Description
This easy Eggnog Cheesecake recipe is thick, creamy, and infused with the festive flavor of eggnog. Perfect as a rich and indulgent holiday dessert, this cheesecake combines a spiced graham cracker crust with a smooth eggnog-flavored filling and is topped with fluffy whipped cream and a sprinkle of nutmeg for a classic seasonal treat.
Ingredients
Crust
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
- ½ tsp nutmeg
Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) eggnog
- ¾ tsp ground nutmeg
- 4 large eggs, room temperature
Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream, cold
- 3 tbsp (45ml) eggnog
- 10 tbsp (72g) powdered sugar
- Nutmeg, for sprinkling
- Pearl sprinkles (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Combine graham cracker crumbs, melted butter, sugar, and nutmeg in a small bowl, then press the mixture firmly into the bottom and up the sides of the pan.
- Bake the crust: Bake the crust for 10 minutes in the preheated oven. Once done, remove and set aside to cool. Cover the outside of the pan with aluminum foil to protect it from water during the water bath baking process. Set aside.
- Prepare the filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth and well combined. Scrape down the sides of the bowl to ensure even mixing.
- Add eggnog and nutmeg: Add the eggnog and ground nutmeg to the cream cheese mixture; mix on low speed until fully incorporated.
- Incorporate the eggs: Add the eggs one at a time, beating slowly and scraping the bowl sides after each to avoid air bubbles that cause cracking.
- Fill the crust: Pour the cheesecake filling evenly over the prepared crust, smoothing the top.
- Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Pour warm water into the larger pan to reach halfway up the sides of the springform pan, being careful not to let water exceed the top edge of the foil.
- Bake the cheesecake: Bake for 1 hour and 30 to 40 minutes until the edges are set but the center slightly jiggles.
- Cool gradually in oven: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and leave it for another 30 minutes to cool gently and prevent cracking.
- Chill: Remove cheesecake from the oven, take it out of the water bath, and chill in the refrigerator for 5–6 hours or overnight until firm.
- Make whipped topping: In a chilled mixing bowl, whip the heavy cream, eggnog, and powdered sugar on high speed until stiff peaks form.
- Decorate the cheesecake: Remove the cheesecake from the pan. Pipe or spread the whipped cream topping over the cheesecake, decorating with nutmeg and optional pearl sprinkles.
- Serve and store: Refrigerate the finished cheesecake until serving. It is best enjoyed within 3–4 days.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter and prevent lumps.
- Covering the pan with foil and baking in a water bath helps prevent cracks and keeps the cheesecake moist.
- Do not overbeat the batter to avoid incorporating too much air which causes cracks during baking.
- Allow gradual cooling in the oven to further reduce cracking.
- Whipped cream topping can be adjusted in sweetness to your preference.
- Store cheesecake covered in the refrigerator for up to 4 days for optimal freshness.
- Parchment paper lining in the springform pan helps with easy removal.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
