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.
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.
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).
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.
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.
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.
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.
10 servings