Eggnog Cheesecake – Creamy, Spiced, and Perfect for the Holidays

Get ready for a holiday dessert that combines the rich creaminess of cheesecake with the festive flavors of eggnog! This eggnog cheesecake is the perfect balance of sweet, creamy, and spiced, with hints of cinnamon, nutmeg, and vanilla. It’s the perfect dessert for your holiday gatherings, whether you’re serving it at a Christmas dinner or a cozy winter get-together. Easy to make and absolutely irresistible, this cheesecake will have everyone coming back for more!

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 55-60 minutes
• Chilling Time: 4 hours (or overnight)
• Total Time: 5-6 hours
• Number of Servings: 10-12 servings
• Serving Size: 1 slice per person

Nutritional Information (Per Serving)

• Calories: 340 kcal
• Protein: 7g
• Carbohydrates: 31g
• Fat: 22g
• Fiber: 1g
• Sodium: 230mg
• Cholesterol: 95mg

Dietary Preferences: Vegetarian

Ingredients List

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, melted

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) eggnog
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 cup (120ml) heavy cream

For the Topping (Optional):

• Whipped cream, for garnish
• Ground cinnamon or nutmeg, for sprinkling
• Chopped pecans or chocolate shavings (optional)

Detailed Method of Preparation

1. Prepare the Crust:
   Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until well combined. Add the eggnog, eggs, vanilla extract, cinnamon, nutmeg, and salt. Continue to mix until fully incorporated.
3. Add Flour and Heavy Cream:
   Gradually mix in the flour, then add the heavy cream and continue to beat until the filling is smooth and creamy.
4. Bake the Cheesecake:
   Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set but still slightly wobbly. The edges should be golden and slightly puffed. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. Chill the Cheesecake:
   After the cheesecake has cooled for an hour, remove it from the oven and allow it to cool completely at room temperature. Once cooled, cover and refrigerate the cheesecake for at least 4 hours, or overnight for best results.
6. Serve and Garnish:
   Before serving, carefully remove the cheesecake from the springform pan. Garnish with whipped cream, a sprinkle of ground cinnamon or nutmeg, and optional chopped pecans or chocolate shavings for a festive touch. Slice and enjoy!

Tips for Culinary Success

• Crust Options: While graham cracker crust is traditional, you can also use a crushed gingerbread cookie crust or a crushed shortbread cookie crust for a different flavor profile.
• Preventing Cracks: To prevent cracks on top of your cheesecake, make sure to bake it at a low temperature and let it cool gradually in the oven before refrigerating. A water bath can also help, though it’s optional.
• Make-Ahead Tip: This cheesecake is ideal for making ahead. Prepare it the day before your event and let it chill overnight in the refrigerator.
• Eggnog Alternatives: If you prefer a non-dairy option, use a dairy-free eggnog, or substitute with a mixture of almond milk and a little rum flavoring.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought eggnog?
A: Yes, store-bought eggnog works perfectly for this recipe. Just make sure it’s not overly thick or too sweet, as homemade eggnog tends to be lighter and less sugary.

Q: Can I freeze eggnog cheesecake?
A: Yes, you can freeze the cheesecake. After it has cooled completely and chilled in the refrigerator, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. To thaw, place it in the fridge overnight.

Q: How do I prevent the cheesecake from cracking?
A: To minimize cracking, avoid overmixing the batter, bake at a low temperature, and let the cheesecake cool slowly in the oven before chilling. A water bath can also help keep the cheesecake moist and even.

Q: Can I make this cheesecake without alcohol?
A: Absolutely! While eggnog traditionally contains alcohol, you can use non-alcoholic eggnog or simply omit it and add a little extra vanilla extract to maintain a lovely flavor.

This eggnog cheesecake is the ultimate dessert to celebrate the holidays. With its creamy texture, festive spices, and delicious eggnog flavor, it’s sure to be the star of your holiday table. Whether you’re hosting a dinner party or simply indulging in a cozy treat, this cheesecake is the perfect way to spread joy and deliciousness.