Spiced Eggnog Cheesecake – Creamy Holiday Dessert Recipe

Introduction

Creamy, luscious, and full of holiday spice, Spiced Eggnog Cheesecake is the ultimate seasonal dessert. It combines the richness of classic cheesecake with the nostalgic flavors of eggnog—nutmeg, cinnamon, and vanilla. Whether you’re hosting a Christmas party, contributing to a festive potluck, or simply indulging your holiday cravings, this cheesecake is guaranteed to impress.

In this detailed guide, you’ll learn how to make spiced eggnog cheesecake from scratch, including crust options, baking techniques, variations, storage, and more.

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Why You’ll Love This Cheesecake

1. Holiday Flavor in Every Bite: Classic eggnog spices infused into creamy cheesecake.
2. Smooth, Creamy Texture: Perfect balance between rich filling and tender graham crust.
3. Make-Ahead Friendly: Bake ahead and chill overnight—stress-free dessert planning.
4. Crowd-Pleasing: A perfect centerpiece for your Christmas or New Year’s table.
5. Flexible Flavors: Easily adapted with boozy or non-alcoholic twists.

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All Ingredients in One Section

Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ¾ cup full-fat eggnog
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Topping (Optional)

• Fresh whipped cream
• Additional nutmeg or cinnamon for dusting
• Eggnog glaze or caramel drizzle

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Equipment Needed

• 9-inch springform pan
• Electric mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Baking sheet (for water bath)
• Foil (for wrapping pan)

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Step-by-Step Recipe

Step 1: Prep the Crust

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs, sugar, cinnamon, and melted butter.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 8–10 minutes. Let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese until smooth and fluffy.
2. Add sugar and mix until well combined.
3. Beat in eggs, one at a time.
4. Add flour, cinnamon, nutmeg, vanilla, and eggnog. Mix on low until just combined.

Step 3: Assemble and Bake

1. Wrap springform pan with foil and place in a larger baking dish.
2. Pour cheesecake filling over crust.
3. Add hot water to the outer pan for a water bath.
4. Bake for 55–65 minutes or until center is just set.
5. Cool in oven with door ajar for 1 hour. Then refrigerate at least 4 hours or overnight.

Step 4: Decorate and Serve

1. Before serving, remove springform ring.
2. Top with whipped cream and a sprinkle of nutmeg.
3. Serve chilled, in slices.

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Expert Tips for Cheesecake Success

• Use room-temperature ingredients for smooth blending.
• Don’t overmix once eggs are added to prevent cracking.
• Water bath is key for an even bake and creamy texture.
• Cool slowly to avoid sudden temperature changes (which cause cracks).
• Slice with a warm knife for clean edges.

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Creative Variations

1. Boozy Version: Add 1–2 tablespoons of rum or bourbon to the filling.
2. Chocolate Crust: Use crushed chocolate wafers or Oreos for the base.
3. Mini Cheesecakes: Bake in muffin tins for individual servings.
4. Gingerbread Crust: Swap graham crackers for gingersnaps.
5. Caramel Eggnog: Drizzle salted caramel sauce over each slice.

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Dietary Swaps

• Gluten-Free: Use GF graham crackers and certified flour.
• Dairy-Free: Sub plant-based cream cheese and coconut milk eggnog.
• Lower Sugar: Use a sugar substitute like erythritol or monk fruit.

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Serving Suggestions

• Serve after Christmas dinner with coffee or spiced chai.
• Pair with a glass of chilled eggnog or bourbon.
• Include on holiday dessert tables next to cookies and pies.
• Garnish with sugared cranberries for an elegant finish.

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Storage and Make-Ahead

Make-Ahead:
Cheesecake can be made 1–2 days in advance. Store covered in fridge.

Refrigeration:
Lasts up to 5 days when covered tightly.

Freezing:
Freeze whole or sliced. Wrap in plastic and foil. Keeps 2 months.

Thawing:
Thaw overnight in fridge before serving.

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Nutritional Info (Per Slice, est. 12 servings)

• Calories: 380
• Fat: 27g
• Carbs: 28g
• Sugar: 22g
• Protein: 6g

Values vary with toppings and variations.

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Frequently Asked Questions

Q: Can I use store-bought eggnog?
Yes, full-fat is best for creamy texture. Homemade works too!

Q: How do I prevent cracks?
Use a water bath, avoid overbaking, and cool gradually.

Q: Can I make this in advance?
Yes, cheesecake is even better when made ahead and chilled overnight.

Q: What if I don’t have a springform pan?
You can use a deep pie dish or cake pan—just line with parchment for easy removal.

Q: What’s the best way to crush graham crackers?
Pulse in a food processor or place in a zip bag and crush with a rolling pin.

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Conclusion

Spiced Eggnog Cheesecake is more than just dessert—it’s a celebration of seasonal flavor. With its velvety texture, cozy spices, and show-stopping presentation, it deserves a place at every holiday gathering. Whether you’re baking it for Christmas, New Year’s Eve, or just to enjoy a taste of the season, this recipe will deliver joy in every bite.

With tips, variations, and make-ahead options, you’ll feel confident bringing this cheesecake to the table. Slice it, serve it, and watch it become a new holiday tradition.

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