Description
This rich and creamy Eggnog Cheesecake combines the classic holiday flavors of eggnog and nutmeg in a luscious cream cheese filling atop a buttery graham cracker crust. Topped with festive sugared cranberries and fluffy eggnog whipped cream, this dessert is perfect for celebrating the holiday season with family and friends.
Ingredients
Scale
For the Crust
- 2¼ cups graham cracker crumbs (~11 full-sized graham crackers)
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 32 oz. cream cheese, room temperature
- 1¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 large egg yolk
- ¾ cup eggnog
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
For the Sugared Cranberries
- ½ cup granulated sugar
- ½ cup hot water
- ½ cup fresh cranberries
- 2 tablespoons sparkling sugar
For the Eggnog Whipped Cream
- ½ cup heavy whipping cream
- 2 tablespoons confectioner’s sugar
- Pinch of ground nutmeg
- 2 tablespoons eggnog
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Chill in the refrigerator while preparing the filling to help it set.
- Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add 1¼ cups granulated sugar and the flour, mixing well to combine. Add the eggs and egg yolk one at a time, beating just until incorporated after each addition. Pour in the eggnog, sour cream, vanilla extract, and ground nutmeg, and mix until fully blended and smooth. Avoid overmixing to prevent excess air in the batter.
- Bake the Cheesecake: Preheat your oven to 325°F (163°C). Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan on the middle rack and bake for approximately 80 to 90 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually and prevent cracking.
- Cool and Chill the Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours or overnight to let it fully set and develop flavor.
- Prepare the Sugared Cranberries: Combine the ½ cup granulated sugar with ½ cup hot water in a small bowl and stir until the sugar has dissolved to create simple syrup. Add the fresh cranberries and let them soak for about 10 minutes. Remove the cranberries with a slotted spoon and roll them in sparkling sugar to coat. Set aside to dry on parchment paper.
- Make the Eggnog Whipped Cream: In a chilled bowl, whisk the heavy whipping cream with confectioner’s sugar, eggnog, and a pinch of ground nutmeg using an electric mixer at medium-high speed until soft peaks form. Be careful not to overwhip.
- Assemble and Serve: Remove the cheesecake from the springform pan and transfer to a serving plate. Dollop or pipe the eggnog whipped cream over the top and garnish with the sugared cranberries. Sprinkle a little additional nutmeg if desired. Serve chilled and enjoy the festive flavors.
Notes
- This cheesecake features a classic graham cracker crust that pairs perfectly with the creamy, eggnog-infused filling.
- Allow the cheesecake to cool gradually inside the oven with the door slightly open to prevent cracks on the surface.
- Sugared cranberries add a beautiful and festive garnish that also provides a pleasant tart burst complementing the rich cheesecake.
- For best results, prepare the cheesecake a day in advance to allow the flavors to meld and the texture to set properly.
- You can substitute the all-purpose flour with a gluten-free flour blend to adapt for gluten-free diets.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 537
- Sugar: 45 g
- Sodium: 387 mg
- Fat: 43 g
- Saturated Fat: 24 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 190 mg
