Name: Eggnog Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 8 h
Cuisine: American
Ingredients: For the Crust: 2 cups graham cracker crumbs; 1/2 cup melted unsalted butter; 1/4 cup granulated sugar; For the Filling: 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup eggnog; 2 tbsp all-purpose flour; 1 tsp vanilla extract; 1/2 tsp ground nutmeg; For the Topping: Whipped cream; Ground nutmeg for sprinkling

Eggnog Cheesecake Recipe

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This Eggnog Cheesecake recipe features a spiced, creamy filling infused with classic holiday eggnog flavors. The luscious cream cheese and nutmeg blend perfectly over a buttery graham cracker crust, making it a decadent treat for any holiday gathering.

Author: recipesee
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 8 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
For the Topping:
- Whipped cream
- Ground nutmeg for sprinkling

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Instructions

Preheat Oven: Set your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes and let it cool.
Prepare the Filling: Beat cream cheese until smooth. Add sugar and mix until well combined. Incorporate eggs one at a time, beating after each addition.
Add Flavorings: Mix in eggnog, flour, vanilla extract, and nutmeg until smooth. Pour filling over the cooled crust.
Bake: Place the cheesecake in a water bath and bake for 60-70 minutes, or until the center is slightly jiggly. Turn off the oven and leave the door cracked open for 1 hour.
Chill: Refrigerate for at least 6 hours or overnight.
Serve: Top with whipped cream and a sprinkle of nutmeg before serving.

Notes

Water Bath Tip: Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking into the cheesecake.
Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Make-Ahead: Cheesecake can be made a day ahead for best texture and flavor.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 25g
Sodium: 320mg

Find it online: https://recipesee.com/eggnog-cheesecake-recipe/