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.
Recommended cookbook: "The Easy 5-Ingredient Healthy Cookbook"
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.
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Recommended:
The Easy 5-Ingredient Healthy Cookbook
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
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking sheet
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.
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