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Classic Baked Eggnog Cheesecake with Spiced Crust

A close-up slice of creamy eggnog cheesecake recipe topped with piped whipped cream and cinnamon.
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A rich, creamy baked cheesecake flavored with eggnog and spices, set on a graham cracker crust, and topped with nutmeg whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup heavy cream, chilled (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • Pinch of ground nutmeg (for garnish)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, brown sugar, melted butter, and 1 teaspoon cinnamon in a bowl. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the granulated sugar, flour, 1 teaspoon nutmeg, and 1/2 teaspoon cinnamon until combined.
  4. Beat in the eggnog and vanilla extract until the mixture is smooth. Add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Prepare the topping: Beat the heavy cream and powdered sugar until soft peaks form. Gently fold in a pinch of nutmeg. Spoon or pipe the whipped cream onto the chilled cheesecake before serving, garnishing with extra nutmeg.

Notes

  • For the smoothest texture, bring the cream cheese and eggs to room temperature before mixing.
  • If you skip the water bath, watch the cheesecake closely to prevent cracking.
  • You can substitute the graham cracker crust with a shortbread cookie crust for a different flavor base.

Nutrition

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