Eggnog Cheesecake Recipe

Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- Whipped cream and nutmeg for garnish

Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil

Step-by-step instructions:

1. Preheat oven to 350°F.

2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well.

3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.

4. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth.

5. Add eggs, one at a time, beating well after each addition.

6. Add eggnog, vanilla extract, and nutmeg. Beat until well combined.

7. Pour the mixture into the cooled crust.

8. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.

9. Place the springform pan in a larger baking dish. Pour hot water into the larger dish, about halfway up the sides of the springform pan.

10. Bake for 60-70 minutes, or until the cheesecake is set.

11. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.

12. Remove the cheesecake from the oven and let it cool to room temperature.

13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

14. Before serving, garnish with whipped cream and nutmeg.

Preparation time: 20 minutes
Cooking time: 70 minutes
Preheat oven to 350°F.
Serving size:
12 servings

Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 18g
Cholesterol: 170mg
Sodium: 280mg
Carbohydrates: 36g
Sugar: 28g
Protein: 7g

Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or ginger snaps.
- Eggnog can be substituted with heavy cream or whole milk.

- Add rum or brandy for a boozy twist.
- Top with caramel sauce or chopped nuts for added texture.

Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.

Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
Cheesecake can be served cold or at room temperature. Do not microwave.

Presentation ideas:
Serve on a cake stand or platter. Top with whipped cream and nutmeg for a festive touch.

Whipped cream and nutmeg.

Serve with a cup of hot cocoa or coffee.

Suggested side dishes:
Fruit salad or roasted vegetables.

Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit.
- If the cheesecake is undercooked, bake it for an additional 10-15 minutes.

Food safety advice:
- Use pasteurized eggs to prevent foodborne illness.
- Store cheesecake in the refrigerator to prevent spoilage.

Food history:
Eggnog is a traditional holiday drink made with milk, cream, sugar, eggs, and spices. It originated in England in the 1700s and was brought to America by colonists.

Flavor profiles:
Creamy, rich, and spiced.

Serving suggestions:
Serve as a dessert for holiday gatherings or special occasions.

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Taste: Rich, Creamy, Sweet, Nutmeg, Eggnog