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Creamy Eggnog Cheesecake Recipe

A perfect slice of creamy eggnog cheesecake recipe with a thick graham cracker crust and cinnamon topping.
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A recipe for a rich, creamy baked cheesecake flavored with classic eggnog spices, perfect for holiday gatherings.

Ingredients

Scale
  • 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 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup eggnog
  • 1/4 cup heavy cream
  • Whipped cream and extra nutmeg for topping (optional)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, nutmeg, and cinnamon until combined.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  5. Gently stir in the eggnog and heavy cream until the batter is smooth.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  12. Top with whipped cream and a dusting of nutmeg before slicing.

Notes

  • For a smoother texture, let the cream cheese and eggs come to room temperature before mixing.
  • If you prefer a spiced crust, add 1/2 teaspoon of ground cinnamon to the crust mixture.
  • Make this dessert ahead of time; it tastes better after chilling overnight.

Nutrition

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