Name: Eggnog Cheesecake Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 cup eggnog; 1 tsp vanilla extract; 1/2 tsp ground nutmeg; 1/4 tsp ground cinnamon; 1 cup whipped cream; Nutmeg, for garnish

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Introduction

This Eggnog Cheesecake is a festive dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of classic eggnog. Perfect for holiday gatherings, it’s a delightful treat that’s easy to make and sure to impress your guests.

A round cheesecake with two layers is placed on a white marble textured surface. The bottom layer is a crumbly brown crust, and the top layer is a smooth light cream-colored cheese filling. On top of the cheesecake, there are six dollops of white whipped cream evenly spaced in a circle, each sprinkled with brown powder and small bits of nuts. A few additional nut pieces and brown powder are scattered on the cream layer inside the circle. The background shows blurred brown pine cones and small gold decorative balls, adding a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup eggnog
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup whipped cream, for topping
Nutmeg, for garnish

Instructions

Step 1: In a bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Step 3: Add the eggnog, vanilla extract, ground nutmeg, and ground cinnamon to the cream cheese mixture. Beat until well combined and smooth.
Step 4: Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
Step 5: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely.
Step 6: Before serving, top the cheesecake with whipped cream and sprinkle with a little nutmeg for garnish.

Tips & Variations

For a boozy twist, add 2 tablespoons of rum or bourbon to the cream cheese mixture.
Use crushed gingersnap cookies instead of graham crackers for a spicier crust.
Make individual servings by layering the crust and filling in small glasses or jars.
For a lighter option, substitute half the cream cheese with mascarpone cheese.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 15 minutes for the best texture, but it’s generally enjoyed chilled. Avoid freezing as it can affect the creamy texture.

How to Serve

A round cheesecake with two clear layers sits on a white marble plate; the bottom layer is a crumbly, brown crust, and the top layer is thick, smooth, and creamy white. On top, there are eight dollops of whipped cream arranged evenly in a circle, each sprinkled with cocoa powder and small brown nut pieces. The cake is placed on a white marbled surface with blurred pine cones and small golden decorations around it, creating a cozy, festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly and provides that classic flavor. Just use it right from the carton.

Do I need to bake this cheesecake?

No, this recipe is a no-bake cheesecake that sets in the refrigerator thanks to the cream cheese and chilling time.