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Nutmeg Eggnog Cheesecake Recipe

★★★★★

4.9 from 67 reviews
  • Author: Elara
  • Total Time: 7 hours 20 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This Nutmeg Eggnog Cheesecake combines the creamy richness of classic cheesecake with the warm, festive flavors of eggnog and nutmeg. Featuring a buttery graham cracker crust spiced with nutmeg, a smooth eggnog-infused cream cheese filling baked in a water bath to perfection, and topped with a light eggnog whipped cream, this dessert is perfect for holiday celebrations and cozy gatherings.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup melted salted butter
  • 3 tbsp granulated sugar
  • 1/2 tsp ground nutmeg

Eggnog Cheesecake Filling

  • 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

Eggnog Whipped Cream Topping

  • 1 cup cold heavy cream
  • 3 tbsp eggnog
  • 10 tbsp powdered sugar

For Decoration

  • Nutmeg for dusting
  • Pearl sprinkles (optional)

Instructions

  1. 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, mix graham cracker crumbs, melted butter, sugar, and nutmeg until the mixture resembles wet sand. Press evenly into the bottom and halfway up the sides of the pan. Bake for 10 minutes until set, then cool. Cover the pan with aluminum foil to protect from water during baking.
  2. Prepare the Eggnog Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the softened cream cheese, sugar, and flour on low speed until smooth. Add eggnog and ground nutmeg, mixing on low until incorporated. Beat in eggs one at a time slowly, scraping the bowl to avoid overmixing. Pour filling into the cooled crust and smooth the surface.
  3. Bake Cheesecake in Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan. Bake at 300°F for 1 hour and 30-40 minutes, until the center is set but slightly jiggly. Turn off oven and let cheesecake rest inside with door closed for 30 minutes, then crack door open and rest another 30 minutes. Remove from oven, discard water bath, and refrigerate for 5-6 hours or preferably overnight.
  4. Make the Eggnog Whipped Cream: While the cheesecake chills, combine cold heavy cream, eggnog, and powdered sugar in a large mixing bowl. Whip on high speed until stiff peaks form. Do not overwhip. Chill until ready to use.
  5. Decorate and Serve: Once the cheesecake is firm, remove from springform pan and transfer to serving plate. Pipe or dollop the eggnog whipped cream on top. Dust with nutmeg and optionally sprinkle with pearl sprinkles. Keep refrigerated until serving.

Notes

  • Use room temperature eggs for a smoother filling and to prevent cracking.
  • Wrapping the springform pan with foil is crucial to prevent water from seeping into the crust during the water bath.
  • Cooling the cheesecake gradually in the oven helps avoid cracking.
  • For best texture, chill the cheesecake overnight.
  • The whipped cream topping is best made fresh just before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Eggnog Cheesecake, Nutmeg Cheesecake, Holiday Dessert, Graham Cracker Crust, Festive Cheesecake, Eggnog Whipped Cream

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