Spiked Eggnog Cheesecake

Introduction

Eggnog and cheesecake—a match made in holiday heaven! This Spiked Eggnog Cheesecake is a festive twist on the classic dessert, blending creamy richness with the warm spices of traditional eggnog. Perfect for holiday parties or cozy winter gatherings, this indulgent treat brings together the best of both worlds: the silky smoothness of cheesecake and the bold, boozy flavor of spiked eggnog.

The History

Cheesecake has roots dating back to ancient Greece, where it was served to athletes during the first Olympic games. Over time, variations emerged around the world, eventually evolving into the American-style cream cheese version we know today. Eggnog, on the other hand, originated in medieval Britain as a milk-based drink known as “posset.” It became popular in the American colonies, especially during the winter months, often mixed with rum or brandy. Combining these two beloved traditions gives us a modern, celebratory dessert perfect for holiday entertaining.

Ingredients Breakdown

Graham cracker crust: Provides a sweet, crunchy base that complements the rich filling.
Butter: Binds the crust together and adds depth of flavor.
Cream cheese: The star ingredient—delivers the signature creamy texture of cheesecake.
Sugar: Balances the tanginess of the cream cheese and enhances sweetness.
Eggnog: Infuses the cheesecake with its distinct nutmeg and cinnamon-spiced flavor profile.
Vanilla extract: Enhances the overall flavor complexity.
Nutmeg: A key spice in eggnog, giving warmth and authenticity to the flavor.
Eggs: Provide structure and help set the cheesecake.
Rum or bourbon (optional): Adds a kick and deepens the holiday flavor experience.
Whipped topping: Lightens the finish and adds a festive touch when garnishing.
Cinnamon or ground nutmeg: For dusting over the top—adds visual appeal and aroma.

Step-by-Step Recipe

Preheat your oven to 325°F (160°C).
In a bowl, combine crushed graham crackers and melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for about 10 minutes, then allow it to cool completely.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add sugar gradually while continuing to mix until fully incorporated.
Mix in the eggnog, vanilla extract, and nutmeg until the batter is well combined.
Add eggs one at a time, mixing gently after each addition to avoid overmixing.
If using alcohol, stir in the rum or bourbon at this stage.
Pour the batter over the cooled crust in the springform pan.
Place the pan on a baking sheet and bake for 45–55 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly inside for about an hour to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to ensure it sets completely.
Before serving, spread whipped topping over the top and dust lightly with nutmeg or cinnamon.

Tips

Use room temperature cream cheese to ensure a smooth, lump-free batter.
Do not overmix the batter once eggs are added—this can lead to cracks in the finished cheesecake.
To check doneness, gently shake the pan—the center should have just a small wobble.
For a non-alcoholic version, simply omit the rum or bourbon and substitute with extra eggnog or a splash of milk.
Wrap the outside of the springform pan in aluminum foil before baking if you’re concerned about leaks.
Chill the cheesecake thoroughly for clean slices and a richer flavor.

Variations and Customizations

Crust Options: Substitute graham crackers with ginger snaps or shortbread cookies for a different twist.
Layered Toppings: Add a layer of chocolate ganache or caramel drizzle over the top for extra decadence.
Flavor Twists: Incorporate a hint of almond extract or orange zest into the batter for unique flavor notes.
Mini Versions: Make individual servings using muffin tins or ramekins for easy portion control and elegant presentation.
Dairy-Free: Use vegan cream cheese and dairy-free eggnog to accommodate dietary restrictions.
Gluten-Free: Choose gluten-free graham crackers or use a nut-based crust like almond flour and butter.

Health Considerations and Nutritional Value

This dessert is rich and indulgent, so moderation is key. A typical slice may contain around 400–500 calories, depending on portion size and ingredient choices. It’s high in saturated fat due to the cream cheese and butter, and also contains a significant amount of sugar. To make healthier adjustments:

Use reduced-fat cream cheese and low-sugar eggnog.
Reduce the sugar in the recipe by up to 25% without compromising taste too much.
Opt for a lighter crust made from oats or nuts instead of graham crackers.
Choose natural sweeteners like honey or maple syrup as alternatives to refined sugar.

Ingredients

1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
4 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
½ cup eggnog
1 teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
4 large eggs
2–3 tablespoons dark rum or bourbon (optional)
Whipped topping (store-bought or homemade), for garnish
Ground nutmeg or cinnamon, for dusting

Directions

Preheat oven to 325°F (160°C).
Mix graham cracker crumbs and melted butter; press into a 9-inch springform pan.
Bake crust for 10 minutes, then cool completely.
Beat cream cheese until smooth; gradually add sugar and continue mixing.
Add eggnog, vanilla, and nutmeg; mix well.
Add eggs one at a time, mixing until just incorporated.
Stir in rum or bourbon if desired.
Pour batter into prepared crust.
Bake for 45–55 minutes or until center is barely jiggly.
Cool in the turned-off oven with the door slightly cracked for an hour.
Refrigerate for at least 4 hours or overnight.
Top with whipped topping and dust with nutmeg or cinnamon before serving.