You know that one dessert that instantly becomes the star of the holiday table? This is it. Ultra-creamy eggnog cheesecake with a hint of nutmeg, baked to perfection on a buttery graham cracker crust, and topped with a cloud of lightly spiced whipped cream. It’s festive, decadent, and perfect for Christmas parties, potlucks, or cozy nights by the fire.
If you love creamy cheesecakes with a twist, you might also enjoy my Gingerbread Cheesecake Bars or Cranberry Swirl Cheesecake!
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon
Instructions
1️⃣ Preheat oven & prep pan.
Preheat to 325°F. Wrap a 9-inch springform pan in foil. Mix crust ingredients, press into bottom, and bake for 10 minutes. Cool.
2️⃣ Make filling.
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in eggnog, flour, nutmeg, and vanilla until just combined.
3️⃣ Bake cheesecake.
Pour filling over crust. Place pan in a larger pan and pour hot water halfway up sides. Bake 55–65 minutes, until center is set but slightly jiggly. Cool in oven with door cracked for 1 hour.
4️⃣ Chill.
Remove from water bath, chill at least 4 hours or overnight.
5️⃣ Whip & serve.
Beat cream, sugar, and cinnamon to soft peaks. Slice cheesecake and serve with dollops of spiced whipped cream.
Serving Tips
- Garnish with a sprinkle of nutmeg or cinnamon and a few cinnamon sticks for a pretty presentation.
- Serve on a cake stand with twinkle lights for an extra festive table.
- Package slices in festive boxes for holiday gifting.
🪄 Creative Variations
- Add a splash of bourbon to the filling for boozy eggnog cheesecake.
- Use a chocolate cookie crust for a richer flavor.
- Swirl in cranberry sauce before baking for a pop of color.
🩷 Troubleshooting
- Cracks in cheesecake: Water bath and gradual cooling help prevent them.
- Grainy texture: Don’t overmix the eggs.
- Undercooked center: It should jiggle slightly but not slosh.
🧊 Storage
- Refrigerate, covered, up to 4 days.
- Freeze slices (well-wrapped) up to 2 months. Thaw overnight in fridge.
Eggnog Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 tbsp all-purpose flour
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
Spiced whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 tsp ground cinnamon
Instructions
- 1️⃣ Preheat oven & prep pan
- Preheat oven to 325°F. Wrap a 9-inch springform pan in foil. Combine crust ingredients, press into bottom, and bake for 10 minutes. Cool.
- 2️⃣ Make the filling
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in eggnog, flour, nutmeg, and vanilla until just combined.
- 3️⃣ Bake the cheesecake
- Pour filling over crust. Place pan in a larger roasting pan and pour hot water halfway up sides (water bath). Bake 55–65 minutes, until center is set but slightly jiggly. Cool in oven with door cracked for 1 hour.
- 4️⃣ Chill
- Remove from water bath, chill at least 4 hours or overnight.
- 5️⃣ Whip & serve
- Beat cream, powdered sugar, and cinnamon to soft peaks. Slice cheesecake and top with spiced whipped cream. Garnish with a sprinkle of nutmeg if desired.
Notes
- Substitute gingersnap crumbs for extra holiday flavor.
- Store covered in fridge for up to 4 days.
- Freeze (without whipped cream) for up to 2 months.
Let me know if you bake it — tag me on Pinterest or Instagram, I’d love to see your beautiful holiday cheesecakes! 🥰
