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Holiday Eggnog Cheesecake

A perfect slice of creamy Eggnog cheesecake with a thick graham cracker crust, dusted with cinnamon.
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A creamy, baked cheesecake featuring the festive flavor of eggnog, set on a spiced crust.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • 1/2 cup eggnog
  • 4 large eggs
  • 1 tablespoon dark rum extract (optional)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/2 cups sugar and flour, mixing until just combined. Scrape down the sides of the bowl.
  4. Beat in vanilla extract, nutmeg, and cinnamon. Mix in the heavy cream and eggnog until smooth. Add the rum extract, if using.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter once the eggs are added.
  6. Pour the filling over the cooled crust. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a perfect, crack-free top, make sure all your dairy ingredients, especially the cream cheese, are truly at room temperature before mixing.
  • If you skip the rum extract, increase the nutmeg slightly for a stronger spice flavor.
  • This recipe works well as an alternative to traditional meal planning desserts for holiday gatherings.

Nutrition

Find it online: https://blissbatter.com/eggnog-cheesecake-recipe/