This stunning eggnog cheesecake is the perfect holiday dessert centerpiece. Its creamy texture and rich flavor capture the essence of the season. Topped with whipped cream and a sprinkle of nutmeg, it’s a dessert that looks as delightful as it tastes. Whether you’re hosting a festive gathering or simply indulging in the spirit of the season, this cheesecake will bring joy to the table.
Ingredients:
For the crust:
1 and 1/2 cups (150g) graham cracker crumbs
1/3 cup (75g) granulated sugar
1/2 cup (115g) unsalted butter, melted
For the cheesecake filling:
3 (8-ounce) packages cream cheese, softened
1 cup (200g) granulated sugar
3/4 cup (180ml) eggnog
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
For the topping:
1 cup (240ml) heavy whipping cream, chilled
2 tablespoons powdered sugar
Ground nutmeg, for garnish
Instructions:
Prep time: 20 minutes
Cook time: 1 hour
Cooling time: 4 hours (or overnight)
Total time: 5 hours 20 minutes
Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
Make the filling: Using a stand mixer or hand mixer, beat the cream cheese on medium speed until smooth. Add the sugar and continue mixing until well combined. Mix in the eggnog, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, nutmeg, and flour until just combined.
Bake the cheesecake: Pour the filling over the cooled crust. Place the springform pan on a baking sheet to catch any drips. Bake for 55-60 minutes, or until the edges are set but the center still wobbles slightly when shaken.
Cool and chill: Remove the cheesecake from the oven and let it cool in the pan for 30 minutes. Run a knife around the edge to loosen it from the pan. Cover and refrigerate for at least 4 hours or overnight.
Prepare the topping: Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spread the whipped cream over the cheesecake and sprinkle with ground nutmeg.
Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy!
