Eggnog Cheesecake Recipe
When it comes to holiday-specific treats, eggnog ranks pretty high on the list. There's something about the creamy, ultra-rich beverage that begs to be consumed in the colder months, and we're definitely not complaining. Fortunately for fans of the drink, eggnog has become much more than just a beverage — it's now incorporated into desserts, and as it turns out, it fits quite comfortably there.
Recipe developer Jessica Morone of Jess Loves Baking embraces the festive drink with her eggnog cheesecake recipe, and it is every bit as decadent as it sounds. "My favorite thing about this cheesecake is how much eggnog flavor it has," Morone says. "If you love eggnog, you will definitely love this cheesecake!" Not only does this cheesecake incorporate eggnog flavor, but it also channels in on some other holiday flavor essentials, like nutmeg, brown sugar, and even a little rum extract. "This cheesecake is very thick and creamy," Morone explains of the texture. "The crust is kind of a classic graham cracker crust but has a holiday twist to it, because it has nutmeg in it. The eggnog whipped cream on top makes it even more festive."
Who doesn't want a festive dessert around the holidays? If you want to impress at your next party, be sure to give this recipe a spin.
Gather the ingredients to make eggnog cheesecake
Before any baking occurs in your kitchen, you'll want to make sure that you have the right ingredients ready to go. For this recipe, you'll need graham cracker crumbs, brown sugar, unsalted butter, ground nutmeg, cream cheese, sugar, eggs, eggnog, all-purpose flour, rum extract, heavy whipping cream, and powdered sugar. While this list may seem a bit hefty, there's a good chance that many of these ingredients are already sitting in your pantry or fridge. Once you sort and measure out your ingredients, you can dive right into the recipe!
Start by making the graham cracker crust
Like nearly any cheesecake recipe, this eggnog variation starts at the bottom — or rather, the crust. First things first: Preheat your oven to 325 F, grease a 9-inch springform pan, and place a piece of parchment paper at the bottom of it. Grab a medium-sized bowl, and mix the graham cracker crumbs, melted butter, brown sugar, and ½ teaspoon of nutmeg. Then, press this mixture into the bottom and sides of the springform pan, forming the crust for the cheesecake. Bake the crust for 10 minutes, then set it aside to cool. Once it is cool, wrap the outside of the springform pan with aluminum foil.
Make the cheesecake batter
Now that your crust is ready to go, you can focus on the cheesecake batter itself. First, reduce the oven's heat to 300 F. Then, beat the softened cream cheese with an electric mixer until it's soft and fluffy. Into that same bowl, add the sugar and eggs, then beat on low until all of the ingredients are smooth. Beat in a cup of eggnog and 1 teaspoon of rum extract, then finally add the flour and 1 teaspoon of nutmeg. Beat all of the ingredients until they form a smooth and cohesive batter.
Bake the cheesecake, and then let it cool
Once you've poured the cheesecake batter into the pan, allow the cheesecake to bake in the oven for an hour and 30 minutes. After that time has passed, turn the heat off and keep the cheesecake in the oven, with the door closed, for 30 minutes. Then, prop the oven door open slightly, and leave the cheesecake in there for another 30 minutes.
Take the cheesecake out of the oven, and remove the foil from around the pan. Let it sit on the countertop for 10 minutes, then gently run a butter knife in between the pan and the sides of the crust to avoid it from sticking when you try to remove the cheesecake. Place the cheesecake into the fridge, and allow it to chill for at least six hours.
Top with whipped cream, and serve
As your cheesecake finishes cooling in the fridge, you can quickly prep the whipped cream. To do so, beat the heavy cream, remaining ¼ cup of eggnog, powdered sugar, and remaining ½ teaspoon of rum extract in a large bowl until stiff peaks form. Remove your cheesecake from the pan, then either layer or pipe the whipped cream on top and optionally garnish with extra grated nutmeg. Finally, you're ready to serve and enjoy this eggnog cheesecake!
"If you follow my baking directions, you shouldn't get any cracks in your cheesecake, but even if you do, the eggnog whipped cream will cover up any cracks or imperfections," Morone notes, which should give you some peace of mind as you work through this recipe. Also, when it comes time for serving, Morone notes that extra eggnog or a cup of hot cocoa make for great beverages to sip alongside. And, if you have leftovers, you can store them in the fridge for up to five days. We hope you love this festive and decadent eggnog cheesecake recipe!
- For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoons unsalted butter, melted
- ½ teaspoon ground nutmeg
- For the filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup eggnog
- 1 teaspoon rum extract
- 3 tablespoons all-purpose flour
- 1 teaspoon ground nutmeg
- For the whipped topping
- 1 cup heavy whipping cream
- ¼ cup eggnog
- ¼ cup powdered sugar
- ½ teaspoon rum extract
- Preheat oven to 325 F.
- Grease a 9-inch springform pan, and place a piece of parchment paper in the bottom of the pan.
- To prepare the crust, in a medium-sized bowl, combine the graham cracker crumbs, brown sugar, melted butter, and ½ teaspoon of nutmeg. Mix well. Press the crumb mixture into the bottom and sides of the prepared springform pan.
- Bake the crust for 10 minutes in the preheated oven, then set aside to cool.
- Once cool, wrap the outside of the springform pan in aluminum foil.
- Reduce the oven temperature to 300 F.
- For the filling, add the cream cheese to a large mixing bowl. Beat with an electric mixer until smooth and fluffy.
- Add in the sugar and eggs, and beat on low until smooth.
- Beat in 1 cup of eggnog and 1 teaspoon of rum extract until mixed well.
- Add the flour and 1 teaspoon of nutmeg, and beat until everything is completely mixed.
- Pour the cream cheese mixture into the springform pan, making sure it's spread evenly.
- Place the springform pan into the center of a larger roasting pan. Fill the roasting pan with warm water until the water goes halfway up the sides of the springform pan.
- Place the pan into the preheated oven, and bake for 1 hour and 30 minutes.
- Once the cheesecake is baked, turn off the heat, and leave the cheesecake in the oven with the door closed for 30 minutes. Then, open the oven door partially, and leave the cheesecake in the oven for another 30 minutes.
- Remove the cheesecake from the oven, remove the foil from the pan, and let the cheesecake rest on the counter for another 10 minutes.
- Gently run a butter knife between the sides of the cheesecakes and the pan.
- Refrigerate for at least 6 hours.
- To prepare the topping, in a large bowl, add the heavy whipping cream, remaining ¼ cup of eggnog, powdered sugar, and remaining ½ teaspoon of rum extract. Beat on high speed with an electric mixer until stiff peaks form.
- Remove the cheesecake from the springform pan.
- Spread or pipe the eggnog whipped cream on top of the cheesecake.
- Top with more grated nutmeg, if desired.
- Refrigerate until ready to serve.
| Calories per Serving | 472 |
| Total Fat | 35.5 g |
| Saturated Fat | 20.0 g |
| Trans Fat | 0.3 g |
| Cholesterol | 157.9 mg |
| Total Carbohydrates | 32.8 g |
| Dietary Fiber | 0.3 g |
| Total Sugars | 27.1 g |
| Sodium | 293.0 mg |
| Protein | 7.0 g |
