Description

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.

Notes

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.