Cranberry Eggnog Cheesecake
Indulge in the festive flavors of the holiday season with this Cranberry Eggnog Cheesecake, a decadent dessert that perfectly combines the creamy warmth of eggnog with a tangy homemade cranberry topping. Featuring a buttery graham cracker crust subtly spiced with cinnamon, this cheesecake boasts a luscious filling made with velvety cream cheese, rich eggnog, and a hint of nutmeg for that quintessential holiday touch. The vibrant cranberry topping adds a tart, ruby-red contrast that elevates both flavor and presentation. With its smooth, silky texture and show-stopping appearance, this cheesecake is a must-have centerpiece for Christmas gatherings or any winter celebration. Whether you're planning a cozy family dinner or a festive party, this dessert is sure to bring joy to the table!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Ground cinnamon
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Eggnog
- 2 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground nutmeg
- 3 whole Large eggs
- 1.5 cups Fresh cranberries
- 0.5 cup Granulated sugar (for cranberry topping)
- 0.25 cup Water
Instructions
Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and ground cinnamon. Stir in the melted butter until evenly mixed.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, beating until light and fluffy.
Mix in the eggnog, flour, vanilla extract, and ground nutmeg until well combined.
Add the large eggs, one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
Pour the filling over the crust in the springform pan, spreading it evenly.
Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center jiggles slightly when shaken.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
While the cheesecake is cooling, prepare the cranberry topping. In a small saucepan over medium heat, combine the fresh cranberries, 0.5 cup of sugar, and 0.25 cup of water.
Cook, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool to room temperature.
Once the cheesecake has cooled to room temperature, spread the cranberry topping evenly over the top.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Run a knife around the edge of the pan to loosen the cheesecake before unlocking the springform pan to serve.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 48.1 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 37.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
