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Nutmeg Eggnog Cheesecake

Decadent Nutmeg Eggnog Cheesecake for Holiday Bliss

Enjoy a rich and creamy nutmeg eggnog cheesecake that's a festive centerpiece for any holiday gathering.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Chilling Time 5 hours
Total Time 7 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with digestive biscuits
  • 1/2 cup Salted Butter Use unsalted butter with a pinch of salt for a substitute
  • 1/4 cup Granulated Sugar Brown sugar can be used for deeper flavor
For the Filling
  • 1 teaspoon Ground Nutmeg Use freshly grated for best flavor
  • 24 ounces Cream Cheese Ensure it's at room temperature
  • 1/4 cup All-Purpose Flour Can substitute with a gluten-free blend
  • 1 cup Eggnog Store-bought or homemade
  • 4 large Eggs No substitutes recommended
For the Topping
  • 1 cup Heavy Cream Coconut cream is a good dairy-free alternative
  • 2 tablespoons Powdered Sugar Omit for a less sweet topping

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Stand mixer
  • Roasting Pan
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper and butter.
  2. Combine graham cracker crumbs, melted butter, sugar, and nutmeg until resembling wet sand; press into bottom of pan and bake for 10 minutes.
  3. Reduce oven temperature to 300°F (148°C). Blend cream cheese, sugar, and flour until smooth, about 2-3 minutes.
  4. Gradually mix in eggnog and nutmeg, then add eggs one at a time, mixing on low speed.
  5. Pour filling into cooled crust, smooth the top, and wrap the bottom of the pan with foil before placing in a larger pan with hot water.
  6. Bake for about 1.5 hours until edges are set and center jiggles slightly. Cool in the oven for an hour, then refrigerate for at least 5 hours or overnight.
  7. Before serving, whip cream with eggnog and powdered sugar until stiff peaks form.
  8. Remove cheesecake from the springform pan, top with whipped cream and nutmeg, then serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 90mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Mix gently to prevent cracking and utilize a water bath for baking.

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