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Eggnog Cheesecake

A delightful dessert capturing the essence of the holiday season with creamy texture and warm spices of eggnog.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs or gingersnap / vanilla-wafer crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the filling
  • 24-32 oz cream cheese, softened (2–3 (8 oz) packages, depending on recipe version)
  • 1 cups eggnog (full-fat preferred)
  • 3-4 large eggs, room temperature
  • 1 cups granulated sugar
  • 2-3 tablespoons all-purpose flour (helps set filling/prevent cracking)
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg (for that classic eggnog spice note)

Method
 

Preparation
  1. Preheat the oven to 325°F (≈ 163°C). Grease a 9-inch springform pan and line the bottom with parchment paper if possible.
  2. In a bowl, mix the graham cracker (or cookie) crumbs, melted butter, and sugar. Press this mixture firmly into the bottom (and optionally up the sides) of the prepared pan to form the crust. Bake for about 10 minutes. Remove and let it cool.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, mixing after each. Then add the eggnog, flour, vanilla, and nutmeg — blend until just smooth.
Baking
  1. Pour the filling over the cooled crust and smooth the top. Place the pan on the lowest oven rack.
  2. Bake for about 60–75 minutes, or until the edges are set and the center is still slightly jiggly — the cheesecake will continue to firm up as it cools.
  3. Turn off the oven and crack the door open. Let the cheesecake sit inside for about 1 hour.
Cooling and Refrigeration
  1. Once cooled, cover and refrigerate the cheesecake for at least 4–6 hours (or overnight) before serving.
  2. Optionally, top with whipped cream and a dusting of freshly grated nutmeg (or cinnamon) before serving.

Notes

Ensure your cream cheese is at room temperature for easy blending. Don't overmix when adding the eggs, as this can create cracks in the cheesecake. Let the cheesecake cool gradually in the oven to help reduce the chances of cracking. For added flavor, you can steep a cinnamon stick in the eggnog before using it.