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Classic Eggnog Cheesecake with Cinnamon: 1 Dreamy Bite

Classic Eggnog Cheesecake with Cinnamon

A creamy and rich cheesecake featuring the warm, comforting flavors of eggnog and a hint of cinnamon. Perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups eggnog
  • 3 large eggs
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes. Remove from oven and let cool.
  4. In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/4 cups sugar and flour, mixing until combined.
  5. Stir in vanilla extract, cinnamon, and nutmeg.
  6. Pour in the eggnog and mix until just combined.
  7. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  8. Stir in the sour cream until the batter is smooth.
  9. Pour the filling over the prepared crust.
  10. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
  11. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  12. Remove from oven and let cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a smoother crust, you can pulse graham crackers in a food processor.
  • Ensure your cream cheese is fully softened for the creamiest texture.
  • Avoid overmixing the batter once the eggs are added to prevent cracking.
  • Chilling is crucial for the cheesecake to set properly.

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