Ingredients

For the crust:

1/2 tsp ground nutmeg
1/2 cup salted butter, melted and cooled slightly
2 1/4 cups graham cracker crumbs
3 tbsp sugar

For the cheesecake:

3/4 tsp ground nutmeg, freshly ground for best flavor
1 cup sugar
4 large eggs, room temperature (about 70°F)
1 cup eggnog
3 tbsp all-purpose flour
24 oz cream cheese, softened to room temperature

For the whipped topping:

1 cup cold heavy cream, full-fat for stability
10 tbsp powdered sugar
3 tbsp eggnog
Nutmeg for dusting
Pearl sprinkles (optional, for decoration)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, mix graham cracker crumbs, melted butter, sugar, and ground nutmeg until it resembles wet sand. Press this mixture firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes, then remove and cool. Cover the outside of the pan with foil to protect it during the water bath.

Step 2: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Add eggnog and nutmeg, mixing until combined. Add eggs one at a time, beating slowly and scraping the bowl between additions to avoid over-mixing. Pour the filling into the cooled crust and smooth the top.

Step 3: Place the foil-wrapped springform pan into a larger roasting pan. Pour warm water into the roasting pan until it reaches halfway up the sides of the springform pan, avoiding getting water above the foil. Bake at 300°F (148°C) for 1 hour and 30-40 minutes until the center is set but slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door closed for 30 minutes, then with the door slightly open for another 30 minutes. Remove from oven, discard the water, and refrigerate until firm, about 5-6 hours or overnight.

Step 4: While the cheesecake chills, make the whipped cream. In a chilled bowl, combine cold heavy cream, eggnog, and powdered sugar. Whip on high speed until stiff peaks form, being careful not to overwhip. Prepare this topping just before serving for best results.

Step 5: When the cheesecake is fully set, remove it from the springform pan and place on a serving platter. Pipe or dollop the eggnog whipped cream over the top. Dust lightly with nutmeg and decorate with pearl sprinkles if desired. Keep refrigerated until ready to serve.

Tips & Variations

Use freshly ground nutmeg for the most vibrant flavor in both the crust and filling.

Room temperature eggs blend better, preventing cracks in the cheesecake.

You can substitute almond or vanilla extract for a subtle flavor twist.

For a boozy version, add 1-2 tablespoons of rum or bourbon to the cheesecake filling or whipped cream.

FAQs

Can I use store-bought eggnog or should I make my own?

Store-bought eggnog works perfectly and is the easiest option. Homemade eggnog can add a personal touch but is not necessary for this recipe’s success.

How do I prevent cracks in my cheesecake?

Use room temperature ingredients, mix gently, bake the cheesecake in a water bath, and let it cool slowly inside the oven before chilling. These steps help create a smooth, crack-free surface.