Eggnog Cheesecake

Here’s a festive recipe for Eggnog Cheesecake a rich, creamy, and spiced dessert that’s perfect for the holiday season! This cheesecake combines the classic flavors of eggnog with a smooth, velvety filling, making it a delicious holiday treat.

Ingredients (Serves 10-12):

For the crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (freshly grated if possible)
• 1 tablespoon all-purpose flour
• 3 large eggs
• 3/4 cup (180ml) eggnog (store-bought or homemade)
• 1 tablespoon rum (optional, for a traditional eggnog flavor)

For the whipped topping:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Ground nutmeg or cinnamon, for garnish

Instructions:

1. Prepare the crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. The mixture should resemble wet sand.
• Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to pack it down firmly.
• Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and allow it to cool while you prepare the filling.

2. Make the cheesecake filling:

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the vanilla extract, cinnamon, nutmeg, and flour. Mix until well combined.
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Gradually add the eggnog and rum (if using), mixing until smooth. Be careful not to overmix.
• Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.

3. Bake the cheesecake:

• Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is just set (it should still jiggle slightly when gently shaken).
• Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar to cool gradually.
• After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for the best results.

4. Make the whipped topping:

• In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spread the whipped cream over the chilled cheesecake before serving.

5. Serve and enjoy:

• Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving platter.
• Garnish with a dusting of ground nutmeg or cinnamon for an extra festive touch.
• Slice and enjoy the rich, creamy goodness of this Eggnog Cheesecake!

Tips:

• Storage: Keep the cheesecake in the refrigerator, covered, for up to 5 days.
• Rum variation: If you prefer not to use alcohol, you can omit the rum or substitute it with a splash of vanilla extract.
• Extra flavor: For a deeper eggnog flavor, you can use homemade eggnog or add a little more ground cinnamon and nutmeg to the batter.

This Eggnog Cheesecake is the perfect dessert for your holiday festivities—creamy, rich, and filled with the warm, comforting flavors of eggnog.