Eggnog Cheesecake Recipe

Introduction

Eggnog cheesecake is a festive dessert that combines the creamy richness of cheesecake with the nostalgic flavors of holiday eggnog. Perfect for celebrations, this recipe offers a smooth, spiced filling atop a crunchy graham cracker crust.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• ¾ cup eggnog
• 2 teaspoons rum extract or 1 tablespoon dark rum
• ½ teaspoon ground nutmeg
• 3 large eggs
• Whipped cream and extra nutmeg or cinnamon for topping (optional)

Instructions

1. Step 1: Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
2. Step 2: Beat the cream cheese until smooth. Add sugar and flour, mixing well. Gradually beat in the eggnog, rum extract or dark rum, and ground nutmeg.
3. Step 3: Add eggs one at a time, mixing just until blended. Avoid overmixing.
4. Step 4: Pour the filling over the cooled crust. Bake for 50 to 60 minutes until the center is almost set but still slightly jiggly.
5. Step 5: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool slowly.
6. Step 6: Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
7. Step 7: Before serving, top with whipped cream and a sprinkle of nutmeg or cinnamon if desired.

Tips & Variations

• Use full-fat eggnog for a richer flavor and creamier texture.
• Adding dark rum instead of rum extract intensifies the holiday flavor.
• Avoid overmixing the eggs to prevent cracking on the cheesecake surface.
• Chilling the cheesecake overnight ensures clean slices and enhances the flavor meld.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. To reheat, allow the cheesecake to come to room temperature for about 30 minutes; it is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works well. Choose full-fat eggnog for the richest taste and texture.

What can I substitute if I don’t have rum extract?

You can use 1 tablespoon of dark rum as a substitute for rum extract. It adds authentic flavor, but if avoiding alcohol, simply omit it or use a few drops of vanilla extract.

Eggnog Cheesecake Recipe

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★★★★★

4.9 from 116 reviews

This rich and creamy Eggnog Cheesecake combines the festive flavors of classic eggnog with smooth cream cheese on a buttery graham cracker crust. Perfect for holiday celebrations, this dessert is infused with rum extract and warm spices, baked to a silky texture with a delicate jiggle in the center. Topped with whipped cream and a sprinkle of nutmeg or cinnamon, it’s an indulgent treat that impresses both guests and family alike.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• ¾ cup eggnog (full-fat recommended)
• 2 teaspoons rum extract or 1 tablespoon dark rum
• ½ teaspoon ground nutmeg
• 3 large eggs

Topping (Optional)

• Whipped cream
• Extra nutmeg or cinnamon for garnish

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and allow it to cool completely.
2. Make the filling: Beat the softened cream cheese on medium speed until smooth and creamy. Add sugar and flour and continue mixing until fully incorporated. Gradually pour in the eggnog, rum extract (or dark rum), and ground nutmeg, blending well to combine the flavors.
3. Add the eggs: Crack the eggs in one at a time, beating after each addition just until the mixture is blended. Avoid overmixing to maintain a smooth batter and prevent cracking during baking.
4. Fill and bake: Pour the cream cheese filling evenly over the baked and cooled crust. Bake in the preheated oven for 50 to 60 minutes, or until the center of the cheesecake is almost set but still slightly jiggly when gently shaken.
5. Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake sit inside the oven for 1 hour to cool gradually, which helps prevent cracks on the surface.
6. Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to firm up completely and develop the flavors.
7. Serve: Before serving, top the cheesecake with whipped cream and sprinkle a little nutmeg or cinnamon for an extra festive touch.

Notes

• Use full-fat eggnog for the best flavor and a creamy texture.
• Be careful not to overmix the eggs to avoid cracking during baking.
• Chilling the cheesecake overnight ensures clean slices and enhances the flavor.

Keywords: Eggnog Cheesecake, Holiday Dessert, Cream Cheese Dessert, Festive Cheesecake, Graham Cracker Crust