Description

This Creamy Eggnog Cheesecake is a festive and indulgent holiday dessert perfect for celebrating the season. Featuring a buttery graham cracker crust infused with warm nutmeg and a luscious eggnog-flavored cream cheese filling, this cheesecake is baked in a water bath for a smooth, velvety texture. Topped with a whipped eggnog cream and decorated with nutmeg and optional pearl sprinkles, it’s a show-stopping treat that serves 12 and brings cozy holiday flavors to any gathering.

Ingredients

Crust

1.5 cups Graham Cracker Crumbs (Substitute with digestive biscuits if desired)
0.5 cups Unsalted Butter (Melted)
0.25 cups Sugar (Brown sugar can be used for added depth)
0.25 teaspoons Freshly Grated Nutmeg (Ground nutmeg is a suitable substitute)

Filling

24 ounces Cream Cheese (Softened)
1 cups Granulated Sugar
0.5 cups All-Purpose Flour (Gluten-free flour can be used)
1 cups Chilled Eggnog (Classic eggnog is recommended)
4 large Eggs (Add one at a time)

Topping

1 cups Heavy Whipping Cream (Can substitute with coconut cream)
0.25 cups Powdered Sugar
0.25 teaspoons Ground Nutmeg (for garnish, optional addition)
Pearl Sprinkles (Optional for decoration)

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Instructions

Preheat Oven: Set your oven to 325°F (163°C) to prepare it for baking the crust.
Make Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and freshly grated nutmeg. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust.
Prepare Filling Base: Reduce oven temperature to 300°F (149°C). Beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and all-purpose flour, mixing until just combined.
Add Eggnog and Nutmeg: Gently stir in the chilled eggnog and ground nutmeg into the cream cheese mixture until fully incorporated and smooth.
Incorporate Eggs: Add eggs one at a time, mixing on low speed to ensure they blend without overmixing, which can cause cracks later. Pour the filling evenly over the cooled crust.
Set Up Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, which helps bake the cheesecake evenly and prevents cracking.
Bake Cheesecake: Bake for 1 hour and 30–40 minutes at 300°F (149°C). Throughout baking, check occasionally to maintain the water level in the bath, adding more hot water as needed.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, reducing the risk of cracks. Then remove and cool further at room temperature for 30 minutes.
Chill: Refrigerate the cheesecake for at least 5–6 hours or overnight to fully set and enhance flavors.
Prepare Topping: Beat heavy whipping cream, powdered sugar, and a small amount of eggnog together until stiff peaks form, creating a fluffy whipped topping.
Serve: Carefully remove cheesecake from the springform pan. Spread or pipe the whipped eggnog topping over the cheesecake. Garnish with a light dusting of nutmeg and optional pearl sprinkles for a festive look. Serve chilled.

Notes

Using a water bath is essential for a smooth and crack-free cheesecake.
Make sure all dairy ingredients are at room temperature before mixing for a creamier texture.
Allow the cheesecake to cool gradually to prevent cracking on the surface.
Classic eggnog is recommended for the authentic holiday flavor, but coconut cream can be used for a dairy-free alternative in the topping.
This cheesecake is best served chilled and fresh within 3 days.
For a gluten-free version, substitute the graham crackers and all-purpose flour with gluten-free alternatives.