Introduction

This Eggnog Cheesecake with Nutmeg Whipped Cream is a creamy, festive dessert perfect for holiday celebrations. It combines smooth, rich cheesecake with the cozy flavors of eggnog and warming nutmeg. Elegant yet easy to make, it’s sure to impress your guests and become a seasonal favorite.

A single slice of cheesecake sits on a white plate with brown speckles and a brown rim, showing two layers: a thick, crumbly brown crust at the bottom and a smooth, creamy, light yellow cheesecake layer on top. The slice is topped with a swirl of white whipped cream sprinkled with golden crumbs. Next to the plate is a silver fork resting on the edge. In the background on a white marbled surface, there is a whole cheesecake with similar layers and whipped cream swirls with crumbs on top, a bowl of white whipped cream sprinkled with a little cinnamon, a small dish of cinnamon sticks and nutmeg, and a glass of light yellow eggnog with a cinnamon stick inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
6 tbsp unsalted butter, melted
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
1 cup heavy whipping cream, cold
2 tbsp powdered sugar
¼ tsp ground nutmeg
½ tsp vanilla extract

Instructions

Step 1: Mix graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and chill in the fridge while preparing the filling.
Step 2: In a large bowl, beat the softened cream cheese with granulated sugar and flour until smooth and creamy. Add eggnog, ground nutmeg, and vanilla extract, mixing well. Add eggs one at a time, stirring just until combined after each addition.
Step 3: Pour the cheesecake filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly.
Step 4: Place the springform pan inside a larger baking dish and add about 1 inch of hot water to the outer dish to create a water bath. Bake at 325°F for 60 minutes, until the center is just set. Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 1 hour.
Step 5: Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then cover and chill in the fridge for at least 6 hours or overnight.
Step 6: To make the nutmeg whipped cream, beat cold heavy cream with powdered sugar, ground nutmeg, and vanilla extract in a chilled bowl until soft peaks form.
Step 7: Unmold the chilled cheesecake and spread or pipe the nutmeg whipped cream over the top. Dust lightly with extra nutmeg. Slice and serve.

Tips & Variations

Use gingersnap crumbs instead of graham crackers for a spicier crust.
Add a splash of rum extract to the filling for a boozy twist.
Substitute dairy-free cream cheese and eggnog to make it lactose-free.
Sprinkle crushed candied pecans on top for added texture.
Make sure cream cheese is at room temperature to avoid lumps.
Use a water bath to prevent cracks and ensure even baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Make the whipped cream just before serving for the best texture. You can freeze the cheesecake (without the whipped cream) for up to 1 month; thaw it overnight in the fridge before serving.

How to Serve

The image shows a cheesecake sliced into pieces on a white plate resting on a white marbled surface. Each slice has two main layers: the bottom layer is a thick, dark brown, crumbly crust, and the top layer is a smooth, creamy light cream cheese filling. On top of each slice, there is a swirl of white whipped cream sprinkled with golden crumbs, adding texture and color contrast. One slice is being lifted with a silver cake server, highlighting the firmness and smooth texture of the cheesecake. In the background, there is a glass of light cream liquid with a cinnamon stick and some scattered cinnamon sticks on a small white dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without eggnog?

You can substitute half-and-half mixed with a little extra nutmeg for a similar flavor if you don’t have eggnog on hand.

Can I freeze this cheesecake?

Yes. Wrap it tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.