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a creamy eggnog cheesecake dusted with nutmeg in a wide horizontal shot, one slice plated with a swirl of cream on an elegant white platter on a festive table, natural light, shallow depth of field, landscape orientation

Eggnog Cheesecake

A nutmeg-dusted cheesecake with a gluten-free crust and spiced eggnog cream.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free graham crumbs
  • 0.33 cup butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 1 cup eggnog
  • 3 eggs
  • 1 tsp vanilla extract
  • 0.5 tsp ground nutmeg

Method
 

  1. Mix the graham crumbs and melted butter, press into a springform pan, and bake at 325F for 10 minutes.
  2. Beat the cream cheese and sugar until smooth.
  3. Blend in the eggnog, eggs, vanilla, and nutmeg until silky.
  4. Pour the filling over the crust and bake at 325F for 55-60 minutes until the center is just set.
  5. Turn off the oven and let the cheesecake cool inside with the door cracked.
  6. Chill at least 4 hours or overnight before slicing.

Notes

The overnight chill is what gives it that perfect sliceable texture.