Spiced Eggnog Cheesecake
Indulge in the rich, festive flavors of this Spiced Eggnog Cheesecake, a decadent holiday dessert that combines creamy cheesecake with the cozy warmth of seasonal spices. Built upon a buttery graham cracker crust infused with a hint of cinnamon, this show-stopping treat features a luscious filling of cream cheese, eggnog, nutmeg, and vanilla for a velvety texture that will impress any crowd. A water bath ensures a crack-free top, while optional whipped cream and a sprinkle of nutmeg add the perfect finishing touch. With just 20 minutes of prep and a make-ahead option, this cheesecake is as effortless as it is delicious—perfect for Christmas or any winter celebration.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup eggnog
- 3 tablespoons all-purpose flour
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 units large eggs
- 1 cup whipped cream (optional, for serving)
- 1 teaspoon ground nutmeg (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon. Stir in the melted butter until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 8 minutes, then remove from the oven to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy.
Add the eggnog, flour, vanilla extract, 1 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cinnamon to the cream cheese mixture. Beat until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix, as this can create cracks in the cheesecake.
Pour the filling over the pre-baked crust in the springform pan. Smooth the top with a spatula.
Place the filled springform pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks.
Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to avoid sudden temperature changes.
Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the sides of the pan. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, release the sides of the springform pan. Garnish with whipped cream and a light sprinkle of ground nutmeg if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 29.1 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 157 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.
