why make this recipe
Eggnog Cheesecake is the perfect dessert for the holiday season, combining the rich and creamy texture of traditional cheesecake with the festive flavors of eggnog. This dessert is a delightful blend of sweet and spicy, making it a wonderful treat for holiday gatherings, family dinners, or cozy nights in. The smooth cream cheese filling, infused with eggnog, cinnamon, and nutmeg, rests atop a crunchy graham cracker crust that’s both easy to make and utterly delicious. You can impress your friends and family with this decadent dessert that captures the spirit of the season in every bite.
how to make Eggnog Cheesecake
Making Eggnog Cheesecake is easier than you might think! This recipe is straightforward and requires simple ingredients that you may already have in your pantry. Just follow these steps to whip up a delightful cheesecake that will have everyone asking for seconds.
Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Directions:
Preheat the Oven: Start by preheating your oven to 325°F (160°C). This step is crucial for even baking.
Prepare the Springform Pan: Grease a 9-inch springform pan with butter or cooking spray. This will help prevent the cheesecake from sticking when it’s time to serve.
Make the Crust: In a mixing bowl, combine the graham cracker crumbs with 1/4 cup of sugar. Pour in the melted butter. Mix everything well until the crumbs are evenly coated with the butter. This helps to bind the crust together.
Press the Crust Mixture: Take the crust mixture and press it firmly into the bottom of the prepared springform pan. Make sure it’s packed tightly to form a solid base for your cheesecake.
Prepare the Cream Cheese Filling: In a large bowl, beat the softened cream cheese until it’s creamy and smooth. This step is important as it helps in creating a silky texture for the cheesecake.
Add Sugar and Eggs: Gradually add in 1 cup of sugar to the cream cheese mixture, mixing until smooth. Then add the eggs one at a time, making sure to mix well after each addition. This ensures that your eggs are well incorporated into the mixture.
Mix in Eggnog and Spices: Stir in the eggnog, vanilla extract, ground nutmeg, and ground cinnamon. Mix until everything is well combined. The eggnog will add a wonderful flavor and richness to the cheesecake.
Pour the Filling: Gently pour the cream cheese mixture over the crust in the springform pan. Use a spatula to spread it evenly.
Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 55-60 minutes. You want the center to be set but still slightly jiggly; this will ensure a creamy texture.
Cool and Refrigerate: Once baked, remove the cheesecake from the oven and let it cool on a wire rack. After it has cooled, refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld and improves the texture.
Garnish and Serve: Before serving, you can garnish your cheesecake with a sprinkle of nutmeg or a dollop of whipped cream if desired. This adds a nice touch and makes it even more festive!
how to serve Eggnog Cheesecake
Eggnog Cheesecake is sure to impress your guests during the holiday season. Slice it into wedges and serve it on dessert plates. Pair it with a cup of hot cocoa, coffee, or even a glass of eggnog for a delightful dessert experience. For an extra elegant touch, you can add a few fresh berries or an edible flower on top of the whipped cream garnish.
This cheesecake can be a beautiful centerpiece at your holiday table, and its creamy texture paired with the crunchy crust will have everyone coming back for more.
how to store Eggnog Cheesecake
To store Eggnog Cheesecake, ensure it’s securely covered or wrapped in plastic wrap. Place it in the refrigerator where it can last for about 5 to 7 days. If you want to save some for later, you can also freeze the cheesecake. Just slice it into individual portions, wrap them tightly in plastic wrap, and place them in an airtight container. Frozen cheesecake can last for about 2 to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight.
tips to make Eggnog Cheesecake
Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature before starting. This helps it blend smoothly with the other ingredients.
Don’t Overmix: When adding the eggs, be careful not to overmix. Overmixing can incorporate too much air into the batter, which can lead to cracks in your cheesecake.
Check for Doneness: The best way to check if your cheesecake is done is to gently shake the pan. If the center is slightly jiggly but the edges are set, it’s ready.
Chill Time is Key: Don’t skip the chilling step! The cheesecake needs time in the refrigerator to set properly and allow the flavors to deepen.
Decorate Simply: For an elegant touch, consider drizzling caramel sauce or chocolate ganache over your cheesecake before serving.
variation
If you’re feeling adventurous, there are several variations you can try with this Eggnog Cheesecake recipe:
Chocolate Eggnog Cheesecake: Add melted chocolate or cocoa powder to the cream cheese mixture for a chocolate twist.
Nutty Crust: Swap out some of the graham cracker crumbs for ground nuts like pecans or walnuts in the crust for a nutty flavor.
Spiced Up Version: Add a tablespoon of your favorite holiday spices, like ginger or allspice, to the cream cheese mixture for an extra kick.
No-Bake Version: If you prefer a no-bake dessert, you can set the cheesecake filling in a pre-made crust and chill until firm.
FAQs
1. Can I use store-bought eggnog?
Yes, you can use store-bought eggnog for this recipe. Just make sure to choose a brand that you enjoy drinking.
2. Can I make this cheesecake ahead of time?
Absolutely! Eggnog Cheesecake can be made several days in advance. Just follow the storage instructions to keep it fresh.
3. Can I freeze Eggnog Cheesecake?
Yes, you can freeze Eggnog Cheesecake. Be sure to wrap it tightly to prevent freezer burn, and it can be stored in the freezer for 2-3 months.
4. What can I use instead of eggnog?
If eggnog isn’t available, you can substitute it with a mixture of milk or cream with a couple of beaten eggs, along with spices like nutmeg and cinnamon to mimic the flavors of eggnog.
5. How do I know when my cheesecake is done baking?
Look for the edges of the cheesecake to be set, while the center should still have a slight jiggle. It will firm up as it cools.
Eggnog Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake infused with festive eggnog flavors, perfect for holiday gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan with butter or cooking spray.
- In a mixing bowl, combine graham cracker crumbs and 1/4 cup sugar. Mix in melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan.
- In a large bowl, beat softened cream cheese until smooth.
- Gradually add in 1 cup sugar, mixing until smooth, then add eggs one at a time, mixing well after each addition.
- Stir in eggnog, vanilla extract, ground nutmeg, and ground cinnamon until combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 55-60 minutes until the center is set but slightly jiggly.
- Let cool on a wire rack, then refrigerate for at least 4 hours or overnight.
- Garnish with a sprinkle of nutmeg or whipped cream before serving.
Notes
Use room temperature ingredients for best results. Don’t overmix to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg