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Eggnog Cheesecake

Eggnog Cheesecake

iamwinfred
This Eggnog Cheesecake combines the warm, cozy spices of traditional eggnog with a rich, velvety cheesecake base. A buttery graham cracker crust with a hint of nutmeg adds the perfect crunch, while a water bath ensures a silky-smooth texture and a flawless top every time. It looks bakery-quality but is straightforward enough for beginners, making it the ultimate make-ahead holiday dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 425 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer stand or hand mixer works
  • Large mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Aluminum foil heavy-duty for wrapping the pan
  • Large roasting pan for the water bath
  • Food processor (optional) for making graham cracker crumbs

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 16 full crackers
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1/4 teaspoon ground nutmeg

For the Filling

  • 24 oz cream cheese three 8 oz packages, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup eggnog
  • 1/4 cup sour cream room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

For the Topping (optional)

  • whipped cream for serving
  • ground nutmeg for dusting
  • cinnamon stick for garnish

Instructions
 

  • Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, coming up the sides at least halfway. Lightly grease the inside.
  • Combine graham cracker crumbs, sugar, and nutmeg in a bowl. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool.
  • Beat softened cream cheese on medium speed for 3-4 minutes until completely smooth and fluffy, scraping down the bowl as needed.
  • Add sugar and mix until incorporated. Add flour, nutmeg, and cinnamon; beat just until combined, scraping down the bowl.
  • Add eggs one at a time, beating on low speed after each addition just until the yellow disappears. Avoid overmixing to prevent cracks.
  • Pour in eggnog, sour cream, and vanilla extract. Beat on low speed just until smooth and uniform in color, about 30 seconds to 1 minute.
  • Pour filling over the pre-baked crust. Tap the pan on the counter 3-4 times to release air bubbles, then smooth the top with a spatula.
  • Place the foil-wrapped pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
  • Bake for 55-65 minutes, until the edges are set but the center 2-3 inches still jiggles slightly when gently shaken. Do not overbake.
  • Turn off the oven and crack the door open about 4 inches. Leave the cheesecake in the oven for 1 hour to cool gradually. Remove from water bath, remove foil, and cool on a wire rack for another hour.
  • Cover and refrigerate for at least 4 hours or overnight before serving. Remove from the fridge 20 minutes before slicing for best flavor.

Notes

  • Room temperature is crucial: Take cream cheese, eggs, and sour cream out of the fridge 1-2 hours before baking so they blend smoothly without lumps.
  • Don't overmix: Once you add the eggs, mix only until just combined to prevent incorporating too much air, which causes cracks.
  • Use a water bath: This creates a humid baking environment that prevents the top from drying out and cracking. Wrap the pan well with heavy-duty foil even if it claims to be leak-proof.
  • Check doneness correctly: The cheesecake is done when the edges are set but the center 2-3 inches still wobble slightly like Jello. Internal temperature should reach 150°F.
  • Cool gradually: Sudden temperature changes cause cracks, so always cool the cheesecake slowly in the turned-off oven first.
  • Chill completely: The cheesecake needs at least 4 hours to set properly, but overnight is even better for the cleanest slices.
  • Use fresh spices: Nutmeg and cinnamon lose potency over time, so make sure yours smell strong and fragrant.
  • No eggnog substitution: Substitute with an equal amount of heavy cream mixed with an extra 1/2 teaspoon each of nutmeg and cinnamon, plus a pinch of cloves and a splash of rum extract.
  • Storage: Cover tightly and refrigerate for up to 5 days. Freeze individual slices wrapped in plastic and foil for up to 2 months; thaw overnight in the refrigerator.
  • Variations: Try a gingerbread crust, add 2 tablespoons bourbon, melt in 4 oz dark chocolate, make mini cheesecakes, or swirl in pumpkin puree for a marbled effect.

Nutrition

Serving: 1SliceCalories: 425kcalCarbohydrates: 38gProtein: 7gFat: 28gSaturated Fat: 16gCholesterol: 135mgSodium: 280mgFiber: 0.5gSugar: 29g
Keyword christmas dessert, creamy cheesecake, easy cheesecake recipe, eggnog cheesecake, holiday cheesecake
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