Eggnog Cheesecake

Eggnog Cheesecake is the ultimate holiday dessert that combines the classic flavors of creamy eggnog with the rich texture of cheesecake. With a buttery graham cracker crust and a perfectly spiced filling, this dessert is festive, indulgent, and unforgettable. Whether you’re hosting a Christmas dinner or simply want to enjoy the comforting flavors of the season, this cheesecake is the perfect addition to your holiday menu.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs (about 12 crackers)
¼ cup sugar
½ teaspoon ground nutmeg
¼ cup melted butter
Pinch of salt

For the Cheesecake Filling

2 pounds cream cheese, softened (4 8oz packages)
1 cup eggnog
1 cup granulated sugar
5 large eggs
¾ teaspoon ground nutmeg
2 teaspoons vanilla extract
½ teaspoon rum extract (optional)

For the Whipped Cream Topping

1 cup heavy whipping cream
3 tablespoons eggnog
¼ teaspoon ground nutmeg
¼ cup powdered sugar

Instructions

Crust

• Preheat oven to 325°F.
• In a medium bowl, mix graham cracker crumbs, sugar, nutmeg, salt, and melted butter until mixture resembles damp sand.
• Press crumb mixture evenly into the bottom of a 9-inch springform pan using a flat glass or measuring cup.
• Bake crust for 10 minutes, then let cool completely.

Cheesecake Filling

• Beat softened cream cheese in a stand mixer on medium-high speed for about 1 minute.
• Scrape down sides and bottom of bowl, then beat again briefly.
• Add sugar and mix on medium-low speed until just combined.
• Slowly add eggnog and mix until batter is smooth.
• Add eggs and beat on low speed until combined (30 seconds to 1 minute).
• Scrape bowl, then add nutmeg, vanilla, and rum extract (if using). Mix until just combined.

Baking

• Wrap outside of springform pan with 3-4 sheets of heavy-duty aluminum foil.
• Place wrapped pan in a deep roasting pan or baking sheet with 2-inch sides.
• Pour cheesecake batter into the crust-lined springform pan.
• Carefully add very hot water to the roasting pan until it reaches about 1 ½ inches up the sides of the springform pan.
• Place pan on the lower third rack of the oven and bake for 1 to 1 ½ hours.
• After 1 hour, check the cheesecake. It should jiggle slightly but not be liquid. If too runny, continue baking in 15-minute increments.
• Once the cheesecake is firm but still jiggles, turn off oven and leave cheesecake inside for 1 hour to cool gradually. Do not open the oven door during this time.

Cooling and Chilling

• Remove cheesecake from oven and discard foil.
• Refrigerate cheesecake for at least 6 hours or overnight.

Whipped Cream Topping

• Whip heavy cream, eggnog, nutmeg, and powdered sugar with a mixer until medium-stiff peaks form.
• Spread whipped cream evenly over chilled cheesecake.
• Dust lightly with ground nutmeg before serving.

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Serving and Storage Tips

• Serve the eggnog cheesecake chilled for the best texture and flavor.
• Use a warm, clean knife to slice the cheesecake smoothly—wipe the knife between each cut to prevent sticking.
• Top each slice with freshly whipped cream just before serving for maximum freshness.
• Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months.
• To thaw frozen cheesecake, place it in the refrigerator overnight before serving.
• Avoid leaving the cheesecake at room temperature for extended periods to maintain freshness and food safety.

Variations

1. Mini Eggnog Cheesecakes
   Divide the batter into a muffin tin lined with cupcake liners for individual servings. Bake at 325°F for about 20-25 minutes. These mini cheesecakes make perfect party treats or gifts.
2. Gingersnap Crust
   Swap out the graham cracker crumbs for crushed gingersnap cookies to add a warm, spicy flavor to the crust. This variation enhances the holiday spice profile of the cheesecake.
3. Eggnog Cheesecake Bars
   Instead of using a springform pan, bake the cheesecake in a 9×13-inch baking dish. After baking and chilling, cut into bars for easy serving and portion control.
4. Chocolate Swirl Eggnog Cheesecake
   Melt white or dark chocolate and swirl it into the cheesecake batter before baking. This adds a rich chocolate dimension while keeping the eggnog flavor prominent.
5. Bourbon-Infused Eggnog Cheesecake
   Replace the rum extract with 1-2 tablespoons of bourbon for a more robust, adult-friendly flavor. The bourbon pairs beautifully with the nutmeg and vanilla.
6. Spiced Whipped Cream Topping
   Add a pinch of cinnamon or pumpkin pie spice to the whipped cream topping for an extra layer of holiday warmth and complexity.
7. Pecan Crust
   Mix finely chopped pecans into the crust mixture along with the graham cracker crumbs for a crunchy, nutty base that complements the creamy filling.
8. Gluten-Free Crust Option
   Use gluten-free graham cracker crumbs or crushed gluten-free cookies to make this cheesecake safe for those with gluten sensitivities.
9. No-Bake Eggnog Cheesecake
   Skip the baking step by using gelatin or cream cheese-based no-bake cheesecake recipes but incorporating eggnog for flavor. Chill overnight until set.
10. Eggnog Sauce Drizzle
    Prepare a simple eggnog sauce (egg yolks, sugar, milk, nutmeg cooked gently until thickened) and drizzle it over individual slices for an elegant presentation and enhanced eggnog flavor.

These variations allow you to customize the classic Eggnog Cheesecake to suit different tastes, dietary needs, or occasions.

FAQs

1. Can I make the Eggnog Cheesecake ahead of time?
   Yes, this cheesecake is ideal for making a day or two in advance. Just be sure to chill it for at least 6 hours before serving.
2. Do I need to use a water bath when baking?
   Using a water bath helps the cheesecake bake evenly and prevents cracks. It is highly recommended but not absolutely required.
3. Can I substitute the rum extract with something else?
   Yes, you can omit it or replace it with vanilla extract or a splash of bourbon for a different flavor profile.
4. How do I know when the cheesecake is done baking?
   The cheesecake should have a slight jiggle in the center but not be liquid. The edges will be set and a toothpick inserted near the center should come out mostly clean.
5. Can I use low-fat or fat-free cream cheese?
   For best texture and flavor, use full-fat cream cheese. Low-fat versions may affect the creaminess and richness.
6. What’s the best way to prevent cracks on the cheesecake?
   Bake in a water bath, avoid sudden temperature changes by letting the cheesecake cool gradually in the oven with the door closed, and do not overbeat the batter.
7. Can I use store-bought whipped cream instead of making my own?
   Yes, store-bought whipped cream works, but homemade whipped cream with eggnog added tastes fresher and more festive.
8. How long can I store leftover cheesecake?
   Store leftovers tightly covered in the refrigerator for up to 4 days.
9. Can I freeze the cheesecake?
   Yes, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
10. Is this recipe suitable for people with gluten intolerance?
    The crust contains graham crackers, which usually contain gluten. Use gluten-free graham cracker crumbs to make it gluten-free.

Eggnog Cheesecake is the ultimate holiday indulgence. Creamy, spiced, and layered with festive flavor, it’s a show-stopping dessert that will wow your guests every time. With a smooth filling, nutmeg-kissed crust, and fluffy whipped topping, this cheesecake brings classic holiday cheer to every bite. Whether you enjoy it at a family gathering or as a personal treat, it’s sure to become a seasonal favorite.

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