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Eggnog Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 57 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and creamy Eggnog Cheesecake combines the festive flavors of traditional eggnog with a smooth, velvety cheesecake filling set in a classic graham cracker crust. Enhanced with warm spices like cinnamon and nutmeg, and a splash of rum for an authentic holiday twist, this cheesecake makes a perfect festive dessert. Topped optionally with vibrant pomegranate seeds and fresh rosemary, it’s a beautiful and flavorful centerpiece for any Christmas or holiday gathering.

Ingredients

Scale

For the Cheesecake:

  • 3 (8 oz) blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup eggnog
  • 2 tablespoons rum
  • 1 tablespoon vanilla extract
  • 3 tablespoons cornstarch or flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 (9-inch) graham cracker crust, in a 9-inch springform pan

Optional Decoration:

  • Pomegranate seeds
  • Fresh rosemary

Instructions

  1. Prepare the Cream Cheese Mixture: In a large bowl using a hand mixer or a stand mixer, beat the room temperature cream cheese with granulated sugar until the mixture is completely smooth with no lumps.
  2. Add Wet Ingredients and Spices: Add the eggs one at a time, mixing well after each addition. Next, beat in the eggnog, rum, and vanilla extract. Then incorporate the cornstarch (or flour), cinnamon, nutmeg, and salt, continuing to beat until the batter is smooth and well combined.
  3. Remove Air Bubbles and Pour Filling: Tap the bowl gently on the counter for 30-45 seconds to release any air bubbles; you should see bubbles popping on the surface. Pour the cheesecake batter into the prepared 9-inch graham cracker crust in the springform pan and gently smooth the top with a spatula.
  4. Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for 30 minutes at 325°F, then reduce the temperature to 250°F (121°C) and continue baking for an additional 30 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes without opening the oven door to prevent cracking.
  5. Cool the Cheesecake Slowly: After the 30 minutes resting in the oven, crack the oven door open and allow the cheesecake to cool slowly inside for about one hour.
  6. Bring to Room Temperature: Remove the cheesecake from the oven and allow it to cool to room temperature on the counter for approximately 3-4 hours.
  7. Chill in Refrigerator: Cover the cheesecake with plastic wrap and refrigerate until completely chilled, ideally for 6-8 hours or overnight for best texture and flavor.
  8. Serve and Decorate: Remove the metal collar from the springform pan, slice the cheesecake, and serve. Optionally, garnish with pomegranate seeds and fresh rosemary to add a festive holiday touch.

Notes

  • Storage: Store the cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days.
  • Freezing: To freeze, wrap the cheesecake tightly in multiple layers of plastic wrap or place in an airtight container. Consume within 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 480
  • Sugar: 35g
  • Sodium: 280mg
  • Fat: 35g
  • Saturated Fat: 21g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 140mg

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