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The baked cheesecake cooling on a wire rack with a smooth, slightly jiggly center. A festive touch of ground nutmeg is sprinkled on top, with a serving knife placed beside it

Eggnog Cheesecake Recipe

This eggnog cheesecake blends the holiday flavor of eggnog with a smooth, creamy filling, set on a crunchy graham cracker crust. Perfect for festive celebrations!
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 277 kcal

Equipment

  • 9-inch springform pan
  • Food processor
  • Mixing bowl
  • Wire Rack

Ingredients
  

Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons white sugar

Filling:

  • 3 8 ounce packages cream cheese, softened
  • 1 cup white sugar
  • 3/4 cup eggnog
  • 3 tablespoons all-purpose flour
  • 2 large eggs
  • 2 tablespoons rum
  • 1 pinch ground nutmeg

Instructions
 

  • Preheat oven to 325°F (165°C).
  • Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan.
    A mixing bowl with graham cracker crumbs, melted butter, and sugar being stirred together, while a springform pan sits in the background, ready for the crust mixture to be pressed into its base.
  • Bake crust for 10 minutes, then let cool. Increase oven temperature to 425°F (220°C).
    The springform pan with the crust inside, placed on an oven rack set to 325°F (165°C). The crust is golden brown after baking for 10 minutes.
  • In a food processor, blend cream cheese, sugar, eggnog, and flour until smooth. Add eggs, rum, and nutmeg and blend.
    A food processor blending softened cream cheese, sugar, eggnog, and flour until smooth. Eggs, rum, and nutmeg sit nearby, ready to be added to the mix
  • Pour filling into cooled crust and bake for 10 minutes. Reduce heat to 250°F (120°C) and bake for about 45 minutes until the center jiggles slightly.
    Smooth, creamy filling being poured into the cooled crust in the springform pan, with the pan resting on a marble countertop
  • Let cheesecake cool before removing from the pan.
    The baked cheesecake cooling on a wire rack with a smooth, slightly jiggly center. A festive touch of ground nutmeg is sprinkled on top, with a serving knife placed beside it