Eggnog Cheesecake Recipe

Introduction

Enjoy the rich and festive flavors of this Eggnog Cheesecake, a creamy dessert perfect for holiday gatherings. With a spiced eggnog filling and a crunchy graham cracker crust, it’s a delightful treat that brings warmth to any celebration.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 cup whipped cream (for topping)
• Additional nutmeg (for garnish)
• Optional: mini gingerbread cookies for decoration

Instructions

1. Step 1: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
2. Step 2: Press the mixture firmly into the base of a 9-inch springform pan to form an even crust. Set aside.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth and fluffy.
4. Step 4: Add eggnog, vanilla extract, nutmeg, and cinnamon. Continue to beat until creamy and well combined.
5. Step 5: Pour the cheesecake filling over the prepared crust and use a spatula to smooth the surface.
6. Step 6: Cover and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is set.
7. Step 7: Just before serving, pipe or spoon whipped cream on top.
8. Step 8: Garnish with a dusting of nutmeg and festive mini gingerbread cookies for an extra holiday touch.

Tips & Variations

• Use full-fat cream cheese for a richer, creamier texture.
• For an extra eggnog flavor, add a splash of rum or bourbon to the filling.
• Substitute ginger snap cookie crumbs for the graham cracker crust to enhance the spice notes.
• Chill the cheesecake overnight to ensure it sets firmly and develops the best flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. When ready to serve, remove from fridge and let sit at room temperature for 10-15 minutes for easier slicing. Do not freeze, as the texture may be compromised after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought whipped cream instead of homemade?

Yes, store-bought whipped cream works well and is a convenient option for topping this cheesecake.

Is this recipe safe to make with raw eggnog?

Use pasteurized eggnog to ensure safety, especially if serving to children or those with weakened immune systems.

Eggnog Cheesecake Recipe

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★★★★★

4.6 from 58 reviews

• Author: Lana
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Eggnog Cheesecake is a festive and creamy no-bake dessert featuring a rich graham cracker crust and a smooth, spiced eggnog-infused filling. Perfect for holiday gatherings, it combines classic flavors of nutmeg and cinnamon with a luscious cream cheese and eggnog blend, topped with whipped cream and garnished with nutmeg and optional mini gingerbread cookies for added charm.

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Ingredients

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Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Filling

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Topping and Garnish

• 1 cup whipped cream (for topping)
• Additional nutmeg (for garnish)
• Optional: mini gingerbread cookies for decoration

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Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened.
2. Form the crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a solid base for the cheesecake. Set aside to maintain shape.
3. Make the filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until the mixture becomes completely smooth and fluffy.
4. Add flavorings: Gradually beat in the eggnog, vanilla extract, ground nutmeg, and ground cinnamon until the filling is creamy and well combined with no lumps.
5. Assemble the cheesecake: Pour the prepared cream cheese and eggnog filling over the crust in the springform pan. Use a spatula to smooth the surface evenly.
6. Chill to set: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow the filling to fully set and develop flavors.
7. Add toppings: Just before serving, pipe or spoon whipped cream over the top of the cheesecake for a light and creamy finish.
8. Garnish and serve: Dust the whipped cream with additional nutmeg and decorate with mini gingerbread cookies if desired, adding a festive holiday touch.

Notes

• For best results, chill the cheesecake overnight to allow the flavors to meld and the texture to firm up nicely.
• Use full-fat cream cheese for the creamiest texture.
• Mini gingerbread cookies are optional but add a charming decorative and flavorful element.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• This cheesecake is a no-bake recipe that relies on chilling, making it simple to prepare and perfect for warm weather or when oven use is limited.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Eggnog Cheesecake, no-bake cheesecake, holiday dessert, cream cheese dessert, festive cheesecake, easy cheesecake recipe