Eggnog Cheesecake

5 from 2 votes

Eggnog Cheesecake

This Eggnog Cheesecake is a delightful holiday dessert that combines the rich, creamy texture of cheesecake with the festive flavors of eggnog. It's a simple yet elegant dessert that's sure to be a hit at any holiday gathering.

Prep Time30

Cook Time1

Cooling Time5

Total Time6 30

Course: Brunch, Dessert

Cuisine: American

Keyword: cheesecake recipe, eggnog cheesecake

Servings:

Calories: 404kcal

Author: Joanna Cismaru

Equipment

Ingredients

Crust

1½ cup graham crumbs
¼ cup melted butter unsalted
¼ cup white sugar

Filling

24 ounces cream cheese I recommend Philadelphia, 3 packages
1 cup white sugar
3 large eggs
3 tablespoons all-purpose flour sifted
1 cup eggnog homemade or store bought
1 tablespoon vanilla extract
¾ teaspoon ground nutmeg
¼ teaspoon salt

Topping

Whipped cream
ground cinnamon
ground nutmeg

Instructions

Preheat the oven to 325°F (163°C). Boil a kettle of water for the water bath. Lightly grease a 9-inch springform pan and wrap the outside with a double layer of foil, securing it tightly to prevent water from getting in.
In a bowl, mix together the graham cracker crumbs, melted butter, and ¼ cup sugar until well combined. Press the mixture into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside.
In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition.Mix in the flour, ensuring there are no lumps. Add the eggnog, vanilla extract, ground nutmeg, and salt, and continue to beat until everything is well combined and smooth.
Place the prepared pan in a larger baking dish or roasting pan. Pour the boiling water into the larger dish until halfway up the sides of the springform pan.
Pour the filling over the prepared crust. Transfer to the oven and bake in the preheated oven for 60 minutes or until the center is set and the top is lightly browned. Turn off the oven and leave the cheesecake in the oven for an additional hour.
After an hour, carefully remove the cheesecake from the water bath and place it on a wire rack to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, optionally top the cheesecake with whipped cream and a sprinkle of ground cinnamon and nutmeg. Release the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled.

Notes

Cream Cheese Temperature: Ensure your cream cheese is at room temperature before starting. This helps to avoid lumps and ensures a smoother, creamier cheesecake filling.
Eggnog Selection: You can use either homemade or store-bought eggnog. If you prefer a stronger eggnog flavor, opt for a brand with a rich, robust taste.
Water Bath Method: Don't skip the water bath, as it's crucial for preventing cracks and ensuring even cooking. Wrap the springform pan tightly with foil to prevent water from seeping into the crust.
Cooling Time: Allow the cheesecake to cool slowly in the turned-off oven, then chill in the refrigerator for at least 4 hours, preferably overnight. This step is essential for achieving the perfect cheesecake texture.
Topping Variations: Feel free to get creative with toppings! Classic whipped cream is great, but you can also try adding a sprinkle of crushed graham crackers or a drizzle of caramel sauce for a different twist.
Serving Tip: For clean slices, dip your knife in hot water and wipe it dry between each cut. This ensures beautifully presented slices every time.

Nutrition