Eggnog Cheesecake

Indulge in the festive flavors of an Eggnog Cheesecake, a holiday-inspired dessert that perfectly combines the creamy richness of classic cheesecake with the warm, spiced notes of traditional eggnog. This show-stopping dessert starts with a buttery graham cracker crust, topped with a velvety filling infused with real eggnog, a hint of nutmeg, and a touch of vanilla for an irresistible holiday twist. Baked to perfection and chilled for a smooth and luscious texture, this cheesecake is finished with optional whipped cream and a dusting of nutmeg for an elegant presentation. With its decadent layers and seasonal flair, Eggnog Cheesecake is the ultimate crowd-pleaser for your next holiday gathering.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 0.33 cups unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cups granulated sugar
• 2 tablespoons all-purpose flour
• 0.75 cups eggnog
• 0.5 cups sour cream
• 4 large eggs
• 1 teaspoons vanilla extract
• 1 teaspoons ground nutmeg
• 0 optional whipped cream, for garnish
• 0 (optional sprinkling) ground nutmeg, for garnish

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the texture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.

Step 4

In a large mixing bowl, beat the cream cheese and 1 cup of sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.

Step 5

Add the flour, eggnog, sour cream, eggs, vanilla extract, and nutmeg. Beat on low speed until fully combined, being careful not to overmix.

Step 6

Pour the cheesecake batter onto the prepared crust in the springform pan. Gently spread the surface for a smooth finish.

Step 7

Place the springform pan on a baking sheet and transfer it to the oven. Bake for 75-85 minutes, or until the center is slightly jiggly but the edges are set.

Step 8

Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.

Step 9

Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight for the best results.

Step 10

Before serving, run a knife gently around the edges of the springform pan to release the cheesecake. Remove the sides of the pan.

Step 11

Garnish with whipped cream and a light sprinkling of nutmeg, if desired. Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	1722.3 grams (1722.3g)

Amount per serving	% Daily Value*
Calories	5559

Total Fat 374.60g	480%
Saturated Fat 216.60g	1083%
Polyunsaturated Fat 0.30g
Cholesterol 1830mg	610%
Sodium 3746mg	163%
Total Carbohydrate 466.70g	170%
Dietary Fiber 6.10g	22%
Total Sugars 342.70g
Protein 94.00g	188%

Vitamin D 236IU	1180%
Calcium 1266mg	97%
Iron 14mg	76%
Potassium 1547mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 6.7%

Carbs: 33.3%