Eggnog cheesecake isn’t just for the holidays (although it certainly makes for a festive, flavorful holiday dessert). This delicious cheesecake can be enjoyed year-round, especially for those of us who adore eggnog. Add a healthy dollop of whipped cream to the finished product, and you’ll be in business.
Eggnog Cheesecake Ingredients
- Graham cracker crumbs: Add some finely chopped pecans here for an extra nutty crunch.
- Sugar: The sugar adds a touch of sweetness to the cheesecake’s crust and helps it hold together.
- Butter: Use unsalted butter so you can better control the flavor.
Filling
- Cream cheese: Let the cream cheese sit for a bit until it’s at room temperature.
- Sugar: Using a cup of sugar helps to ideally balance the flavors of this cheesecake.
- All-purpose flour: Flour helps prevent the cheesecake from cracking.
- Eggs: The eggs are the binding agent, holding the other ingredients together.
- Eggnog: Keep the eggnog refrigerated until the moment you’re ready to use it.
- Rum extract: Rum extract adds a subtle sugary note and ups the eggnog flavor.
- Ground nutmeg: Nutmeg adds a welcome warmth to eggnog cheesecake.
- (Optional) Whipped cream and additional ground nutmeg: Though optional, these toppings add a nice texture and flavor to this dessert.
Directions
Step 1: Prepare the pan
Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap the foil around the pan.
Step 2: Make the crust
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of the pan. Place on a baking sheet. Bake at 325°F for 10 minutes, then cool on a wire rack.
Step 3: Combine the cheesecake ingredients
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed until just combined. Gradually stir in the eggnog, rum extract and nutmeg. Pour the filling over the crust.
Step 4: Make a water bath
Place the springform pan in a larger baking pan, then add an inch of hot water to the larger pan.
Editor’s Tip: A water bath helps ensure even baking throughout this dessert, so don’t skip this step.
Step 5: Bake and cool
Bake at 325° until the center is just set and the top appears dull (about 45 to 50 minutes). Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Loosen the side from the pan with a knife and cool for an hour longer. Then, cover the pan and refrigerate the cheesecake overnight.
Step 6: Prepare to serve
If desired, top with whipped cream and a dusting of nutmeg before serving.
Eggnog Cheesecake Recipe Variations
- Top with eggnog frosting: Kick things up a notch by adding a layer of homemade eggnog frosting to this cheesecake. Is this a tad indulgent? Sure, but now’s not the time to worry about that.
- Make a gingersnap crust: Replace the graham crackers with crumbled gingersnap crust if desired. Both are equally delicious.
How to Store Eggnog Cheesecake
Wrap the cheesecake tightly in plastic wrap before putting it in the fridge to prevent it from drying out and absorbing other odors.
How long does eggnog cheesecake last?
Homemade cheesecake will generally last anywhere from five to seven days in the fridge and a couple of months or more in the freezer.
Eggnog Cheesecake Tips
Can I make eggnog cheesecake vegan?
Yes. You can use silken tofu as a binding agent and incorporate vegan versions of eggnog, butter and cream cheese (and leave off the whipped cream).
Can I make eggnog cheesecake gluten-free?
Yes, you can easily make this recipe gluten-free by substituting gluten-free graham crackers for the gluten-filled variety.
How do I make sure my cheesecake has the right texture?
Though it may seem a bit labor-intensive, properly cooling this dessert is what gives it its desired texture. Completely cool the cheesecake for an hour before covering it and refrigerating it overnight. You’ll also want to use a water bath, and be sure not to overbake the cheesecake to achieve the perfect creamy texture.
