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Cozy Homemade Eggnog Cheesecake: Easy Nutmeg Recipe

cozy homemade eggnog cheesecake with nutmeg - featured image
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A creamy, no-mixer-required eggnog cheesecake with a spiced graham cracker crust and fresh nutmeg. Perfect for holiday gatherings, this make-ahead dessert is rich, custardy, and crack-free.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • 32 ounces cream cheese, softened to room temperature (four 8-ounce blocks)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1 ½ cups eggnog (full-fat recommended)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Freshly grated nutmeg (for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ½ teaspoon nutmeg. Stir in melted butter until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, stir softened cream cheese and 1 cup sugar with a wooden spoon or sturdy spatula until smooth and creamy (about 3-4 minutes). Scrape sides and bottom frequently. Add flour and salt; stir until just combined.
  4. Add eggs one at a time, stirring until each is fully incorporated before adding the next. The mixture should be thick and glossy.
  5. Add eggnog, vanilla extract, 1 teaspoon nutmeg, and cinnamon. Stir gently until smooth. Do not overmix.
  6. Pour filling over cooled crust. Gently tap the pan on the counter to release air bubbles. Place pan on a baking sheet.
  7. Bake for 55-65 minutes, until edges are set and slightly puffed but center still jiggles when shaken.
  8. Turn off oven and crack the door open. Let cheesecake cool in the oven for 1 hour. Then remove to a cooling rack and cool completely to room temperature.
  9. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. For topping: Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Serve on slices with freshly grated nutmeg.

Notes

Room temperature ingredients are essential for a smooth batter. Do not overbake; the center should jiggle. For a crack-free top, cool gradually in the oven. Cheesecake can be made up to 3 days ahead and freezes well for up to 3 months.

Nutrition

Keywords: eggnog cheesecake, holiday dessert, no mixer cheesecake, nutmeg cheesecake, Christmas cheesecake, homemade cheesecake

Find it online: https://dinadishes.com/cozy-homemade-eggnog-cheesecake-easy-nutmeg-recipe/