Eggnog Cheesecake recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• 2 tbsp all-purpose flour
• 1 tsp rum extract (or vanilla extract)
• ½ tsp ground nutmeg
• Whipped cream, for topping (optional)
• Additional nutmeg or cinnamon, for garnish

Instructions

1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. Make the crust:
   In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the filling:
   In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and beat until well combined.
4. Add the eggs:
   Beat in the eggs one at a time, mixing well after each addition.
5. Mix in flavor:
   Add eggnog, flour, rum (or vanilla) extract, and nutmeg. Beat until smooth and fully incorporated.
6. Bake the cheesecake:
   Pour the filling into the crust. Place the springform pan in a larger pan and fill halfway with hot water (water bath). Bake for 50–60 minutes or until the center is set but slightly jiggly.
7. Cool and chill:
   Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
8. Serve and enjoy!
   Top with whipped cream and a sprinkle of nutmeg or cinnamon before serving. So festive and creamy! 🎄✨

Want me to make it into a more festive or printable version too?