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Eggnog Cheesecake

Eggnog cheesecake bakes in a water bath for a smooth, creamy filling with warm nutmeg flavor and a graham cracker crust. Chill it until fully set for clean slices and a festive finish.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
cooling and chilling 7 hours
Total Time 9 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 tsp canola oil for greasing
  • 2 cup graham cracker crumbs
  • 1.25 cup granulated sugar divided (1/4 cup for the crust and 1 cup for the filling)
  • 6 tbsp unsalted butter melted
For the filling
  • 4 block (8 oz) cream cheese softened
  • 2 tbsp all-purpose flour
  • 3 eggs large, at room temperature
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 0.5 tsp ground nutmeg
For the water bath
  • 8 cup water boiling

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer
  • 1 large roasting pan

Method
 

Prepare the crust
  1. Preheat the oven to 350°F.
  2. Lightly grease the bottom and sides of a 9-inch springform pan with the canola oil.
  3. Stir the graham cracker crumbs and 1/4 cup of the sugar together.
  4. Mix in the melted butter until evenly moistened.
  5. Press the crust mixture firmly over the bottom of the pan.
  6. Bake the crust for 10 minutes.
  7. Set the crust aside to cool.
  8. Reduce the oven temperature to 325°F.
Make the filling
  1. In a large bowl, beat the cream cheese with an electric mixer on medium-low speed until smooth.
  2. Add 1 cup of the sugar and the flour, and beat on low speed just until combined.
  3. Add the eggs one at a time, beating on low speed just until each is incorporated.
  4. Mix in the eggnog, vanilla, and nutmeg just until smooth.
  5. Pour the filling over the cooled crust.
Bake and chill
  1. Wrap the outside of the filled springform pan with two layers of heavy-duty foil.
  2. Set the wrapped pan in a large roasting pan.
  3. Carefully pour the 8 cups of boiling water into the roasting pan around the springform pan.
  4. Bake at 325°F for 70 to 85 minutes, until the edges are set and the center jiggles slightly when the pan is gently nudged.
  5. Turn off the oven.
  6. Prop the oven door open slightly.
  7. Leave the cheesecake inside for 1 hour.
  8. Remove the springform pan from the water bath.
  9. Remove the foil.
  10. Cool the cheesecake on a wire rack until it reaches room temperature.
  11. Cover and refrigerate the cheesecake in its pan for at least 6 hours, until fully chilled and set.

Notes

For a smooth filling, beat the cream cheese just until smooth and avoid overbeating after adding the eggs. Store covered in the refrigerator for up to 4 days; freeze yes, wrapped well for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.