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Eggnog Cheesecake

A creamy eggnog cheesecake with a spiced graham cracker crust, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 6 hours 50 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

For the spiced graham cracker crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 1/3 cup 1/3 cup salted butter, melted Can substitute with unsalted butter and add a pinch of salt.
  • 3 tbsp 3 tbsp granulated white sugar
  • 1 tsp 1 tsp ground cinnamon
  • 1/2 tsp 1/2 tsp ground nutmeg
For the eggnog cheesecake filling
  • 32 oz 32 oz full-fat block cream cheese, softened to room temperature Do not use cream cheese from a tub.
  • 1 cup 1 cup granulated sugar
  • 3 large 3 large eggs
  • 1 cup 1 cup eggnog Use regular dairy eggnog for best results.
  • 2 tbsp 2 tbsp flour Cornstarch can be used as a substitute.
  • 1/2 tsp 1/2 tsp ground nutmeg
  • 1/4 tsp 1/4 tsp ground cinnamon
  • 1 tsp 1 tsp pure vanilla extract
For the garnish
  • Graham cracker crumbs
  • Whipped cream

Method
 

Bake the Spiced Crust
  1. Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes and let cool.
Wrap the Pan and Mix the Filling
  1. Once the crust has cooled, wrap the base of the springform pan with foil. In a mixing bowl, beat the softened cream cheese and sugar on medium-high until smooth. Add eggnog, vanilla, flour, nutmeg, and cinnamon. Mix on medium until combined. Add eggs one at a time, mixing just until blended.
Add the Water Bath
  1. Pour the filling over the cooled crust and smooth the top. Set the springform pan into a larger baking pan and carefully add warm water until it reaches halfway up the sides of the springform pan.
Bake Until Just Set
  1. Bake for 55 to 70 minutes. The edges should look set and lightly browned, while the center should still jiggle slightly. Cover with foil if it browns too quickly.
Cool Slowly and Chill
  1. Turn off the oven and leave the cheesecake inside with the door cracked for about 1 hour. Remove and let cool fully to room temperature. Cover and chill for at least 4 hours or overnight.
Garnish and Serve
  1. Release the sides of the springform pan. Top with graham cracker crumbs and whipped cream, then slice and serve.

Notes

Store leftovers covered in the refrigerator for up to 4 days. Can freeze for up to 3 months. Serve chilled, let sit at room temp for 10-15 minutes if desired.