Introduction

This Eggnog Cheesecake with Nutmeg Whipped Cream is a festive twist on a classic dessert, perfect for holiday gatherings. Creamy and rich with warm spices, it captures the cozy flavors of eggnog in a delightful cheesecake form.

The image shows a round cheesecake cut into twelve even slices, placed on a white plate on a white marbled surface. The cheesecake has two visible layers: a thick light brown crust at the bottom with a crumbly texture, and a smooth, creamy off-white cheese layer above it. Each slice is topped with a swirl of white whipped cream dusted lightly with cinnamon or cocoa powder. The cake is arranged neatly with no pieces removed, and the edges of the cheesecake are clean and straight. 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 this firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
Step 2: In a large bowl, beat softened cream cheese with granulated sugar and flour until smooth. Add eggnog, ground nutmeg, and vanilla extract, mixing until creamy. Add eggs one at a time, mixing just until combined after each addition.
Step 3: Remove the crust from the fridge. Pour the cheesecake filling over the crust and smooth the top with a spatula.
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 (163°C) for 60 minutes, or until the center is just set. Then turn off the oven, crack the door slightly, and let the cheesecake sit 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 cold bowl until soft peaks form.
Step 7: Unmold the chilled cheesecake, spread or pipe the nutmeg whipped cream on top, and lightly dust with extra nutmeg. Slice and serve.

Tips & Variations

Use a food processor to crush the graham crackers finely for a smoother crust texture.
For a boozy kick, add 1–2 tablespoons of spiced rum to the cheesecake filling.
Make sure the cream cheese is at room temperature to avoid lumps in the filling.
Chill the mixing bowl and beaters before whipping cream to help it whip faster and hold better.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the nutmeg whipped cream separate if possible and add fresh whipped cream before serving. To reheat, allow the cheesecake to come to room temperature; avoid microwaving as it can affect texture.

How to Serve

A round cheesecake cut into twelve slices is placed on a white plate on a white marbled surface. Each slice has three layers: a light brown crust at the bottom, a smooth beige cheesecake layer taking up most of the slice, and a swirl of white whipped cream on top near the wider edge of each slice. The whipped cream is sprinkled lightly with a golden powder. To the right side, there is a single slice on a white plate with gold forks, and partial views of a white bowl below and a brown plate with a white pattern on the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this cheesecake?

Yes, store-bought eggnog works perfectly in this recipe and adds that familiar holiday flavor.

How do I prevent cracks on the cheesecake surface?

Baking in a water bath and allowing the cheesecake to cool gradually in the oven helps prevent cracks by providing gentle, even heat and reducing temperature shock.

Eggnog Cheesecake with Nutmeg Whipped Cream Recipe

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5 from 97 reviews

This Eggnog Cheesecake with Nutmeg Whipped Cream is a festive, creamy dessert perfect for holiday celebrations. It features a spiced graham cracker crust, a smooth eggnog-infused cheesecake filling, and a luscious nutmeg-flavored whipped cream topping that adds a rich seasonal flair.

Author: Bella
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 7 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
6 tbsp unsalted butter, melted

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

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 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ tsp ground cinnamon, and 6 tbsp melted unsalted butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while preparing the filling.
Make the Filling: In a large bowl, beat 24 oz of softened cream cheese with 1 cup granulated sugar and 3 tbsp all-purpose flour until smooth and creamy. Mix in ¾ cup eggnog, ½ tsp ground nutmeg, and 1 tsp vanilla extract until well combined. Add 3 large eggs one at a time, mixing just until incorporated after each addition.
Pour Filling into Crust: Remove the crust from the fridge and pour the cheesecake filling evenly over it. Smooth the top with a spatula for an even surface.
Bake the Cheesecake: Place the springform pan inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath. Bake at 325°F (163°C) for 60 minutes, or until the center is just set. After baking, turn off the oven, crack the door slightly, and let the cheesecake sit inside the oven for 1 hour to cool gradually.
Chill: Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature before covering and refrigerating for at least 6 hours or overnight to set fully.
Make Nutmeg Whipped Cream: In a cold mixing bowl, beat 1 cup cold heavy whipping cream with 2 tbsp powdered sugar, ¼ tsp ground nutmeg, and ½ tsp vanilla extract until soft peaks form.
Top and Serve: Unmold the chilled cheesecake from the springform pan. Spread or pipe the prepared nutmeg whipped cream over the top and dust lightly with extra ground nutmeg. Slice and serve chilled.

Notes

Using a water bath helps prevent cracks in the cheesecake by providing even heat during baking.
Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
Chilling the cheesecake overnight enhances flavor and texture.
For easier slicing, run a knife under hot water, dry it, and then slice the cheesecake.
The nutmeg whipped cream can be prepared a few hours ahead and refrigerated until serving.

Keywords: Eggnog cheesecake, holiday cheesecake, nutmeg whipped cream, festive dessert, creamy cheesecake, Christmas dessert