eggnog cheesecake
This Eggnog Cheesecake combines the creamy richness of classic cheesecake with the festive flavors of eggnog, nutmeg, and a hint of rum. Perfect for holiday gatherings, it's sure to be a crowd-pleaser!
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer
- 1 spatula
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter Melted
- ¼ cup granulated sugar
- 3 packages (8 oz) cream cheese Softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- ¼ cup rum Optional
- to taste whipped cream For topping (optional)
- to taste grated nutmeg For topping (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined and press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool.
- In another mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth.
- Add the eggs one at a time, mixing well after each addition. Then add the eggnog, vanilla extract, ground nutmeg, and rum (if using). Mix until smooth and well combined.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour to prevent cracking.
- Once cooled, cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top with whipped cream and a sprinkle of grated nutmeg if desired.
Notes
For best results, make the cheesecake a day ahead to allow the flavors to develop.
Ensure that all ingredients, especially cream cheese and eggs, are at room temperature before starting.