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To make eggnog cheesecake, gather these essential ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 3 (8-ounce) packages cream cheese, softened - 1 cup sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - 1 cup eggnog (store-bought or homemade) These ingredients create a rich and creamy cheesecake that captures the spirit of the holidays. The cream cheese adds a velvety texture, while the spices bring warmth and flavor. Eggnog gives it that festive touch that everyone loves. You can elevate your eggnog cheesecake with these fun toppings: - Whipped cream for a light finish - Grated nutmeg for a festive touch - Chocolate shavings for a sweet contrast - Crushed gingerbread cookies for extra flavor These toppings add visual appeal and enhance the taste. Feel free to mix and match! If you need alternatives, here are some great swaps: - Use digestive biscuits instead of graham cracker crumbs for a different crust. - Swap unsalted butter with coconut oil for a dairy-free option. - Replace cream cheese with vegan cream cheese for a plant-based version. - Use almond milk or soy milk mixed with spices as a substitute for eggnog. These substitutes can help you customize the recipe to fit your needs. Don't hesitate to get creative! {{ingredient_image_1}} To start, I preheat my oven to 325°F (160°C). I grab a 9-inch springform pan and grease it. In a medium bowl, I mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. I blend these until they come together well. Next, I press this mixture into the bottom of the springform pan. I make sure it’s even all around. I then bake the crust for 10 minutes. After baking, I remove it from the oven and let it cool. In a large mixing bowl, I beat 3 packages of softened cream cheese until smooth. I gradually add 1 cup of sugar, mixing well until it’s fully combined. Next, I add 3 large eggs one by one, mixing after each addition. Then, I stir in 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, and 1 cup of eggnog. I mix until everything is just blended. This filling smells amazing and tastes even better! Now, I carefully pour the cheesecake filling over the cooled crust in the springform pan. I place it in the preheated oven and bake for 55-60 minutes. I check the edges to see if they are set. The center should still jiggle a bit. Once it’s done, I turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps cool it and prevents cracks. After an hour, I take it out and let it cool to room temperature. I then refrigerate it for at least 4 hours, but I prefer to let it chill overnight. This wait makes the cheesecake even better! To get a smooth, creamy texture, use softened cream cheese. Cold cream cheese creates lumps. Beat it until it is light and fluffy. Add sugar slowly while mixing. This method helps blend well. Also, mix in eggs one at a time. This keeps air from getting trapped. Finally, add eggnog, vanilla, and spices gently. Do not over-mix at this stage. Cracks can ruin your beautiful cheesecake. To avoid this, bake at a low temperature. The oven should be set to 325°F (160°C). After baking, leave the cheesecake in the oven with the door open for one hour. This slow cooling helps prevent cracks. Also, ensure your springform pan is well greased. A good seal keeps moisture in and cracks out. For a stunning presentation, chill your cheesecake overnight. This helps it set perfectly. Before serving, add whipped cream on top. A sprinkle of grated nutmeg adds color and flavor. Use a hot knife to slice the cheesecake. The heat makes cutting easier and cleaner. Serve each slice on a festive plate for a special touch. Pro Tips Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature for a smoother batter and to prevent lumps in your cheesecake. Don’t Overmix: Mix just until combined after adding the eggs to avoid incorporating too much air, which can cause cracks during baking. Cool Gradually: Allowing the cheesecake to cool in the oven with the door ajar helps to prevent cracking by reducing temperature shock. Chill Overnight: For the best texture and flavor, chill the cheesecake overnight before serving to let the flavors meld beautifully. {{image_2}} You can make your eggnog cheesecake even more special by adding flavors. Consider using a splash of bourbon or rum for a festive twist. Both add warmth and depth to the taste. You might also try adding orange zest for a bright, citrusy note. If you want a sweeter touch, mix in some caramel or chocolate chips. Each of these options can create a unique flavor that excites your palate. While graham cracker crust is classic, you can switch it up. Use crushed ginger snaps for a spiced flavor. They pair nicely with the eggnog. Another idea is an Oreo crust, which adds a rich chocolate layer. If you prefer gluten-free options, try almond flour mixed with butter. Each crust variation brings a new taste and texture to your cheesecake. Toppings can really showcase your cheesecake. Whipped cream is a simple yet elegant option. You can sprinkle grated nutmeg or cinnamon on top for a pop of flavor. For a more festive look, consider adding candy canes or chopped nuts. Fresh berries or pomegranate seeds can also add color and freshness. These toppings not only taste great, but they also make your cheesecake a showstopper. To keep your eggnog cheesecake fresh, wrap it well. Use plastic wrap or foil. Place it in the fridge. This way, it stays tasty for up to five days. If you cut slices, use a cake saver. This protects the edges and keeps it moist. If you want to save your cheesecake longer, freezing is a great option. First, let it cool completely. Wrap it tightly in plastic wrap, then foil. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheating cheesecake needs care to keep its creaminess. Avoid the microwave if you can. Instead, let it sit at room temperature for about 30 minutes. If you must use the microwave, heat it in short bursts. Use low power to warm it gently without cooking it. Enjoy your creamy delight! You can use milk or cream instead of eggnog. Add a bit of vanilla to make it sweet. Use a teaspoon of nutmeg and cinnamon for the holiday flavor. This keeps the taste festive and creamy. Eggnog cheesecake lasts about 5 to 7 days in the fridge. Store it in an airtight container for best results. This helps keep it fresh and tasty. Yes, you can make this cheesecake up to two days ahead. It tastes even better after chilling overnight. Just remember to cover it well in the fridge. This way, you can enjoy your time with guests without stress. Eggnog cheesecake is a tasty treat for the holidays. We covered the main ingredients, optional toppings, and smart substitutes. Next, we shared easy steps to make the crust, filling, and bake it perfectly. You learned tips for a creamy cheesecake and how to avoid cracks. Feel free to try fun flavors and creative toppings. Remember, you can store leftovers safely or freeze them for later. Making this cheesecake ahead of time is also a great option. Enjoy your baking!

Festive Eggnog Cheesecake

A creamy and spiced cheesecake infused with eggnog, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
  • 3 packages cream cheese, softened
  • 1 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cups eggnog
  • to taste whipped cream for topping (optional)
  • to taste grated nutmeg for garnish (optional)

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
  • In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
  • Press the mixture into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let it cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and mix until fully combined.
  • Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, nutmeg, cinnamon, and eggnog until just blended.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool. This helps prevent cracks.
  • After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.
  • Before serving, top with whipped cream and grate a pinch of nutmeg over the cheesecake for an extra festive touch.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, eggnog, holiday dessert