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Slice of Eggnog Cheesecake served on a plate
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5 from 1 vote

Eggnog Cheesecake

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.
Prep Time10 minutes
Cook Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: eggnog cheesecake
Servings: 10 slices
Calories: 578kcal
Author: Lisa Longley

Ingredients

For Crust

  • 1 3/4 cups graham cracker crumbs (200 grams)
  • 8 tablespoons butter (113 grams) melted
  • 1/3 cup granulated sugar (66 grams)
  • 1 teaspoon ground cinnamon

For Cheesecake

  • 24 ounces cream cheese (678 grams) room temperature
  • 1/2 cup sugar (99 grams)
  • 2 tablespoons all-purpose flour
  • 3 eggs room temperature
  • 1/2 cup eggnog (118.294) room temperature
  • 1 teaspoon rum (optional)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg

Topping

  • 1 cup heavy whipping cream (236.588 ml)
  • 1 teaspoon unflavored gelatin
  • 1/4 cup powdered sugar (28.375 grams)
  • cinnamon stick (optional)

Instructions

For Crust

  • Preheat the oven to 325 degrees Fahrenheit. Line the bottom of a 9 inch spring form pan with parchment paper. Spray the sides with cooking spray.
  • Combine the graham cracker crumbs, butter, sugar, and cinnamon together until it resembles wet sand. Press it into the bottom of the spring form pan.
    1 3/4 cups graham cracker crumbs, 8 tablespoons butter, 1/3 cup granulated sugar
  • Bake for 6 to 8 minutes. Remove from the oven and set aside.

To Make Cheesecake

  • Increase the temperature on the oven to 375 degrees Fahrenheit.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, blend the cream cheese until smooth. Beat in the sugar and flour. Scrape down the sides and bottom of the bowl.
    24 ounces cream cheese, 2 tablespoons all-purpose flour
  • Beat in the eggs one at a time on medium-low, then beat in the eggnog until smooth. Then beat in the rum, vanilla, cinnamon, and nutmeg.
    3 eggs, 1/2 cup eggnog, 1 teaspoon rum, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon nutmeg
  • Pour the mixture into the crust and bake for 30 minutes. Turn the oven off and with the door closed, leave the cheesecake in there for 1 hour. Remove the cheesecake and allow it to cool on the counter for an hour. Transfer it to the refrigerator and refrigerate for 8 hours or overnight.

Topping

  • Freeze a metal mixing bowl and metal beaters (either for a stand mixer or for a hand mixer) for at least 15 minutes.
    1 cup heavy whipping cream, 1 teaspoon unflavored gelatin, 1/4 cup powdered sugar
  • Combine the ingredients in the metal bowl. Mix until soft peaks form. Transfer to a piping bag and pipe swirls around the edge of the cooled cheesecake.
  • Grate a cinnamon stick over the top using a zester.
    cinnamon stick

Nutrition

Serving: 1slice | Calories: 578kcal | Carbohydrates: 38g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 176mg | Sodium: 416mg | Potassium: 185mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1642IU | Vitamin C: 0.3mg | Calcium: 124mg | Iron: 1mg