The Best Eggnog Cheesecake
Love eggnog for the holidays? Make our boozy spiced cheesecake inspired by the drink. Sweet, creamy, and with a splash of spirits!
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
1hour, 40 minutes 5hours, or overnight
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
1hour, 40 minutes 5hours, or overnight
For the Crust:
  • 15 whole graham cracker rectanglesabout 2 cups ground
  • 1/3cup granulated Sugar
  • 1/4teaspoon salt
  • 1/2cup unsalted butter(1 stick), melted
For the Filling:
  • 2pounds cream cheesesoftened to room temperature
  • 1 1/2cups granulated Sugar
  • 1/8teaspoon salt
  • 1tablespoon freshly grated nutmeg
  • 1teaspoon vanilla extract
  • 1/3-1/2cup rum, brandy, or whiskey
  • 4 large eggs
  • 1/2cup sour cream
  • 1/2cup heavy whipping cream
For Serving and Garnishing:
  • whipped cream
  • Caramel sauce
  • freshly grated nutmeg
For the Crust:
  1. Preheat the oven to 350°F. Place a rack in the center of the oven.
  2. Pulse the graham crackers in a food processor until finely ground. Pour into a large bowl. Stir in the sugar and salt. Stir in the melted butter, and mix until everything is fully incorporated.
  3. Lightly spray a 9-by-3-inch springform pan with cooking spray. Pour the crumb mixture into the pan. Using the bottom of a measuring cup, firmly press down on the crumbs until there is a solid, even layer at the bottom of the pan. Continue to gently press the crumbs about halfway up the sides of the pan.
  4. Bake for 10 minutes. Remove from the oven and let cool.
For the Filling:
  1. Reduce the oven temperature to 325°F.
  2. Beat the cream cheese on medium speed in a stand mixer fitted with a paddle attachment for a few minutes until smooth, soft, and creamy.
  3. Add the sugar, and beat for a few more minutes until evenly incorporated. Mix in the salt, nutmeg, vanilla, and whiskey.
  4. Add the eggs one at a time, beating slowly after each addition. Scrape down the sides of the bowl and remix.
  5. Add the sour cream and heavy cream and mix. Scrape the bottom and sides of the pan thoroughly and remix for a few more seconds. Don’t overmix.
For Baking and Cooling:
  1. Prepare boiling water. Cover the bottom and sides of the cooled springform pan with three layers of aluminum foil to prevent any moisture from seeping into the pan.
  2. Pour the cream cheese filling over the crust. Transfer to the roasting pan and place in the oven. Carefully pour hot water into the roasting pan, until the water reaches about halfway up the side of the springform pan.
  3. Bake for 1 1/2 hours, or until the center is almost set, but still jiggles slightly. Turn off the oven. Crack open the oven door slightly, and allow the cake to cool in the oven for another hour.
  4. After an hour, remove the cheesecake from the roasting pan. Cover and let cool completely in the refrigerator for a minimum of 5 hours, or overnight.
For Serving:
  1. Remove the foil from the sides of the pan. Run a paring knife between the edge of the cake and the pan and release from the springform pan.
  2. Serve with freshly whipped cream, caramel sauce, and a sprinkle of freshly grated nutmeg.