Embrace the flavors of the holiday season with this smooth and decadent Eggnog Cheesecake. This creamy dessert combines the rich, spiced flavors of classic eggnog with the velvety texture of cheesecake. Perfect for festive gatherings, it’s a show-stopping treat that will leave your guests craving more. Whether you’re looking to impress at a Christmas dinner or just satisfy your sweet tooth, this cheesecake is a unique addition to your dessert table.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling:
- 24 ounces cream cheese, softened (3 blocks)
- 1 cup granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Garnish:
- Freshly grated nutmeg
- Whipped cream
- Cinnamon sticks for decoration
Instructions:
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and resemble wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it firmly.Bake the crust for 8-10 minutes. Remove and set aside to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes). Gradually add the sugar, mixing until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, ensuring each egg is well-mixed before adding the next. Slowly pour in the eggnog, vanilla extract, nutmeg, and salt. Mix on low speed until the batter is smooth and evenly combined.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. Place the springform pan in a larger baking pan and pour about 1 inch of hot water into the outer pan to create a water bath (this helps prevent cracks). Carefully transfer to the oven and bake for 50-55 minutes. The edges should be set, but the center will have a slight jiggle.
- Cool the Cheesecake: Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for 1 hour. Remove from the oven, then run a knife gently around the edges to prevent sticking. Let it cool to room temperature. Cover the cheesecake and chill in the refrigerator for at least 4 hours or overnight for best results.
- Serve and Garnish: Before serving, garnish with a dollop of whipped cream, a sprinkle of freshly grated nutmeg, and optional cinnamon sticks for a festive touch.
Conclusion:
This Creamy Holiday Eggnog Cheesecake is a perfect harmony of rich, spiced eggnog and indulgent cheesecake. With its silky-smooth texture and festive flavor, this dessert will quickly become a holiday favorite for years to come. Serve it at your next gathering, and watch as everyone falls in love with this seasonal treat!
Creamy Holiday Eggnog Cheesecake Delight
A creamy and decadent eggnog-infused cheesecakewith a buttery graham cracker crust, perfect for holiday celebrations.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
For the Filling:
- 24 ounces cream cheese softened (3 blocks)
- 1 cup granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Garnish:
- Freshly grated nutmeg
- Whipped cream
- Cinnamon sticks for decoration
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and resemble wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it firmly.Bake the crust for 8-10 minutes. Remove and set aside to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes). Gradually add the sugar, mixing until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, ensuring each egg is well-mixed before adding the next. Slowly pour in the eggnog, vanilla extract, nutmeg, and salt. Mix on low speed until the batter is smooth and evenly combined.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. Place the springform pan in a larger baking pan and pour about 1 inch of hot water into the outer pan to create a water bath (this helps prevent cracks). Carefully transfer to the oven and bake for 50-55 minutes. The edges should be set, but the center will have a slight jiggle.
- Cool the Cheesecake: Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for 1 hour. Remove from the oven, then run a knife gently around the edges to prevent sticking. Let it cool to room temperature. Cover the cheesecake and chill in the refrigerator for at least 4 hours or overnight for best results.
- Serve and Garnish: Before serving, garnish with a dollop of whipped cream, a sprinkle of freshly grated nutmeg, and optional cinnamon sticks for a festive touch.
