Eggnog Cheesecake with Nutmeg Whipped Cream Recipe
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.
- 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
