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Eggnog Cheesecake Recipe

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★★★★★

4.9 from 54 reviews

This Eggnog Cheesecake is a festive and creamy dessert perfect for holiday celebrations. Featuring a spiced graham cracker crust seasoned with cinnamon and nutmeg, the rich, smooth cheesecake filling is enhanced with eggnog, warm spices, and a splash of rum extract. Baked in a water bath to ensure a silky texture and crack-free top, it’s finished with whipped cream and sugared cranberries for a delightful presentation and flavor contrast.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup salted butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cheesecake Filling

  • 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

Toppings

  • Sugared cranberries
  • Whipped cream

Instructions

  1. Prep: Preheat the oven to 325°F. Line the bottom and sides of a high-sided 9-inch springform pan with parchment paper strips, securing them with vegetable shortening. Wrap the bottom tightly with aluminum foil reaching about 3/4 up the sides to prevent water leakage during the water bath baking. Set aside.
  2. Water Bath Prep: Find a high-sided roasting pan that fits the springform pan. If you decide to use a water bath, this will help prevent cracks and create a creamy texture. If not using a water bath, place the pan on a dry rimmed baking sheet. Set aside until baking.
  3. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan with the bottom of a measuring cup to form an even crust layer.
  4. Bake the Crust: Bake the crust alone (not in the water bath) for 10 minutes and then remove from the oven.
  5. Prepare the Filling: Using a stand mixer with paddle attachment or electric hand mixer, beat the softened cream cheese until smooth and soft. Add sugar, flour, cinnamon, and nutmeg, mixing until just combined.
  6. Add Liquids: Pour in eggnog, vanilla extract, and rum extract, mixing until smooth. The mixture may start loose but will combine well.
  7. Incorporate Eggs: Add the eggs one at a time, beating gently after each addition to avoid overmixing.
  8. Assemble and Bake: Pour the cheesecake filling over the pre-baked crust. Place the springform pan inside the roasting pan and carefully pour hot tap water into the roasting pan until it reaches about halfway up the springform pan’s sides but not above the aluminum foil. Bake for approximately 1 hour and 10 minutes, rotating the pan 180 degrees halfway through. If the top starts browning, loosely cover with aluminum foil. The cheesecake is done when set and not jiggly in the center.
  9. Cool in Oven: Turn off the oven and crack the door open about an inch. Remove the foil if used. Let the cheesecake cool in the oven until it reaches room temperature.
  10. Chill: Remove the cheesecake and water bath from the oven. Take off the aluminum foil from the bottom. Cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
  11. Serve: When ready, unhinge the springform pan and gently peel away the parchment strips from the sides. You may leave the bottom parchment on when transferring to a serving plate. Decorate with whipped cream and sugared cranberries, topping each slice or the entire cake.

Notes

  • Using a water bath is optional but highly recommended to prevent cracking and encourage a creamy cheesecake texture.
  • Be careful not to overmix the batter after adding eggs to maintain the cheesecake’s smoothness.
  • Ensure the aluminum foil on the springform pan is sealed well to prevent water from leaking inside during the water bath.
  • Cooling the cheesecake slowly in the oven helps avoid cracks from sudden temperature changes.
  • For best flavor and texture, chill the cheesecake overnight before serving.
  • Sugared cranberries can be made by tossing fresh cranberries with sugar or bought pre-made.

Keywords: eggnog cheesecake, holiday dessert, creamy cheesecake, eggnog recipe, festive cheesecake, graham cracker crust, rum extract cheesecake

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