This creamy, spiced eggnog cheesecake is the ultimate holiday dessert—perfectly smooth, festive, and packed with warm holiday flavors.

Crust:

1½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 cup sour cream

3 large eggs

1 cup eggnog

1 tsp vanilla extract

½ tsp nutmeg

½ tsp cinnamon

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Preheat oven to 325°F (160°C). Lightly grease a springform pan.

In a bowl, mix graham cracker crumbs, melted butter, and sugar.

Press the mixture into the bottom of the pan. Bake for 10 minutes or until lightly golden. Let cool.

In a large bowl, beat softened cream cheese until smooth.

Gradually add sugar and beat until fluffy.

Mix in sour cream, nutmeg, cinnamon, vanilla, eggs, and eggnog until fully combined.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake for 50–60 minutes, or until edges are set but the center jiggles slightly.

Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour.

Cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving.

Let cream cheese soften fully to avoid lumps in the batter.

Using a water bath can help reduce cracking (optional but recommended).

This cheesecake can be made 1–2 days in advance — perfect for holiday prep!