Eggnog Cheesecake Holiday Delight

This eggnog cheesecake is the ultimate holiday twist on a classic New York cheesecake. It brings a luscious, ultra creamy eggnog filling infused with warm nutmeg and cinnamon notes, all nestled in a sturdy buttery graham cracker crust. Perfect for holiday celebrations from Thanksgiving through New Year's, it slices beautifully and carries that cozy spiced eggnog vibe topped with lightly sweetened whipped cream and a fresh sprinkle of nutmeg.

I made this for a small family gathering and found everyone asking for seconds. The blend of warming spices and eggnog is so comforting, it quickly became a seasonal favorite in our household.

Ingredients

• Graham cracker crumbs: provide a crunchy, buttery base, choose whole graham crackers for more flavor
• Brown sugar: adds subtle caramel notes and balances the spices
• Ground cinnamon: infuses warmth into the crust, fresh ground is best for aroma
• Unsalted butter, melted: binds crust with a rich flavor, use high quality for superior taste
• Cream cheese, softened: key for a smooth filling, must be at room temperature to avoid lumps
• Granulated sugar: sweetens the filling perfectly without overpowering the spices
• Large eggs, room temperature: enrich the custard and help the cheesecake set evenly
• Eggnog: delivers the signature flavor and adds creaminess, use full fat for best richness
• All-purpose flour: stabilizes the filling without heaviness
• Pure vanilla extract: enhances all the flavors with a sweet aromatic undertone
• Ground nutmeg: essential spice for the eggnog profile, freshly grated is unbeatable
• Ground cinnamon: complements nutmeg with a cozy spice touch
• Pinch of salt: balances the sweetness and amplifies flavors
• Heavy cream, cold: whips up into a light, fluffy topping that contrasts the dense cheesecake
• Powdered sugar: sweetens the cream topping delicately
• Pure vanilla extract: gives the whipped cream a rich and nuanced flavor
• Freshly grated nutmeg: garnishes the cheesecake with a fragrant holiday finish

Step-by-Step Instructions

Prep the pan and oven:

Heat the oven to 325 degrees Fahrenheit and position the rack in the lower-middle for even baking. Wrap a 9 inch springform pan in two layers of heavy-duty foil to ensure the water bath does not leak. Lightly grease the pan and line the bottom with a round piece of parchment paper for easy release and clean slices.

Make and set the crust:

Combine the graham cracker crumbs, brown sugar, and cinnamon thoroughly in a mixing bowl. Pour in the melted butter and mix until the texture feels like damp sand that holds when pressed together. Press the mixture firmly into the bottom and about one inch up the sides of the springform pan using the bottom of a flat glass to create an even, compact layer. Bake in the oven for 10 minutes until the crust is fragrant and lightly toasted. Cool on a rack while preparing the filling.

Mix the filling base:

Beat the softened cream cheese and granulated sugar on medium speed for about two to three minutes until the mixture is completely smooth and glossy without lumps. Scrape the sides regularly to incorporate all the cream cheese evenly. Add the flour, salt, nutmeg, and cinnamon and beat just until blended, allowing the spices to bloom without overmixing and toughening the batter.

Finish the batter:

Add the eggs one at a time on low speed, making sure each is fully incorporated before adding the next. This gentle mixing helps keep the batter silky and prevents it from becoming too airy. Blend in the eggnog and vanilla extract on low speed just until smooth and uniform in color. Tap the bowl gently on the counter a few times to release any trapped air bubbles.

Assemble the water bath:

Place the foil-wrapped springform pan into a larger roasting pan. Pour the filling into the crust and smooth the surface with an offset spatula. Slowly and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, being careful to avoid splashing water into the batter.

Bake gently:

Bake for 55 to 65 minutes, checking for doneness when the edges are set but the center still has a slight wobble like soft Jell-O. Using an instant-read thermometer, the internal temperature should read about 150 to 155 degrees Fahrenheit. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for one hour. This step helps the cheesecake relax slowly and prevents cracks.

Cool and chill:

Remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edges to release it from the pan sides. Allow the cheesecake to cool completely at room temperature on a wire rack before covering and chilling in the refrigerator for at least six hours or overnight for best slicing results.

Whip the topping:

Whip the cold heavy cream together with the powdered sugar and vanilla extract until soft to medium peaks form. The cream should hold lines when lifted but remain plush and smooth. Spread or pipe this topping over the chilled cheesecake and finish with a generous grating of fresh nutmeg for an aromatic touch.

Slice and serve:

Warm a thin, sharp knife in hot water and wipe dry before slicing the cheesecake. Cut clean slices by wiping the knife between each cut to maintain neat, beautiful pieces. Serve as is or add a drizzle of caramel sauce or a sprinkle of extra cinnamon if you want an extra cozy dessert experience.

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Storage Tips

Store leftover cheesecake covered tightly in the refrigerator for up to five days. Use plastic wrap pressed gently onto the surface of the whipped cream topping to keep it fresh. For longer storage, wrap the cheesecake well in plastic wrap and aluminum foil and freeze for up to one month. Thaw in the refrigerator overnight before serving.

Ingredient Substitutions

Try crushed gingersnap cookies in place of graham crackers for a spicier, more robust crust that offsets the sweet eggnog nicely. Use coquito instead of eggnog for a holiday treat with coconut and rum notes that retains smooth custard texture. For an even creamier, more luxurious filling, replace eight ounces of cream cheese with mascarpone cheese, which adds a mousse-like richness without overpowering the spices.

Serving Suggestions

This cheesecake is delightful on its own but pairs beautifully with a drizzle of caramel sauce, some fresh berries, or a dusting of ground cinnamon. Serve with hot coffee or spiced cider to keep the cozy holiday vibes going. Whipped cream topping can be piped decoratively for special occasions.

Pro Tips

Make sure cream cheese is fully softened at room temperature to avoid lumps and ensure a perfectly smooth batter. Do not skip the water bath or it will be hard to achieve the silky texture without cracks. Be patient when blending eggs in slowly to keep the batter dense and creamy rather than light and airy, which can cause cracks.

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Recipe FAQs

→ How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath helps maintain gentle, even heat, reducing cracks. Also, letting it cool gradually in the turned-off oven with the door slightly ajar helps it set smoothly.

→ Can I substitute the graham cracker crust?

Yes, finely crushed gingersnaps provide a spicier, crunchier base that pairs beautifully with the creamy filling and spices.

→ What’s the benefit of using mascarpone in the filling?

Replacing some cream cheese with mascarpone yields a silkier, mousse-like texture with a mellow sweetness that accentuates the warm spices.

→ How can I make sure the cheesecake slices cleanly?

Chill the cheesecake thoroughly overnight and warm a thin sharp knife in hot water before slicing, wiping the blade between cuts for neat slices.

→ What tips improve the whipped cream topping?

Whip cold heavy cream with powdered sugar and vanilla to soft-medium peaks to keep it plush yet stable, then finish with freshly grated nutmeg for aroma.

→ Can I swap eggnog for another liquid?

Yes, coquito can be used for a lush coconut-rum flavor while preserving the creamy texture and adding gentle warmth.