Eggnog Cheesecake

Directions

1. Preheat oven to 160°C (325°F). Grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
3. In a large bowl, beat cream cheese until smooth. Gradually add sugar, mixing until creamy.
4. Beat in eggs one at a time, followed by eggnog and vanilla extract. Add nutmeg and cinnamon, mixing until fully incorporated.
5. Pour the cheesecake filling over the chilled crust and smooth the top.
6. Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave cheesecake inside with the door slightly open for 30 minutes to prevent cracking.
7. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
8. Before serving, top with whipped cream and a sprinkle of nutmeg if desired. Slice and enjoy!

Recipe Details

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Chill Time: 4 hours
Total Time: About 5–6 hours
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Substitute half of the eggnog with bourbon or rum for a boozy adult version.
• Use gingersnap cookies for the crust for an extra spiced flavor.
• Top with caramel or chocolate drizzle for added decadence.
• Sprinkle crushed peppermint candies on top for a festive twist.

Serving Suggestions