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Creamy Baked Eggnog Cheesecake with Nutmeg Whipped Cream

A close-up slice of creamy eggnog cheesecake recipe on a white plate, topped with whipped cream and nutmeg.
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Make this creamy, decadent baked eggnog cheesecake for your next holiday gathering. It features a spiced graham cracker crust and a light topping of nutmeg whipped cream.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, 1/2 teaspoon nutmeg, and 1/4 teaspoon cinnamon until combined.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Gently stir in the eggnog until the batter is smooth. Do not overmix.
  5. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate 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. Gently fold in the pinch of nutmeg.
  10. Before serving, carefully remove the sides of the springform pan. Top the cheesecake with the nutmeg whipped cream.

Notes

  • For the smoothest texture, make sure your cream cheese is fully softened to room temperature before starting.
  • If you want a make-ahead holiday dessert, this cheesecake keeps well, covered, in the refrigerator for up to four days.
  • For an extra festive look, garnish the top with sugared cranberries before serving.

Nutrition

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