Description
This Eggnog Cheesecake is a luscious and festive dessert perfect for the holiday season. Featuring a rich graham cracker crust, a creamy eggnog-infused cream cheese filling, and topped with sugared cranberries and eggnog whipped cream, it’s a delightful blend of classic cheesecake with seasonal flavors that bring warmth and cheer to any celebration.
Ingredients
Scale
Crust
- 2¼ cups graham cracker crumbs (~11 full-sized graham crackers)
- ¼ cup brown sugar
- ½ cup unsalted butter (melted)
Filling
- 32 oz. cream cheese (room temperature)
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 3 large eggs
- 1 large egg yolk
- ¾ cup eggnog
- ½ cup sour cream
- 2 tsp vanilla extract
- ½ tsp ground nutmeg
Topping
- ½ cup granulated sugar
- ½ cup hot water
- ½ cup fresh cranberries
- 2 Tbsp sparkling sugar
- ½ cup heavy whipping cream
- 2 Tbsp confectioner’s sugar
- pinch ground nutmeg
- 2 Tbsp eggnog
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted unsalted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Refrigerate to set while preparing the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and flour, mixing well to remove lumps. Add the eggs and egg yolk one at a time, mixing thoroughly after each addition. Stir in the eggnog, sour cream, vanilla extract, and ground nutmeg until fully combined and smooth.
- Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the pan in a preheated oven at 325°F (163°C). Bake for approximately 90 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken. Turn off the oven, open the door slightly, and let the cheesecake cool inside for about an hour to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm.
- Prepare sugared cranberries: In a small saucepan, combine the granulated sugar and hot water to dissolve the sugar completely. Remove from heat and add fresh cranberries, stirring to coat. Using a slotted spoon, transfer the cranberries to a parchment-lined tray and roll them in sparkling sugar. Let them dry and set at room temperature while preparing the whipped cream.
- Make eggnog whipped cream: In a chilled bowl, whip the heavy cream with confectioner’s sugar, a pinch of ground nutmeg, and eggnog until soft peaks form. Be careful not to overbeat.
- Assemble and serve: Remove the cheesecake from the springform pan and place it on a serving plate. Top with the sugared cranberries and pipe or spoon the eggnog whipped cream decoratively over the cheesecake. Serve chilled for a festive holiday dessert experience.
Notes
- Topped with sugared cranberries and eggnog whipped cream, this Eggnog Cheesecake is a festive way to celebrate the holiday season!
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Use a water bath or allow the cheesecake to cool gradually in the oven to prevent cracking.
- Let the cheesecake chill thoroughly for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 537
- Sugar: 45 g
- Sodium: 387 mg
- Fat: 43 g
- Saturated Fat: 24 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 190 mg
