Picture the rich aroma of nutmeg and cinnamon wafting through your kitchen, as a creamy, velvety eggnog cheesecake bakes to perfection. Its golden crust, crafted from buttery graham crackers, provides a delightful contrast to the smooth, eggnog-infused filling.
This dessert captures the essence of comfort and warmth, making it an ideal choice for cozy gatherings and festive occasions. For me, this cheesecake was a lifesaver during a hectic holiday season, when I needed a show-stopping dessert that required minimal hands-on time.
Its make-ahead nature allowed me to focus on enjoying the company of friends and family, rather than stressing over last-minute preparations. Whether you’re planning a special Sunday supper or seeking a sweet treat to round off a busy weeknight, this cheesecake is the perfect solution.
Ready? Let’s cook and create a memorable dessert that will surely delight everyone around the table!
Why You’ll Love It
- Delivers bold flavor with a rich blend of eggnog, nutmeg, and cinnamon.
- Uses pantry staples like graham crackers and sugar for the crust.
- Provides a creamy texture with softened cream cheese and room temperature ingredients.
- Requires minimal hands-on time, with just 20 minutes of prep work.
- Impresses guests with an elegant and festive holiday dessert option.
Ingredients
- 1 1/2 cups graham cracker crumbs — use fresh crumbs for best texture
- 1/4 cup sugar — granulated works best
- 1/2 cup unsalted butter, melted — organic is preferred
- 24 oz cream cheese, softened — make certain it’s at room temperature
- 1 cup sugar — granulated for even sweetness
- 3 tablespoons all-purpose flour — sifted for smoothness
- 3/4 cup eggnog — homemade adds a personal touch
- 2 teaspoons vanilla extract — pure extract for best flavor
- 3 large eggs — room temperature for better incorporation
- 1/4 teaspoon ground nutmeg — freshly grated for aroma
- 1/4 teaspoon ground cinnamon — use Ceylon for a milder taste
Step-by-Step Method
Prepare the Crust
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside while preparing the filling.
Blend the Cream Cheese Mixture
Beat softened cream cheese and 1 cup sugar together in a large mixing bowl using an electric mixer. Verify the mixture is smooth and free of lumps.
This step is essential for achieving a creamy texture in the cheesecake.
Incorporate Dry Ingredients
Add all-purpose flour to the cream cheese mixture. Mix until well incorporated.
This adds structure and helps thicken the cheesecake filling.
Add Eggnog and Flavorings
Pour in the eggnog and vanilla extract. Blend well until fully combined.
These ingredients give the cheesecake its signature holiday flavor.
Mix in the Eggs
Add eggs one at a time to the mixture, mixing on low speed until just combined.
Avoid overmixing to prevent incorporating too much air, which can cause cracking.
Season the Filling
Stir in ground nutmeg and cinnamon.
These spices enhance the eggnog flavor and add warmth to the cheesecake.
Assemble the Cheesecake
Pour the prepared filling over the crust in the springform pan.
Smooth the top with a spatula for an even surface.
Prepare for Baking
Wrap the outer bottom of the springform pan with aluminum foil to prevent leaking.
Place the pan on a baking sheet to catch any potential drips.
Bake the Cheesecake
Bake in a preheated oven at 325°F (163°C) for 1 hour, or until the center is set.
Avoid opening the oven door frequently to maintain a consistent temperature.
Cool Gradually
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
This gradual cooling helps prevent cracks on the surface.
Chill Before Serving
Refrigerate the cheesecake for at least 3 hours before serving.
This allows the flavors to meld and the texture to set properly, resulting in a deliciously creamy eggnog cheesecake.
Ingredient Swaps
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free graham crackers or almond flour.
- To reduce sugar, you can use a sugar substitute like erythritol or stevia. Be sure to adjust the measurements according to the sweetness level of the substitute.
- For a dairy-free version, use dairy-free cream cheese and eggnog, and replace the butter with a plant-based alternative.
You Must Know
- Preheat Oven: Always preheat your oven to 325°F (163°C) before you start preparing your cheesecake to guarantee even baking.
- Use Room Temperature Ingredients: Make certain your cream cheese and eggs are at room temperature for a smooth and creamy texture in the cheesecake.
- Avoid Overmixing: When adding eggs, mix on low speed and stop as soon as they’re just combined to prevent incorporating too much air, which can cause cracks.
- Bake in a Water Bath: Wrap the springform pan in aluminum foil and place it on a baking sheet filled with a bit of water to help prevent the cheesecake from cracking.
- Cool Gradually: After baking, let the cheesecake cool in the oven with the door slightly ajar for an hour to prevent sudden temperature changes that can cause cracks.
Serving Tips
- Serve with a dollop of whipped cream and a sprinkle of nutmeg on top.
- Garnish with cinnamon sticks for an elegant touch and added aroma.
- Pair with a warm cup of coffee or spiced tea for a cozy dessert experience.
- Add a drizzle of caramel sauce for an extra layer of sweetness.
- Serve with fresh berries to balance the rich, creamy flavors.
Storage & Make-Ahead
Eggnog cheesecake can be stored in the refrigerator for up to 5 days.
Make sure it stays fresh and delicious.
For make-ahead convenience, the cheesecake can be frozen for up to 2 months.
Wrap it tightly in plastic wrap and aluminum foil before freezing to maintain its creamy texture.
Reheating
To gently reheat eggnog cheesecake, use a microwave on low power for short intervals.
An oven can also be used, preheated to 275°F for a few minutes.
Alternatively, a stovetop double boiler can be utilized.
Festive Holiday Tradition
Nothing quite captures the essence of the holidays like the rich, creamy delight of a homemade eggnog cheesecake. Each bite brings back cherished memories, like sitting by the fire with loved ones or watching snowflakes dance outside the window.
This festive dessert embodies the warmth and joy of the season, making it a must-have at family gatherings.
Here’s why eggnog cheesecake should be part of your holiday tradition:
- Comfort: Its creamy texture is like a cozy hug on a chilly winter night.
- Nostalgia: It reminds us of simpler times, when the magic of the holidays was all around.
- Togetherness: Sharing a slice brings everyone closer, sparking conversations and laughter.
- Indulgence: The luscious blend of eggnog and spices feels like a celebration.
Final Thoughts
Why not give this delightful Eggnog Cheesecake a try and bring a touch of holiday cheer to your dessert table?
Feel free to tweak the recipe to suit your taste, perhaps by adding a sprinkle of your favorite spices or a dollop of whipped cream on top!
Frequently Asked Questions
Can I Use Low-Fat Cream Cheese for This Recipe?
I’ve tried using low-fat cream cheese, and while it lightens the texture a bit, it doesn’t quite capture that rich, indulgent flavor. If you’re nostalgic for the classic taste, I’d stick with full-fat cream cheese.
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, I’d replace the graham cracker crumbs with gluten-free alternatives, like almond or gluten-free cookies. The nostalgic aroma will still fill your kitchen, inviting memories of cozy holiday gatherings. Can’t wait!
What Should I Do if My Cheesecake Cracks?
Don’t worry if cracks appear; it’s a common mishap. I gently smooth over imperfections with whipped cream or a sprinkle of nutmeg. It reminds me of how imperfections make homemade treats uniquely comforting and delightful.
Can I Freeze the Eggnog Cheesecake for Later Use?
Yes, you can freeze it for later. I wrap mine tightly in plastic wrap, then foil. It keeps it fresh and ready for holiday nostalgia. When you’re ready to enjoy, just thaw in the fridge overnight.
What Are Some Alternative Toppings for Eggnog Cheesecake?
I love experimenting with toppings! Try a drizzle of caramel or a dusting of cinnamon. Add toasted pecans for crunch or a dollop of whipped cream. These nostalgic flavors will make every bite feel like a holiday embrace.
Eggnog Cheesecake
Equipment
- 1 9-inch springform pan
- 2 Mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 set Measuring cups and spoons
- 1 Baking sheet
- 1 roll aluminum foil
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- 24 ounce cream cheese softened
- 1 cup sugar
- 3 tablespoon all-purpose flour
- 3/4 cup eggnog
- 2 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl.
- Press the crumb mixture firmly into the bottom of the springform pan to form the crust.
- Beat cream cheese and 1 cup sugar together in a large bowl until smooth.
- Add flour, eggnog, and vanilla extract to the cream cheese mixture and blend well.
- Add eggs one at a time, mixing on low speed until just combined.
- Stir in nutmeg and cinnamon.
- Pour the filling over the crust in the springform pan.
- Place the springform pan on a baking sheet and wrap the outer bottom with aluminum foil.
- Bake in the preheated oven for 1 hour or until the center is set.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 3 hours before serving.
Notes
