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Decadent Eggnog Cheesecake

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A creamy, spiced cheesecake infused with traditional eggnog, perfect for festive holiday occasions. This easy recipe delivers a rich, velvety texture with a crunchy graham cracker crust and warm nutmeg and cinnamon notes.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon (optional)
  • 24 ounces cream cheese, softened (full-fat)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • Whipped cream (optional, for topping)
  • Extra nutmeg or cinnamon for dusting (optional)
  • Chopped toasted pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 325°F (160°C). Place a rack in the lower third of the oven for even heat distribution.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, ½ teaspoon cinnamon, and melted butter. Stir until crumbs are evenly coated and resemble wet sand.
  3. Press the crust mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Use the bottom of a glass or measuring cup to compact it tightly.
  4. Bake the crust for 10 minutes. Remove and cool on a rack while preparing the filling.
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  6. Gradually add 1 cup sugar, beating until well combined and silky smooth. Scrape down sides frequently.
  7. Add eggs one at a time, beating just until combined after each addition. Use room temperature eggs to avoid curdling.
  8. Slowly blend in eggnog, vanilla extract, nutmeg, cinnamon, and a pinch of salt. Mix on low speed until just combined, avoiding lumps.
  9. Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release trapped air bubbles.
  10. Bake for 50-60 minutes. The edges should be set, but the center will jiggle slightly when gently shaken. Avoid opening the oven door frequently.
  11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  12. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
  13. Before serving, spread whipped cream on top and sprinkle with extra nutmeg or chopped nuts if desired.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Avoid overmixing to prevent cracks. For ultra-smooth texture, bake in a water bath. Cool gradually in the oven with door slightly open to prevent cracking. Press crust firmly to avoid sogginess. Variations include adding bourbon or rum, chocolate swirl, or making mini cheesecakes in muffin tins.

Nutrition

Keywords: eggnog cheesecake, holiday dessert, Christmas dessert, creamy cheesecake, festive dessert, nutmeg cheesecake, cinnamon cheesecake

Find it online: https://nadinetable.com/decadent-eggnog-cheesecake-recipe-easy-perfect-holiday-dessert/