Eggnog Cheesecake
This eggnog cheesecake is SOO GOOD. The cheesecake is creamy, melts in your mouth, and is topped on a graham cracker crust. That classic eggnog taste makes it the best dessert for the holiday season!
Servings: 12 Slices
Ingredients
Crust
- 1 ½ cup graham cracker crumbs about 12 crackers
- ¼ cup sugar
- ½ Teaspoon Ground Nutmeg
- ¼ cup butter melted
- Pinch salt
Cheesecake
- 2 Pounds Cream Cheese Softened (4 8oz packages)
- 1 Cup Eggnog
- 1 Cup Granulated Sugar
- 5 Large Eggs
- ¾ Teaspoon Ground Nutmeg
- 2 Teaspoons Vanilla
- ½ Teaspoon Rum Extract optional
Whipped Cream Topping
- 1 Cup Heavy Whipping Cream
- 3 Tablespoons Eggnog
- ¼ Teaspoon Ground Nutmeg
- 1/4 Cup Powdered Sugar
Instructions
Crust
- Preheat the oven to 325. In a medium bowl mix graham cracker crumbs, sugar, nutmeg, salt,and melted butter together. This should resemble damp sand.
- Pour your crumb mixture into a 9-inch springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake for 10 minutes. Let cool completely
Cheesecake Filling
- Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
- Add the sugar to the cream cheese and mix at medium-low speed until just combined. Scrape the bowl again and slowly add the eggnog until it is combined and the batter is smooth.
- Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
- Add the nutmeg, vanilla, and rum extract. Beat until just combined. At this point, the batter should be smooth and fairly runny.
- Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 3-4 sheets of foil.
- Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Add the cheesecake batter to the springform pan.
- Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
- Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
- Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
- Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
- Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the whipped cream topping and enjoy!
Whipped Cream
- Using a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream, eggnog, nutmeg, and powdered sugar together until medium still peaks form.
- Spread the whipped cream over the top of the cheesecake and dust lightly with ground nutmeg.
Video
Nutrition
Serving: 12slices | Calories: 551kcal | Carbohydrates: 37g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 397mg | Potassium: 211mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
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