Eggnog Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/eggnog-cheesecake-recipe/
