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Baked Eggnog Cheesecake with Spiced Crust

A creamy, baked eggnog cheesecake recipe with a graham cracker crust, topped with whipped cream and cinnamon.
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A creamy, baked cheesecake featuring classic eggnog flavor and a spiced graham cracker crust, topped with nutmeg whipped cream.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese in a large bowl until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, 1/2 teaspoon nutmeg, and cinnamon. Beat until just combined.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently stir in the eggnog. Do not overmix.
  5. 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).
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the topping: Beat the heavy cream, powdered sugar, and remaining 1/4 teaspoon nutmeg until soft peaks form. Spread or pipe onto the chilled cheesecake before serving.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • Use high-quality, full-fat eggnog for the richest flavor.
  • If you do not have a springform pan, you can use a standard 9-inch cake pan, but removing the cheesecake will be difficult.

Nutrition

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