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Whip & serve. Beat cream, sugar, and cinnamon to soft peaks. Slice cheesecake and serve with dollops of spiced whipped cream.

Eggnog Cheesecake

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Prep Time 20 minutes
Cook Time 55 minutes
Cooling in Oven: 1 hour; Chill Time: at least 4 hours (preferably overnight) 5 hours
Total Time 6 hours 15 minutes
Course Dessert
Servings 12 servings

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.