Description
This Eggnog Cheesecake combines the rich, creamy texture of classic cheesecake with the festive flavors of eggnog and nutmeg, perfect for holiday celebrations. Featuring a buttery graham cracker crust and topped with spiced whipped cream, this dessert is indulgent and elegant, sure to impress your guests.
Ingredients
Scale
Crust
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
- ½ tsp nutmeg
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) eggnog
- ¾ tsp ground nutmeg
- 4 large eggs, room temperature
Topping
- 1 cup (240ml) heavy whipping cream, cold
- 3 tbsp (45ml) eggnog
- 10 tbsp (72g) powdered sugar
- Nutmeg, for sprinkling
- Pearl sprinkles, optional
Instructions
- Prepare Crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, sugar, and nutmeg. Press this mixture evenly into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water seeping in during the water bath. Set aside.
- Make Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until well combined, taking care to minimize air incorporation. Scrape down the bowl’s sides as needed. Add the eggnog and nutmeg, continuing to mix on low until smooth. Add the eggs one at a time, mixing slowly and scraping the bowl after each addition.
- Bake Cheesecake: Pour the filling into the prepared crust and spread evenly. Place the springform pan (still wrapped in foil) into a larger baking pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan, ensuring it does not surpass the foil edge. Bake for 1 hour and 30-40 minutes, or until the edges are set and the center slightly jiggles.
- Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and allow it to cool further for an additional 30 minutes. Remove the cheesecake and chill in the refrigerator for 5-6 hours or overnight to firm up.
- Prepare Whipped Cream Topping: In a large bowl, combine cold heavy whipping cream, eggnog, and powdered sugar. Whip on high speed until stiff peaks form.
- Assemble and Serve: Remove the cheesecake from the springform pan. Pipe the whipped cream onto the cheesecake in rosettes or your preferred design. Sprinkle lightly with nutmeg and decorate with pearl sprinkles if desired. Refrigerate the cheesecake until ready to serve. Best enjoyed within 3-4 days.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
- Taping aluminum foil around the springform pan prevents water from leaking in during the water bath, which is essential for a creamy cheesecake texture.
- Mixing on low speed reduces air incorporation that can cause cracks on the cheesecake surface.
- Allowing the cheesecake to cool gradually in the oven prevents cracks and maintains a creamy texture.
- Chilling overnight enhances the flavor and firmness of the cheesecake.
- Decorate the cheesecake with whipped cream and nutmeg just before serving to maintain freshness and presentation.
