Eggnog Cheesecake: A Perfect Winter Dessert To Enjoy This Holiday Season

Whether served at a cosy family dinner or a festive party, eggnog cheesecake adds a touch of elegance and seasonal flair to any winter celebration.

Nikita Toppo

Updated Dec 26, 2024, 09:30 PM IST

Winter is a time for warm fires, festive gatherings and indulgent treats that bring comfort and joy. Among the season’s most beloved flavours, eggnog stands out as a creamy and spiced classic. Combining the richness of eggnog with the decadence of cheesecake, eggnog cheesecake is the ultimate winter dessert that captures the festive spirit in every bite.

It is the fusion of two holiday favourites, the traditional spiced drink and the creamy and luscious texture of cheesecake. The result is a dessert that is both rich and light, with hints of nutmeg, cinnamon and vanilla blending beautifully with a velvety cream cheese filling. Topped with whipped cream, dusted with nutmeg, and garnished with a cinnamon stick, this cheesecake is as visually appealing as it is delicious.

Eggnog Cheesecake Recipe- Serves 4

Prep time: 20 min, cook time: 1 hr 10 min

Eggnog cheesecake captures the warmth and coziness of winter in every creamy slice. Its ability to balance sweetness with spice makes it a crowd-pleaser and it pairs perfectly with a cup of hot cocoa or coffee.

Ingredients

For the Crust:

Quantity	Ingredients
2 cups	Graham cracker crumbs
½ cup	Unsalted butter, melted
¼ cup	Granulated sugar
1 tsp	Ground cinnamon

For the Filling:

Quantity	Ingredients
3 blocks	Cream cheese, softened
1 cup	Granulated sugar
3	Large eggs
1 cup	Eggnog
1 tsp	Vanilla extract
½ tsp	Ground nutmeg
½ tsp	Ground cinnamon

For the Topping

Quantity	Ingredients
1 cup	Heavy whipping cream
2 tbsp	Sugar, powdered
½ tsp	Vanilla extract
For garnish	Additional nutmeg

Method

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes and set aside to cool.

In a large bowl, beat the cream cheese until smooth and creamy, free of lumps. Gradually add sugar, beating until well combined.

Add eggs one at a time, mixing after each addition. Slowly pour in the eggnog, followed by vanilla extract, nutmeg, and cinnamon. Mix until all ingredients are well incorporated.

Pour the filling over the cooled crust, spreading it evenly. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 60–70 minutes or until the center is set but still slightly jiggly. Remove the cheesecake from the oven and allow it to cool to room temperature.

Cover and refrigerate for at least 4 hours or overnight to let the flavors meld and the texture set. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Spread or pipe the whipped cream over the chilled cheesecake. Dust the top with a pinch of nutmeg and garnish with a cinnamon stick or holiday sprinkles for a festive touch. Slice and serve chilled.

Eggnog Cheesecake

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