Eggnog cheesecake is a fantastic holiday dessert you can serve up over Christmas and New Year's Eve. Inspired by the classic festive drink eggnog, this mouthwatering cheesecake has the same wonderful lightly spiced flavor as eggnog, with a delightfully thick, creamy texture and sweet, buttery crust.
Eggnog cheesecake is easy to make, and it's a perfect treat to make over the holidays. Just one bite and your friends and family will be asking for your recipe!
Love eggnog and cheesecake? This is the perfect cheesecake for you and the beauty of it is that eggnog cheesecake is so easy to make. Stir the graham cracker crumbs, nutmeg, sugar, and butter in a bowl. Gently but firmly press it into a springform pan lined with parchment paper. Bake for 10 minutes at 325F, then set on a rack to cool completely. Wrap the bottom in foil. Turn down the heat to 300F.
Mix the cream cheese, sugar, and flour in a bowl, followed by the eggnog and nutmeg. Beat in the eggs. Transfer the cream cheese filling to the crust. Put the springform pan into a pan and pour water into the pan so it reaches about halfway up the sides of the springform.
Bake the cheesecake for 1 hour 30 minutes to 1 hour 40 minutes. It'll still be a bit jiggly in the center. Turn off the oven and open the door. Cool the cheesecake in the oven for half an hour.
Take it out of the oven and place it in the fridge for 6 hours or overnight. Beat the frosting ingredients in a bowl until stiff peaks form. Transfer to a piping bag. Pipe the frosting over the top of the cheesecake in rosettes. Garnish with nutmeg and serve.
Use room temperature ingredients to make your eggnog cheesecake.
Not in the mood to make a whole cheesecake? You can easily make mini cheesecakes by pressing the crust into the wells of a muffin tin and topping it with the eggnog cheesecake filling or make cheesecake bars in a 9×13-inch baking dish.
To make a no-bake version of this cheesecake, simply leave the flour and eggs out of the filling. Prepare as outlined in the recipe then place in the fridge overnight to set.
To make a boozier eggnog cheesecake, try adding a teaspoon of rum, spiced rum, or bourbon.
For a tasty alternative, try an Oreo crumb crust instead of using graham crackers or try using cinnamon graham crackers.
Cover or wrap the cheesecake and place it in the fridge for up to 3 to 4 days.
Preheat your oven to 325F. Line a springform pan with parchment paper then grease it with cooking spray or butter.
Mix the graham cracker crumbs, nutmeg, sugar, and butter in a bowl.
Transfer the mixture into the springform pan.
Press it, making sure to go up the sides.
Bake for 10 minutes, then set on a rack to cool completely. Once cooled, wrap the springform in 2 layers of foil. Set the pan aside. Lower the heat on your oven to 300F.
Combine the cream cheese, sugar, and flour in a bowl, beating until smooth.
Whisk in the eggnog and nutmeg.
Beat the eggs in one at a time, making sure to scrape down the sides of the bowl.
Pour the filling into the crust.
Spread the filling evenly.
Put the springform pan into a baking dish. Fill the baking dish with enough water so that it comes up about halfway up the sides of the springform pan. Bake the cheesecake for 1 hour 30 minutes to 1 hour 40 minutes. Turn off the oven and open the door. Let the cheesecake cool in the oven for 30 minutes.
Take it out of the oven and place it in the fridge for 6 hours or overnight.
For the frosting, beat the whipping cream, eggnog, and powdered sugar in a bowl until stiff peaks form. Transfer to a piping bag.
Pipe the frosting over the top of the cheesecake in rosettes. Garnish with nutmeg.
Slice and serve. Enjoy!