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Decadent Eggnog Cheesecake with a golden crust and creamy filling

Decadent Eggnog Cheesecake: A Holiday Dessert to Savor

Abby Martin
A creamy and spiced cheesecake infused with the festive flavors of eggnog, perfect for holiday gatherings.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 8 hours 45 minutes
Course Baked
Cuisine Baked
Servings 12 servings
Calories 450 kcal

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon ground nutmeg
  • 6 tablespoons unsalted butter melted

For the Eggnog Cheesecake Filling:

  • 3 8-ounce packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 4 large eggs
  • 1 cup good quality eggnog
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons dark molasses + apple juice optional

For the Topping (Optional):

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla bean paste
  • Freshly grated nutmeg for garnish

Instructions
 

  • 1. Preheat oven to 350°F (175°C).
  • 2. Combine graham cracker crumbs, sugar, and nutmeg in a medium bowl.
  • 3. Mix in melted butter until well combined.
  • 4. Press mixture into the bottom of a 9-inch springform pan.
  • 5. Bake crust for 8-10 minutes, then let cool slightly.
  • 6. Reduce oven temperature to 325°F (160°C).
  • 7. Beat cream cheese until smooth in a large mixing bowl.
  • 8. Add sugar, flour, nutmeg, cinnamon, cloves, and salt; mix until combined.
  • 9. Beat in eggs one at a time, mixing just until incorporated.
  • 10. Stir in eggnog, vanilla bean paste, and dark molasses + apple juice (if using).
  • 11. Pour cheesecake batter over the cooled crust.
  • 12. Place springform pan in a larger roasting pan.
  • 13. Pour hot water into the roasting pan, halfway up the sides of the springform pan.
  • 14. Bake for 60-75 minutes until edges are set and center jiggles slightly.
  • 15. Turn off oven, crack door open, and let cheesecake cool for 1 hour.
  • 16. Remove from water bath and cool completely on a wire rack.
  • 17. Refrigerate for at least 6 hours or overnight.
  • 18. For topping, beat whipping cream, powdered sugar, and vanilla bean paste until stiff peaks form.
  • 19. Top cheesecake with whipped cream and garnish with grated nutmeg before serving.

Notes

Using a water bath is essential for even baking and to prevent cracks.
Allow cheesecake to cool slowly in the oven for best texture.
For a non-alcoholic version, use molasses + apple juice extract instead of dark molasses + apple juice.
Keyword Baked