spiced eggnog cheesecake

Makes: 12 servings. Prep: 30 minutes. Bake: at 350 degrees for 114 hours.

spiced eggnog cheesecake
Servings: 12 Prep 30 mins Bake 350°F 1 hr 15 mins


  • 8 boards graham crackers
  • 1 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • ground cloves
  • 1 egg
  • 1 3/4 cups prepared eggnog (with or without alcohol)
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) sour cream
Garnish (optional):
  • 6 ounces white baking chocolate
  • ground nutmeg

Make It

1. Heat oven to 350 degrees .


2. Crush crackers in plastic bag. Add sugar, ginger, nutmeg and cinnamon. Add butter; knead bag to blend. Press over bottom of 9-inch round springform pan.

3. Bake crust at 350 degrees for 10 minutes. Cool on wire rack.


4. Beat cream cheese in bowl until smooth. Mix sugar, flour, nutmeg, cinnamon and cloves in small bowl. Add to cream cheese; beat until smooth. Beat in egg. Beat in eggnog in slow stream. Beat in vanilla. Pour into springform pan; tap pan lightly to release air bubbles.

5. Bake at 350 degrees for 1 hour. Remove from oven; spread with sour cream. Bake 5 more minutes. Cool in pan on rack until cool to touch. Refrigerate until serving.


6. If desired, melt chocolate in bowl over saucepan of simmering water. Add nutmeg. Line 8 x 4 x 3-inch loaf pan with foil. Pour chocolate evenly into pan; cool until firm. Lift from pan; make curls, using vegetable peeler. Arrange on top of cake. Reserve remaining for future use.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 498, Fat, total (g): 39, chol. (mg): 141, sat. fat (g): 24, carb. (g): 31, fiber (g): , pro. (g): 9, sodium (mg): 321, Percent Daily Values are based on a 2,000 calorie diet.