Description

This Traditional Eggnog Cheesecake offers a rich and creamy dessert experience infused with festive flavors of nutmeg and eggnog. Featuring a crunchy graham cracker crust and a smooth cream cheese filling, it’s finished with a light, whipped eggnog topping for an elegant holiday treat that’s perfect for celebrations or cozy winter gatherings.

Ingredients

Scale

For the crust:

3 tbsp sugar
1/2 cup salted butter, melted
1/2 tsp nutmeg, freshly grated if possible
2.25 cups graham cracker crumbs, finely crushed

For the filling:

24 oz cream cheese, softened to room temperature
1 cup eggnog, chilled (not aged)
3 tbsp all-purpose flour (King Arthur recommended)
3/4 tsp ground nutmeg
4 large eggs, room temperature (about 70°F)
1 cup sugar

For the topping:

3 tbsp eggnog
nutmeg, for sprinkling
pearl sprinkles (optional, for decoration)
1 cup heavy whipping cream, cold
10 tbsp powdered sugar, sifted

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare crust: Preheat your oven to 325°F. In a bowl, combine graham cracker crumbs, melted butter, sugar, and nutmeg, mixing until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to ensure an even layer. Bake for 10 minutes until lightly golden. Remove and set aside. Wrap the outside of the springform pan with foil to prevent water seepage during the water bath.
Make the filling base: Reduce oven temperature to 300°F. Beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy. Add sugar and flour and mix until just combined. Stir in the chilled eggnog and ground nutmeg, blending gently to incorporate the flavors evenly.
Add eggs carefully: Add the eggs one at a time at low speed, mixing after each addition only until just combined to avoid overmixing. This careful incorporation prevents trapped air and cracks in the cheesecake.
Assemble and bake in water bath: Pour the batter over the cooled crust in the springform pan. Place this pan in a larger roasting pan and pour warm (not hot) water to reach halfway up the sides of the springform pan. Bake at 300°F for 1 hour and 30-40 minutes until edges are set and the center slightly jiggles.
Cool gradually in oven: Turn off oven and crack the door open about 4 inches. Leave the cheesecake inside for 30 minutes to cool slowly, then fully open the door and let sit another 30 minutes.
Chill cheesecake: Remove from oven, cool to room temperature on counter, then refrigerate for at least 5-6 hours or overnight for best texture and flavor.
Prepare topping: Beat cold heavy whipping cream in a chilled bowl on high speed until soft peaks form. Add eggnog and sifted powdered sugar, then beat until stiff peaks form without overbeating.
Decorate and serve: Run a warm knife around cheesecake edges to loosen and remove springform ring. Pipe dollops of whipped eggnog cream around the top. Sprinkle with freshly grated nutmeg and optional pearl sprinkles. Slice with a warm knife, cleaning between cuts for neat slices.

Notes

Use fresh, non-aged eggnog for best flavor in both filling and topping.
Ensuring the eggs are at room temperature helps prevent curdling and uneven texture.
Wrapping the springform pan with foil is essential to avoid water leakage during the water bath baking.
Slow cooling inside the oven helps prevent cracking on the cheesecake surface.
Be careful not to overbeat the whipped cream to avoid it turning into butter.
Letting the cheesecake chill overnight improves flavor melding and texture.