Eggnog Cheesecake Holiday Twist (Printable Version)

Ultra creamy cheesecake with spiced eggnog filling on a buttery graham crust topped with whipped cream and fresh nutmeg.

# Everything You’ll Need:

→ Crust

01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup brown sugar
03 - 0.5 teaspoon ground cinnamon
04 - 6 tablespoons unsalted butter, melted

→ Filling

05 - 24 ounces cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1 cup eggnog
09 - 2 tablespoons all-purpose flour
10 - 1 teaspoon pure vanilla extract
11 - 0.5 teaspoon ground nutmeg
12 - 0.25 teaspoon ground cinnamon
13 - Pinch of salt

→ Topping

14 - 1 cup heavy cream
15 - 2 tablespoons powdered sugar
16 - 0.25 teaspoon pure vanilla extract
17 - Freshly grated nutmeg, for garnish

# Steps to Cook:

01 - Preheat oven to 325°F and position a rack in the lower-middle for even heat. Wrap a 9-inch springform pan in two layers of heavy-duty foil to prevent leaks during the water bath. Lightly grease the pan and line the bottom with parchment paper for easy removal.
02 - Combine graham cracker crumbs, brown sugar, and cinnamon. Pour in melted butter and stir until mixture resembles damp sand and holds when pressed. Press firmly into bottom and 1 inch up sides of pan using a flat-bottomed glass. Bake 10 minutes until fragrant. Cool on a wire rack.
03 - Beat softened cream cheese and granulated sugar on medium speed until smooth and glossy with no lumps, about 2-3 minutes, scraping down bowl as needed. Add flour, salt, nutmeg, and cinnamon and mix just until combined to allow spices to bloom evenly.
04 - Beat in eggs one at a time on low speed, ensuring each is fully incorporated and batter remains silky without excess air. Blend in eggnog and vanilla extract on low speed until homogenous. Tap bowl on counter to release air bubbles.
05 - Place wrapped pan inside a large roasting pan. Pour filling into crust and smooth top with an offset spatula. Carefully pour hot water into roasting pan to reach halfway up springform sides, avoiding splashing into batter.
06 - Bake for 55 to 65 minutes until edges are set and center jiggles like soft jelly; an instant-read thermometer should register 150-155°F in the center. Turn off oven, crack door slightly, and let cheesecake rest in oven for 1 hour to prevent cracking.
07 - Remove pan from water bath, unwrap foil, and run a thin knife around pan edges to loosen. Cool to room temperature on a wire rack, then cover and refrigerate at least 6 hours or overnight until firm and sliceable.
08 - Whip cold heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form with a plush texture. Spread or pipe evenly over chilled cheesecake. Garnish with freshly grated nutmeg for an aromatic finish.
09 - Warm a thin, sharp knife under hot water, dry it, and cut clean slices, wiping the knife between cuts for neat portions. Serve as is or with optional caramel drizzle or extra cinnamon for enhanced warmth.

# Extra Suggestions:

01 - Using a water bath helps prevent cracking and ensures a smooth, creamy texture. Letting the cheesecake rest in the turned-off oven after baking also reduces cracks.
02 - For richer texture, substitute 8 ounces of cream cheese with mascarpone cheese.
03 - Gingersnap crust can be used as a spicier alternative to graham cracker crust.
04 - Replace eggnog with coquito for a coconut-rum flavor variation.

Back