This delightful Festive Creamy Eggnog-Infused Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of eggnog. It’s a perfect dessert for holiday gatherings, Christmas parties, or any festive occasion where you want to impress your guests. With its luscious filling and buttery crust, this cheesecake will evoke the comforting essence of the holiday season.

The flavor profile of this cheesecake is a harmonious blend of sweet and spicy, thanks to the nutmeg and cinnamon typical of eggnog. The texture is creamy and smooth, with a crunchy graham cracker crust that adds a satisfying contrast.

Prep and Cook Times

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes (plus cooling time)
Skill Level: Intermediate

Serving Information

Servings: 10-12 slices
Serving Suggestions: This cheesecake pairs beautifully with whipped cream or a drizzle of caramel sauce. You can also serve it with a sprinkle of nutmeg or cinnamon for extra holiday flair.

Ingredients List

For the Crust:

1 ½ cups (150g) graham cracker crumbs (or gluten-free graham crackers)
½ cup (100g) granulated sugar
½ cup (115g) unsalted butter, melted (or coconut oil for a dairy-free option)
1 teaspoon ground cinnamon

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened (or use dairy-free cream cheese)
1 cup (200g) granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) eggnog (store-bought or homemade)
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 tablespoon all-purpose Flour (or cornstarch for gluten-free)

For Garnish (Optional):

Whipped cream
Freshly grated nutmeg or cinnamon
Caramel sauce

Equipment List

Essential Equipment:
- 9-inch (23cm) springform pan
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Measuring cups and spoons
- Food processor (for crust)
- Baking sheet (to catch drips)
Optional Equipment:
- Parchment paper (to line the bottom of the pan for easier removal)
- Offset spatula (for smoothing the filling)

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). This ensures even baking.
Prepare the Crust:
- In a food processor, pulse the graham cracker crumbs, sugar, cinnamon, and melted butter until combined and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes until set. Let cool while you prepare the filling.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the sugar and beat until well combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract, eggnog, nutmeg, cinnamon, and flour, beating until smooth. Be careful not to overmix.
Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the springform pan on a baking sheet to catch any drips. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Turn off the oven and leave the cheesecake inside for an additional hour with the door slightly ajar to cool gradually and prevent cracking.
Cool and Chill:
- After cooling in the oven, remove the cheesecake and let it cool at room temperature for about 30 minutes.
- Refrigerate for at least 4 hours or overnight for the best flavor and texture.
Serve:
- Once chilled, carefully remove the sides of the springform pan. Serve the cheesecake with whipped cream, a sprinkle of nutmeg, or a drizzle of caramel sauce.

Technique Tips and Troubleshooting

Avoid Cracks: To prevent cracking, make sure all ingredients are at room temperature before mixing. Also, avoid overmixing once the eggs are added.
Water Bath: For an even creamier texture, consider baking the cheesecake in a water bath. Wrap the outside of the springform pan with aluminum foil and place it in a larger pan filled with hot water.
Eggnog Substitutes: If you can’t find eggnog, you can make a simple version using milk, cream, sugar, and a pinch of nutmeg and cinnamon.

Plating and Presentation

To serve, slice the cheesecake into wedges and place them on individual dessert plates. Top with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon for a festive touch. You can also drizzle caramel sauce over the cheesecake for added sweetness and elegance.

Storage and Reheating Instructions

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop as it sits!
Reheating: While cheesecake is best served chilled, if you prefer it slightly warmed, you can reheat individual slices in the microwave for about 15-20 seconds.

Variations and Customizations

Nut-Free Version: Replace the graham cracker crust with an almond flour crust if you’re avoiding gluten or nuts.
Vegan Option: Use vegan cream cheese and a plant-based eggnog to make this cheesecake vegan-friendly.
Flavor Customization: Add chocolate chips or chopped pecans to the filling for added texture and flavor.

Notes on Ingredients and Equipment

Quality Ingredients: For the best flavor, use high-quality cream cheese and eggnog. Homemade eggnog can elevate the taste significantly.
Springform Pan: A springform pan is essential for easy removal of the cheesecake, but if you don’t have one, a regular cake pan will work; just be extra careful when serving.

Final Touches and Personal Notes

This Creamy Eggnog-infused Cheesecake is a cherished recipe that brings back memories of holiday gatherings with family. Each slice is a reminder of the joy and warmth of the season. I encourage you to make this recipe your own—experiment with flavors or toppings, and don’t hesitate to share your variations!

If you try this recipe, please let me know how it turned out in the comments! Happy baking, and enjoy the festive season!