🎄 Easy Eggnog Cheesecake 🥛✨

A festive holiday cheesecake with a spiced graham crust, creamy eggnog filling, and nutmeg whipped cream topping.

Ingredients

Spiced Crust

• 2 cups graham cracker crumbs (~14–16 sheets)
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• ½ tsp ground nutmeg

Eggnog Cheesecake Filling

• 24 oz cream cheese (3 packages), softened
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup full-fat eggnog
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon

Spiced Whipped Cream

• 1 cup cold heavy cream
• 2 tbsp confectioners’ sugar
• ¼ tsp ground nutmeg (plus more for dusting)
• ½ tsp pure vanilla extract

Instructions

1. Prepare Crust: Preheat oven to 325°F (160°C). Wrap springform pan with foil. Mix crumbs, butter, sugar, and nutmeg. Press into pan. Bake 10 min. Cool. Reduce oven to 300°F (150°C).
2. Make Filling: Beat cream cheese until smooth (3 min). Add sugar and flour. Mix in eggnog. Add eggs one at a time. Stir in vanilla, nutmeg, and cinnamon. Do not overmix.
3. Bake in Water Bath: Pour filling over crust. Place pan in roasting pan. Add hot water halfway up sides. Bake 65–80 min until edges set and center jiggles slightly.
4. Cool Gradually: Turn oven off, crack door, cool 1 hr. Remove pan, loosen edges with knife. Cool fully, then refrigerate ≥6 hrs or overnight.
5. Finish & Serve: Whip cream, sugar, nutmeg, and vanilla to soft peaks. Top cheesecake with dollops. Dust with nutmeg. Slice with warm knife.

Details

• Prep Time: 30 minutes
• Bake Time: 65–80 minutes
• Chill Time: 6 hours (overnight best)
• Total Time: ~7½ hours
• Yield: 10–12 slices
• Kcal: ~340 per slice

✨ A creamy, spiced cheesecake infused with eggnog—perfect for Christmas Eve celebrations!