Decadent Smooth Eggnog Cheesecake for Holiday Cheer

Smooth Eggnog Cheesecake is like a holiday party in your mouth. Imagine a velvety slice of creamy heaven, where the sweet notes of eggnog dance with a buttery graham cracker crust. vanilla bean cheesecake cupcakes Each bite is an embrace of warmth and nostalgia, perfect for festive gatherings or cozy nights by the fire.

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When I first made this Smooth Eggnog Cheesecake, my family thought I had opened a bakery in our kitchen. Everyone was suddenly best friends with me! This dessert transforms any occasion into a celebration. lemon cheesecake truffles Your taste buds will thank you as you indulge in the delightful flavors that are as comforting as a favorite sweater.

I remember the first time I shared this recipe with friends; their eyes lit up like kids on Christmas morning when they took their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Choose finely crushed crumbs to create a smooth crust that holds together perfectly.
• Unsalted Butter: Use melted butter for a rich flavor and to bind the crust ingredients together.
• Granulated Sugar: A touch of sweetness balances the creaminess of your cheesecake.
• Cream Cheese: Make sure it’s softened for easy blending into your batter for that luscious texture.
• Sour Cream: Adds tanginess and creaminess that elevates this cheesecake beyond ordinary desserts. For more inspiration, check out this Raspberry Cheesecake Bars recipe.
• Eggs: Room temperature eggs help create a smooth batter and ensure even baking.
• Eggnog: The star ingredient that gives this cheesecake its festive flavor—you can use store-bought or homemade!
• Nutmeg and Cinnamon: These warm spices enhance the eggnog flavor, giving it an aromatic holiday essence.
• Vanilla Extract: A splash of vanilla rounds out all the flavors beautifully, making each bite irresistible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter and sugar until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake the Crust: Place the pan in your preheated oven for about 10 minutes until golden brown. Let it cool while you prepare the cheesecake filling.

Create the Filling: In another bowl, beat softened cream cheese until smooth. Gradually mix in sugar and sour cream until fully combined and creamy.

Add Flavor: Incorporate eggs one at a time, mixing gently after each addition. Pour in your eggnog along with nutmeg, cinnamon, and vanilla extract to infuse those holiday flavors.

Bake Your Cheesecake: Pour filling over the cooled crust and smooth it out evenly. Bake for about 50-60 minutes until the center is set but slightly jiggly—this ensures a creamy finish!

Cool and Chill: Turn off your oven and crack open the door slightly; let cheesecake cool inside for one hour. Then refrigerate for at least four hours or overnight to fully set.

Now you’re ready to slice into this Smooth Eggnog Cheesecake and serve! For more inspiration, check out this No-Bake Mini Cheesecakes recipe.

This dessert will undoubtedly become a cherished tradition in your home during the holiday season or any time you’re craving something creamy and festive!

Perfecting the Cooking Process

Start by preparing the crust first to allow it to cool while you mix the filling. Next, blend all filling ingredients until smooth, then pour over the cooled crust. Bake gently to prevent cracks, ensuring a perfectly smooth surface.

Add Your Touch

Feel free to mix in some finely chopped nuts or chocolate chips for added texture. You can also adjust the spice levels by adding more cinnamon or ginger if you’re feeling adventurous. peppermint hot chocolate cookies.

Storing & Reheating

Store the cheesecake in an airtight container in the refrigerator for up to five days. For serving, simply slice and enjoy cold; no reheating necessary to retain its creamy texture.

Sharing this Smooth Eggnog Cheesecake recipe brings back memories of cozy family gatherings filled with laughter and delicious food—my aunt’s nod of approval was priceless! cozy pumpkin bars.

FAQ

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly if you’re short on time.

How do I prevent my cheesecake from cracking?

Bake at a lower temperature and avoid opening the oven door during baking.

Can I freeze Smooth Eggnog Cheesecake?

Absolutely! Freeze slices wrapped tightly in plastic wrap for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Smooth Eggnog Cheesecake

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• Author: Emma Taylor
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Smooth Eggnog Cheesecake is a festive delight that combines the rich flavors of eggnog with a creamy cheesecake filling, all nestled in a buttery graham cracker crust. This indulgent dessert is perfect for holiday gatherings or cozy nights in, offering a taste of nostalgia with every bite. Easy to prepare and visually stunning, it’s sure to impress family and friends alike.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup sour cream
• 3 large eggs, room temperature
• 1 cup eggnog (store-bought or homemade)
• ½ tsp nutmeg
• ½ tsp cinnamon
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl; press firmly into the bottom of a 9-inch springform pan.
2. Bake the crust for about 10 minutes until golden brown. Let cool.
3. In a separate bowl, beat softened cream cheese until smooth. Gradually mix in sugar and sour cream.
4. Add eggs one at a time, mixing gently after each addition. Pour in eggnog, nutmeg, cinnamon, and vanilla; mix until well combined.
5. Pour the filling over the cooled crust and bake for 50-60 minutes until set but slightly jiggly in the center.
6. Turn off the oven and crack the door; let cheesecake cool for one hour before refrigerating for at least four hours or overnight.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 340
• Sugar: 24g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg