Print

Best Homemade Eggnog Cheesecake Recipe (Easy & Creamy)

eggnog cheesecake with nutmeg crust - featured image
Print Recipe

A rich, creamy eggnog cheesecake with a warm nutmeg cookie crust, perfect for holiday celebrations. This easy recipe delivers a silky, spiced dessert that’s sure to impress.

Ingredients

Scale
  • 1 ½ cups crushed nutmeg cookies (about 12–15 cookies, such as speculoos or Biscoff)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 32 ounces (4 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups eggnog (full-fat)
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • Whipped cream (for topping, optional)
  • Extra freshly grated nutmeg (for garnish, optional)
  • Caramel sauce (for topping, optional)

Instructions

  1. Preheat oven to 325°F (163°C). Place a large pot of water on the stove to boil for the water bath.
  2. Make the nutmeg crust: In a food processor, pulse nutmeg cookies into fine crumbs. Transfer to a medium bowl, add melted butter, sugar, and salt. Stir until mixture resembles wet sand and holds together when pressed.
  3. Press the crust into a 9-inch springform pan, using the bottom of a measuring cup to press firmly and evenly into the bottom and about 1 inch up the sides. Bake for 10 minutes, then set aside to cool. Leave the oven on.
  4. Prepare the springform pan for the water bath: Tear off two large sheets of heavy-duty aluminum foil and wrap tightly around the bottom and sides of the springform pan. Place the wrapped pan in a large roasting pan.
  5. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the sugar: Gradually add sugar and beat until well combined, about 1 minute. Scrape down the bowl again.
  7. Add the eggs one at a time: Crack each egg into a small bowl, then add to the cream cheese mixture. Beat on low speed after each addition until just combined.
  8. Mix in the wet ingredients: Add eggnog and vanilla extract, then beat on low speed until just combined.
  9. Add the dry ingredients: Sprinkle freshly grated nutmeg, cinnamon, salt, and flour over the batter. Beat on low speed until just combined. Scrape down the bowl and give a gentle stir with a spatula.
  10. Pour and smooth: Pour the filling into the cooled crust. Use a spatula to gently smooth the top. Tap the pan on the counter a few times to release air bubbles.
  11. Create the water bath: Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  12. Bake at 325°F (163°C) for 55-65 minutes, until edges are set and center still jiggles slightly when shaken.
  13. Cool slowly: Turn off the oven and crack the oven door open. Let cheesecake sit in warm oven for 1 hour. Remove from water bath and place on a cooling rack. Run a knife around the edge of the pan to loosen. Let cool completely at room temperature, about 2 hours.
  14. Chill overnight: Cover cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  15. Serve: Remove sides of springform pan. Slice with a sharp knife dipped in hot water (wipe dry between cuts). Top with whipped cream and a dusting of freshly grated nutmeg.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the batter to avoid cracks. The water bath helps prevent cracking. Cool the cheesecake gradually to avoid thermal shock. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Nutrition

Keywords: eggnog cheesecake, holiday dessert, Christmas cheesecake, nutmeg crust, creamy cheesecake, easy cheesecake recipe

Find it online: https://dahliadishes.com/best-homemade-eggnog-cheesecake-recipe-easy-and-creamy/