This Eggnog Cheesecake is the perfect holiday dessert, combining the creamy richness of cheesecake with the warm, spiced flavors of eggnog. The smooth filling is complemented by a buttery graham cracker crust, making it a festive treat that’s sure to impress. With hints of cinnamon and nutmeg, it’s like enjoying a slice of eggnog in dessert form!
Ingredients
- 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
- 1/2 cup sour cream
- 1/4 cup eggnog
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp all-purpose flour (optional, to thicken)
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
- Prepare filling: Beat the cream cheese and sugar together in a large bowl until smooth and creamy. Add sour cream, eggnog, cinnamon, nutmeg, and vanilla extract. Beat in eggs one at a time, ensuring each is fully incorporated. Optionally, add flour to help stabilize the filling.
- Pour and bake: Pour the filling over the crust in the pan. Smooth the top with a spatula. Bake for 50-60 minutes or until the center is set and only slightly jiggles when tapped.
- Cool: Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
- Serve: Top with whipped cream, a sprinkle of nutmeg, or a dusting of cinnamon for a festive touch before serving.
