Eggnog Cheesecake Recipe

There's nothing quite like a creamy, decadent Eggnog Cheesecake to bring the holiday spirit to your kitchen. The rich aroma of nutmeg and the sweet scent of a spiced graham cracker crust filling the house make this dessert the ultimate festive treat.

I first tried this recipe when hosting my annual holiday dinner, and it was an instant hit. The perfect blend of eggnog and cream cheese had everyone coming back for seconds, and even the non-cheesecake lovers were won over. Now, it’s a must-have on our holiday dessert table every year!

Why You'll Love This Eggnog Cheesecake

Get ready to fall in love with your new holiday favorite. This Eggnog Cheesecake delivers on every level, combining the warm, comforting flavors of classic eggnog with the luscious texture of cheesecake.

First off, this cheesecake is incredibly indulgent. The creamy, silky-smooth filling paired with the slightly crunchy, spiced graham cracker crust creates a dreamy texture contrast that melts in your mouth.

It's a showstopper, perfect for impressing guests. The simple yet elegant presentation, finished with a light dusting of nutmeg and a dollop of whipped cream, makes it a festive centerpiece for your holiday table.

Plus, it's surprisingly easy to make. Don't be intimidated by the thought of baking a cheesecake! With a few simple tips, you'll have a flawless, crack-free cheesecake that tastes like it came straight from a high-end bakery.

Finally, the recipe is versatile enough to tweak to your taste. Prefer a stronger nutmeg flavor or a hint of cinnamon in your crust? You can easily adjust the spices to customize your perfect holiday cheesecake.

Ingredients Notes

The magic of this Eggnog Cheesecake lies in its thoughtful combination of holiday flavors. Each ingredient has a purpose, creating a harmonious, festive dessert.

Graham crackers form the base of the crust. When mixed with sugar, melted butter, and a hint of ground nutmeg, they create a crisp and spiced foundation that pairs beautifully with the creamy filling. If you’re a gingersnap fan, you can substitute gingersnap cookies for a bolder, spicier crust.

Cream cheese is the heart of the cheesecake, so quality matters. Use full-fat cream cheese at room temperature to ensure a smooth, creamy filling. Low-fat or whipped versions won’t give you the same luxurious texture.

Eggnog brings the holiday cheer into this dessert. Opt for a high-quality, store-bought eggnog or make your own if you’re feeling adventurous. The flavor shines through in every bite, so don’t skimp on this key ingredient.

Nutmeg is the quintessential eggnog spice. Freshly grated nutmeg will give you the best flavor, but pre-ground nutmeg works too. If you like extra warmth, feel free to add a pinch of ground cinnamon or cloves to the filling.

You'll also need eggs to give the cheesecake structure and that custard-like creaminess. Be sure to add them one at a time, mixing gently to avoid incorporating too much air, which can cause the cake to crack.

Special equipment? You'll need a springform pan to easily release the cheesecake and a roasting pan for a water bath, which helps the cheesecake cook evenly and prevents cracks.

How To Make This Eggnog Cheesecake

Creating this mouthwatering Eggnog Cheesecake is simpler than you might think. Let me walk you through the process step by step.

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed graham crackers, sugar, nutmeg, and melted butter until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch springform pan, going slightly up the sides. Bake for 8-10 minutes until golden and fragrant, then set aside to cool.

Make the filling: Lower the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add sugar and continue beating until fully incorporated. Pour in the eggnog, vanilla extract, and nutmeg, and mix until combined.

Add the eggs: Beat in the eggs one at a time, mixing just until the yellow disappears. Overmixing can lead to a cracked cheesecake, so keep it gentle! Scrape down the sides of the bowl to make sure everything is well blended.

Bake in a water bath: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-70 minutes or until the edges are set and the center is still slightly jiggly.

Cool and chill: Turn off the oven and crack the door open, letting the cheesecake cool inside for an hour. This helps prevent cracks. Then, refrigerate for at least 4 hours or overnight to fully set.

Storage Options

Storing your Eggnog Cheesecake properly ensures it stays fresh and delicious for days. Here’s how to keep it perfect:

Refrigerate: Cover the cheesecake with plastic wrap or aluminum foil and store it in the fridge for up to 5 days. For added protection, you can place the wrapped cheesecake in an airtight container to prevent any fridge odors from seeping in.

Freeze: If you want to enjoy this holiday treat later, you can freeze it. Wrap individual slices or the whole cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. When you're ready to eat, thaw it in the refrigerator overnight.

Reheating tips: Cheesecake is best enjoyed cold or at room temperature. If you prefer it slightly warm, you can let it sit at room temperature for 15-30 minutes before serving.

Variations and Substitutions

One of the best things about this Eggnog Cheesecake is its versatility. Here are some ways to customize it for your holiday needs:

Spiced crust: Swap out the graham crackers for crushed gingersnaps or Biscoff cookies for a spicier crust that complements the eggnog filling beautifully.

Boozy twist: Add a splash of rum or bourbon to the filling for a boozy eggnog flavor. Just 2 tablespoons should do the trick, giving your cheesecake an extra festive kick.

Non-alcoholic variation: If you prefer a non-alcoholic dessert but still want a deeper flavor, try adding a teaspoon of rum extract instead of alcohol.

Dairy-free option: Use dairy-free cream cheese and a plant-based eggnog alternative, such as oat or almond milk eggnog. The texture may be slightly different, but the holiday flavors will still shine through.

Mini cheesecakes: Divide the crust and filling into a muffin tin lined with cupcake liners to create individual cheesecakes. Adjust the baking time to about 20-25 minutes or until set.

Experiment with these variations to make your Eggnog Cheesecake uniquely yours, and don't be afraid to get creative with the toppings – whipped cream, caramel sauce, or even a dusting of cocoa powder can elevate this holiday dessert to the next level.

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