Eggnog Cheesecake Holiday Dessert (Print-Friendly Format)

Rich, creamy cheesecake infused with eggnog and spices, topped with sugared cranberries and fluffy whipped cream.

# Ingredients You’ll Need:

→ Crust

01 - 240 g graham cracker crumbs
02 - 115 g salted butter, melted
03 - 25 g granulated sugar
04 - 0.5 g ground cinnamon
05 - 0.5 g ground nutmeg

→ Cheesecake Filling

06 - 1135 g cream cheese, softened
07 - 200 g granulated sugar
08 - 24 g all-purpose flour
09 - 0.5 g ground cinnamon
10 - 0.5 g ground nutmeg
11 - 180 ml eggnog
12 - 15 ml vanilla extract
13 - 15 ml rum extract or real rum
14 - 4 large eggs

→ Topping

15 - Sugared cranberries, for garnish
16 - Whipped cream, for garnish

# How to Make It:

01 - Preheat oven to 163°C. Line the base and sides of a high-sided 23-cm springform pan with parchment paper, securing with a small amount of vegetable shortening if needed. Wrap the bottom and sides of the pan tightly with aluminum foil to guard against water leaks.
02 - Place the prepared springform pan into a high-sided roasting pan. For best results, plan to bake the cheesecake in a water bath. If skipping the water bath, use a dry rimmed baking sheet underneath.
03 - Combine graham cracker crumbs, melted butter, sugar, ground cinnamon, and ground nutmeg in a medium mixing bowl until the mixture resembles wet sand.
04 - Press the crust mixture firmly and evenly onto the base of the springform pan. Bake for 10 minutes, then remove from the oven. Do not use the water bath for this step.
05 - Beat softened cream cheese in a stand mixer with paddle attachment or using a hand mixer until smooth and fluffy. Blend in sugar, flour, cinnamon, and nutmeg until incorporated.
06 - Add eggnog, vanilla extract, and rum extract to the cream cheese mixture. Mix until combined, scraping sides as needed.
07 - Add eggs one at a time, mixing on low speed and blending just until each is incorporated, avoiding overmixing.
08 - Pour the cheesecake batter over the baked crust. If using a water bath, pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, not surpassing the foil. Bake for 70 minutes, rotating the pan 180° halfway through. Tent loosely with foil if the top browns excessively.
09 - Turn off the oven and crack the door by 2–3 cm. Let the cheesecake cool in the residual heat until it reaches room temperature. Remove any foil from the top if used.
10 - Remove the cheesecake and water bath from the oven. Discard the aluminum foil. Cover and chill the cheesecake in the refrigerator for a minimum of 4 hours, preferably overnight.
11 - Remove the sides of the springform pan and carefully peel away the parchment paper. Serve directly from the pan base or transfer to a serving platter. Garnish with whipped cream and sugared cranberries before serving.

# Extra Tips:

01 - Prevent cracks by baking cheesecake in a water bath and allowing gradual cooling in the oven.
02 - For best texture, chill cheesecake overnight before slicing and serving.

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