Holiday Eggnog Cheesecake
Celebrate the season with this indulgent Holiday Eggnog Cheesecake, a dessert that perfectly blends the rich, creamy flavors of classic eggnog with the velvety texture of a cheesecake. Featuring a buttery graham cracker crust and a spiced eggnog-infused filling, this festive treat is topped with a sprinkle of ground nutmeg for a warm holiday touch. With just 20 minutes of prep time, it’s surprisingly easy to create a show-stopping dessert that will impress family and friends at your next gathering. Perfect for Christmas, Thanksgiving, or any festive occasion, this cheesecake can be served with fluffy whipped cream for an extra layer of decadence. Make ahead for stress-free holiday hosting and let the seasonal spices steal the show!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 quarters of a cup eggnog
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 0.5 teaspoons ground nutmeg
- whipped cream (optional, for serving)
- additional ground nutmeg (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs and 2 tablespoons of sugar.
Add the melted butter to the crumb mixture and stir until evenly moistened.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan on a baking sheet and set aside.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Gradually add 1 cup of granulated sugar, beating until the mixture is well combined and fluffy.
Mix in the eggnog, followed by the eggs one at a time, blending well after each addition.
Add the flour, vanilla extract, and ground nutmeg, mixing until the batter is smooth and free of lumps.
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour to cool gradually.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Allow it to cool completely at room temperature.
Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to set.
Before serving, top with whipped cream and a light dusting of ground nutmeg if desired. Release the springform pan and slice into portions.
Nutrition Facts
Calories |
6073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.7 g | 483% | |
| Saturated Fat | 216.8 g | 1084% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1866 mg | 622% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 513.3 g | 187% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 358.1 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 1692 mg | 130% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2290 mg | 49% | |
*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.
