Showstopper Eggnog Cheesecake
Indulge in the decadence of the holidays with this Showstopper Eggnog Cheesecake—a festive dessert that combines the creamy richness of classic cheesecake with the warm, spiced flavors of eggnog. Featuring a buttery graham cracker and nutmeg crust, this cheesecake is filled with a luscious eggnog-infused filling, delicately flavored with vanilla and a hint of nutmeg for a perfectly festive touch. Topped with a cloud of homemade whipped cream and a sprinkle of cinnamon, it’s a dessert designed to impress at any holiday gathering. With its creamy texture, subtle spice, and eye-catching presentation, this cheesecake is the ultimate centerpiece-worthy treat for Christmas and beyond. Make-ahead friendly and bursting with holiday cheer, it’s bound to become a new seasonal favorite.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Ground nutmeg
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 0.75 cups Eggnog
- 3 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Ground nutmeg
- 3 Eggs
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 teaspoons Ground cinnamon (for garnish)
Instructions
Preheat the oven to 325°F (165°C).
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, nutmeg, and melted butter until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggnog, flour, vanilla extract, and ground nutmeg to the cream cheese mixture. Beat until fully combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake filling over the prepared crust in the springform pan.
Place the springform pan on a baking sheet and bake in the preheated oven for 70-80 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
In a medium bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake and garnish with a sprinkle of ground cinnamon before serving.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 31.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 126 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.
