Eggnog Cheesecake with Nutmeg Whipped Cream Recipe

Introduction

Eggnog Cheesecake with Nutmeg Whipped Cream is a festive dessert that combines creamy richness with warm holiday spices. This indulgent treat is perfect for celebrations and gatherings, offering a smooth texture and comforting flavors in every bite.

Ingredients

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
• For the 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
• For the nutmeg whipped cream:
  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • ¼ tsp ground nutmeg
  • ½ tsp vanilla extract

Instructions

1. Step 1: Make the crust by mixing graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter in a bowl until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
2. 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. Incorporate eggs one at a time, mixing just until combined after each addition.
3. Step 3: Remove the crust from the fridge and pour the cheesecake filling over it. Smooth the top with a spatula.
4. Step 4: Place the springform pan inside a larger baking dish and fill the outer dish with 1 inch of hot water for a water bath. Bake at 325°F for 60 minutes or until the center is just set. Turn off the oven, crack the door slightly, and let the cheesecake sit for 1 hour.
5. Step 5: Remove the cheesecake from the oven and water bath. Allow it to cool completely at room temperature, then cover and chill in the fridge for at least 6 hours or overnight.
6. Step 6: To make the nutmeg whipped cream, beat cold heavy cream with powdered sugar, ground nutmeg, and vanilla extract until soft peaks form. Serve dolloped on top of chilled cheesecake slices.

Tips & Variations

• Use full-fat cream cheese and heavy cream for a richer texture and flavor.
• For a splash of extra holiday spirit, add 1–2 tablespoons of bourbon or rum to the cheesecake filling or whipped cream.
• If you prefer a firmer crust, bake the graham cracker base for 8–10 minutes before adding the filling.
• Garnish with a light dusting of freshly grated nutmeg or a sprinkle of cinnamon before serving for an attractive finish.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the nutmeg whipped cream separate until ready to serve, as it can lose volume and texture if stored too long. When reheating, allow the cheesecake to come to room temperature for about 15 minutes for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake benefits from chilling overnight to fully set and develop flavor. Prepare it a day in advance for best results.

What if I don’t have eggnog on hand?

You can substitute the eggnog with a mixture of milk and a pinch of nutmeg and cinnamon, but the distinctive flavor will be milder. Alternatively, use a store-bought eggnog substitute or make your own.

Eggnog Cheesecake with Nutmeg Whipped Cream Recipe

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★★★★★

4.8 from 144 reviews

This Eggnog Cheesecake with Nutmeg Whipped Cream is a festive, creamy dessert perfect for holiday celebrations. Featuring a spiced graham cracker crust, a rich eggnog-infused cream cheese filling, and a light whipped cream topping flavored with warm nutmeg, this cheesecake combines classic holiday flavors in a decadent treat.

• Author: Victoria
• Prep Time: 25 minutes
• Cook Time: 1 hour 0 minutes
• Total Time: 7 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

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

For the 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

For the nutmeg whipped cream:

• 1 cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• ¼ tsp ground nutmeg
• ½ tsp vanilla extract

Instructions

1. Make the Crust: In a bowl, mix together 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and 6 tablespoons melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while preparing the filling.
2. Make the Filling: In a large bowl, beat 24 ounces of softened cream cheese with 1 cup granulated sugar and 3 tablespoons all-purpose flour until smooth and creamy. Add ¾ cup eggnog, ½ teaspoon ground nutmeg, and 1 teaspoon vanilla extract, mixing until fully incorporated. Add 3 large eggs one at a time, mixing just until combined after each addition.
3. Pour Filling into Crust: Remove the chilled crust from the fridge. Pour the prepared cheesecake filling over the crust and smooth the top evenly with a spatula.
4. Bake the Cheesecake: Place the springform pan inside a larger baking dish and fill the outer dish with 1 inch of hot water to create a water bath. Bake in a preheated oven 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 allow the cheesecake to sit inside for 1 hour.
5. Chill: Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature. Once cooled, cover the cheesecake and chill it in the refrigerator for at least 6 hours or preferably overnight.
6. Prepare Nutmeg Whipped Cream: Just before serving, in a chilled bowl, whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar, ¼ teaspoon ground nutmeg, and ½ teaspoon vanilla extract until soft peaks form. Serve the whipped cream dolloped over slices of cheesecake.

Notes

• For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
• Using a water bath helps prevent cracks and ensures even baking for a creamy texture.
• Chilling overnight allows the cheesecake to set fully and develop richer flavors.
• The nutmeg whipped cream can be prepared ahead and stored in the refrigerator for a few hours before serving.
• If you prefer a stronger eggnog flavor, you can increase eggnog by up to ¼ cup, but be careful not to alter the texture.

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