Decadent Eggnog Cheesecake recipe Creamy spiced dessert combines eggnog cheesecake for ultimate indulgence Get the easy techperfect holiday treat
Total Time:9 hours 45 minutes
Yield:12 servings 1x
Ingredients
Scale
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
3 (8 ounce) packages cream cheese, softened
1 ¾ cups granulated sugar
¼ cup all-purpose flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon vanilla extract
4 large eggs
1 cup heavy cream
1 cup eggnog
Whipped cream
Fresh nutmeg, grated
Cinnamon sticks
Gingerbread cookies, crushed
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely. Reduce the oven temperature to 325°F (165°C).
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and flour, mixing until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated. Add the nutmeg, cinnamon, cloves, and vanilla extract. Mix until just combined. Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack. Gradually pour in the heavy cream and eggnog, mixing until smooth and well combined.
Pour the filling over the cooled crust in the springform pan. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. Place the springform pan inside a larger baking pan. Carefully pour hot water into the larger baking pan, reaching halfway up the sides of the springform pan. This creates a water bath, which helps to ensure even baking and prevents the cheesecake from cracking. Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour. This gradual cooling process helps to prevent cracking. Remove the cheesecake from the water bath and let it cool completely at room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.
Notes
Craving a show-stopping dessert for your holiday gathering? Look no further than this decadent Eggnog Cheesecake. This creamy, rich cheesecake combines the classic flavors of eggnog with the tangy sweetness of a traditional cheesecake. The result is a festive and unforgettable treat that will impress your guests and leave them wanting more.
