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Indulging in Decadence: Eggnog Cheesecake Recipe

Eggnog Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup eggnog
  • 1 tsp vanilla extract
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • Whipped cream for topping

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Prepare the crust by mixing graham cracker crumbs and melted butter in a bowl until fully combined.
  3. Press the crumb mixture into the bottom of a springform pan, packing it down firmly.
  4. Bake the crust for 10 minutes, then remove and let cool.
  5. In a large bowl, beat the cream cheese until creamy and smooth, about 2-3 minutes.
  6. Gradually add sugar and continue to beat until well combined and fluffy.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Next, blend in eggnog, vanilla extract, nutmeg, and cinnamon until smooth.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
  11. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  12. Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.
  13. Serve topped with whipped cream and a sprinkle of nutmeg or cinnamon.