Ingredients
- 11/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3/4 cup eggnog
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- whipped cream
- a sprinkle of nutmeg
- a drizzle of caramel
Directions
Preheat oven to 325°F (163°C).
Grease a 9-inch springform pan.
In a bowl, mix graham crumbs, sugar, cinnamon, and melted butter.
Press the crumb mixture into the bottom and slightly up the sides of the pan.
Bake the crust for 10 minutes.
In a large bowl, beat the cream cheese until smooth.
Add sugar and flour, mixing well.
Pour in the eggnog and mix until incorporated.
Add eggs one at a time, mixing just until blended.
Stir in vanilla and nutmeg.
Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly.
Let cool completely, then refrigerate for at least 4 hours or overnight.
Top with whipped cream, a sprinkle of nutmeg, and a drizzle of caramel.
Frequently Asked Questions
How far in advance can I make this Eggnog Cheesecake for a holiday party?
This rich Eggnog Cheesecake is best made a day ahead to allow for proper chilling, which is crucial for setting the texture. After baking for 1 hour and 15 minutes at 325°F (163°C), let it cool completely before refrigerating for at least 6 hours or overnight. It will store beautifully, covered, in the refrigerator for up to 3 days.
Can I substitute the traditional eggnog flavor in this recipe?
While the eggnog is the star, you can make a substitution if needed, though it will change the flavor profile significantly. For a similar creamy texture, you could substitute the liquid eggnog with heavy cream mixed with a teaspoon of rum extract and a dash of nutmeg, ensuring you adjust the overall liquid content slightly.
What is the best way to prevent my Eggnog Cheesecake from cracking during baking?
The key to preventing cracks in this cheesecake, baked at 325°F (163°C), is to ensure all ingredients, especially the cream cheese, are fully softened and mixed until just smooth, avoiding overbeating. Using a water bath during the 1 hour and 15 minute bake time is highly recommended to maintain even, moist heat around the springform pan.
