Ingredients for Spiced Eggnog Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) , 1 ½ cups granulated sugar (for filling)
- Ground Ginger
- Ground Nutmeg
- Ground Cinnamon
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8-ounce) packages cream cheese
- ¼ cup all-purpose flour
- Ground Cloves
- 4 large eggs
- 1 ½ cups eggnog
- Vanilla Extract
- 1 cup sour cream
- White Baking Chocolate
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How to Make Spiced Eggnog Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool on a wire rack. Leave the oven on.
- Make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth and creamy.
- In a separate bowl, whisk together 1 ½ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
- Gradually add the dry ingredients to the cream cheese, beating until smooth and well combined.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Slowly pour in 1 ½ cups eggnog, beating continuously until fully incorporated. Stir in 1 teaspoon vanilla extract.
- Pour the filling into the prepared crust. Gently tap the pan on the counter to release any air bubbles.
- Bake for 1 hour.
- Spread 1 cup sour cream evenly over the top of the cheesecake.
- Bake for an additional 5 minutes.
- Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. Once cool to the touch, refrigerate for at least 4 hours, or preferably overnight.
- Make the chocolate curls: Line a small loaf pan with foil, leaving overhangs for easy removal.
- Melt 4 ounces of semi-sweet chocolate in a double boiler over simmering water, stirring until smooth.
- Stir in ¼ teaspoon ground nutmeg.
- Pour the melted chocolate into the prepared loaf pan and spread evenly.
- Refrigerate until firm (at least 2 hours).
- Lift the chocolate out of the pan using the foil overhangs.
- Use a vegetable peeler to scrape the chocolate into curls. Arrange the curls on top of the chilled cheesecake.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
85g
Fat
105g
Carbs
9g
