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Creamy Eggnog Cheesecake with Nutmeg Crust

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.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings 12

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
 

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

Notes

  • 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.