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Creamy Baked Eggnog Cheesecake with Spiced Crust

A perfect slice of creamy eggnog cheesecake recipe topped with whipped cream and a dusting of nutmeg.
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Make this rich, creamy eggnog cheesecake for a show-stopping holiday dessert. It features a buttery graham cracker crust and a smooth, spiced filling, topped with 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
  • 1/4 teaspoon ground nutmeg, plus more for topping
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 cup eggnog
  • 1/2 cup heavy cream, for topping
  • 2 tablespoons powdered sugar, for topping
  • 1/4 teaspoon ground nutmeg, for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated 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 cool slightly.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups granulated sugar until combined. Mix in the vanilla extract, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and ground cloves.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Gently stir in the 1 cup of eggnog until the batter is smooth. Do not overmix.
  5. Pour the eggnog cheesecake batter over the cooled crust. Place the springform pan in a large 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 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  7. Turn off the oven. Prop the oven door open slightly and allow the cheesecake to cool in the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the topping: In a small bowl, whip the heavy cream, powdered sugar, and 1/4 teaspoon nutmeg until soft peaks form.
  10. Before serving, carefully remove the sides of the springform pan. Top the chilled cheesecake with the nutmeg whipped cream and a light dusting of extra ground nutmeg.

Notes

  • For the creamiest texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you want a stronger eggnog flavor, you can substitute 1/4 cup of the regular eggnog in the filling with a splash of brandy or rum, if desired.
  • Chill the cheesecake completely before slicing; this helps you get clean, beautiful slices for your holiday dessert spread.

Nutrition

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