Eggnog Cheesecake
Eggnog Cheesecake combines traditional eggnog flavors with a creamy cheesecake filling and a buttery graham cracker crust, making it a festive dessert perfect for holiday celebrations.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups butter, melted
For the Filling
- 1 cup sugar
- 32 ounces cream cheese, softened 4 packages of 8 ounces each
- 1 cup eggnog store-bought or homemade
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 4 units eggs
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth.
- Add the eggnog, vanilla extract, and ground nutmeg, mixing until everything is well combined.
- Incorporate the eggs one at a time, ensuring that each egg is mixed well before adding the next.
- Pour the creamy cheesecake mixture over the crust in the springform pan.
Baking
- Bake in the preheated oven for 60 minutes or until the center is set.
Cooling and Serving
- Allow the cheesecake to cool before refrigerating for at least 4 hours.
- Once chilled, remove from the springform pan, slice, and serve garnished with whipped cream and a sprinkle of nutmeg if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to five days. For longer storage, wrap tightly with plastic wrap and aluminum foil and freeze. Thaw in the refrigerator before serving.