Description
A cozy twist on classic cheesecake with warm holiday spices and rich eggnog flavor.
Ingredients
- 1 1/2 cups crushed ginger snaps or graham crackers
- 3 tablespoons melted butter
- 3 (8 oz) packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2–2 cups eggnog
- 1–2 teaspoons ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and press the crust mixture into a 9-inch springform pan. Prebake for 8-10 minutes to set it.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, then mix in the eggs one at a time along with vanilla, eggnog, and nutmeg, mixing on low speed just until combined.
- Pour the batter into the prebaked crust.
- Place the springform pan in a large roasting pan and pour hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake at 325°F (163°C) for 55-65 minutes, until the center still slightly jiggles.
- Cool on the counter for 1 hour, run a knife around the edge, and then chill in the refrigerator for at least 4 hours or overnight before slicing.
Notes
For best results, use room temperature ingredients and avoid overmixing to prevent a grainy texture.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American