Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup eggnog (store-bought or homemade)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
Instructions
- Prepare the crust:
- Preheat the oven to 325°F (165°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool completely.
- Prepare the filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add sugar and mix until fully incorporated, scraping down the sides of the bowl as necessary.
- Add eggs one at a time, beating well after each addition.
- Stir in eggnog, vanilla extract, cinnamon, nutmeg, and salt until well blended. Be careful not to overmix.
- Assemble the cheesecake:
- Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- To avoid cracks, place the springform pan in a larger pan and fill the outer pan with hot water, about halfway up the side of the springform pan (water bath method).
- Bake:
- Bake the cheesecake at 325°F (165°C) for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the door ajar for 1 hour to let the cheesecake cool slowly.
- Remove from the oven and carefully take out the springform pan from the water bath. Let it cool to room temperature.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Serve:
- Before serving, top with whipped cream, a sprinkle of cinnamon or nutmeg, and any additional festive garnishes like cranberries or caramel drizzle.
Notes
- Water Bath Tip: The water bath helps the cheesecake cook evenly and prevents cracks. Make sure the water does not touch the cheesecake pan.
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to achieve a smooth filling.
- Storage: The cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 2 months. To freeze, wrap tightly in plastic wrap and foil before freezing.
- Serving Suggestions: Pair with hot coffee, spiced cider, or a glass of eggnog. You can also serve it with biscotti or gingerbread cookies for a festive touch.
- Dietary Variations: For a gluten-free option, use gluten-free graham crackers or a nut-based crust. For dairy-free, substitute cream cheese with plant-based alternatives and use coconut milk eggnog.