Make your holidays extra special with this decadent Cheesecake Factory Eggnog Cheesecake recipe. Moist, creamy, and packed with the festive flavors of eggnog, this cheesecake is sure to be the star of your holiday table.
Why This Recipe Works
- The combination of cream cheese and eggnog creates a rich, creamy texture that’s irresistibly smooth.
- A hint of nutmeg and cinnamon adds the perfect holiday spice, making each bite a festive delight.
- The graham cracker crust provides a crunchy contrast to the creamy filling, offering a perfect balance of textures.
- Baking in a water bath ensures even cooking and prevents cracks, giving you a picture-perfect cheesecake every time.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup eggnog
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Tip: For an extra crunchy crust, you can add a tablespoon of brown sugar to the mixture.
Make the Filling
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Gradually beat in the eggnog, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, nutmeg, and cinnamon until just combined. Tip: Ensure all ingredients are at room temperature to avoid lumps in your batter.
Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the center is almost set. Tip: Avoid opening the oven door during baking to prevent cracks.
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and water bath, then cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight, before serving.
Tips and Tricks
For the smoothest cheesecake, make sure your cream cheese is fully softened before mixing. If you’re short on time, you can soften it in the microwave at 10-second intervals. To prevent cracks, avoid overmixing the batter once the eggs are added. For a festive touch, garnish with whipped cream and a sprinkle of nutmeg before serving. If you’re making this cheesecake ahead of time, it can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Recipe Variations
- For a chocolate twist, add 1/2 cup of melted chocolate to the filling mixture.
- Substitute the graham cracker crust with a ginger snap or vanilla wafer crust for a different flavor profile.
- Add a layer of caramel or chocolate sauce between the crust and filling for an extra decadent treat.
- For a lighter version, use reduced-fat cream cheese and eggnog.
Frequently Asked Questions
Can I use homemade eggnog? Absolutely! Homemade eggnog can add a richer flavor to your cheesecake. Just make sure it’s well chilled before using.
How do I know when the cheesecake is done? The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken.
Can I make this recipe without a water bath? While you can skip the water bath, using one helps prevent cracks and ensures even cooking.
Summary
This Cheesecake Factory Eggnog Cheesecake is a creamy, festive dessert that’s perfect for the holidays. With its rich eggnog flavor and smooth texture, it’s sure to impress your guests.
