Description

This Nutmeg Eggnog Cheesecake is a festive and creamy dessert perfect for the holiday season. Featuring a spiced graham cracker crust infused with nutmeg and a smooth eggnog-flavored cheesecake filling, it’s baked in a water bath to ensure a silky texture with no cracks. Topped with a luscious eggnog whipped cream and a sprinkle of nutmeg, this cheesecake combines traditional flavors into an elegant treat.

Ingredients

Scale

For the crust:

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

For the cheesecake:

24 oz cream cheese, softened to room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup eggnog
3/4 tsp ground nutmeg (freshly ground recommended)
4 large eggs, room temperature

For the whipped topping:

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

Instructions

Prepare and Bake the Graham Cracker Crust: 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, combine graham cracker crumbs, melted butter, sugar, and nutmeg, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes until set, then remove and cool. Wrap the outside of the pan with aluminum foil to prevent water from leaking in during the water bath.
Prepare the Eggnog Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). Using a mixer, beat softened cream cheese, sugar, and flour on low speed until smooth. Scrape down the bowl. Add eggnog and nutmeg; mix until incorporated. Add eggs one at a time, mixing slowly on low and scraping between additions to prevent overmixing. Pour the filling into the crust and smooth the top.
Bake Cheesecake in a Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan without surpassing the foil. Bake for 1 hour and 30-40 minutes until the center is slightly jiggly but set. Turn off the oven and let the cheesecake rest inside with the door closed for 30 minutes. Then crack open the door slightly and rest another 30 minutes to avoid cracks. Remove from oven, discard water bath, and refrigerate for 5-6 hours or overnight to firm.
Make the Eggnog Whipped Cream: While the cheesecake chills, combine cold heavy cream, eggnog, and powdered sugar in a large bowl. Whip on high until stiff peaks form. Be careful not to overwhip. Chill until ready to serve.
Decorate and Serve: Remove cheesecake from springform pan and place on a serving platter. Pipe or dollop the eggnog whipped cream evenly on top. Dust with nutmeg and optionally scatter pearl sprinkles for decoration. Keep refrigerated until served.

Notes

Using room temperature eggs and cream cheese helps create a smooth filling without lumps.
Covering the springform pan with foil is crucial to prevent water from seeping into the cheesecake during the water bath baking.
Gradual cooling inside the oven helps prevent cracks in the cheesecake.
Chilling the cheesecake overnight yields the creamiest, firmest texture.
Freshly ground nutmeg enhances the flavor significantly compared to pre-ground.
Make the whipped cream just before serving for best texture and stability.

Prep Time: 25 minutes
Cook Time: 1 hour 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Nutmeg cheesecake, eggnog cheesecake, holiday dessert, festive cheesecake, creamy cheesecake