Super Easy Eggnog Cheesecake
Indulge in the festive flavors of this Super Easy Eggnog Cheesecake, the perfect holiday dessert with a creamy, velvety texture and a rich eggnog-infused filling. Featuring a buttery graham cracker crust and spiced with aromatic nutmeg, this cheesecake combines the classic holiday beverage with the decadence of a traditional cheesecake. With just 20 minutes of prep time, this recipe is as simple as it is delicious, making it an ideal choice for entertaining or a cozy family gathering. Bake it to perfection, let it chill, and finish with optional dollops of whipped cream and a sprinkle of cinnamon for an irresistible presentation. Effortless to make and bursting with seasonal charm, this eggnog cheesecake is sure to become your go-to holiday dessert!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 24 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 0.75 cups eggnog
- 3 large eggs
- 1 teaspoons vanilla extract
- 0.5 teaspoons ground nutmeg
- 1 cups whipped cream (optional, for garnish)
- 0.25 teaspoons ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add 3/4 cup sugar to the cream cheese and beat until fully combined.
Mix in the eggnog, eggs (one at a time), vanilla extract, and ground nutmeg. Beat on medium speed until the batter is smooth and well combined, scraping down the sides of the bowl as needed.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 55-60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
To serve, garnish the cheesecake with whipped cream and a sprinkle of ground cinnamon, if desired.
Slice and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 27.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.0 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.
