Eggnog Cheesecake with Nutmeg Whipped Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
