Name: Nutmeg Eggnog Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 7 h 20 min
Cuisine: American
Ingredients: 2 1/4 cups graham cracker crumbs; 1/2 cup melted salted butter; 3 tbsp granulated sugar; 1/2 tsp ground nutmeg; 24 oz cream cheese, softened; 1 cup sugar; 3 tbsp all-purpose flour; 1 cup eggnog; 3/4 tsp ground nutmeg; 4 large eggs, at room temperature; 1 cup cold heavy cream; 3 tbsp eggnog; 10 tbsp powdered sugar; Nutmeg for dusting; Pearl sprinkles (optional)

Introduction

This Nutmeg Eggnog Cheesecake combines the creamy richness of classic cheesecake with the festive flavors of eggnog and warm nutmeg. Perfect for holiday gatherings, it features a buttery graham cracker crust and a smooth, spiced filling topped with a luscious eggnog whipped cream. Celebrate the season with this indulgent dessert that’s sure to impress.

A single slice of creamy cheesecake is shown on a white plate placed on a white marbled surface. The cheesecake consists of three visible layers: a crumbly, thick brown crust at the bottom, a dense and smooth off-white creamy layer in the middle, and a swirl of white whipped cream on top, dusted lightly with brown spice powder. The whipped cream is piped in a circular pattern creating a soft, fluffy peak in the center. To the right of the cheesecake slice, there is a silver fork resting on the plate, and a blurred light beige drink is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups graham cracker crumbs

1/2 cup melted salted butter

3 tbsp granulated sugar

1/2 tsp ground nutmeg

24 oz cream cheese, softened

1 cup sugar

3 tbsp all-purpose flour

1 cup eggnog

3/4 tsp ground nutmeg

4 large eggs, at room temperature

1 cup cold heavy cream

3 tbsp eggnog

10 tbsp powdered sugar

Nutmeg for dusting

Pearl sprinkles (optional)

Instructions

Step 1: Preheat the 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, granulated sugar, and 1/2 tsp 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 let it cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath.

Step 2: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat softened cream cheese, 1 cup sugar, and flour on low speed until smooth. Scrape the bowl and add eggnog and 3/4 tsp nutmeg. Mix to combine. Add eggs one at a time on low speed, scraping the bowl between additions. Pour the filling into the cooled crust and smooth the top.

Step 3: Place the foil-wrapped springform pan in a larger roasting pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, being careful not to spill water over the foil. Bake 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 open the door slightly and rest another 30 minutes. Remove from oven, discard the water bath, and refrigerate for 5-6 hours or overnight.

Step 4: While the cheesecake chills, prepare the whipped cream. In a large bowl, combine cold heavy cream, eggnog, and powdered sugar. Whip on high speed until stiff peaks form, being careful not to overwhip. Refrigerate until ready to use.

Step 5: When the cheesecake is firm, remove it from the pan and place it on a serving platter. Pipe or spoon the whipped cream over the top as desired. Dust with nutmeg and add pearl sprinkles if using. Keep refrigerated until serving.

Tips & Variations

For a deeper eggnog flavor, stir in 1-2 tablespoons of bourbon or rum to the cheesecake filling or whipped cream, if desired.

Use a food processor to pulse graham crackers for finer crumbs in the crust.

Prevent cracks by avoiding overmixing the eggs and cool the cheesecake gradually after baking.

Swap out nutmeg for cinnamon if preferred for a slightly different warm spice note.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to set fully and develop the best texture and flavors.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but you can use a regular 9-inch cake pan lined with parchment paper. Just be cautious when removing the cheesecake to avoid breaking it.