This Eggnog Cheesecake is thick, creamy and full of eggnog! It’s a delicious way to enjoy one of my favorite drinks of the season and was a huge hit with friends and family.
One of my favorite ways to enjoy milk this time of year is in the form of eggnog! I could probably drink my weight in the stuff. I love it! And there’s more than 1 full cup of it in this cheesecake.
To start, there’s the classic graham cracker crust – with a little twist. To give it a touch of holiday fun, there’s some nutmeg. It gives the crust a little more flavor and goes perfectly with the eggnog.
Next up is the cheesecake filling. It’s my classic thick and creamy cheesecake with a full cup of eggnog and a bit of nutmeg. One thing to keep in mind when baking the cheesecake is that it does bake a little longer than some. The eggnog thins out the batter a good bit, so the baking time is increased. Although baking takes a while, it’s totally worth it in the end!
On top of the cheesecake is some eggnog whipped cream, because is there such a thing as too much eggnog? I think not! Sprinkle on a touch more nutmeg and a few pearl sprinkles and you’re all done and ready to dig in!
I shared this cheesecake with lots of family and friends and it was such a HUGE hit! Some were getting a little protective over it and I thought perhaps someone might throw down over the last piece. I hope you love it as much as we all did!
- 12-14 servings
For the crust:
- 2 1/4 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 tablespoons sugar
- 1/2 teaspoons nutmeg
For the filling:
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all purpose flour
- 1 cup eggnog
- 3/4 teaspoonground nutmeg
- 4 large eggs, room temperature
For the whipped cream topping:
- 1 cup heavy whipping cream, cold
- 3 tablespoons eggnog
- 10 tablespoons powdered sugar
- Nutmeg, for sprinkling
- Pearl sprinkles, optional
For the crust:
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
For the cheesecake filling & topping:
- Reduce oven to 300°F (148°C).
- In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the eggnog and nutmeg and mix on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake filling into crust and spread evenly.
- Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 30-40 minutes.
- Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
- Crack oven door and leave the cheesecake in the oven for about 30 minutes.
- Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
- To make the whipped cream, add the heavy whipping cream, eggnog and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
- Remove the cheesecake from the pan, then pipe the whipped cream onto the cheesecake. I made little rosettes with Ateco tip 844, but feel free to decorate as you like. Sprinkle with a little nutmeg and pearl sprinkles, if desired.
- Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.