Introduction

This Nutmeg Eggnog Cheesecake brings the cozy flavors of the holidays into a creamy, dreamy dessert. Combining spiced nutmeg and rich eggnog, this cheesecake offers a festive twist perfect for any celebration or winter gathering.

A slice of creamy cheesecake sits on a white plate with a crumbly brown crust base, topped by a smooth, pale yellow creamy layer. On top, a tall swirl of thick white whipped cream is sprinkled lightly with brown specks, matching the dusting on the plate around the cheesecake. In the background, a silver fork rests near the plate on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1/2 tsp ground nutmeg
1/2 cup salted butter, melted and cooled slightly
2 1/4 cups graham cracker crumbs
3 tbsp sugar

For the cheesecake:

3/4 tsp ground nutmeg (freshly ground for best flavor)
1 cup sugar
4 large eggs (room temperature, about 70°F)
1 cup eggnog
3 tbsp all-purpose flour
24 oz cream cheese (softened to room temperature)

For the whipped topping:

Pearl sprinkles (optional, for decoration)
3 tbsp eggnog
Nutmeg for dusting
1 cup cold heavy cream (full-fat for stability)
10 tbsp powdered sugar

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking. In a small bowl, combine graham cracker crumbs, melted butter, sugar, and ground nutmeg. Mix until the mixture resembles wet sand. Press firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes until set, then remove and let cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Step 2: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Scrape the bowl as needed. Add eggnog and nutmeg, mixing until combined. Add eggs one at a time, beating slowly and scraping between additions to avoid over-mixing. Pour filling into cooled crust and smooth the top.
Step 3: Place the foil-wrapped pan into a larger roasting pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, being careful not to let water touch above the foil. Bake for 1 hour 30-40 minutes, until the center is set but still slightly jiggly. Turn off the oven and let cheesecake rest with the door closed for 30 minutes, then open the door slightly and rest for another 30 minutes. Remove from oven, discard water bath, and refrigerate until firm, 5-6 hours or overnight.
Step 4: While cheesecake chills, prepare whipped cream. In a large bowl, combine cold heavy cream, eggnog, and powdered sugar. Whip on high speed until stiff peaks form, being careful not to overwhip. For best flavor, prepare just before serving.
Step 5: When cheesecake is chilled and set, remove from pan and place on serving platter. Pipe or dollop eggnog whipped cream on top. Dust with nutmeg and sprinkle with pearl sprinkles if desired. Refrigerate until serving.

Tips & Variations

Use freshly ground nutmeg for the best flavor and aroma in both the crust and filling.
To avoid cracks, be gentle when mixing eggs and allow the cheesecake to cool gradually in the oven.
For a boozy twist, add 1-2 tablespoons of rum or bourbon to the cheesecake filling or whipped cream.
If you prefer a gluten-free version, substitute the graham cracker crumbs with gluten-free crumbs and use gluten-free flour in the filling.

Storage

Store this cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A thick, creamy cheesecake with three clear layers sits on a white plate over a white marbled texture. The bottom layer is a dark brown crumbly crust that rises up the sides of the cake, holding in the thick middle layer which is a smooth, pale cream color. On top, there is a generous layer of piped whipped cream rosettes, each a bright white with soft peaks and lightly dusted with a fine sprinkle of light brown spice. A slice is cut out, showing the neat, even layers and the crumbly crust edge. Some crumbs are loose on the plate and surface around the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator. This allows it to fully set and develop richer flavors.

Why is the cheesecake baked in a water bath?

The water bath creates a moist oven environment and ensures even baking, which helps prevent cracks and gives the cheesecake a smooth, creamy texture.

Nutmeg Eggnog Cheesecake Recipe

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4.7 from 71 reviews

This Nutmeg Eggnog Cheesecake is a festive and creamy dessert perfect for holiday celebrations. Featuring a spiced graham cracker crust and a rich eggnog-infused cream cheese filling, it is topped with a light and fluffy eggnog whipped cream, dusted with nutmeg, and optionally adorned with delicate pearl sprinkles. The cheesecake is baked in a water bath to ensure a smooth texture without cracks, making it both visually appealing and deliciously indulgent.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 1 hour 50 minutes
Total Time: 7 hours 15 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the crust:

1/2 tsp ground nutmeg
1/2 cup salted butter, melted and cooled slightly
2 1/4 cups graham cracker crumbs
3 tbsp sugar

For the cheesecake:

3/4 tsp ground nutmeg, freshly ground for best flavor
1 cup sugar
4 large eggs, room temperature (about 70°F)
1 cup eggnog
3 tbsp all-purpose flour
24 oz cream cheese, softened to room temperature

For the whipped topping:

1 cup cold heavy cream (full-fat for stability)
3 tbsp eggnog
10 tbsp powdered sugar
Nutmeg for dusting
Pearl sprinkles (optional, for decoration)

Instructions

Prepare and Bake the Graham Cracker Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, mix graham cracker crumbs, melted butter, sugar, and ground nutmeg until combined and the mixture resembles wet sand. Press this evenly onto the bottom and halfway up the sides of the pan. Bake for 10 minutes until set, then remove and let cool. Wrap the outside of the pan with foil to protect from water during the water bath bake.
Prepare the Eggnog Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat softened cream cheese, sugar, and flour on low speed until smooth. Scrape the bowl down as needed. Add eggnog and ground nutmeg, mixing on low speed until incorporated. Add eggs one at a time, mixing slowly and scraping the bowl between each addition to prevent over-mixing. Pour the filling into the cooled crust and smooth the top.
Bake Cheesecake in Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, avoiding water getting inside. Bake at 300°F for 1 hour and 30-40 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the door slightly and rest another 30 minutes for gradual cooling. Remove from oven, discard water bath, and refrigerate for 5-6 hours or overnight to firm up.
Make the Eggnog Whipped Cream: While the cheesecake chills, whip cold heavy cream, eggnog, and powdered sugar on high speed in a chilled bowl until stiff peaks form. Avoid overwhipping to maintain smooth texture. This whipped cream topping complements the cheesecake perfectly.
Decorate and Serve the Cheesecake: Once fully chilled, remove the cheesecake from the springform pan and place on a serving platter. Pipe or dollop the eggnog whipped cream atop the cheesecake. Dust with nutmeg and optionally decorate with pearl sprinkles. Keep refrigerated until serving to maintain freshness and texture.

Notes

Using room temperature eggs and cream cheese helps ensure a smooth cheesecake filling.
Wrapping the springform pan with foil protects the crust during the water bath bake and prevents sogginess.
Gradual cooling in the turned-off oven helps prevent cracks on the cheesecake surface.
Chilling overnight improves the texture and flavor development.
For best presentation, prepare whipped cream just before serving.
Pearl sprinkles add a festive look but are optional.

Keywords: Nutmeg Eggnog Cheesecake, holiday cheesecake, eggnog dessert, creamy cheesecake, festive dessert, water bath cheesecake, holiday recipes