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Irresistible Eggnog Cheesecake

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A rich and decadent Eggnog Cheesecake that captures the essence of the holiday season with creamy flavors, nutmeg, and eggnog.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup eggnog
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Whipped cream for topping (optional)
  • Ground cinnamon and nutmeg for garnish

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese and powdered sugar until smooth. Add eggnog, eggs, vanilla extract, nutmeg, and cinnamon, mixing until smooth.
  4. Pour the cheesecake batter over the crust and smooth it out.
  5. Bake for 55-65 minutes, until the center is set but still slightly jiggly.
  6. Turn off the oven and leave the cheesecake inside for 1 hour. Then, let it cool at room temperature.
  7. Chill in the refrigerator for at least 4 hours or preferably overnight.
  8. Before serving, whip cream and pipe over the cheesecake. Garnish with ground cinnamon and nutmeg.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can freeze for up to 2 months.

Nutrition

Find it online: https://us.recipesfood.org/eggnog-cheesecake-2/

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