If you’re craving a holiday treat that feels both festive and indulgent, the Eggnog Cheesecake with Nutmeg Whipped Cream Recipe is your new best friend. This cheesecake brings together the rich, velvety texture of classic cheesecake with the warm, cozy flavors of eggnog and spices, while the nutmeg whipped cream on top adds a cloud-like finish that’s impossible to resist. From the buttery graham cracker crust to the luscious filling infused with rum extract and cinnamon, every bite feels like a celebration of the season’s best tastes wrapped in one unforgettable dessert.
Ingredients You’ll Need
Gathering the right ingredients couldn’t be simpler, yet each one plays a crucial role in making your Eggnog Cheesecake with Nutmeg Whipped Cream Recipe truly shine. The balance of spices, creamy cheese, and sweet crust creates a harmonious flavor and texture that’s absolutely essential.
- 1 ½ cups graham cracker crumbs: Provides a crunchy, buttery base with just the right amount of sweetness and texture.
- ¼ cup granulated sugar: Adds sweetness to the crust, balancing the buttery graham crackers perfectly.
- 6 tablespoons unsalted butter, melted: Binds the crust ingredients while delivering richness.
- ½ teaspoon ground nutmeg: Infuses the crust with aromatic warmth, tying it to the filling’s flavor profile.
- 3 (8 oz) packages cream cheese, softened: The creamy backbone of your cheesecake, creating that silky texture everyone loves.
- ¾ cup granulated sugar: Sweetens the filling without overpowering the delicate eggnog notes.
- 2 tablespoons all-purpose flour: Helps stabilize the filling so it sets beautifully.
- ¾ cup eggnog: The star ingredient that lends a festive, spiced richness unlike any other cheesecake.
- 2 large eggs: Provide structure and help achieve that perfect, smooth consistency.
- 2 teaspoons rum extract (or 1 tablespoon dark rum): Adds depth and a subtle boozy kick to tie the flavors together.
- ½ teaspoon ground nutmeg: Sprinkles warmth throughout the filling, echoing the crust’s spice.
- ¼ teaspoon ground cinnamon: Adds a gentle spice that complements the nutmeg exquisitely.
- 1 teaspoon pure vanilla extract: Enhances and rounds out all the flavors for a well-balanced taste.
- 1 cup heavy whipping cream: Whipped for the heavenly nutmeg whipped cream topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream to perfection.
- ½ teaspoon vanilla extract: Infuses the whipped cream with subtle flavor complexity.
- ¼ teaspoon ground nutmeg: Finishes the whipped cream with a delicate spice kick.
How to Make Eggnog Cheesecake with Nutmeg Whipped Cream Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (163°C) and lightly greasing a 9-inch springform pan. Wrapping the bottom with foil is a clever trick to avoid water leakage during the water bath baking. Mix the graham cracker crumbs, sugar, melted butter, and nutmeg together until combined, then press this mixture firmly into the bottom of your pan. Bake for 10 minutes to set the crust, which will provide a lovely, crispy foundation for the creamy filling. Let it cool slightly before adding the cheesecake layer.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s silky smooth—this step ensures no lumps in your final cheesecake. Add sugar and flour, mixing thoroughly, but gently, so the batter stays light. Slowly blend in the eggnog, eggs, rum extract, nutmeg, cinnamon, and vanilla, combining until just incorporated. Taking care not to overmix will keep your cheesecake from cracking and give it that perfect texture you crave.
Step 3: Bake in a Water Bath
Pour the filling over the crust, smoothing out the surface gently. Place your springform pan into a larger roasting pan, then add hot water about halfway up the sides to create a water bath. This method ensures your cheesecake bakes evenly with a creamy center and no cracked surface. Bake for about 55 to 65 minutes, checking that the edges are set while the center remains slightly jiggly, a classic sign of perfect doneness.
Step 4: Cool and Chill
Once baked, turn off the oven and crack open the door, letting the cheesecake cool inside for an hour. This slow cooling process helps prevent cracks and sets the texture beautifully. Afterward, refrigerate your cheesecake for at least 4 hours or, better yet, overnight. Patience here rewards you with a cheesecake that’s firm enough to slice but still luscious and creamy.
Step 5: Make the Nutmeg Whipped Cream
Right before serving, whip the heavy cream, powdered sugar, vanilla extract, and nutmeg together until soft peaks form. This spiced whipped cream is the pièce de résistance, adding a fragrant, airy top that perfectly balances the rich, dense cheesecake beneath. Spoon or pipe the whipped cream generously onto each slice, and if you like, dust with a little extra nutmeg or cinnamon for a festive finish.
How to Serve Eggnog Cheesecake with Nutmeg Whipped Cream Recipe
Garnishes
Adding garnishes transforms this cheesecake from delicious to show-stopping. Think of a light dusting of freshly grated nutmeg or cinnamon for an aromatic touch. Candied pecans or toasted almonds offer a delightful crunch that contrasts beautifully with the creamy filling. A drizzle of caramel or a sprinkle of crushed gingerbread cookies can also add layers of flavor and texture that impress every guest.
Side Dishes
This cheesecake goes splendidly with simple sides that complement rather than overpower. Fresh winter berries like cranberries or pomegranate seeds provide a burst of tartness and vibrant color. A cup of spiced chai tea or a rich coffee pairs wonderfully, enhancing those warm spices in both the whipped cream and cake. For something extra indulgent, serve alongside vanilla bean ice cream or a scoop of eggnog-flavored gelato.
Creative Ways to Present
Presentation is your chance to wow friends and family with the Eggnog Cheesecake with Nutmeg Whipped Cream Recipe. Consider individual mini cheesecakes in festive ramekins topped with whipped cream and a cinnamon stick. Or create a dessert platter with slices arranged like a fan, accented by fresh herbs such as mint or rosemary sprigs for a holiday vibe. A clear glass trifle dish layered with crumbled crust, cheesecake chunks, and whipped cream can make a stunning centerpiece dessert.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your cheesecake, any leftovers should be covered tightly with plastic wrap or stored in an airtight container. Keeping it cold in the refrigerator will preserve the creamy texture and spice flavors for up to 4 days, allowing you to savor those festive notes even after the holiday bustle.
Freezing
If you want to make this dessert ahead of time or save slices for later, freezing works wonderfully. Wrap the entire cheesecake or individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. While the whipped cream topping is best freshly made, you can always re-whip a small batch when ready to enjoy.
Reheating
Cheesecake is best served cold, so reheating is usually unnecessary and can alter the texture negatively. If you prefer it slightly less chilled, simply leave it at room temperature for 15 to 20 minutes before serving. This gentle warming brings out the aromatic spices without sacrificing the cheesecake’s creamy delight.
FAQs
Can I use regular milk instead of eggnog?
While you can technically substitute milk, it will lack the signature spice and richness that eggnog provides in this recipe. For the best flavor and festive feel, stick with eggnog or try making your own spiced version for an extra touch.
What if I don’t have rum extract?
You can substitute dark rum directly, usually about 1 tablespoon, or skip it altogether for a non-alcoholic option. The rum extract adds a subtle depth that perfectly complements the eggnog, but the cheesecake is still delicious without it.
How do I prevent cracks on my cheesecake?
Using a water bath during baking and allowing the cheesecake to cool gradually in the oven with the door cracked are key steps. Also, avoid overmixing the batter and ensure the eggs are incorporated gently to keep the texture smooth and crack-free.
Can I make this cheesecake gluten-free?
Absolutely! Swap the graham cracker crumbs for gluten-free crumbs or crushed gluten-free cookies. Make sure all other ingredients, like flours and extracts, are certified gluten-free to keep the cheesecake safe for anyone with gluten sensitivity.
Is this recipe suitable for holiday entertaining?
This Eggnog Cheesecake with Nutmeg Whipped Cream Recipe is perfect for holiday gatherings. It’s festive, visually stunning, and made ahead of time, so you won’t be stuck in the kitchen. Plus, guests will appreciate its comforting yet elegant flavors that celebrate the season.
Final Thoughts
I can’t recommend this Eggnog Cheesecake with Nutmeg Whipped Cream Recipe enough if you want to impress your friends and family with a dessert that feels both nostalgic and special. It’s a beautiful blend of creamy, spiced, and sweet that just says “holiday cheer” in every forkful. Give it a try—you’ll be creating new traditions in no time!
Print
Eggnog Cheesecake with Nutmeg Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Cheesecake with Nutmeg Whipped Cream is a festive and creamy dessert perfect for holiday celebrations. It features a spiced graham cracker crust, a smooth eggnog-flavored cream cheese filling baked in a water bath for a silky texture, and is topped with a light nutmeg-spiked whipped cream for an extra touch of seasonal flavor.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground nutmeg
Filling
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¾ cup eggnog
- 2 large eggs
- 2 teaspoons rum extract (or 1 tablespoon dark rum)
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Nutmeg Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks during the water bath. In a bowl, combine the graham cracker crumbs, sugar, melted butter, and nutmeg. Press this mixture firmly into the bottom of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove and let it cool slightly while you prepare the filling.
- Mix the cream cheese: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Add the sugar and flour, mixing until fully combined and no lumps remain.
- Add flavorings and eggs: Slowly incorporate the eggnog, eggs, rum extract, nutmeg, cinnamon, and vanilla extract into the cream cheese mixture. Mix gently to combine all ingredients without overbeating to ensure a smooth texture.
- Assemble for baking: Pour the cream cheese filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan so it comes halfway up the sides of the springform pan, creating a water bath to help the cheesecake bake evenly and prevent cracking.
- Bake the cheesecake: Bake for 55 to 65 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
- Cool in oven: After baking, turn off the oven and crack the oven door open. Leave the cheesecake inside to cool slowly for 1 hour to avoid sudden temperature changes that can cause cracks.
- Chill the cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare nutmeg whipped cream: Just before serving, whip the heavy cream with powdered sugar, vanilla extract, and nutmeg until soft peaks form. Spoon or pipe the whipped cream onto the cheesecake and optionally dust with additional nutmeg or cinnamon for garnish.
Notes
- Wrapping the springform pan’s bottom with foil is essential to prevent water from leaking into the crust during the water bath baking.
- Be careful not to overmix the filling after adding eggs to maintain a creamy texture without air pockets.
- The water bath ensures gentle and even cooking, resulting in a smooth, crack-free cheesecake.
- Letting the cheesecake cool slowly inside the oven helps prevent cracking.
- Chilling overnight gives the best sliceability and flavor development.
- Calories and nutrition values are estimated per serving based on standard ingredient quantities.
