Rich and creamy cheesecake with flavors abounding in every bite. That is what you get when you make this Eggnog Cheesecake. Eggnog is the taste of Christmas and now you can enjoy it in a baked form. This dessert recipe is out- of-this-world good.
I think I found a new winner, folks. My husband told me this Eggnog Cheesecake just might be his new favorite. The cheesecake recipe has stiff competition, with Cherry Cheesecake or Turtle Cheesecake as competitors.
But, he is an eggnog fan. Put the two favorite flavors together and he is happy.
What is eggnog?
Eggnog is a drink, made around the Christmas season, made of milk, cream, sugar and eggs. It is rich and creamy.
Eggnog also has nutmeg and cinnamon in it as the common spices. This drink has a kick to it and it is often offered at Christmas parties.
- cream cheese
- graham cracker crust
- whipped cream (optional)
A more complete list of ingredients and measurements is in the recipe card.
What kind of eggnog should I use?
The eggnog I used has a vanilla spice flavoring added to it. Any eggnog would work, though one with extra vanilla flavoring works well with this recipe.
Graham cracker crust
The graham cracker crust is so easy to make and we have a complete recipe with instructions.
What you will need is graham cracker crumbs and butter. Some add sugar to their crust, I typically do not.
The graham cracker crust will need to be placed in a 9 inch springform pan. If you are a cheesecake maker, you need to buy one of these pans as they make removing the cheesecake from the pan easy.
How to make an eggnog cheesecake
Start by making the crust and placing it in a lightly greased springform pan. The graham cracker crumbs just need to be placed on the bottom and up the sides of the pan.
Next mix together the cream cheese and sugar using a stand mixer or hand mixer.
Blend the eggnog, flour and spices in with the cream cheese mixture. Add in the eggs, one at a time, blending after each addition.
*Let the cream cheese soften on the counter for about 20 minutes before starting the cheesecake recipe. It makes stirring the batter together easier.
**While the mixture is mixing, be sure to scrape the sides down then continue to mix.
***Don't over mix the eggs! If you over mix the eggs, your cheesecake runs the risk of tasting like scrambled eggs. Add one egg at a time, then blend.
Bake the cheesecake for 50-55 minutes at 325 degrees or until center is set.
How to prevent the splitting of the cheesecake
Let me guess, you have made a cheesecake before and you are at the end and it splits down the middle for you!
Yup, happens to me too.
The best way I have found to prevent the splitting of a cheesecake is to cook the cheesecake at a lower temperature such as 325 degrees instead of 350 degrees.
Also, when the cheesecake is done baking, don't remove the cheesecake from the oven. Instead, open the door a crack and let the cheesecake cool slowly. Then after about 20 minutes, remove the cheesecake from the oven and place on the counter to cool for another 20 minutes. Then place the cheesecake in the fridge.
Adding the whipped cream
A completely optional step is adding whipped cream to the top of the cheesecake, then sprinkling the cheesecake with cinnamon. It is personal preference.
Yes, that would be delicious! Just replace the graham crackers with crushed gingersnaps.
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- 32 oz cream cheese softened
- 1 cup sugar
- 3 eggs
- 1 ½ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- 3 tablespoons all purpose flour
- 1 cup eggnog
- 1 cup whipped cream optional
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons butter or margarine
- Preheat oven to 325°.
- Mix together graham cracker crumbs and melted butter. Spread on the bottom of a lightly greased 9 inch springform pan. Set aside.
- In a stand mixer bowl or a large mixing bowl, mix together cream cheese and sugar. If using a stand mixer, use the paddle attachment.
- Add the flour, spices and eggnog to the cream cheese mixture.
- Mix on medium speed, stopping to scrape the sides of the bowl.
- Add the eggs, one at a time, mixing after each addition. Blend only until egg is incorporated.
- Pour cheesecake batter into the springform pan.
- Bake at 325* for 50-55 minutes until fully baked. The center will be set, with a slight jiggle.
- Turn off oven and open the door a crack to let the cheesecake cool in oven for about 20 minutes.
- Remove from oven and place on counter to let cool for another 20 minutes.
- Place in refrigerator and let cool completely, at least 2 hours.
- Slice and serve.