Eggnog Cheesecake Recipe

Introduction

Eggnog cheesecake is a festive dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of classic eggnog. Perfect for holiday gatherings, this treat offers a smooth texture and a hint of bourbon for an extra layer of indulgence.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 1/8 teaspoon salt
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons all-purpose flour
• 3/4 cup eggnog
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon nutmeg, plus more for dusting (optional)
• 1 tablespoon bourbon (optional)
• Graham cracker crumbs and/or crystallized ginger for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with heavy-duty foil or parchment paper, leaving an overhang on at least two sides. Lightly spray the lining with nonstick cooking spray.
2. Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, 3 tablespoons granulated sugar, and salt until well combined. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside.
3. Step 3: In a large bowl, beat the softened cream cheese on medium speed until fluffy, about 2 minutes. Add 3/4 cup sugar and beat for another 2 minutes until smooth.
4. Step 4: Beat in the eggs and egg yolk, followed by the eggnog and vanilla extract, mixing until fully combined and smooth.
5. Step 5: If desired, add bourbon for extra flavor. Then beat in flour, nutmeg, and a pinch of salt until smooth.
6. Step 6: Pour the cheesecake filling over the baked crust. For a water bath, place the pan inside a larger pan and add hot water halfway up the sides of the baking pan.
7. Step 7: Bake for 40 to 45 minutes until the cheesecake is just set but slightly jiggly in the center. Without a water bath, bake for about 30 to 40 minutes. Remove the pan from the oven and water bath, if used, and let cool on a wire rack for 30 minutes.
8. Step 8: Refrigerate for at least 3 hours, or ideally overnight, to allow the cheesecake to firm up.
9. Step 9: Once chilled, lift the cheesecake from the pan using the foil overhang and cut into 16 bars. Dust with nutmeg or sprinkle with graham cracker crumbs and/or crystallized ginger if you like.

Tips & Variations

• Use a water bath to prevent cracks and ensure even baking.
• Substitute bourbon with rum or skip alcohol for a kid-friendly version.
• For extra spice, add a pinch of cinnamon along with the nutmeg.
• Let the cheesecake chill overnight for the best flavor and texture.

Storage

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator before serving. Reheat is not recommended; serve chilled for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, simply replace the graham cracker crumbs with a gluten-free graham cracker or cookie crumb of your choice to keep it gluten-free.

Do I have to use bourbon in the recipe?

No, bourbon is optional and can be omitted to keep the flavor milder or suitable for all ages. The cheesecake will still be delicious without it.

Eggnog Cheesecake Recipe

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★★★★★

4.9 from 754 reviews

This Eggnog Cheesecake is a festive, creamy dessert perfect for the holidays. Featuring a buttery graham cracker crust and a rich, smooth eggnog-infused filling with warm hints of nutmeg and optional bourbon, this cheesecake bar combines classic seasonal flavors in a delightful treat. Easy to prepare and perfect for serving at holiday parties or cozy gatherings, it offers a luscious twist on traditional cheesecake with the comforting taste of eggnog.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

Cheesecake Filling

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons all-purpose flour
• 3/4 cup eggnog
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon nutmeg, plus more for dusting (optional)
• 1 tablespoon bourbon (optional)

Toppings (Optional)

• Graham cracker crumbs
• Crystallized ginger
• Nutmeg for dusting

Instructions

1. Prepare and preheat: Preheat your oven to 350°F (175°C). Line a 9 x 9 inch baking pan with heavy-duty foil or parchment paper, ensuring there is an overhang on at least two sides for easy removal later. Lightly spray the lined pan with nonstick cooking spray to prevent sticking.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined and the mixture is evenly moistened. Transfer this crumb mixture into the prepared baking pan.
3. Form and bake the crust: Press the crumbs firmly and evenly into the bottom of the pan using your hands or a spatula to create a compact crust layer. Bake the crust in the preheated oven for 10 minutes to set it.
4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until fluffy and smooth, approximately 2 minutes. This ensures the filling will be creamy.
5. Add sugar and mix: Gradually add the granulated sugar to the cream cheese and continue beating for 2 more minutes until the mixture is smooth and fully blended.
6. Add eggs and flavorings: Beat in the two whole eggs, the egg yolk, eggnog, and vanilla extract until the filling is completely combined and smooth. Incorporate these ingredients gradually for a uniform texture.
7. Incorporate flour, nutmeg, and bourbon: Optionally add bourbon if using. Then add the flour, salt, and nutmeg, and beat the mixture again until smooth. This step thickens the filling and adds distinctive flavor.
8. Assemble for baking: Pour the cheesecake filling evenly over the baked graham cracker crust. If using a water bath (to prevent cracking and ensure even baking), place the 9×9 pan inside a larger pan and pour hot water halfway up the sides of the cheesecake pan.
9. Bake the cheesecake: Bake in the oven for 40 to 45 minutes if using a water bath. The cheesecake is done when it appears almost set in the center but still slightly jiggly. If not using a water bath, bake for approximately 30 to 40 minutes until set.
10. Cool and chill: Remove the cheesecake from the water bath (if used) and transfer it to a wire rack to cool for about 30 minutes. Then refrigerate the cheesecake for at least 3 hours or preferably overnight to let it fully set and develop flavor.
11. Final cooling and cutting: After chilling, remove the cheesecake from the pan using the foil overhang. Place on a cutting board, cut into 16 equal bars, and optionally sprinkle with additional nutmeg, graham cracker crumbs, or crystallized ginger for garnish.

Notes

• Using a water bath while baking helps prevent cracks and ensures a creamy texture but is optional.
• For a boozier flavor, add the optional bourbon; otherwise, the cheesecake is delicious without it.
• Letting the cheesecake chill overnight improves texture and flavor.
• You can substitute crystallized ginger garnish with nutmeg or graham cracker crumbs for different flavor notes and textures.
• Pressing the crust firmly helps it hold together when slicing into bars.

Keywords: eggnog cheesecake, holiday cheesecake, Christmas dessert, cheesecake bars, festive dessert, graham cracker crust