Creamy Eggnog Cheesecake
A rich and velvety eggnog cheesecake perfect for holiday gatherings, combining creamy tangy cream cheese with warm spiced eggnog flavors in an easy 5-step recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup eggnog
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup heavy cream, chilled (optional, for topping)
- 2 tablespoons powdered sugar (optional, for topping)
- Pinch of nutmeg for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press evenly into bottom of a 9-inch springform pan. Bake for 10 minutes to set crust.
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed until fluffy and smooth (2-3 minutes). Gradually add sugar and continue beating until creamy.
- Add eggs one at a time, beating well after each addition. Pour in eggnog, vanilla extract, nutmeg, cinnamon, and salt. Mix on low speed just until combined; avoid overmixing.
- Pour filling over warm crust and smooth top with spatula. Bake for 50-60 minutes until edges are set but center jiggles slightly when pan is gently shaken.
- Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour. Transfer to wire rack to cool completely at room temperature. Cover and chill in refrigerator for at least 4 hours or overnight.
- Optional: Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over chilled cheesecake and dust with nutmeg before serving.
Notes
Keep cream cheese at room temperature for at least an hour before mixing for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. Bake at 325°F and look for a slight jiggle in the center to avoid overbaking. Cool slowly in the oven with door ajar to prevent cracking. Chill overnight for best flavor and texture. Run a knife around edges after baking to loosen cheesecake.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 375
- Sugar: 20
- Sodium: 320
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 25
- Fiber: 0.5
- Protein: 7
Keywords: eggnog cheesecake, holiday dessert, creamy cheesecake, Christmas dessert, easy cheesecake recipe, festive dessert