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