This pumpkin eggnog cheesecake recipe combines flavors of the season into a dessert that will delight friends and family. The perfect accompaniment to any fall and winter meal.
Preheat oven to 300 degrees F.
Line a springform pan bottom with parchment paper and grease sides.
In a mixing bowl, combine the butter and the graham crumbs and mix well.
Press crumbs into bottom of the pan as evenly as possible.
Using a mixer, combine the sugar, flour, pumpkin puree and cream cheese, beating on slow until smooth and creamy. Don't use a higher speed or this will add too much air to the mixture.
Add eggs in 1 at a time, making sure to thoroughly scrape the sides of the bowl after each addition.
Add in the eggnog and vanilla and beat on low until well incorporated.
Pour cheesecake batter evenly on the crust and line the outside of pan with foil.
Place the cheesecake in a water bath. Use a large baking dish big enough to hold the cheesecake and fill with water halfway up the cake pan.
Bake for 90 minutes.
Cool cake thoroughly before storing in the refrigerator.
When ready to serve, remove cake pan. Serve as is or as I did here, top with some whipped cream.