Eggnog Cheesecake
Indulge in the festive flavors of an Eggnog Cheesecake, a holiday-inspired dessert that perfectly combines the creamy richness of classic cheesecake with the warm, spiced notes of traditional eggnog. This show-stopping dessert starts with a buttery graham cracker crust, topped with a velvety filling infused with real eggnog, a hint of nutmeg, and a touch of vanilla for an irresistible holiday twist. Baked to perfection and chilled for a smooth and luscious texture, this cheesecake is finished with optional whipped cream and a dusting of nutmeg for an elegant presentation. With its decadent layers and seasonal flair, Eggnog Cheesecake is the ultimate crowd-pleaser for your next holiday gathering.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.33 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 2 tablespoons all-purpose flour
- 0.75 cups eggnog
- 0.5 cups sour cream
- 4 large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons ground nutmeg
- optional whipped cream, for garnish
- (optional sprinkling) ground nutmeg, for garnish
Instructions
Preheat your oven to 325°F (165°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
Add the flour, eggnog, sour cream, eggs, vanilla extract, and nutmeg. Beat on low speed until fully combined, being careful not to overmix.
Pour the cheesecake batter onto the prepared crust in the springform pan. Gently spread the surface for a smooth finish.
Place the springform pan on a baking sheet and transfer it to the oven. Bake for 75-85 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight for the best results.
Before serving, run a knife gently around the edges of the springform pan to release the cheesecake. Remove the sides of the pan.
Garnish with whipped cream and a light sprinkling of nutmeg, if desired. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.6 g | 480% | |
| Saturated Fat | 216.6 g | 1083% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1830 mg | 610% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 466.7 g | 170% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 342.7 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1266 mg | 97% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1547 mg | 33% | |
*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.
