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Eggnog Cheesecake Recipe

Festive Eggnog Cheesecake Recipe for Holiday Bliss

Indulge in this Eggnog Cheesecake recipe, a creamy dessert that captures the essence of the holiday season with rich flavors and a silky texture.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Chilling Time 4 hours
Total Time 6 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Gluten-free versions can be used.
  • 6 tablespoons Melted Salted Butter Unsalted butter can be used.
  • 1/4 cup Granulated Sugar Brown sugar can elevate the flavor profile.
  • 1 teaspoon Ground Nutmeg Freshly grated nutmeg is recommended.
For the Filling
  • 16 ounces Cream Cheese Use full-fat for best results.
  • 3/4 cup Granulated Sugar Coconut sugar can be a healthier option.
  • 1/4 cup All-Purpose Flour Gluten-free flour can also be used.
  • 1 cup Eggnog Homemade eggnog can be used for freshness.
  • 3 large Eggs Incorporate one at a time.
  • 1 cup Heavy Cream Can substitute with light cream.
  • 1/4 cup Powdered Sugar Adjust to taste for sweetness.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • baking dish
  • aluminum foil

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with butter.
  2. In a mixing bowl, combine graham cracker crumbs, melted salted butter, granulated sugar, and ground nutmeg. Press into the bottom of the prepared pan and bake for 10 minutes.
  3. Wrap the springform pan in aluminum foil and place it inside a larger baking dish for the water bath.
  4. Mix cream cheese, granulated sugar, and flour until smooth, then slowly add in eggnog and nutmeg. Incorporate eggs one at a time.
  5. Pour the filling into the cooled crust, evenly spread, and bake in the water bath for 1 hour and 30-40 minutes.
  6. After baking, turn off the oven and leave the door slightly ajar for 30 minutes.
  7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. Whip heavy cream with powdered sugar and eggnog until stiff peaks form. Spread atop the cheesecake and dust with ground nutmeg before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 90mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best results, ensure cream cheese is at room temperature, chill overnight, and avoid microwave reheating leftovers.

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