Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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2 tbsp granulated sugar
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½ tsp cinnamon
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5 tbsp unsalted butter, melted
For the Filling:
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3 (8 oz) blocks cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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¾ cup eggnog (store-bought or homemade)
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2 tbsp all-purpose flour
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1½ tsp vanilla extract
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½ tsp ground nutmeg
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¼ tsp ground cinnamon
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Optional: 2 tbsp sour cream for added tang
For Topping (Optional):
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Whipped cream
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White chocolate shavings
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Nutmeg dusting
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Eggnog glaze
Instructions
1. Prepare the Crust
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Preheat oven to 325°F (160°C).
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Combine graham crumbs, sugar, cinnamon, and melted butter.
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Press into the bottom of a springform pan.
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Bake for 10 minutes, then let cool.
2. Make the Filling
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Beat cream cheese and sugar until smooth and fluffy.
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Add eggs one at a time, mixing gently after each.
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Stir in eggnog, vanilla, flour, and spices.
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Pour filling over cooled crust.
3. Bake the Cheesecake
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Bake in a water bath at 325°F for 55–65 minutes, until center is just set.
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Turn off oven, crack door slightly, and let cheesecake sit for 1 hour.
4. Chill
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Cool at room temperature, then refrigerate at least 4 hours or overnight.
5. Decorate and Serve
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Top with whipped cream and dust with nutmeg or cinnamon.
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Slice and serve chilled.