parchment paper or aluminum foil
• Cooling rack

Ingredients

  

• For the Crust:
• 2 cups graham cracker crumbs about 15 crackers
• 1/3 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter melted
• For the Filling:
• 24 oz cream cheese 3 blocks, softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 cup eggnog store-bought or homemade
• 2 tbsp all-purpose flour
• 1/4 cup sour cream
• 2 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• For the Topping:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp pure vanilla extract
• Ground nutmeg for garnish

Instructions

 

• Prepare the Crust:
• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to press it down firmly.
• Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling. Reduce oven temperature to 325°F (165°C).
• Make the Cheesecake Filling:
• In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy (about 2 minutes).
• Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing.
• Add eggnog, flour, sour cream, vanilla extract, nutmeg, and cinnamon. Mix on low speed until everything is combined. Scrape down the sides of the bowl as needed.
• Assemble and Bake:
• Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
• (Optional but recommended) Wrap the bottom of the springform pan in aluminum foil and place it in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath. This prevents cracks during baking.
• Bake in the preheated oven for 60–70 minutes, or until the edges are set and the center wobbles slightly when the pan is gently shaken.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
• Chill and Decorate:
• Remove the cheesecake from the oven and let it cool to room temperature on a cooling rack.
• Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set completely.
• Before serving, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Pipe or spread the whipped cream on top of the cheesecake.
• Sprinkle with a light dusting of ground nutmeg for garnish.

Video

Notes

Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks. Mix only until ingredients are combined.
Water Bath Alternative: If you don’t want to use a water bath, place a pan of hot water on the oven rack below the cheesecake to create steam.
Clean Slices: Use a sharp knife dipped in warm water to cut clean slices, wiping the blade after each cut.
Storage: Store leftover cheesecake in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
Enjoy this holiday delight that’s sure to impress your family and friends!