Our Holiday Eggnog Cheesecake Recipe

• December 21, 2021

’Tis the season for quintessential holiday flavours! Whether at the spa or at home a slice of Chef Maximus’ delicious eggnog cheesecake is sure to bring merriment to the table.  

Ingredients 

For the crust 

• 1 tsp of allspice  
• 1 cup of graham crumbs  
• ¼ cup of white sugar  
• ⅓ cup of butter 

For the filling  

• 3 cups of cream cheese  
• 1 cup of white sugar 
• 1 tbsp vanilla 
• 4 eggs 
• 1 cup of eggnog  

Preparation  

Making the crust  

1. Preheat the oven to 350.  
2. Combine crumbs, melted butter and ¼ cup of white sugar.  
3. Press the mixture down into a lined 9-inch mold. If you have one, try a 2-inch-deep spring mold.  
4. Bake for 10 minutes.  
5. Set aside to cool.  

Making the filling  

1. Whip the cream cheese until creamy. If you have a stand mixer, this will take about 1 minute. If you do it by hand, about 5 minutes.  
2. Add sugar, eggnog and vanilla and whisk until smooth.  
3. Fold in the eggs gently until fully combined.  
4. Pour the filling over the cooled crust.  
5. Tip: Dust some flour on top of the cheesecake to prevent it from burning.  
6. Bake the cheesecake in a water bath for 1 hour or until the edges are set and the centre is slightly jiggly.  
7. Remove the water bath and the cheesecake from the oven and let it sit in the water bath for another hour.  
8. After an hour, if you used a spring mold, remove it from the water and set it on a rack. Run a pairing knife along the side to eliminate sticking.  
9. Serve and enjoy!