Eggnog Cheesecake

Eggnog is a festive flavour that brings back good memories of childhood. If you like eggnog, you should make this delicious, creamy, and decadent Eggnog Cheesecake.

About This Eggnog Cheesecake

• This recipe has the base of my Classic Cheesecake and has been tweaked to become an Eggnog Cheesecake.
• This cheesecake comes together easily and requires nothing extraordinary from other cheesecake recipes.
• The base ingredients are Graham Crackers, Butter, Cinnamon, and Brown Sugar; the filling ingredients are Cream Cheese, Sugar, All-purpose Flour, Eggs, and Eggnog.
• When making this or any cheesecake recipe, follow the tips and tricks in my Perfect Cheesecake Hacks post. In this post, you will learn what to pay attention to and consider to have a perfect cheesecake each time.

How To Make Eggnog Cheesecake

• Preheat the oven to 350° F.
• Use a food processor to grind the Graham crackers. Combine graham cracker crumbs, cinnamon, salt, sugar, and melted butter in a bowl. Mix until well combined and spread evenly in a 10-inch springform pan. Using the bottom of a glass or measuring cup, press down on crumbs to the bottom of the pan and about ½ inch up the sides of the pan.
• Bake crust in the preheated oven until set, about 10 minutes. Remove the crust and set aside to cool. Reduce oven temperature to 325° F.

See Perfect Cheesecake Hacks For The Best Result

• Prepare the water bath by putting the springform pan in a dry brownie pan, then place the brownie pan inside a larger pan. Set aside.
• Using the paddle attachment, beat the cream cheese until smooth, creamy and lump-free.
• Add sugar and flour and beat until smooth and lump-free.
• Add the room temperature Eggnod and mix well.
• Switch to the rubber spatula, and lightly beat the eggs with vanilla extract. Add the beaten eggs and gently mix everything. Do not incorporate too much air into the mixture.

• Pour the cheesecake batter over the crust and place carefully into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan; adjust as necessary. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
• Bake the cheesecake for 45-55 minutes or until the sides appear solid and the center is jiggly. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for one hour; the center will continue to cook slowly.

After Baking:

Let the cheesecake cool down slowly, and exposing it to a sudden temperature change is crucial.

• Crack open the oven door and keep the cheesecake inside for one more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and thoroughly chilled.
• When ready to remove the cheesecake from the pan, ring a kitchen towel under hot water and wrap it around the pan; this will warm up the butter around the cheesecake and make the release easier. Then, run the tip of a pairing knife around the top and open the pan's lock. Do not push the knife all the way to the bottom; only its tip should run around the cheesecake.
• Dust the top with powdered sugar and decorate it with festive cookies like Gingerbread Cookies.

Storying: Cheesecake will stay fresh for up to Ten days in the fridge if it is covered with cling wrap.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

See more Cheesecake recipes here:

Confetti Cheesecake,

Nutella Cheesecake,

Cinnamon Roll Cheesecake

📖 Recipe