Description
A creamy holiday cheesecake infused with eggnog and topped with nutmeg whipped cream, perfect for festive gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- ¾ cup eggnog
- 3 large eggs
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- ¼ tsp ground nutmeg
- ½ tsp vanilla extract
Instructions
- Make the Crust: Mix the graham cracker crumbs, ¼ cup sugar, cinnamon, and melted butter until resembles wet sand. Press into the bottom of a 9-inch springform pan and chill.
- Make the Filling: Beat the cream cheese, 1 cup sugar, and flour until smooth. Mix in eggnog, nutmeg, and vanilla, followed by the eggs one at a time.
- Pour Filling into Crust: Pour the cheesecake filling over the chilled crust and smooth the top.
- Bake the Cheesecake: Place the springform pan in a larger baking dish with an inch of hot water. Bake at 325°F for 60 minutes, then cool in the oven for an hour.
- Chill: Cool completely at room temperature, then chill for at least 6 hours or overnight.
- Make Nutmeg Whipped Cream: Beat the heavy cream with powdered sugar, nutmeg, and vanilla until soft peaks form.
- Top and Serve: Unmold the cheesecake, top with whipped cream, dust with nutmeg, and serve.
Notes
Use room temperature cream cheese and chill your mixing bowl for perfect whipped cream. Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg