Ingredients
- 2 cups graham cracker crumbs (or crushed ginger snaps)
- 1/2 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- Mix the graham cracker crumbs, melted butter, and sugar until wet sand forms. Press into the bottom of a springform pan.
- Bake for about 10 minutes; allow to cool.
- Beat cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour in eggnog, heavy cream, vanilla, cinnamon, and nutmeg. Mix until combined.
- Pour the filling onto the cooled crust.
- Place the springform pan into a larger baking dish. Fill the dish with hot water to create a water bath.
- Bake for 55-65 minutes or until the center jiggles gently.
- Turn off the oven and let the cheesecake cool with the door ajar for 1 hour. Then cool completely and chill in the refrigerator for at least 4 hours.
Notes
Serve with whipped cream and a dusting of nutmeg for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian