Eggnog Cheesecake with Nutmeg Whipped Cream Recipe
This Eggnog Cheesecake with Nutmeg Whipped Cream is a festive, creamy dessert perfect for the holiday season. Featuring a spiced graham cracker crust, rich eggnog-infused cheesecake filling, and topped with airy nutmeg-spiced whipped cream, it delivers a smooth, luscious texture with a delightful balance of holiday flavors. Easy to prepare yet elegant in presentation, it’s ideal for holiday gatherings or a cozy celebration treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 30 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the 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
For the 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. Firmly press this mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar and all-purpose flour until smooth and creamy. Add the eggnog, ground nutmeg, and vanilla extract, mixing until well combined. Add the eggs one at a time, gently mixing after each to avoid overmixing, ensuring a smooth batter.
- Pour Filling into Crust: Remove the crust from the refrigerator. Pour the cheesecake filling over the crust and spread evenly with a spatula to create a smooth surface.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish. Pour hot water into the outer dish to a depth of about 1 inch to create a water bath. Bake the cheesecake at 325°F (163°C) for 60 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven, crack the door slightly, and let the cheesecake rest inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and the water bath. Allow it to cool completely at room temperature. Cover the pan and refrigerate for at least 6 hours or overnight to set fully.
- Make Nutmeg Whipped Cream: In a chilled bowl, whip the cold heavy cream with powdered sugar, ground nutmeg, and vanilla extract until soft peaks form, creating a light and fluffy nutmeg-infused whipped cream.
- Top and Serve: Unmold the chilled cheesecake by removing the springform pan. Spread or pipe the nutmeg whipped cream evenly on top, then lightly dust with additional ground nutmeg. Slice and serve chilled.
Notes
- Ensure cream cheese is at room temperature to prevent lumps in the batter.
- Do not overmix after adding eggs to avoid a tough texture and cracking.
- The water bath is essential for even baking and crack prevention.
- Avoid opening the oven door during baking to maintain steady temperature.
- Store leftover cheesecake covered in the refrigerator; it keeps well for several days.
- For dairy-free variations, substitute with plant-based cream cheese and eggnog alternatives.
Keywords: Eggnog Cheesecake, Holiday Dessert, Nutmeg Whipped Cream, Christmas Cheesecake, Festive Cheesecake, Creamy Cheesecake, Eggnog Dessert
