Splendid Eggnog Cheesecake
Indulge in the creamy, festive decadence of Splendid Eggnog Cheesecake, the ultimate holiday dessert that combines the silky richness of classic cheesecake with the nostalgic flavors of eggnog. Featuring a buttery graham cracker crust and a luxuriously smooth filling infused with eggnog, warm nutmeg, and a hint of rum extract, this cheesecake is baked to perfection and chilled for a velvety texture. Each slice is beautifully garnished with clouds of whipped cream and a dash of nutmeg, adding an elegant touch to your table. Ready in just 20 minutes of prep time, this holiday delight serves 12 and makes an unforgettable centerpiece for Christmas dinners and seasonal gatherings. Whether you’re a cheesecake connoisseur or simply love festive flavors, this easy-to-follow recipe will dazzle your family and friends!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Eggnog
- 2 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Rum extract
- 3 large Eggs
- 1 cup Whipped cream (for garnish)
- 0.25 teaspoons Ground nutmeg (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly combined.
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 with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add in 1 cup of sugar, eggnog, and flour. Beat until well combined, scraping the sides of the bowl as needed.
Mix in the vanilla extract, ground nutmeg, and rum extract, ensuring an even distribution of the flavors.
Add the eggs one at a time, beating after each addition just until incorporated. Do not overmix.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to fully set.
Before serving, garnish with whipped cream and a light sprinkle of ground nutmeg for a festive touch. Slice into 12 portions and enjoy!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 26.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 137 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.
