Description
This creamy Eggnog Cheesecake recipe blends rich cream cheese and classic holiday eggnog into one unforgettable dessert. Perfect for Christmas gatherings, this festive cheesecake has warm spices, a graham cracker crust, and a fluffy whipped topping. A holiday dessert favorite that’s easy to make ahead and serve chilled.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
5 tablespoons melted butter
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup eggnog (full-fat)
3 large eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
⅛ teaspoon salt
Whipped cream, for topping (optional)
Instructions
1. Preheat oven to 325°F. In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press mixture into bottom of a springform pan and bake for 10 minutes. Let cool slightly.
2. In a large mixing bowl, beat cream cheese until smooth. Add 1 cup sugar and mix well. Gradually beat in eggnog, then add eggs one at a time, mixing after each.
3. Add flour, vanilla extract, nutmeg, and salt. Mix until just combined, avoiding overmixing.
4. Pour the batter over the crust and smooth the top. Place springform pan on a baking sheet and bake for 50 to 60 minutes, until center is just set but slightly jiggly.
5. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
6. Refrigerate for at least 4 hours or overnight. Top with whipped cream and a sprinkle of nutmeg before serving.
Notes
This cheesecake is best served chilled for a firm, creamy texture.
Use full-fat eggnog for maximum richness and holiday flavor.
Let cheesecake rest in the oven with the door cracked to avoid cracking on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg