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Slow Cooker Eggnog Cheesecake

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This slow cooker eggnog cheesecake is a creamy, festive holiday dessert featuring classic eggnog flavor, a spiced graham cracker crust, and a silky, crack-free texture—all made effortlessly in your slow cooker. Perfect for holiday gatherings or cozy winter nights, it’s make-ahead friendly and sure to impress any crowd.

Ingredients

Scale
  • 1 1/4 cups graham cracker crumbs (or gingersnap cookies for extra spice)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened (full-fat recommended)
  • 3/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 3/4 cup eggnog (store-bought or homemade)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon freshly grated nutmeg (plus more for topping)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon rum extract (optional, for extra eggnog flavor)
  • Fresh whipped cream (for topping, optional)
  • Extra nutmeg or cinnamon, for dusting (optional)
  • Gingersnap crumbs or crushed graham crackers (optional)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Spray a 7-inch springform pan with nonstick spray or lightly butter it. Line the bottom with parchment paper if desired. Create a foil sling for easy removal.
  2. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened. Press firmly into the bottom of the pan. Freeze while preparing the filling.
  3. In a large mixing bowl, beat softened cream cheese until smooth and creamy (about 2 minutes). Scrape down the sides.
  4. Add sugar and flour. Beat for 1 minute until combined.
  5. Pour in eggnog, vanilla extract, nutmeg, cinnamon, and rum extract (if using). Mix until smooth but do not overbeat.
  6. Add eggs one at a time, beating just until combined after each addition.
  7. Pour the filling over the chilled crust and smooth the top.
  8. Wrap the bottom and sides of the pan tightly with foil. Place the pan in the slow cooker.
  9. Pour about 1 inch of hot water into the bottom of the slow cooker (outside the pan) to create steam.
  10. Cover the cheesecake pan loosely with foil or paper towels, then put on the slow cooker lid.
  11. Cook on low for 2 to 2 1/2 hours, checking at the 2-hour mark. The center should jiggle slightly when gently shaken.
  12. Turn off the slow cooker and let the cheesecake sit, covered, for 1 hour.
  13. Lift the pan out using the foil sling, remove outer foil, and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
  14. Run a thin knife around the edge before releasing the springform sides. Transfer to a serving plate.
  15. Top with whipped cream, dust with nutmeg or cinnamon, and sprinkle with cookie crumbs or drizzle with caramel sauce if desired. Slice and serve.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix after adding eggs to prevent cracks. Double-wrap the pan with foil to keep moisture out. Cheesecake is best chilled overnight. For gluten-free, use gluten-free graham crackers and flour. For dairy-free, use plant-based cream cheese and eggnog. Cheesecake can be made ahead and freezes well.

Nutrition

Keywords: eggnog cheesecake, slow cooker cheesecake, holiday dessert, Christmas cheesecake, easy cheesecake, festive dessert, crockpot cheesecake, make ahead dessert

Find it online: https://pokirecipes.com/slow-cooker-eggnog-cheesecake-recipe-easy-festive-holiday-dessert/