Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs, room temperature
- 1 cup eggnog
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Whipped cream for topping
Instructions
- 1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Bake for 8 minutes until golden.
- 2. In another bowl, beat softened cream cheese until smooth. Gradually add sugar until fluffy. Mix in sour cream until well combined.
- 3. Add eggs one at a time, mixing well after each addition. Pour in eggnog, cinnamon, and nutmeg; mix until fully combined.
- 4. Pour the filling over the crust and bake for 50–60 minutes until slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door ajar for an hour.
- 5. Cool at room temperature before refrigerating for at least 4 hours or overnight.
- 6. Before serving, top with whipped cream and an extra sprinkle of nutmeg if desired.
Notes
- Substitute eggnog with a milk and heavy cream mixture spiced with cinnamon and nutmeg for a lighter version.
- Top with caramel sauce or chocolate drizzle for added decadence.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 85mg