Eggnog Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1½ cups (150g) graham cracker crumbs
02 -
¼ cup (50g) granulated sugar
03 -
6 tbsp (85g) unsalted butter, melted
→ Filling
04 -
24 oz (680g) cream cheese, softened
05 -
1 cup (200g) granulated sugar
06 -
3 large eggs
07 -
1 cup (240ml) eggnog
08 -
2 tbsp (16g) all-purpose flour
09 -
1 tsp vanilla extract
10 -
½ tsp ground nutmeg
→ Topping
11 -
Whipped cream
12 -
Ground nutmeg or cinnamon
# Instructions:
01 -
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into greased 9-inch springform pan and bake 10 minutes.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time on low speed. Mix in eggnog, flour, vanilla, and nutmeg until just combined.
03 -
Pour filling over cooled crust. Bake 50-60 minutes until center is just set. Leave in turned-off oven with door cracked for 1 hour.
04 -
Refrigerate for at least 4 hours or overnight until completely set.
05 -
Top with whipped cream and a sprinkle of nutmeg or cinnamon before serving.
# Notes:
01 -
Cool gradually in oven to prevent cracks
02 -
Best when chilled overnight
03 -
Keeps in fridge for up to 5 days
04 -
Can be frozen up to 3 months without topping