Description
Rich, creamy, and warmly spiced, this Eggnog Cheesecake is a festive twist on a classic dessert with a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup eggnog
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly and evenly into the bottom of the springform pan to form the crust. Chill the crust briefly while you make the filling to help it set.
- Beat the softened cream cheese until smooth and lump-free. Gradually add 1 cup granulated sugar and beat until combined and creamy. Add the eggnog, then add the eggs one at a time, mixing just until combined. Stir in the vanilla extract and 1/2 teaspoon ground nutmeg. Mix gently and avoid overbeating to keep the filling dense and velvety.
- Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (163°C) for 50–60 minutes, or until the edges are set and the center is mostly firm with a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30–60 minutes to cool slowly. Remove the cheesecake and let it reach room temperature. Refrigerate for at least 4 hours or overnight to fully set. Before serving, run a thin knife around the pan edge and release the springform. Sprinkle a light dusting of nutmeg on top for aroma and appearance.
Notes
Use room-temperature cream cheese for smooth blending and avoid lumps. Chill fully before slicing for clean slices.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 24g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg