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Heavenly Eggnog Cheesecake

A rich and creamy holiday cheesecake flavored with eggnog, nutmeg, and cinnamon, set on a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
For the Filling
  • 4 packages (8 ounces each) cream cheese, softened Make sure it's at room temperature.
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups eggnog Store-bought is acceptable.
  • 1/4 cup dark rum (optional)
  • Whipped cream for topping whipped cream, for topping For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well-coated.
  3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form a crust.
  4. Bake the crust for 8-10 minutes until golden, then remove from the oven and let cool.
Filling Preparation
  1. In a large mixing bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, ground nutmeg, and cinnamon.
  4. Gradually blend in the eggnog and optional dark rum until just combined.
Baking
  1. Pour the cheesecake filling over the prepared crust, smoothing the top.
  2. Bake the cheesecake for 60-75 minutes, or until the center is almost set but slightly jiggly.
  3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  4. After cooling, let it cool completely on a wire rack.
  5. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Serving
  1. Serve topped with whipped cream.

Notes

Wrap the cheesecake tightly in plastic wrap or use an airtight container for storage. It stays fresh in the refrigerator for up to one week or can be frozen for up to three months.