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Eggnog Cheesecake Recipe

Eggnog Cheesecake Recipe
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4.5 from 69 reviews

This Eggnog Cheesecake is the ultimate holiday dessert, combining rich, creamy cheesecake with the festive flavors of eggnog, a hint of rum, and a buttery graham cracker crust. It’s smooth, decadent, and perfect for any special occasion or family gathering.

  • Author: Emma
  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Yield: 1 (9-inch) cheesecake
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons white sugar

For the Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3/4 cup eggnog
  • 3 tablespoons all-purpose flour
  • 2 large eggs
  • 2 tablespoons rum
  • 1 pinch ground nutmeg

Instructions

  1. Prepare the Oven: Preheat your oven to 325°F (165°C) to get started. This will ensure your cheesecake bakes evenly from the beginning.
  2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and white sugar until everything is well combined and resembles wet sand.
  3. Form and Bake the Crust: Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then transfer the pan to a wire rack to cool. After baking the crust, increase the oven temperature to 425°F (220°C).
  4. Prepare the Filling: While the crust cools, combine the cream cheese, sugar, eggnog, and flour in a food processor or stand mixer. Process until the mixture is smooth and creamy. Then blend in the eggs, rum, and a pinch of ground nutmeg until just combined. Avoid overmixing.
  5. Fill the Pan: Pour the eggnog cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula for an even layer.
  6. Bake the Cheesecake: Place the pan in the oven and bake at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 250°F (120°C) without opening the oven door, and continue baking for about 45 minutes. The edges should be puffed, and the surface should be set except for a small spot in the center that jiggles when the pan is gently shaken.
  7. Cool and Unmold: Remove the cheesecake from the oven and loosen the sides of the springform pan. Let the cheesecake cool completely before removing the pan’s rim. This helps prevent cracking and allows the cheesecake to set fully.
  8. Serve: Chill the cheesecake in the refrigerator for several hours or overnight before serving. Enjoy your luscious Eggnog Cheesecake!

Notes

  • For best results, use full-fat cream cheese at room temperature.
  • Let the cheesecake chill overnight to develop its flavor and texture.
  • You can substitute bourbon or brandy for rum if preferred.
  • Sprinkle extra ground nutmeg over the top for a festive touch.
  • To avoid cracks, don’t overmix the batter and allow the cheesecake to cool slowly.

Nutrition

Find it online: https://allcookedup.com/eggnog-cheesecake-recipe/