Name: Eggnog Cheesecake with Nutmeg Whipped Cream
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 6 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; ½ teaspoon ground nutmeg; 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; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract; ¼ teaspoon ground nutmeg

Eggnog Cheesecake with Nutmeg Whipped Cream a rich and creamy eggnog cheesecake is exactly what I look forward to during the holidays. This decadent dessert is filled with the festive flavor of eggnog, spiced with nutmeg and cinnamon, and finished with a cloud-like nutmeg whipped cream. It’s the kind of show-stopping treat I love serving at Christmas gatherings or cozy winter dinners.

Why You’ll Love This Recipe

I make this cheesecake every holiday season because it blends two favorites—cheesecake and eggnog—into one elegant dessert. The crust is spiced with nutmeg for a warm base, while the creamy filling is rich without being heavy. The subtle kick from rum extract makes it extra festive, and that nutmeg whipped cream on top? It’s like wrapping the whole thing in a holiday hug. If you’re looking for a dessert that feels both classic and seasonal, this one always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

½ teaspoon ground nutmeg

For the Cheesecake 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

For the Nutmeg Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

¼ teaspoon ground nutmeg

Directions

I preheat the oven to 325°F (163°C), lightly grease a 9-inch springform pan, and wrap the bottom with foil to keep it leakproof during the water bath.

To make the crust, I mix graham cracker crumbs, sugar, melted butter, and nutmeg in a bowl. I press this mixture into the pan’s bottom and bake it for 10 minutes. Once it’s slightly cooled, I move on to the filling.

For the filling, I beat the softened cream cheese until smooth, then add the sugar and flour until fully mixed.

I slowly add eggnog, eggs, rum extract, nutmeg, cinnamon, and vanilla, mixing gently just until everything comes together. I’m careful not to overmix to avoid cracks.

Next I pour the filling over the crust, then place the cheesecake pan into a larger roasting pan. I add hot water halfway up the sides to create a water bath, which helps the cheesecake bake evenly.

I bake it for 55–65 minutes, until the edges are set and the center still has a slight jiggle.

After turning off the oven, I crack the door and let the cheesecake cool for an hour inside. Then, I refrigerate it for at least 4 hours, ideally overnight.

Before serving, I whip the cream, powdered sugar, vanilla, and nutmeg together until soft peaks form. I spoon or pipe it on top and sometimes dust with a little extra nutmeg or cinnamon.

Servings and timing

This cheesecake makes 12 generous servings.

Prep Time: 25 minutes

Cooking Time: 65 minutes

Total Time (including chilling): 6 hours

Calories: Approximately 420 kcal per slice

Variations

I like switching things up depending on the occasion. For example:

I sometimes use a gingersnap crust instead of graham crackers for extra spice.

If I want a more intense flavor, I swap rum extract for actual dark rum.

For a lighter twist, I skip the whipped cream and serve each slice with a drizzle of caramel sauce.

When I need to make it gluten-free, I use gluten-free graham crackers and substitute the flour with a GF alternative.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4–5 days. The whipped cream holds up well if added just before serving.
If I want to make it ahead, I bake the cheesecake and keep it chilled without the topping. Then I whip and add the cream just before serving for the freshest texture.
I don’t recommend freezing this cheesecake fully assembled, but the baked (and cooled) cheesecake without whipped cream freezes well for up to a month. I wrap it tightly in plastic wrap and foil, then thaw in the fridge overnight.

Related Recipes:

Eggnog Quick Bread with Crumb Topping

FAQs

How do I prevent cracks in my cheesecake?

I always make sure to mix the batter gently and avoid overmixing. Using a water bath and letting it cool slowly in the oven with the door cracked helps keep the surface smooth.

Can I make this cheesecake without eggnog?

Yes, if I don’t have eggnog, I substitute it with heavy cream and a bit more nutmeg and rum extract to mimic the flavor.

What’s the best way to slice cheesecake cleanly?

I use a sharp knife dipped in hot water and wipe it clean between each slice. That way, I get neat, restaurant-style cuts every time.

Can I use store-bought whipped topping instead?

I prefer homemade whipped cream for its fresh flavor, but if I’m short on time, I’ll use store-bought and sprinkle nutmeg on top to keep that holiday vibe.

Is it okay to skip the water bath?

I’ve made it without a water bath before, but I find the texture is much creamier and the top less prone to cracking when I use one. It’s worth the extra step.

Conclusion

This Eggnog Cheesecake with Nutmeg Whipped Cream is one of my favorite desserts to serve during the holidays. It’s creamy, warmly spiced, and full of festive flavor. Whether I’m hosting a party or just indulging in something seasonal, this cheesecake always impresses and brings the holiday spirit to the table.

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