Eggnog Cheesecake with Nutmeg Whipped Cream

If you love creamy, cozy holiday desserts, this Eggnog Cheesecake is about to become your new favorite.

It’s rich, silky, and full of those warm eggnog flavors we all know and love—plus a buttery graham cracker crust that ties it all together.

The nutmeg whipped cream on top is the perfect festive finish. This is one of those desserts that looks impressive but is actually easy to make, even if you’re not a baking pro.

Trust me, this will wow your family and make you feel like a dessert rockstar!

this for later!

What You’ll Need

For the Crust:

• 1 ¾ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup eggnog
• 2 teaspoons vanilla extract
• ½ teaspoon ground nutmeg

For the Nutmeg Whipped Cream:

• 1 cup heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Pro Tips

1. Room Temp Ingredients Are Key: Make sure your cream cheese and eggs are at room temperature—this makes the batter super smooth and creamy.
2. Don’t Overmix: Mix until just combined to avoid too much air in the batter, which can cause cracks.
3. Wrap Your Springform Pan Well: Use foil around the bottom of the pan to prevent water from sneaking in when baking in the water bath.
4. Cool Gradually: Let the cheesecake cool in the oven (door cracked open) for an hour to prevent sinking or cracking.
5. Whip Cream Just Right: Chill your bowl and whisk for best results when making whipped cream—it whips up faster and fluffier!

Tools You’ll Need

• 9-inch springform pan
• Large mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Baking tray for the water bath
• Parchment paper

Substitutions and Variations

• No Eggnog? Use heavy cream mixed with a dash of nutmeg and vanilla.
• Gluten-Free Crust: Swap the graham crackers for gluten-free cookies.
• Spice It Up: Add a pinch of cinnamon or cloves to the filling for extra holiday flavor.
• Dairy-Free: Use dairy-free cream cheese and eggnog alternatives for a vegan twist!

Make-Ahead Tips

• Bake the cheesecake the day before and refrigerate overnight. The flavors get even better with time!
• Whip the cream just before serving for best texture, but you can store it in the fridge for a few hours if needed.

How to Make It

Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes, then cool.

Step 2: Make the Filling

1. Beat softened cream cheese and sugar until smooth.
2. Add eggs, one at a time, mixing until just combined.
3. Gently mix in eggnog, vanilla, and nutmeg. Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

1. Wrap the springform pan with foil and place it in a baking tray.
2. Add hot water to the tray (about 1 inch deep) to create a water bath.
3. Bake at 325°F (160°C) for 55–65 minutes, until the edges are set but the center is slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Then refrigerate for at least 4 hours or overnight.

Step 4: Make the Nutmeg Whipped Cream

1. Whip cold heavy cream, powdered sugar, nutmeg, and vanilla in a chilled bowl until soft peaks form.
2. Spread or pipe the whipped cream onto the cooled cheesecake. Sprinkle with extra nutmeg for garnish.

Tips for Leftovers and Storage

• Refrigerator: Store the cheesecake in an airtight container or cover it tightly with plastic wrap for up to 5 days.
• Freezer: Slice and freeze individual portions wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight.

This Eggnog Cheesecake with Nutmeg Whipped Cream is the ultimate holiday dessert. It’s creamy, flavorful, and absolutely perfect for sharing with family and friends. Whether you’re serving it at Christmas dinner or just treating yourself, you’re going to love how easy it is to make and how stunning it looks on the table. Give it a try and let me know how it turned out in the comments—I can’t wait to hear about your experience!