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Best Homemade Eggnog Cheesecake with Nutmeg Crust

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A creamy, spiced eggnog cheesecake with a buttery nutmeg crust that’s perfect for holiday gatherings. This forgiving recipe skips the water bath and delivers a showstopper dessert with simple ingredients.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened (four 8-ounce blocks)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1 ½ cups high-quality eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup heavy cream (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • ¼ teaspoon vanilla extract (for optional topping)
  • Extra freshly grated nutmeg for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, ½ teaspoon nutmeg, and ¼ teaspoon cloves. Stir in melted butter until mixture resembles wet sand.
  3. Press crust firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool. Leave oven on.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape bowl and beaters.
  5. Add 1 cup sugar and 3 tablespoons flour to cream cheese. Beat on low until just combined. Scrape bowl again.
  6. Add eggs one at a time, beating on low after each addition just until yolk disappears. Do not overmix.
  7. With mixer on low, slowly pour in eggnog. Add vanilla, ½ teaspoon nutmeg, ¼ teaspoon cinnamon, and a pinch of salt. Mix until just smooth.
  8. Pour filling over cooled crust. Tap pan on counter to release air bubbles. Place pan on a baking sheet.
  9. Bake at 325°F (160°C) for 55-65 minutes, until edges are set but center still jiggles.
  10. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour. Then run a thin knife around the edge of the pan.
  11. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  12. For optional topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Serve cheesecake with whipped cream and a dusting of nutmeg.

Notes

Room temperature ingredients are essential for a smooth filling. Skip the water bath and place a shallow pan of hot water on the oven rack below the cheesecake to prevent cracking. Freshly grated nutmeg makes a noticeable difference. For best results, refrigerate overnight.

Nutrition

Keywords: eggnog cheesecake, holiday dessert, Christmas cheesecake, nutmeg crust, no water bath cheesecake

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