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Eggnog Cheesecake

Eggnog Cheesecake

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Indulge in creamy Eggnog Cheesecake that brings festive warmth and rich flavor to your holiday dessert table instantly

Ingredients

Scale
  • 1.5 cups graham cracker crumbs
  • 0.25 cup packed brown sugar
  • 0.5 cup unsalted butter, melted
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 0.5 cup sour cream
  • 0.5 cup eggnog
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 0.5 teaspoon ground nutmeg
  • 1 tablespoon rum or rum extract (optional)
  • Instructions

  • Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, brown sugar, and melted butter. Mix well and press firmly into the bottom of a 9-inch springform pan.
  • Bake the crust for about 10 minutes to set it. Remove and let cool slightly.
  • In a large bowl, whip softened cream cheese until smooth. Add granulated sugar and blend thoroughly. Beat in eggs one at a time, mixing gently after each addition.
  • Stir in sour cream, eggnog, vanilla extract, and rum or rum extract if using. Fold in the flour gently.
  • Pour filling onto pre-baked crust and smooth the top with a spatula, allowing a few bubbles.
  • Wrap springform pan with aluminum foil and place it into a larger baking pan. Pour hot water halfway up the sides of the springform pan to create a water bath. Bake for 55-65 minutes until edges are set and center slightly wobbly.
  • Turn off oven and leave cheesecake inside for 1 hour to cool gradually. Then remove and let cool to room temperature.
  • Chill cheesecake in the refrigerator overnight before serving.
  • Before serving, run a knife around the cheesecake edge, release the springform, and optionally sprinkle with extra nutmeg.
  • Notes

    Eggnog Cheesecake is a rich, creamy dessert blending the velvety texture of cheesecake with nostalgic flavors of eggnog, nutmeg, and a subtle hint of rum. Perfect for holiday celebrations, it features a graham cracker crust and moist, flavorful filling that brings cozy seasonal warmth.