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Eggnog Cheesecake

Eggnog cheesecake recipe with a graham cracker crust and a smooth, nutmeg-spiced filling baked gently in a water bath. Chill it until completely set for clean slices and a creamy texture.
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Prep Time 30 minutes
Cook Time 1 hour 33 minutes
Resting and chilling 7 hours
Total Time 9 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1 tsp nonstick cooking spray
  • 1.5 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
  • 6 tbsp unsalted butter melted
Make the filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 0.5 tsp ground nutmeg
  • 0.25 tsp salt
  • 3 eggs large, room temperature
  • 0.75 cup eggnog
  • 1 tsp vanilla extract
  • 0.5 tsp rum extract
For the water bath
  • 8 cup water very hot

Equipment

  • 1 9-inch springform pan
  • 1 12x16-inch roasting pan
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 325°F. Grease the bottom and sides of a 9-inch springform pan with the nonstick cooking spray.
  2. Stir the graham cracker crumbs, granulated sugar, and salt together.
  3. Mix in the melted unsalted butter until evenly moistened.
  4. Press the crumb mixture firmly over the pan bottom.
  5. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
Make the filling
  1. Wrap the outside of the cooled pan with two large sheets of heavy-duty foil, bringing the foil up the sides to keep water out.
  2. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth.
  3. Beat in the granulated sugar, all-purpose flour, ground nutmeg, and salt until combined.
  4. Beat in the eggs one at a time on low speed, mixing just until each is incorporated.
  5. Mix in the eggnog, vanilla extract, and rum extract on low speed just until smooth.
  6. Pour the filling over the crust.
Bake and chill
  1. Set the springform pan in a 12x16-inch roasting pan.
  2. Pour the very hot water into the roasting pan to reach halfway up the springform pan sides.
  3. Bake for 75 to 90 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  4. Turn off the oven and prop the door open.
  5. Leave the cheesecake inside for 1 hour.
  6. Carefully remove the cheesecake from the water bath and take off the foil.
  7. Refrigerate the cheesecake uncovered for at least 6 hours, until completely chilled.
  8. Run a thin knife around the edge and release the springform sides.
  9. Cover the cheesecake until serving.

Notes

For a leak-resistant water bath, wrap the springform pan carefully with two sheets of heavy-duty foil. Refrigerate covered for up to 4 days; it freezes well. For a gluten-free version, use gluten-free graham cracker crumbs.