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Classic Baked Eggnog Cheesecake with Spiced Crust

A creamy slice of eggnog cheesecake with a dark graham cracker crust, dusted with cocoa powder.
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Make a rich, creamy baked cheesecake flavored with traditional eggnog spices, set on a crisp, spiced graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup eggnog (full fat recommended)
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the granulated sugar until fully combined. Mix in the vanilla extract, nutmeg, and cinnamon.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  5. Gently stir in the eggnog and heavy cream until the batter is smooth.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath for 1 hour.
  10. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack.
  11. Cover the cooled cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  12. Serve chilled, topped with whipped cream and extra grated nutmeg.

Notes

  • For the best texture, bring your cream cheese and eggs to room temperature before starting.
  • If you prefer a stronger spice flavor, add 1/4 teaspoon of ground cloves to the filling mixture.
  • To make a simple topping, whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1/4 teaspoon of nutmeg until stiff peaks form.

Nutrition

Find it online: https://epicureempire.com/eggnog-cheesecake-recipe/