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Eggnog Cheesecake Recipe

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This rich and creamy Eggnog Cheesecake combines the classic holiday flavors of eggnog and nutmeg in a luscious, smooth cheesecake with a buttery graham cracker crust. Finished with a spiced whipped cream topping, it’s the perfect festive dessert for any holiday gathering.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 12 crackers)
  • ¼ cup sugar
  • ½ teaspoon ground nutmeg
  • ¼ cup butter (melted)
  • Pinch salt

Cheesecake Filling

  • 2 pounds cream cheese, softened (4 – 8 oz packages)
  • 1 cup eggnog
  • 1 cup granulated sugar
  • 5 large eggs
  • ¾ teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • ½ teaspoon rum extract (optional)

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons eggnog
  • ¼ teaspoon ground nutmeg
  • ¼ cup powdered sugar

Instructions

  1. Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, ground nutmeg, pinch of salt, and melted butter. Mix until the texture resembles damp sand.
  2. Form and bake crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan, using the bottom of a flat glass or measuring cup to pack it firmly and create a smooth, even crust. Bake for 10 minutes, then let it cool completely.
  3. Mix cream cheese: In the mixing bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium/high speed for about 1 minute until smooth. Scrape down the bowl sides and beat briefly again.
  4. Add sugar and eggnog: Mix in the granulated sugar at medium-low speed until just combined, scrape the bowl again, then slowly add the eggnog and blend until the batter is smooth.
  5. Add eggs and flavorings: Add eggs one at a time, beating on low speed for 30 seconds to 1 minute until incorporated. Scrape the bowl again. Add ground nutmeg, vanilla extract, and rum extract (if using), beating until just combined. The batter should be smooth and fairly runny.
  6. Prepare water bath: Wrap the outside of the springform pan with 3-4 sheets of heavy-duty 18-inch aluminum foil to prevent water from leaking in. Place the foil-wrapped pan inside a deep roasting pan or baking sheet with sides about 2 inches deep.
  7. Add batter and water: Pour the cheesecake batter into the springform pan. Carefully add very hot water to the roasting pan until it reaches about 1 ½ inches up the side of the cheesecake pan, creating a water bath.
  8. Bake cheesecake: Place the roasting pan with the cheesecake in the lower third of the preheated oven. Bake for 1 to 1 ½ hours. Check after about 1 hour by gently shaking the pan; the center should be jiggly but not liquid. If needed, bake an additional 15 minutes and recheck.
  9. Cool in oven: Once the cheesecake is set yet still slightly jiggly, turn off the oven and leave the cheesecake inside for about 1 hour as the oven cools gradually. Avoid opening the oven door to prevent cracking.
  10. Chill cheesecake: Remove the cheesecake from the oven and carefully unwrap the foil. Chill in the refrigerator for at least 6 hours or overnight to fully set.
  11. Prepare whipped cream topping: Using a stand mixer with a whisk attachment or a hand mixer, whip the heavy cream, eggnog, ground nutmeg, and powdered sugar together until medium-stiff peaks form.
  12. Serve: Before serving, run a knife around the edge of the pan to loosen the cheesecake and remove the springform side. Spread the spiced whipped cream over the top and lightly dust with ground nutmeg. Slice and enjoy.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free batter.
  • Wrapping the pan with foil and using a water bath helps prevent cracks in the cheesecake.
  • Do not open the oven during the cooling period after baking to avoid sudden temperature changes that cause cracking.
  • If rum extract is not available, you can omit it for a milder flavor or substitute with a bit of rum if not avoiding alcohol.
  • Let the cheesecake chill overnight for best texture and flavor.

Find it online: https://bitezly.com/eggnog-cheesecake-recipe/