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Creamy Eggnog Cheesecake with Nutmeg Whipped Cream

A perfect slice of creamy eggnog cheesecake recipe topped with whipped cream and nutmeg.
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Make this rich, creamy Eggnog Cheesecake for a show-stopping holiday dessert. This recipe blends classic eggnog flavor into a smooth filling on a buttery crust, topped with spiced whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for topping
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 large eggs
  • 1 cup eggnog
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/2 cups granulated sugar, vanilla extract, nutmeg, cinnamon, and cloves. Beat until just combined.
  4. Beat in the eggs one at a time, mixing on low speed after each addition until incorporated. Mix in the eggnog until the batter is smooth. Do not overmix.
  5. Pour the filling over the cooled crust. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this creates a water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the topping: In a chilled bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Stir in a pinch of nutmeg.
  10. Before serving, carefully remove the sides of the springform pan. Spread the whipped cream over the top of the chilled cheesecake and sprinkle with extra ground nutmeg.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting the recipe.
  • If you prefer a spiced crust, add 1/2 teaspoon of ground cinnamon to the graham cracker mixture.
  • This is a make-ahead holiday dessert; it tastes best when fully chilled.

Nutrition

Find it online: https://cookingbyjade.com/eggnog-cheesecake-recipe/