Eggnog Cheesecake
Eggnog Cheesecake is a creamy, spiced, no-bake holiday dessert that brings Christmas cheer in every velvety bite.
Ingredients
- 1 ¾ cups graham cracker crumbs use gluten-free crackers for GF option
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese room temperature
- ¾ cup powdered sugar sifted (for extra smoothness)
- 1 teaspoon pure vanilla extract
- 1 teaspoon rum extract or 1 tablespoon dark rum
- ¾ teaspoon ground cinnamon freshly ground if possible
- ¼ teaspoon ground nutmeg plus extra for garnish
- Pinch fine sea salt
- 1 cup eggnog full-fat or reduced-fat, homemade or store-bought
- 1 cup heavy whipping cream cold (or swap half with whole-milk Greek yogurt for a lighter touch)
Instructions
- In a medium bowl, stir graham crumbs, sugar, and melted butter until fully moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate 10 minutes.
- Chill a metal bowl in the freezer. Whip cold heavy cream in the chilled bowl until stiff peaks form, about two minutes.
- Combine cream cheese, powdered sugar, vanilla, rum extract, cinnamon, nutmeg, and salt in a mixing bowl. Beat until smooth, about 1½ to 2 minutes.
- Slowly pour eggnog into the cheese mixture while mixing on low speed until glossy and pourable.
- Lighten the cheese base with a dollop of whipped cream, then gently fold in the rest using a spatula.
- Pour filling over chilled crust, smooth the top, and tap the pan to release air bubbles.
- Cover the pan and refrigerate for at least 4 hours or overnight to set.
- Run a warm knife around the pan edge, remove ring, and dust with extra nutmeg. Slice with a warmed knife for clean cuts.
Notes
For a firmer set, sprinkle gelatin over eggnog. Room-temperature cream cheese blends more evenly. Warm your knife for clean slices.
Nutrition
Calories: 350kcal
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