Introduction

Eggnog cheesecake is a festive twist on a classic dessert, combining creamy cheesecake with the rich flavors of holiday eggnog and warm spices. Perfect for holiday gatherings, this cheesecake offers a smooth, decadent treat that’s sure to impress your guests.

The image shows one slice of light yellow cheesecake with a smooth, creamy texture and small visible specks throughout. It has a thin brown crust at the bottom. On top of the cheesecake, there is a dollop of white whipped cream with a fluffy texture, crowned with a small red-and-white striped candy. In front of the slice, resting on a white plate, is a curved red-and-white striped candy cane. The background features a white marbled surface, with a blurred fork visible behind the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup salted butter, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
40 ounces cream cheese, softened (5 bricks)
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup eggnog
1 tablespoon vanilla extract
1 tablespoon rum extract or real rum
4 eggs
Sugared cranberries, for garnish
Whipped cream, for garnish

Instructions

Step 1: Preheat your oven to 325°F. Line the bottom and sides of a high-sided 9-inch springform pan with parchment paper, securing the sides with a dab of vegetable shortening. Wrap the bottom of the pan tightly with aluminum foil, extending about three-quarters up the sides to prevent water leaks during baking. Set aside.
Step 2: Find a high-sided roasting pan that fits the springform pan. If using a water bath, this will help prevent cracks and keep the cheesecake creamy. If you skip the water bath, place the springform pan onto a dry rimmed baking sheet. Set both aside until baking.
Step 3: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg. Stir until the mixture resembles wet sand.
Step 4: Press the crust mixture firmly into the bottom of the springform pan using the bottom of a measuring cup to create an even crust. Bake the crust for 10 minutes (without the water bath) and then remove from the oven.
Step 5: In a stand mixer with a paddle attachment or a large mixing bowl, beat the cream cheese until smooth. Add sugar, flour, cinnamon, and nutmeg and blend until just combined.
Step 6: Mix in the eggnog, vanilla extract, and rum extract until smooth. The mixture may look slightly loose but will come together.
Step 7: Add eggs one at a time, incorporating each before adding the next, without overmixing.
Step 8: Pour the cheesecake batter over the baked crust. Place the springform pan in the roasting pan. Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan, avoiding water above the aluminum foil wrap.
Step 9: Bake for approximately 1 hour and 10 minutes, turning the pan 180° halfway through for even baking. If the top begins to brown, loosely cover with aluminum foil. The cheesecake should be set with no jiggle in the center.
Step 10: Turn off the oven and crack the door open about an inch. Remove the foil if used. Let the cheesecake cool inside the oven until it reaches room temperature.
Step 11: Carefully remove the springform pan from the water bath and take off the foil. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
Step 12: When ready to serve, unclip the springform pan and gently peel away the parchment strips from the sides. You can leave the bottom parchment on when transferring the cheesecake to a serving plate or platter.
Step 13: Garnish with whipped cream and sugared cranberries before serving.

Tips & Variations

For a more intense spice flavor, increase the cinnamon and nutmeg slightly but be careful not to overpower the cheesecake.
Substitute the rum extract with real dark rum for a richer taste.
Use a silicone baking mat instead of parchment paper if preferred to line the pan.
Adding a splash of brandy or bourbon can add a unique twist to the flavor.
Make sure to not overmix the eggs to keep the cheesecake texture creamy and smooth.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, consume within this period. When ready to serve, you can let slices come to room temperature for about 15 minutes or warm gently in the microwave for 10-15 seconds. Avoid leaving the cheesecake out at room temperature for more than two hours to ensure food safety.

How to Serve

A slice of creamy pale yellow cheesecake with a smooth texture stands on a white plate, topped with a big dollop of soft white whipped cream that has small specks inside it. A small red and white striped candy piece is placed on top of the whipped cream. In front of the cheesecake slice on the plate is a red and white curved candy cane. The plate rests on a white marbled surface with a blurred fork in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator as it allows the flavors to meld and the texture to set perfectly.

Is the water bath necessary?

Using a water bath is optional but highly recommended as it helps prevent cracks and keeps the cheesecake creamy by providing gentle, even heat during baking.