Photo: Leigh Beisch; Styling: Dan Becker
Total Time
1 Hour 30 Mins
Serves 12

Feature a classic holiday beverages in a rich and creamy eggnog cheesecake that's ideal for the holidays.  But you can have it any time of year, even if cartons of eggnog are not available, because you make your own eggnog mixture with eggs, sugar, whipping cream and brandy. 


How to Make It

Step 1

Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in.-diameter springform pan with a rim at least 3 in. high; add butter and stir to mix. Press mixture evenly over bottom and 1/2 in. up side of pan.

Step 2

In a large bowl, with a mixer on medium speed, beat cream cheese and 3/4 cup sugar until smooth. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1 1/2 tsp. nutmeg just until incorporated. Pour into crust-lined pan and bake until small cracks are visible on sides but center jiggles when cake is gently shaken, 40 to 50 minutes.

Step 3

Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.

Step 4

Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

Step 5

In a small bowl, whisk together cream and remaining 1/4 cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with remaining 1/2 tsp. nutmeg.

Step 6

Note: Nutritional analysis is per serving.

Chef's Notes

Bakers' Tip: Run a spatula around the inside of the pan just after baking to help the cheesecake firm up without cracking.

Ratings & Reviews

liveandlove's Review

October 27, 2012

amandanorell's Review

April 26, 2010
Not as impressed as I thought I would be. It was good, but a little too rich, and nutmeg-y. If I did this recipe again I would cut down on the nutmeg and serve very small portions to my guests.

karenfar's Review

December 25, 2008
Great flavor and quite easy to make. I made this in a 9" springform and can't imagine that it would have fit in a 6 1/2" or that it would have been done in 40-50 minutes. In the 9" pan it took 70 minutes to bake. I made it one day ahead of serving.