Easy Eggnog Cheesecake Recipe
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 cup full-fat eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together using an electric mixer on medium speed. Continue mixing until the texture is completely smooth and free of lumps. This is the most important step for a creamy cheesecake.
- Lower the mixer speed and add the eggs one at a time, beating just until combined after each addition. Pour in the eggnog, vanilla extract, and ground nutmeg. Sift in the flour and mix slowly until the batter is uniform. Be careful not to overmix at this stage to avoid adding too much air to the batter.
- Pour the filling over the cooled crust and smooth the top with a spatula. Place the pan in the oven and bake for 50 to 60 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
- Turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside for about 30 minutes. This prevents cracking. Afterward, remove it from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours, or ideally overnight, before serving.