Creamy Eggnog Cheesecake with Nutmeg Crust

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This rich and festive Eggnog Cheesecake is the ultimate holiday dessert. Made with a spiced graham cracker crust, velvety cream cheese, real eggnog, and a touch of nutmeg, it’s a seasonal showstopper that’s smooth, creamy, and unforgettable.

Why You Will Love This Recipe

• Perfect for holiday parties and gatherings
• Rich, creamy, and perfectly spiced
• Make-ahead friendly and easy to slice
• Uses real eggnog for festive flavor
• Beautiful centerpiece dessert

Creamy Eggnog Cheesecake with Nutmeg Crust

Let the holiday baking begin! This Eggnog Cheesecake is the dessert you didn’t know you were missing. With its luscious texture and festive spice, it’s the perfect blend of creamy cheesecake and cozy eggnog warmth.

Whether you’re hosting Christmas dinner, a holiday brunch, or just looking to make something seasonal and impressive, this cheesecake is a guaranteed crowd-pleaser.

The base is a classic graham cracker crust, slightly sweetened and spiced with a hint of cinnamon and nutmeg. It crisps up beautifully in the oven and complements the custard-like filling.

Speaking of the filling—it’s made with rich cream cheese, real eggnog (the kind from the grocery store fridge section), sugar, flour for structure, and two eggs for creaminess and lift. A hint of ground nutmeg finishes it off with just the right amount of holiday flair.

No need for a water bath here. The baking method is gentle: a quick blast of high heat to set the top, followed by a low, slow bake to ensure creamy, even cooking.

The texture is smooth and dense but melts in your mouth. It slices beautifully and can be made a day in advance.

Want to go the extra mile? Top it with whipped cream, a sprinkle of nutmeg, or even a drizzle of caramel.

This recipe is also easy to adapt. You can use low-fat cream cheese, swap the graham crust for gingersnap cookies, or add a splash of vanilla extract.

It keeps well in the fridge, making it an ideal make-ahead option for stress-free entertaining.

Once cooled, the cheesecake sets up nicely, holding its shape for clean slices. It’s rich but not heavy, sweet but balanced.

Whether served at a holiday dinner or gifted to friends, this cheesecake is always met with rave reviews.

Ready to add a new holiday favorite to your baking lineup?

Servings

Serves 12

Time

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Cooling Time: 3 hours
• Total Time: 4 hours 15 minutes

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

For the Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3/4 cup eggnog (store-bought or homemade)
• 3 tablespoons all-purpose flour
• 2 large eggs
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg. Press into the bottom of the pan firmly.
3. Bake crust for 10 minutes, then let cool while you prepare the filling.
4. Increase oven temperature to 425°F (220°C).
5. In a large bowl, beat cream cheese until smooth. Add sugar, eggnog, and flour. Mix until fully combined.
6. Add eggs one at a time, mixing just until blended. Stir in ground nutmeg.
7. Pour filling into cooled crust and smooth the top.
8. Bake for 10 minutes at 425°F, then reduce heat to 250°F (120°C) and bake for another 45 minutes.
9. Turn off oven, crack the door, and let cheesecake sit for 1 hour.
10. Chill in the fridge for at least 2 more hours before slicing and serving.

Tips

• Use room-temperature cream cheese to avoid lumps.
• Don’t overmix once eggs are added to prevent cracking.
• Wrap bottom of the springform pan in foil to prevent leaks.
• Add whipped cream and a pinch of nutmeg on top for a festive finish.
• Store leftovers in the fridge for up to 5 days.