Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 4 large eggs
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until lightly golden. Let it cool.
- Make the Cheesecake Filling: Beat the softened cream cheese until smooth. Gradually add sugar and mix in vanilla extract, eggnog, and eggs one by one. Add nutmeg and cinnamon, then pour the filling into the cooled crust.
- Bake the Cheesecake: Bake for 55-65 minutes until the edges are set. Let it cool for 1 hour in the oven with the door cracked.
- Chill the Cheesecake: Cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Prepare for Serving: Allow the cheesecake to come to room temperature for 20 minutes before serving.
- Garnish and Serve: Top with whipped cream, cinnamon, or caramel sauce for extra flair.
Notes
- Use room-temperature ingredients for smoother batter.
- Optional: Add cloves or allspice for an extra flavor kick.
Can be made ahead and stored for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg