Eggnog Cheesecake

5 from 1 vote

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

Cook Time1 35

Servings: 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