Eggnog Cheesecake
This decadent holiday cheesecake captures all of the beloved flavors of classic eggnog in a stunning creamy dessert form. The silky smooth filling infused with nutmeg and bourbon sits atop a buttery graham cracker crust for a truly festive showstopper.
A creamy eggnog-flavored cheesecake with nutmeg and bourbon on a buttery graham cracker crust.
Nutrition per serving
Ingredients
Crust
Filling
Spices
Instructions
Prepare the Crust
Preheat oven to 325 degrees F. Mix graham cracker crumbs with 5 tablespoons of melted butter and press firmly into the bottom of a 9 inch springform pan. Bake for 10 minutes then allow to cool completely.
Make the Filling
Beat the softened cream cheese and granulated sugar together until completely smooth and free of lumps. Add the eggs one at a time, mixing on low speed. Slowly pour in the eggnog and ground nutmeg and mix until just combined.
Bake in a Water Bath
Wrap the outside of the springform pan tightly in two layers of aluminum foil. Place in a larger roasting pan and pour hot water into the roasting pan to reach halfway up the sides. Bake for 55 to 60 minutes until the center is just barely set.
Cool and Refrigerate
Turn off the oven and let the cheesecake cool inside the oven with the door cracked for one hour to prevent cracking. Remove from the water bath and refrigerate for at least 4 hours before removing from the pan and serving.
Substitutions
Common mistakes
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