Eggnog Cheesecake with Nutmeg Whipped Cream Recipe

Introduction

This Eggnog Cheesecake with Nutmeg Whipped Cream combines creamy richness with festive holiday flavors. Perfect for cozy gatherings, this dessert brings a smooth, spiced twist to a classic cheesecake.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 6 tbsp unsalted butter, melted
• 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
• 1 cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• ¼ tsp ground nutmeg
• ½ tsp vanilla extract

Instructions

1. Step 1: Mix graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and chill in the fridge while preparing the filling.
2. Step 2: In a large bowl, beat the softened cream cheese with granulated sugar and flour until smooth. Add eggnog, ground nutmeg, and vanilla extract, mixing until creamy. Then, add eggs one at a time, mixing just until combined after each addition.
3. Step 3: Remove the crust from the fridge. Pour the cheesecake filling over the crust and smooth the top with a spatula.
4. Step 4: 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 at 325°F for 60 minutes, until the center is just set. Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 1 hour.
5. Step 5: Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then cover and chill in the fridge for at least 6 hours or overnight.
6. Step 6: In a cold bowl, beat the heavy whipping cream with powdered sugar, ground nutmeg, and vanilla extract until soft peaks form.
7. Step 7: Unmold the chilled cheesecake, spread or pipe the nutmeg whipped cream on top, and dust lightly with extra nutmeg. Slice and serve.

Tips & Variations

• For a crunchier crust, toast the graham cracker crumbs before mixing with butter.
• Substitute the eggnog with dairy or non-dairy milk and add a dash of rum extract for a similar flavor.
• Use a hand mixer to avoid overmixing the batter, which can cause cracks.
• Garnish with cinnamon sticks or grated nutmeg for an extra festive touch.

Storage

Store the cheesecake covered in the fridge for up to 4 days. Keep the nutmeg whipped cream separate until serving for best texture. Reheat the cheesecake briefly at room temperature before slicing if chilled too cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. In fact, chilling overnight helps the flavors develop and makes slicing easier.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but you can use a regular cake pan lined with parchment paper. Just invert the cheesecake carefully after chilling to serve.

Eggnog Cheesecake with Nutmeg Whipped Cream Recipe

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★★★★★

4.6 from 130 reviews

This Eggnog Cheesecake with Nutmeg Whipped Cream is a festive and creamy dessert perfect for holiday gatherings. It features a spiced graham cracker crust, a rich eggnog-infused cheesecake filling, and is topped with light, flavorful nutmeg whipped cream, delivering a delightful blend of seasonal flavors and smooth textures.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 8 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the Crust: In a bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ tsp ground cinnamon, and 6 tbsp melted unsalted butter. Mix until the texture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while you prepare the filling.
2. Make the Filling: In a large bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar and 3 tbsp all-purpose flour until smooth. Add ¾ cup eggnog, ½ tsp ground nutmeg, and 1 tsp vanilla extract; mix until creamy. Add 3 large eggs one at a time, mixing just until combined after each addition to prevent overbeating.
3. Pour Filling into Crust: Remove the crust from the fridge. Pour the prepared cheesecake filling over the crust and smooth the surface evenly with a spatula.
4. Bake the Cheesecake: Place the springform pan inside a larger baking dish. Add 1 inch of hot water to the outer dish to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake at 325°F (163°C) for 60 minutes or until the center is just set but still slightly jiggly. After baking, turn off the oven, crack the door slightly, and let the cheesecake sit undisturbed in the oven for 1 hour to cool gradually.
5. Chill: Remove the cheesecake from the oven and water bath. Allow it to cool completely at room temperature before covering it. Chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to set fully and develop flavor.
6. Make Nutmeg Whipped Cream: In a cold bowl, beat 1 cup cold heavy whipping cream with 2 tbsp powdered sugar, ¼ tsp ground nutmeg, and ½ tsp vanilla extract until soft peaks form, creating a lightly spiced whipped cream topping.
7. Top and Serve: Unmold the chilled cheesecake from the springform pan. Spread or pipe the prepared nutmeg whipped cream evenly over the top. Lightly dust with extra ground nutmeg for garnish. Slice and serve chilled for the best flavor and texture.

Notes

• Using a water bath during baking prevents the cheesecake from cracking and ensures an even, creamy texture.
• Allowing the cheesecake to cool slowly in the oven and then chilling it overnight enhances its flavor and firmness.
• Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
• Cold heavy cream and a chilled bowl help achieve better volume and texture when whipping the nutmeg whipped cream.
• For an alcohol-free version, use non-alcoholic eggnog or homemade eggnog without alcohol.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.

Keywords: eggnog cheesecake, holiday dessert, nutmeg whipped cream, festive cheesecake, creamy cheesecake recipe, eggnog dessert