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a creamy eggnog cheesecake slice dusted with nutmeg and topped with whipped cream in a wide horizontal shot, whole cheesecake softly blurred behind on a festive table, natural light, shallow depth of field, landscape orientation

Eggnog Cheesecake

A smooth cheesecake spiced with eggnog on a graham crust that is baked, set, and then chilled to a perfectly creamy texture.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 1/4 cup butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3/4 cup eggnog
  • 3 large eggs
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract

Method
 

  1. Mix the graham crumbs and melted butter, press into a springform pan, and bake at 325F for 8 minutes.
  2. Beat the cream cheese and sugar until smooth, then blend in the eggnog, eggs, nutmeg, and vanilla.
  3. Pour the batter over the crust and smooth the top.
  4. Bake at 325F for 60 minutes until the center is just set with a slight jiggle, then turn off the oven and let it cool inside with the door cracked.
  5. Chill the cheesecake in the fridge at least 4 hours before slicing and dusting with nutmeg.

Notes

The long chill is essential — it's what sets the cheesecake to slice cleanly.