A cup of cheer doesn’t have to be limited just to your cup! Eggnog Cheesecake makes sure your plate and fork get in on all the delicious and festive flavors! Oh, what fun it is to make, too. You get to be hands-on while making the crunchy, buttery, spiced graham cracker crust. Then, you top it with the creamy, rich filling infused with all the classic eggnog flavors. Topped with a milky, fluffy whipped cream, also made with love by you, you’ll be dashing through the snow feeling happy and joyous! So, grab a slice and dig in! Eggnog Cheesecake will make your spirits very bright!
Ingredients
For the crust:
- 2 1/4 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon nutmeg
For the filling:
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup eggnog
- 3/4 teaspoon ground nutmeg
- 4 large eggs, room temperature
For the whipped topping:
- 1 cup heavy whipping cream, cold
- 3 tablespoons eggnog
- 10 tablespoons powdered sugar
- nutmeg, to taste, for sprinkling
- pearl sprinkles, optional, to taste
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Step 3 –In a small bowl, combine the graham cracker crumbs, the salted butter, 1/2 cup of the sugar, and 1/2 teaspoon of the nutmeg.
Step 4 –Press the mixture into the bottom and the sides of the prepared pan.
Step 5 –Blind bake the crust for 10 minutes.
Step 6 –Let the pie crust cool for 10 minutes.
Step 7 –Cover the cooled pan with aluminum foil.
Step 8 –Reduce the oven temperature to 300 degrees F.
Step 9 –In a large bowl, on low speed, mix the cream cheese, the remaining sugar, and the flour until well combined. Scrape down the sides of the bowl.
Step 10 –Add 1 cup of the eggnog and 3/4 teaspoon of the nutmeg to the flour mixture and mix on low speed until well combined.
Step 11 –Add the eggs to the flour mixture, one at a time, beating slowly and scraping the sides of the bowl after each addition.
Step 12 –Pour the filling into the cooled crust and spread it evenly.
Step 13 –Place the crust, still in the foil-covered pan, inside a larger pan and fill the larger pan with enough water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the foil on the springform pan.
Step 14 –Bake the pie, about 1 hour 30 minutes-1 hour 40 minutes.
Step 15 –Turn the oven heat off and leave the cheesecake in the oven with the door closed for 30 minutes.
Step 16 –Crack the oven door and leave the cheesecake in the oven for 30 minutes.
Step 17 –Transfer the cheesecake from the oven and chill until it is firm, at least 5 hours and up to overnight.
Step 18 –Before serving, in a large bowl, add the heavy whipping cream, the remaining eggnog, and the powdered sugar and whip on high speed until stiff peaks form.
Step 19 –Transfer the cheesecake out of the pan.
Step 20 –Pipe the whipped cream onto the pie, decorating as you like.
Step 21 –Sprinkle the pie with the remaining nutmeg and the pearl sprinkles.
Step 22 –Serve or refrigerate until ready to serve.
