Creamy eggnog cheesecake topped with homemade salted caramel sauce! This holiday dessert is irresistible.

Every year, right around this time, I find myself absolutely eggnog obsessed. I love drinking it – especially when it’s dressed up with a shot of bourbon and freshly grated nutmeg – but it also makes an amazing baking companion. I’ve already shared with you my one-bowl eggnog cupcakes (have you tried them yet?), and today I’m super excited to present you with this Salted Caramel Eggnog Cheesecake.

A buttery graham cracker crust + silky smooth eggnog filling + from-scratch salted caramel sauce = a trifecta of deliciousness.

If you’re an eggnog-oholic like me, this cheesecake is for you.

This stunning salted caramel eggnog cheesecake is made up of 3 parts: the graham cracker crust, the eggnog cheesecake filling, and the salted caramel sauce. For some, making a cheesecake from scratch can seem intimidating, but fret not – I’m going to walk you through each step.

Making the graham cracker crust is the first step in this recipe and it’s a seriously simple one. Ingredient wise you’re going to need graham crackers, melted butter, sugar, and a pinch of salt – that’s it! You will need to pulse the graham crackers into crumbs, or – if you want to make things even easier (!!!) – you can buy already crushed graham cracker crumbs at the store. I typically find them in the baking aisle, somewhere near the pie fillings/ ready-to-bake crusts. To assemble the crust you’ll combine the cracker crumbs, sugar, and salt, then fold in the melted butter and stir until it’s well combined. You want all of the crumbs to be moist from the butter. At this point you’re going to dump the crumb mixture into a lightly greased 9″ springform pan and press it down firmly, working from the center and slightly up the edges.

For the cheesecake filling you’re going to need cream cheese, eggnog, sour cream, eggs, egg yolks, sugar, and a spot of flour. Few things! For the cream cheese, it MUST be verrrrry soft. I typically leave my blocks of cream cheese out on the counter for two hours before I plan on baking. As for the eggnog, you can use store bought or homemade, just make sure it’s a brand you know and enjoy – the flavor really shines through in this cheesecake!

This recipe calls for a water bath.

If you’re unfamiliar with the water bath process, please read on! A water bath is simply the term bakers use when they place a baking pan (in this case, our cheesecake pan) into a larger pan that’s been filled with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture. When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim – you want enough room for the water to circulate easily. When you’re ready to make your water bath, here’s what you do: Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it, fill the pan half way with hot water, then place the filled cheesecake pan in the center of the water bath. Slowly slide the rack back to its full inserted position, close the door, and bake the cheesecake according to instructions. If you’re using a spring form pan it’s essential to wrap the pan in heavy-duty tin foil to avoid water seeping in. I wrap my pan from every angle pressing the foil in and around to prevent a soggy crust.

I use my large skillet as a water bath and it works great. Visual below in case ya need it 😉

The salted caramel sauce is probably the most tricky part of this recipe. The execution is simple and straightforward, but caramel happens FAST, so I recommend you read through my recipe completely before beginning, and give the caramel sauce your full attention when you’re cooking it. Be sure to let the caramel cool before pouring it over the cheesecake. You may pour the caramel over the entire cheesecake for a dramatic presentation, or you can slice the cheesecake first, then drizzle the caramel on top right before serving.

So um… Is your mouth watering yet?! Because these pictures have me dying for a slice right now. Good thing I have a few slices hidden in the freezer 😉

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥