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Eggnog Cheesecake

Creamy, spiced eggnog cheesecake on a buttery nutmeg graham cracker crust, topped with whipped cream. A make-ahead Christmas dessert that tastes like the holidays.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling and chilling 7 hours
Total Time 8 hours 35 minutes
Course Dessert, Holiday Treats
Cuisine American
Servings 12 slices
Calories 420 kcal

Ingredients
  

Crust:

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter melted
  • 1/4 tsp ground nutmeg

Filling:

  • 24 oz full-fat cream cheese 3 blocks, room temperature
  • 3/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3/4 cup store-bought eggnog room temperature
  • 3 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp rum extract optional
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon

Topping:

  • 1 cup cold heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 pinch ground nutmeg for dusting

Instructions
 

  • Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
  • Mix the crust ingredients and press firmly into the bottom of the pan. Bake for 10 minutes, then cool while you make the filling.
  • Beat the cream cheese on low until smooth. Beat in the sugar and flour, then the eggnog, vanilla, rum extract and spices. Add the eggs one at a time on low speed, mixing just until blended.
  • Pour the filling over the crust. Set the pan in a large roasting pan and pour hot water into the roasting pan to come 1 inch up the sides.
  • Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour.
  • Run a knife around the edge, then refrigerate for at least 6 hours or overnight.
  • Whip the cream and powdered sugar to stiff peaks. Pipe or spread on top and dust with nutmeg before serving.

Notes

Make ahead: Bake up to 2 days ahead. Add the whipped cream the day you serve.
Storage: Cover and refrigerate for up to 5 days.
Freeze: Freeze without topping, well wrapped, up to 2 months. Thaw overnight in the fridge.
Variations: Use a gingersnap crust, add a caramel drizzle, or use 1 to 2 tbsp real rum in place of rum extract.
Keyword christmas cheesecake, eggnog cheesecake, eggnog dessert, holiday cheesecake