Description
This Eggnog Cheesecake captures the essence of the holiday season with its rich flavor and smooth texture.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup eggnog
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
Instructions
- Start by preheating your oven to 325°F (163°C). This ensures that your cheesecake bakes evenly. Prepare your springform pan by lightly greasing it with non-stick spray or butter.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Transfer this mixture into your prepared springform pan and press it firmly into the bottom and up the sides. Bake for about 8 to 10 minutes or until lightly golden.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar until creamy. Mix in the eggnog, vanilla extract, ground nutmeg, and cinnamon until combined.
- Add the eggs one at a time, mixing lightly after each addition to prevent cracks. Add in the flour and heavy cream, mixing gently until smooth.
- Carefully pour the cheesecake filling over the cooled crust, smoothing out the top. Bake for 50 to 60 minutes; the edges should be set while the center looks slightly jiggly.
- Once baked, turn off the oven and crack the door open slightly to let the cheesecake cool gradually for about an hour. After cooling, refrigerate for at least 4 hours or overnight.
Notes
If the cheesecake hasn’t set properly, bake it longer being careful not to over-bake! Let cream cheese soften fully for the smoothest filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 290 mg
- Protein: 7 g