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
Scale
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.
