Eggnog Cheesecake Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 40 minutes
Servings:
12 Servings
Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 5 tablespoons unsalted butter, melted
  • ½ teaspoon ground nutmeg
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup eggnog
  • 1 teaspoon rum extract
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • ¼ cup eggnog
  • ¼ cup powdered sugar
  • ½ teaspoon rum extract
Directions
  1. Preheat oven to 325 F.
  2. Grease a 9-inch springform pan, and place a piece of parchment paper in the bottom of the pan.
  3. To prepare the crust, in a medium-sized bowl, combine the graham cracker crumbs, brown sugar, melted butter, and ½ teaspoon of nutmeg. Mix well. Press the crumb mixture into the bottom and sides of the prepared springform pan.
  4. Bake the crust for 10 minutes in the preheated oven, then set aside to cool.
  5. Once cool, wrap the outside of the springform pan in aluminum foil.
  6. Reduce the oven temperature to 300 F.
  7. For the filling, add the cream cheese to a large mixing bowl. Beat with an electric mixer until smooth and fluffy.
  8. Add in the sugar and eggs, and beat on low until smooth.
  9. Beat in 1 cup of eggnog and 1 teaspoon of rum extract until mixed well.
  10. Add the flour and 1 teaspoon of nutmeg, and beat until everything is completely mixed.
  11. Pour the cream cheese mixture into the springform pan, making sure it's spread evenly.
  12. Place the springform pan into the center of a larger roasting pan. Fill the roasting pan with warm water until the water goes halfway up the sides of the springform pan.
  13. Place the pan into the preheated oven, and bake for 1 hour and 30 minutes.
  14. Once the cheesecake is baked, turn off the heat, and leave the cheesecake in the oven with the door closed for 30 minutes. Then, open the oven door partially, and leave the cheesecake in the oven for another 30 minutes.
  15. Remove the cheesecake from the oven, remove the foil from the pan, and let the cheesecake rest on the counter for another 10 minutes.
  16. Gently run a butter knife between the sides of the cheesecakes and the pan.
  17. Refrigerate for at least 6 hours.
  18. To prepare the topping, in a large bowl, add the heavy whipping cream, remaining ¼ cup of eggnog, powdered sugar, and remaining ½ teaspoon of rum extract. Beat on high speed with an electric mixer until stiff peaks form.
  19. Remove the cheesecake from the springform pan.
  20. Spread or pipe the eggnog whipped cream on top of the cheesecake.
  21. Top with more grated nutmeg, if desired.
  22. Refrigerate until ready to serve.