Print

Creamy Eggnog Cheesecake with Spiced Graham Cracker Crust

A perfect slice of creamy eggnog cheesecake recipe topped with whipped cream and nutmeg.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy Eggnog Cheesecake for your next holiday gathering. It features a spiced graham cracker crust and a smooth, festive filling, topped with nutmeg whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 cup eggnog
  • 1/2 cup sour cream
  • For Topping: 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon, and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, vanilla extract, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves until fully blended.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Mix in the eggnog and sour cream until the batter is smooth. Do not overmix.
  5. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the topping: Beat the heavy whipping cream, powdered sugar, and 1/4 teaspoon nutmeg until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake before serving.

Notes

  • For the easiest slicing, run a thin knife dipped in hot water around the edge of the cheesecake before releasing the springform side.
  • You can substitute the spiced graham cracker crust with a shortbread cookie crust for a different texture.
  • Make this decadent cheesecake one day ahead to allow the flavors to fully develop.

Nutrition

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