A luscious, creamy cheesecake infused with eggnog and holiday spices, set atop a nutmeg-spiced graham cracker crust and topped with whipped cream swirls for a truly festive finish.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 25 minsCook Time 55 minsTotal Time 1 hr 20 minsFor the crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
1 tsp ground nutmeg
6 tbsp unsalted butter, melted
For the filling
3 packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup eggnog (store-bought or homemade)
2 tbsp all-purpose flour
1 tsp vanilla extract
½ tsp ground cinnamon
ground nutmeg
1 tbsp dark rum (optional, or sub with 1 tsp rum extract)
For topping (optional but festive)
1 cup heavy cream, whipped with 2 tbsp powdered sugar
Extra nutmeg or cinnamon, for dusting
Sugared cranberries or cinnamon sticks for garnish
Make the crust
1
Preheat oven to 325°F (160°C) .
In a bowl, mix graham cracker crumbs, sugar, and nutmeg. Stir in melted butter until mixture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes , then cool while preparing filling.
Prepare the filling
2
In a large bowl, beat cream cheese until smooth and fluffy.
Add sugar and flour; mix until well combined.
Beat in eggs one at a time, mixing just until incorporated.
Add eggnog, vanilla, cinnamon, nutmeg, and rum (if using). Mix on low until smooth (do not overmix to avoid cracks).
Bake the cheesecake
3
Pour filling over the cooled crust.
Place springform pan in a larger roasting pan and pour in hot water until halfway up the sides (water bath helps prevent cracks).
Bake for 55–65 minutes , until edges are set but center still has a slight wobble.
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
Chill & finish
4
Remove cheesecake from water bath, run a knife around edges, and refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream swirls, a dusting of nutmeg, and festive garnishes.
Serving Suggestions
5
Serve with a drizzle of caramel sauce or a side of spiced cranberry compote.
Pairs wonderfully with coffee, mulled wine, or a spiced rum cocktail .
Tips & Variations
6
Make-ahead: Cheesecake keeps well in the fridge for up to 3 days; even better made the day before.
Freezer option: Freeze whole (ungarnished) or in slices, tightly wrapped, for up to 2 months.
Mini cheesecakes: Use a muffin tin with liners for individual servings (reduce bake time to 20–22 minutes).
Extra holiday flair: Swap rum for bourbon or brandy for a deeper flavor.
Ingredients For the crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
1 tsp ground nutmeg
6 tbsp unsalted butter, melted
For the filling
3 packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup eggnog (store-bought or homemade)
2 tbsp all-purpose flour
1 tsp vanilla extract
½ tsp ground cinnamon
ground nutmeg
1 tbsp dark rum (optional, or sub with 1 tsp rum extract)
For topping (optional but festive)
1 cup heavy cream, whipped with 2 tbsp powdered sugar
Extra nutmeg or cinnamon, for dusting
Sugared cranberries or cinnamon sticks for garnish
Directions Make the crust
1
Preheat oven to 325°F (160°C) .
In a bowl, mix graham cracker crumbs, sugar, and nutmeg. Stir in melted butter until mixture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes , then cool while preparing filling.
Prepare the filling
2
In a large bowl, beat cream cheese until smooth and fluffy.
Add sugar and flour; mix until well combined.
Beat in eggs one at a time, mixing just until incorporated.
Add eggnog, vanilla, cinnamon, nutmeg, and rum (if using). Mix on low until smooth (do not overmix to avoid cracks).
Bake the cheesecake
3
Pour filling over the cooled crust.
Place springform pan in a larger roasting pan and pour in hot water until halfway up the sides (water bath helps prevent cracks).
Bake for 55–65 minutes , until edges are set but center still has a slight wobble.
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
Chill & finish
4
Remove cheesecake from water bath, run a knife around edges, and refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream swirls, a dusting of nutmeg, and festive garnishes.
Serving Suggestions
5
Serve with a drizzle of caramel sauce or a side of spiced cranberry compote.
Pairs wonderfully with coffee, mulled wine, or a spiced rum cocktail .
Tips & Variations
6
Make-ahead: Cheesecake keeps well in the fridge for up to 3 days; even better made the day before.
Freezer option: Freeze whole (ungarnished) or in slices, tightly wrapped, for up to 2 months.
Mini cheesecakes: Use a muffin tin with liners for individual servings (reduce bake time to 20–22 minutes).
Extra holiday flair: Swap rum for bourbon or brandy for a deeper flavor.
Eggnog Cheesecake with Nutmeg Crust
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