Eggnog Cheesecake
Tis the season for Eggnog Cheesecake. The delicious flavors of cream cheese, eggnog, and a splash of rum will make your dessert merry and bright. Adorn your dessert table with this rich treat and watch it disappear.
Let’s face it, cheesecake is a classic. A Cadillac of desserts, if you will.
The smooth, dense texture with the seasonal flavor of eggnog makes this rich dessert a holiday favorite.
Making Eggnog Cheesecake
You’ll need a 9″ springform pan for this dessert. I like to line the sides with parchment paper for a smooth release, but that is optional.
Graham Cracker Crust
Mix the graham cracker crumbs together with the melted butter and granulated sugar until well combined.
Press the mixture into the bottom of the springform pan and bake in a preheated oven set at 325° for 10 minutes. Remove from the oven to cool on a wire rack.
Also, increase the oven temperature to 425°.
While the oven is heating up and the crust is cooling down, make the filling.
Cheesecake Filling
So, you can make this filling a few ways. Either use a stand mixer, a hand-held mixer, or a food processor. The hand-held is a little more work, but it works.
Ok, so beat the cream cheese, sugar, eggnog, and flour until smooth and creamy. In other words, there should be no lumps from the cream cheese.
Add the eggs, one at a time, until combined, then mix in the rum and nutmeg. Once fully combined, pour the filling into the cooled crust.
Bake for 10 minutes, then reduce the heat to 250°. Continue baking for approx. 45 minutes, or until the edges are puffy and the surface is solid except for the center that will jiggle like Santa’s belly when the pan is shaken.
Remove from oven to a wire rack to cool for 15 minutes. Once cool enough to touch, loosen the sides to cool completely.
Loves Me Some Cheesecake!
- Gingersnap Pumpkin Cheesecakes
- Mini Gingerbread Cheesecakes
- Layered Cranberry Cheesecake Dessert
- Spiced Apple Mini Cheesecakes
- Chocolate Cheesecake Bites
Otherwise, head on over to the Desserts section on my site for a whole lot more, or click HERE and I’ll take you there. For anything specific, like “cheesecake,” just enter that word in the search bar.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Eggnog Cheesecake
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 Tbsp. butter, melted
- 2 Tbsp. granulated sugar
Filling:
- 3 8 oz. pkgs. cream cheese, room temperature
- 1 cup granulated sugar
- 3/4 cup eggnog, room temperature
- 3 Tbsp. all-purpose flour
- 2 large eggs
- 2 Tbsp. rum
- 1/8 tsp. ground nutmeg
Instructions
- Preheat oven to 325°.
Crust:
- In medium bowl, mix cracker crumbs, butter, and sugar together until well combined. Press into bottom of 9" springform pan. Bake for 10 minutes, then remove from oven and allow to cool on wire rack.
- Increase heat to 425° and make the filling.
Filling:
- Using a food processor or electric stand mixer, beat together the cream cheese, sugar, eggnog, and flour until smooth and creamy.
- Add eggs, 1 at a time until fully combined. Stir in rum and nutmeg. Pour filling into cooled crust. Bake for 10 minutes.
- Reduce heat to 250° and continue baking for approx. 45 minutes, or until edges are puffed and surface is firm except for a small spot in the center that will jiggle when pan is shaken.
- Set on a wire rack to cool for 15 minutes. When cool enough to touch, loosen sides to cool completely. Store in the refrigerator. Enjoy!
Nutrition
Eggnog Cheesecake
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