Description
This rich and creamy Eggnog Cheesecake is the perfect festive dessert for the holidays. Infused with eggnog, nutmeg, cinnamon, and a touch of rum extract, it’s topped with a fluffy nutmeg whipped cream that makes every bite feel like a cozy celebration.
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
Instructions
- Preheat the 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 graham cracker crumbs, sugar, melted butter, and nutmeg. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and flour, mixing until combined.
- Slowly add eggnog, eggs, rum extract, nutmeg, cinnamon, and vanilla. Mix gently until incorporated, being careful not to overmix.
- Pour the filling over the crust. Place the springform pan in a larger roasting pan and add hot water halfway up the sides for a water bath.
- Bake for 55–65 minutes, until edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside the oven.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, whip the heavy cream, powdered sugar, vanilla, and nutmeg until soft peaks form. Spoon or pipe onto the cheesecake. Optionally, dust with extra nutmeg or cinnamon.
Notes
Use a water bath to ensure a creamy texture and prevent cracks.
For a spicier crust, substitute graham crackers with gingersnaps.
Make the cheesecake ahead and add whipped cream just before serving.
Store leftovers covered in the refrigerator for up to 5 days.
The cheesecake base (without whipped cream) can be frozen for up to a month.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
