Eggnog Cheesecake Recipe: 7 Easy Steps to Make the Perfect Holiday Dessert

Eggnog cheesecake is the ultimate holiday treat that combines the creamy richness of cheesecake with the festive flavors of eggnog and spices. In this detailed guide, we walk you through everything you need to know to create a flawless dessert that will dazzle your family and friends. Let’s dive into the magic of this festive cheesecake recipe.

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Ingredients for Eggnog Cheesecake

To achieve the perfect balance of flavors and textures, ensure you have these ingredients on hand:

For the Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup eggnog
• 3 large eggs
• 1/4 cup all-purpose flour
• 1/2 tsp nutmeg
• 1 tsp vanilla extract

For the Topping

• Whipped cream (optional)
• A pinch of nutmeg or cinnamon for garnish

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Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Baking sheet
• Aluminum foil

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Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the springform pan to form an even layer.
4. Bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling.

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Step 2: Mix the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until it’s smooth and fluffy.
2. Gradually add the granulated sugar and brown sugar, mixing well after each addition.
3. Blend in the eggnog, followed by the eggs, adding them one at a time. Beat just until combined to avoid overmixing.
4. Stir in the flour, nutmeg, and vanilla extract until the filling is smooth and creamy.

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Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the prepared crust in the springform pan.
2. Tap the pan gently on the counter to release any air bubbles.

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Step 4: Prepare a Water Bath

1. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
2. Place the springform pan inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
3. This water bath will ensure an even baking process and prevent cracking.

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Step 5: Bake the Cheesecake

1. Place the assembled water bath and cheesecake into the oven.
2. Bake for 60–70 minutes or until the edges are set but the center still jiggles slightly.
3. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for an hour. This gradual cooling helps prevent cracks.

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Step 6: Chill the Cheesecake

1. Remove the cheesecake from the oven and discard the water bath.
2. Let it cool to room temperature on a wire rack.
3. Cover and refrigerate for at least 6 hours or overnight for the best texture and flavor.

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Step 7: Add the Final Touches

1. Just before serving, top the cheesecake with whipped cream if desired.
2. Sprinkle a dash of nutmeg or cinnamon for a festive finish.
3. Slice with a warm, clean knife for perfect portions.

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Frequently Asked Questions

Can I make eggnog cheesecake ahead of time?

Yes, eggnog cheesecake is a great make-ahead dessert. Prepare it the day before your event and let it chill in the refrigerator overnight for the best texture and flavor.

Can I use store-bought eggnog?

Absolutely! Store-bought eggnog works perfectly in this recipe. If you prefer homemade eggnog, it will also enhance the flavor.

How do I prevent my cheesecake from cracking?

Using a water bath, avoiding overmixing the batter, and allowing the cheesecake to cool gradually in the oven are the best ways to prevent cracking.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in warm water. Wipe the blade clean between each slice for neat and professional-looking portions.

Can I freeze eggnog cheesecake?

Yes, you can freeze eggnog cheesecake. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to two months. Thaw in the refrigerator before serving.

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