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Creamy Baked Eggnog Cheesecake with Spiced Crust

A perfect slice of creamy eggnog cheesecake recipe topped with whipped cream and cinnamon.
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A rich, baked cheesecake featuring eggnog flavor in a creamy filling set on a spiced graham cracker crust, topped with nutmeg whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup eggnog
  • For Topping: 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, brown sugar, and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in 1 1/2 cups granulated sugar until combined.
  4. Mix in the sour cream, vanilla extract, 1/4 teaspoon nutmeg, and cinnamon until just blended. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently stir in the eggnog.
  6. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Prepare the topping: In a chilled bowl, whip the heavy cream, powdered sugar, and 1/4 teaspoon nutmeg until stiff peaks form.
  11. Spread or pipe the whipped cream over the chilled cheesecake before serving. Remove the springform ring just before slicing.

Notes

  • For the smoothest texture, bring the cream cheese, eggs, and sour cream to room temperature before starting.
  • If you skip the water bath, watch the baking time closely to prevent cracking.
  • You can substitute vanilla wafers or gingersnap cookies for the graham crackers in the crust.

Nutrition

Find it online: https://sundayflavor.com/eggnog-cheesecake-recipe/