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Egg Nog Cheesecake

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Baked Bree
Updated Sep 18, 2017
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Love egg nog? Love cheesecake? Make my Eggnog Cheesecake and indulge in both! This is the perfect make-ahead dessert for your holiday festivities.

More About This Recipe

  • I love eggnog and I love cheesecake. So I figured the best thing would be to combine the two—it’s just the responsible thing to do! During the holidays, I feel like I have to bring a dessert someplace just about every day. I love making cheesecake because A) people go crazy for cheesecake B) you need to make it ahead of time and it makes me feel like I am being way organized by not rushing around the kitchen an hour before I need to be at said event and C) it freezes really well so I can make a few at a time and thaw them as I need them. This cheesecake was by far the most perfect one I have ever made. No cracks, perfect texture, and absolutely delicious! A perfect holiday dessert to make your gathering just a little more fest

Egg Nog Cheesecake

  • Prep Time 30 min
  • Total 8 hr 30 min
  • Servings 12
  • Ingredients 10
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Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 1/4 cup sugar
  • 3 packages (8 oz) cream cheese, room temperature
  • 1 cup sugar
  • 3 tablespoons flour
  • 2 whole eggs
  • 3/4 cup eggnog
  • 3 tablespoons spiced rum
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  • Step 
    1
    Preheat oven to 325°F. Wrap a 9-inch springform pan with aluminum foil. Spray with cooking spray.
  • Step 
    2
    Combine graham cracker crumbs, butter, and sugar in a small bowl. Press into the bottom on the pan. Bake for 10 minutes. Cool slightly.
  • Step 
    3
    Beat cream cheese, sugar, and flour with an electric mixer or food processor until smooth. Add eggs, eggnog, rum, and nutmeg. Beat until combined.
  • Step 
    4
    Place the pan in a roasting pan. Pour hot water halfway up the sides of the pan.
  • Step 
    5
    Bake for 45 to 50 minutes or until the center is set. Remove the pan from the water and cool on a rack for 10 minutes. Loosen the ring of the pan and cool for 1 hour. Chill for 6 hours or overnight before serving.

Nutrition

No nutrition information available for this recipe
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