Eggnog Cheesecake with Nutmeg Whipped Cream

Creamy, festive cheesecake infused with eggnog and topped with spiced nutmeg whipped cream — pure holiday magic in every bite.

This Eggnog Cheesecake with Nutmeg Whipped Cream captures everything cozy and joyful about the holidays in one creamy, dreamy dessert. Smooth, spiced, and luxuriously rich, it blends the comforting warmth of eggnog with the classic indulgence of cheesecake.

Each slice is silky and perfectly balanced — not too sweet, not too heavy — and crowned with a lightly spiced nutmeg whipped cream that melts into every bite. Whether you’re serving it at Christmas dinner, a holiday gathering, or just indulging in festive baking, this cheesecake is guaranteed to impress.

Why You’ll Love This

• A holiday classic made decadent – The creamy filling tastes like eggnog in cheesecake form.
• Perfectly spiced – A hint of cinnamon and nutmeg gives warmth without overpowering the flavor.
• Crowd-pleasing presentation – Elegant enough for gatherings, simple enough for weeknight baking.
• Make-ahead dessert – Tastes even better the next day, making it perfect for holiday prep.
• Customizable base – Try gingersnap or shortbread crumbs for a spicier, buttery twist.

Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 6 Tbsp unsalted butter, melted

For the Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 Tbsp all-purpose flour
• ¾ cup eggnog
• 3 large eggs
• ½ tsp ground nutmeg
• 1 tsp vanilla extract

For the Nutmeg Whipped Cream

• 1 cup cold heavy whipping cream
• 2 Tbsp powdered sugar
• ¼ tsp ground nutmeg
• ½ tsp vanilla extract

Instructions

1. Prepare the Crust
   Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until sandy. Press evenly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
2. Make the Filling
   In a large bowl, beat softened cream cheese, sugar, and flour until smooth. Add eggnog, nutmeg, and vanilla, mixing until creamy. Beat in eggs one at a time, just until combined. Do not overmix.
3. Bake the Cheesecake
   Pour filling over the crust and smooth the top. Place the springform pan in a larger baking dish and fill the outer pan with about 1 inch of hot water to create a water bath.
   Bake for 60 minutes or until the center is just set but slightly jiggly.
4. Cool Gradually
   Turn off oven and crack the door open. Let cheesecake rest inside for 1 hour. Remove from oven, cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
5. Make Nutmeg Whipped Cream
   In a cold mixing bowl, whip heavy cream, powdered sugar, nutmeg, and vanilla until soft peaks form.
6. Top and Serve
   Unmold the chilled cheesecake. Spread or pipe the whipped cream on top and dust lightly with nutmeg before serving.

Tips, Storage & FAQs

Tips

• Always use room-temperature cream cheese for a silky filling.
• Avoid overmixing after adding eggs to prevent cracks.
• Use a water bath to ensure gentle, even baking.
• Cool slowly in the oven to prevent sudden temperature shock.

Storage

• Store covered in the fridge for up to 5 days.
• For longer storage, freeze (without topping) tightly wrapped for up to 1 month.
• Add fresh whipped cream before serving if freezing.

FAQs

• Can I make it without eggnog?
  Yes, use half-and-half and a bit of nutmeg for a similar taste.
• Do I really need a springform pan?
  Absolutely — it ensures easy release and clean slices.
• Can I use store-bought crust?
  Yes! A pre-made graham or gingersnap crust saves time.
• Can I make it ahead?
  Definitely. It tastes best after chilling overnight.

Final Thoughts

This Eggnog Cheesecake with Nutmeg Whipped Cream is the kind of dessert that instantly feels like the holidays — smooth, spiced, and utterly comforting. Each bite brings creamy indulgence with a whisper of nutmeg and the nostalgic charm of eggnog.

Whether you’re sharing it with family or savoring a quiet slice by the tree, this cheesecake is sure to become a new December tradition.

The Goods

Eggnog Cheesecake with Nutmeg Whipped Cream

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This Eggnog Cheesecake with Nutmeg Whipped Cream is a festive, creamy holiday dessert with rich eggnog flavor and a dreamy spiced topping. Perfect make-ahead treat for Christmas!

Course Dessert

Cuisine American

Recipes

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 6 Tbsp unsalted butter melted

For the Cheesecake Filling

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 3 Tbsp all-purpose flour
• ¾ cup eggnog
• 3 large eggs
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• For the Nutmeg Whipped Cream
• 1 cup cold heavy whipping cream
• 2 Tbsp powdered sugar
• ¼ tsp ground nutmeg
• ½ tsp vanilla extract

Instructions

Prepare the Crust

• Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until sandy. Press evenly into the bottom of a 9-inch springform pan. Chill while preparing the filling.

Make the Filling

• In a large bowl, beat softened cream cheese, sugar, and flour until smooth. Add eggnog, nutmeg, and vanilla, mixing until creamy. Beat in eggs one at a time, just until combined. Do not overmix.

Bake the Cheesecake

• Pour filling over the crust and smooth the top. Place the springform pan in a larger baking dish and fill the outer pan with about 1 inch of hot water to create a water bath.
• Bake for 60 minutes or until the center is just set but slightly jiggly.

Cool Gradually

• Turn off oven and crack the door open. Let cheesecake rest inside for 1 hour. Remove from oven, cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

Make Nutmeg Whipped Cream

• In a cold mixing bowl, whip heavy cream, powdered sugar, nutmeg, and vanilla until soft peaks form.

Top and Serve

• Unmold the chilled cheesecake. Spread or pipe the whipped cream on top and dust lightly with nutmeg before serving.

Notes

Always use room-temperature cream cheese for a silky filling.

Avoid overmixing after adding eggs to prevent cracks.

Use a water bath to ensure gentle, even baking.

Cool slowly in the oven to prevent sudden temperature shock.