Eggnog Cheesecake with Nutmeg Whipped Cream Recipe
This Eggnog Cheesecake with Nutmeg Whipped Cream is a creamy, festive holiday dessert bursting with warm vanilla, cinnamon, and nutmeg flavors. Its luscious texture is complemented by a buttery graham cracker crust and topped with light, spiced whipped cream for an elegant finish. Perfect for holiday gatherings, this cheesecake combines familiar seasonal spices with smooth eggnog, making it simple to impress guests with a dessert that tastes both classic and cozy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 30 minutes (including chilling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- ¾ cup eggnog
- 3 large eggs
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
Nutmeg Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- ¼ tsp ground nutmeg
- ½ tsp vanilla extract
Instructions
- Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar and flour until smooth and creamy. Add eggnog, ground nutmeg, and vanilla extract, mixing until the mixture is fully combined. Next, add eggs one at a time, mixing gently just until each is incorporated to avoid overmixing.
- Assemble the Cheesecake: Remove the chilled crust from the refrigerator. Pour the cheesecake filling evenly over the crust and smooth the top using a spatula.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath, which helps prevent cracking and ensures even baking. Bake in a preheated oven at 325°F (163°C) for 60 minutes, until the center is just set. After baking, turn off the oven and crack the oven door slightly; let the cheesecake sit inside for 1 hour to cool gradually.
- Chill the Cheesecake: Remove the cheesecake and baking dish from the oven and water bath. Allow it to cool completely at room temperature, then cover and refrigerate for at least 6 hours or overnight for best texture and flavor.
- Make Nutmeg Whipped Cream: In a chilled bowl, whip the cold heavy cream with powdered sugar, ground nutmeg, and vanilla extract using a hand or stand mixer until soft peaks form.
- Top and Serve: Unmold the chilled cheesecake from the springform pan. Spread or pipe the nutmeg whipped cream over the top and dust lightly with extra nutmeg. Slice and serve chilled.
Notes
- Use room-temperature cream cheese to avoid lumps in the filling.
- Avoid overmixing eggs into the batter to prevent cracking and a tough texture.
- Do not skip the water bath; it helps ensure smooth, crack-free cheesecake.
- Avoid opening the oven door during baking to maintain stable oven temperature.
- This cheesecake keeps well when refrigerated and can be made a day ahead.
- Freeze the un-topped cheesecake well-wrapped for up to 1 month.
- Make the whipped cream fresh before serving for the best texture.
- Use a 9-inch springform pan for easy removal and clean slicing.
Keywords: Eggnog Cheesecake, Nutmeg Whipped Cream, holiday dessert, Christmas cheesecake, creamy cheesecake, festive dessert, graham cracker crust, water bath cheesecake
