Eggnog Cheesecake is a delightful twist on a holiday favorite! Light, creamy cheesecake filling with warm cinnamon and nutmeg flavors of eggnog in a rich crust.
Holidays around here always include traditional flavors: peppermint, pumpkin and eggnog! I loved eggnog as a kid, and while my family is pretty split on the drink, they adore the flavor baked into things. They love my Eggnog Muffins, Eggnog Fudge, and now this Eggnog Cheesecake! It is so delicious! The subtle cinnamon, nutmeg and vanilla flavors are complemented perfectly by a cinnamon graham cracker crust. It totally reminds me of Christmas, and is the perfect dessert for any holiday gathering.
Tips for Perfect Cheesecake Filling
For a long time I was really intimidated to make cheesecake, but it couldn’t be easier! So if you are a cheesecake newbie, this is a terrific recipe to try. Here are some tips to getting perfectly creamy, fluffy cheesecake every time:
- Always ALWAYS use room temperature, full fat cream cheese. It blends smoothly with the other ingredients and you’ll never have lumps.
- Use room temperature eggs. When all the ingredients are at room temperature, they mix together more smoothly.
- Don’t overmix your batter or mix on too high a speed.
- Turn your oven off after about 35 minutes and allow the cheesecake to remain in there for another hour until it’s completely set.
- Refrigerate for at least four hours before serving.
Cinnamon Graham Cracker Crust
One of the things that makes this cheesecake so delicious is the buttery, cinnamon graham cracker crust. You can use it for many different cheesecake recipes, but I love how the cinnamon complements the nutmeg and vanilla flavors of the eggnog. Graham cracker crusts are super easy to make, too! Here’s how:
- First, start with about 12 sheets of graham crackers. I usually use the plain crackers but you could use cinnamon, chocolate, whatever kind you like!
- Next, crush the graham crackers in a food processor or in a Ziploc baggie with a rolling pin.
- Then combine the cracker crumbs with melted butter, sugar and cinnamon.
- Press it firmly into a pie pan or a spring form pan. It should go about two-thirds of the way up the sides.
- Refrigerate the crust until you’re ready to fill with filling and bake.
More Rich and Creamy Cheesecake Recipes
Once you have the techniques down you can make any flavors of cheesecake you like! Try some of my absolute favorites:
- Pumpkin Cheesecake
- Berry Swirl Cheesecake
- Vanilla Bean Cheesecake
- Lemon Cheesecake
- Cake Batter Cheesecake
One bite of this Eggnog Cheesecake just reminds me so much of the holidays. It’s warm and comforting, rich and delicious. Christmas time is all about indulging so make this delectable dessert for your next holiday party. I can’t wait to hear what you think of this recipe. Please feel free to leave a comment below, and if you have any questions about cheesecake, please ask! Wishing you happy baking this holiday season!
Eggnog Cheesecake
Ingredients
- For Crust
- 12 graham cracker sheets crushed to crumbs in a food processor
- 4 tablespoons butter melted
- 1 teaspoon cinnamon
- 1/2 cup of sugar
- For Filling
- 3 8 oz packages of cream cheese, at room temperature (see note)
- 3 eggs room temperature
- 1/2 cup sugar
- 1/2 cup eggnog room temperature
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 375.
- Mix the graham cracker crumbs, melted butter, cinnamon, and sugar together. Press evenly into a nine inch spring form pan. There will be enough for the bottom and about two-thirds up the side.
- Put the crust in the refrigerator while you are making the filling.
- Cream the cream cheese until smooth. Cream in the sugar, cinnamon, nutmeg, and vanilla.
- Beat in the eggs one at a time on medium low, then beat in the eggnog until smooth. Be careful not to over mix.
- Pour the mixture into the crust and bake for 35 minutes or until the edges are set and middle still seems underdone. Turn the oven off and with the door closed, leave the cheesecake in there for one hour. The refrigerate for at least four hours before serving.
Notes
Kay says
Does it matter if you use a graham crust from a stor
I haven’t tried it with a store bought crust. I would suspect that you will have too much batter using this recipe as those aren’t as deep as a spring form pan allows you to be.
Barbie says
Could we use spiked eggnog?
I’m sorry, I haven’t tested this with spiked eggnog.
Renee says
I accidentally forgot to turn the oven off after 35 minutes. It cooked for an extra 45 minutes and is quite brown on the top. Can I save it? I took it out of the oven
Yikes! I’m not sure, Renee. That’s quite a bit of extra time in there. This might be one to scrap and start over.