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Eggnog Cheesecake

Decadent Eggnog Cheesecake for Your Holiday Celebrations

Experience the richness of Eggnog Cheesecake, a delightful dessert that captures the essence of holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs Substitute with digestive biscuits for a different flavor.
  • 0.5 cups Salted butter Unsalted butter can be used for reducing sodium intake.
  • 0.25 cups Sugar Can be omitted for a less sweet crust.
  • 1 teaspoon Ground cinnamon Increase for a stronger spice profile.
  • 0.5 teaspoon Ground nutmeg Freshly grated nutmeg is recommended for better flavor.
For the Cheesecake Filling
  • 40 oz Cream cheese Ensure it’s softened for easy mixing.
  • 1 cup Granulated sugar Brown sugar can be used for a deeper flavor.
  • 0.5 cups All-purpose flour Cornstarch can be used for a gluten-free option.
  • 0.25 teaspoon Ground cinnamon Signature holiday flavors.
  • 0.25 teaspoon Ground nutmeg Signature holiday flavors.
  • 0.75 cups Eggnog Use homemade for a richer taste.
  • 1 teaspoon Vanilla extract Use pure for the best taste.
  • 1 tablespoon Rum extract or real rum Omit for a non-alcoholic version.
  • 4 units Eggs Blend in one at a time to maintain texture.
For the Topping
  • 1 cup Sugared cranberries Optional garnishing.
  • 1 cup Whipped cream Avoid stabilizers for a fresher taste.

Equipment

  • stand mixer
  • springform pan
  • Roasting pan

Method
 

Preparation Steps
  1. Preheat the oven to 325°F (163°C). Prepare a springform pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil.
  2. Combine graham cracker crumbs, melted butter, sugar, ground cinnamon, and ground nutmeg in a mixing bowl until resembling wet sand. Press into the bottom of the pan and bake for 10 minutes.
  3. Using a stand mixer, beat softened cream cheese until smooth. Gradually add sugar and flour, then mix in spices and eggnog. Add eggs one at a time, mixing on low.
  4. Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan with hot water, then bake for 1 hour and 10 minutes.
  5. After baking, turn off the oven and crack the door. Allow cooling for 1 hour, then transfer to the fridge for at least 4 hours or overnight.
  6. Unhinge the springform pan and transfer the cheesecake to a serving plate. Garnish with whipped cream and sugared cranberries before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

For the best results, chill your cheesecake overnight to allow flavors to meld. Use high-quality ingredients for an elevated taste.

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