Print

Creamy Baked Eggnog Cheesecake Recipe with Spiced Crust

Close-up of a thick slice of creamy eggnog cheesecake recipe with a graham cracker crust and topped with whipped cream swirls.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, ultra creamy cheesecake infused with classic eggnog flavor and topped with nutmeg whipped cream. It is a show-stopping holiday dessert perfect for Christmas gatherings.

Ingredients

Scale
  • For the Spiced Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • For the Creamy Eggnog Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup good quality eggnog, room temperature
  • For the Nutmeg Whipped Cream Topping:
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Prepare the Crust: Preheat your oven to 350 degrees F. Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling. Reduce the oven temperature to 325 degrees F.
  2. Make the Filling: In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth. Gradually beat in the granulated sugar and flour until combined. Mix in the vanilla extract, nutmeg, cinnamon, and salt. Beat on low speed until just incorporated.
  3. Add Wet Ingredients: Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next. Gently stir in the eggnog until the batter is smooth. Do not overmix the batter once the eggs are added.
  4. Bake the Cheesecake: Pour the eggnog filling over the cooled crust in the springform pan. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this is a water bath or bain-marie). Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  5. Cool and Chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack. Once cool, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  6. Prepare the Topping: Just before serving, beat the cold heavy whipping cream, powdered sugar, and nutmeg in a chilled bowl until stiff peaks form. Carefully remove the sides of the springform pan. Spread or pipe the nutmeg whipped cream over the top of the chilled cheesecake. Garnish with an extra sprinkle of nutmeg or cinnamon sticks.

Notes

  • For the smoothest filling, make sure your cream cheese and eggs are at room temperature before starting.
  • If you prefer a no bake eggnog cheesecake, chill the filling mixture for 30 minutes before setting it over the crust and refrigerating for 8 hours.
  • This decadent winter treat is an excellent make ahead Christmas dessert.

Nutrition

Find it online: https://cookerycommand.com/eggnog-cheesecake-recipe/