Christmas is a time for indulgence and celebration, and what better way to spread holiday cheer than with a decadent dessert? This Christmas eggnog cheesecake recipe is a showstopper that combines the rich and creamy flavors of eggnog with the velvety smoothness of a classic cheesecake. It's a dessert that will have your guests coming back for seconds and asking for the recipe.
As a passionate home baker, I've experimented with countless cheesecake recipes over the years, but this Christmas eggnog cheesecake has become a staple during the holiday season. The first time I made it, I was blown away by how the eggnog-infused filling perfectly complemented the buttery graham cracker crust. It's a dessert that truly captures the essence of Christmas.
Jump to:
Ingredients
Crust
- Graham cracker crumbs — 1 ½ cups
- Granulated sugar — ¼ cup
- Unsalted butter — Melted, ⅓ cup
- Ground cinnamon — ½ tsp
Filling
- Cream cheese — Softened, 24 oz
- Granulated sugar — 1 cup
- Eggnog — 1 cup
- All-purpose flour — 3 tbsp
- Vanilla extract — 1 tsp
- Ground nutmeg — ½ tsp
- Eggs — Large, 3
- Whipped cream — For serving (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are evenly coated with the butter.
- Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crumbs down.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes on medium speed.
- Add the eggnog, all-purpose flour, vanilla extract, and ground nutmeg to the cream cheese mixture. Beat until well combined and smooth.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even layer.
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking as the cheesecake cools gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set.
- Before serving, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled. Optionally, top each slice with a dollop of whipped cream and a sprinkle of ground nutmeg for an extra festive touch.
Dietary Restrictions
- Gluten-free — To make this cheesecake gluten-free, simply substitute gluten-free graham cracker crumbs for the regular ones in the crust. Ensure that all other ingredients, including the eggnog, are gluten-free as well.
- Vegetarian — This recipe is vegetarian-friendly as it does not contain any meat or animal by-products.
- Low-sodium — If you're following a low-sodium diet, you can reduce the amount of salt in the crust or opt for unsalted butter. Additionally, choose a low-sodium eggnog or make your own with reduced salt content.
Substitutions
- Graham cracker crumbs — If you prefer a different crust, you can substitute the graham cracker crumbs with crushed vanilla wafers, chocolate cookies, or even ginger snaps for a spicier twist.
- Eggnog — If you don't have eggnog on hand or prefer a non-alcoholic version, you can substitute it with an equal amount of heavy cream mixed with a teaspoon of rum extract and a pinch of nutmeg.
- Ground nutmeg — Freshly grated nutmeg adds a wonderful aroma and flavor to the cheesecake. However, if you don't have whole nutmeg, you can use pre-ground nutmeg. Just remember to adjust the quantity to taste, as pre-ground nutmeg can be more potent.
Variations
- Spiced rum eggnog cheesecake — For an adult twist, add 2 tablespoons of spiced rum to the filling mixture. The warm spices of the rum will complement the eggnog beautifully.
- Chocolate swirl eggnog cheesecake — Melt 4 ounces of semi-sweet chocolate and swirl it into the filling before baking. This creates a marbled effect and adds a rich chocolatey element to the cheesecake.
- Gingersnap crust eggnog cheesecake — Replace the graham cracker crust with a crust made from crushed gingersnap cookies. The spicy ginger flavor pairs wonderfully with the eggnog filling.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking sheet
Storage
- Store any leftover cheesecake in an airtight container in the refrigerator.
- The cheesecake will keep well for up to 4-5 days.
- For best results, bring the cheesecake to room temperature before serving.
Pro Tips
- Room temperature ingredients — To ensure a smooth and creamy filling, make sure all the ingredients, especially the cream cheese and eggs, are at room temperature before starting.
- Baking in a water bath — To prevent the cheesecake from cracking, you can bake it in a water bath. Wrap the outside of the springform pan with aluminum foil to prevent any water from seeping in.
- Avoid overmixing — When adding the eggs to the filling, mix just until they are incorporated. Overmixing can introduce too much air into the batter, leading to a puffy and potentially cracked cheesecake.
- Chill before serving — For the best texture and flavor, allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight. This allows the flavors to meld and the cheesecake to set properly.
Delightful Christmas Eggnog Cheesecake Recipe with Cinnamon Crust
Experience the magic of Christmas with our eggnog cheesecake, boasting a spicy cinnamon crust. Creamy, rich, and sprinkled with nutmeg, it's a holiday dessert your guests will adore!
Equipment
Ingredients
- 1 ½ cups Graham cracker crumbs
- ¼ cup Granulated sugar
- ⅓ cup Unsalted butter Melted
- ½ teaspoon Ground cinnamon
- 24 oz Cream cheese Softened
- 1 cup Granulated sugar
- 1 cup Eggnog
- 3 tablespoon All-purpose flour
- 1 teaspoon Vanilla extract
- ½ teaspoon Ground nutmeg
- 3 Eggs Large
- Whipped cream For serving (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are evenly coated with the butter.
- Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crumbs down.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes on medium speed.
- Add the eggnog, all-purpose flour, vanilla extract, and ground nutmeg to the cream cheese mixture. Beat until well combined and smooth.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even layer.
- Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking as the cheesecake cools gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set.
- Before serving, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled. Optionally, top each slice with a dollop of whipped cream and a sprinkle of ground nutmeg for an extra festive touch.
Notes
- Room temperature ingredients — To ensure a smooth and creamy filling, make sure all the ingredients, especially the cream cheese and eggs, are at room temperature before starting.
- Baking in a water bath — To prevent the cheesecake from cracking, you can bake it in a water bath. Wrap the outside of the springform pan with aluminum foil to prevent any water from seeping in.
- Avoid overmixing — When adding the eggs to the filling, mix just until they are incorporated. Overmixing can introduce too much air into the batter, leading to a puffy and potentially cracked cheesecake.
- Chill before serving — For the best texture and flavor, allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight. This allows the flavors to meld and the cheesecake to set properly.
Nutrition
Nutrition Facts
Delightful Christmas Eggnog Cheesecake Recipe with Cinnamon Crust
Amount per Serving
Calories
617
% Daily Value*
Fat
42
g
65
%
Saturated Fat
24
g
150
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
186
mg
62
%
Sodium
413
mg
18
%
Potassium
223
mg
6
%
Carbohydrates
53
g
18
%
Fiber
1
g
4
%
Sugar
41
g
46
%
Protein
10
g
20
%
Vitamin A
1534
IU
31
%
Vitamin C
0.5
mg
1
%
Calcium
150
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments