Eggnog Cheesecake with Nutmeg Whipped Cream: The Holiday Showstopper You’ll Brag About All Year

Forget boring pies. This is the dessert that walks into your holiday party like it owns the place, because it does. Silky eggnog cheesecake, buttery crust, and a halo of nutmeg whipped cream—yeah, your dessert table just got an upgrade.

It’s festive without trying too hard, nostalgic without being basic, and ridiculously creamy. If your goal is applause, seconds, and whispered “who made this?”—mission accomplished.

Why You’ll Love This Recipe

• Ultra-creamy texture: Thanks to eggnog, sour cream, and a low-and-slow bake, each slice is velvet on a fork.
• Holiday flavor without the chaos: Nutmeg, vanilla, and a hint of rum (optional) deliver cozy vibes in under 30 minutes of hands-on time.
• Make-ahead friendly: Cheesecake is peak “prep now, flex later.” Your future self will thank you.
• Balanced sweetness: Rich but not cloying—this dessert invites a second bite, not a sugar coma.
• Gorgeous presentation: A snowy swirl of nutmeg whipped cream turns a simple cheesecake into centerpiece material.

Ingredients Breakdown

For the crust

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground nutmeg
• 6 tablespoons unsalted butter, melted
• Pinch of kosher salt

For the cheesecake filling

• 24 ounces cream cheese, room temperature (full-fat, brick style)
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 3/4 cup eggnog (store-bought or homemade), room temperature
• 1/2 cup sour cream, room temperature
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1–2 tablespoons dark rum or bourbon (optional but festive)
• 1/4 teaspoon kosher salt

For the nutmeg whipped cream

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg (plus extra for dusting)
• Pinch of kosher salt

Let’s Get Cooking – Instructions

1. Prep the pan like a pro: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment.

   Wrap the outside with two layers of heavy-duty foil to waterproof for a water bath.

2. Make the crust: Stir graham crumbs, sugar, nutmeg, and salt with melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan. Bake 8–10 minutes until fragrant.

   Cool slightly.

3. Soften your dairy: Ensure cream cheese, eggs, eggnog, and sour cream are at room temperature. This prevents lumps and overmixing later. Yes, it matters.
4. Beat the base: In a stand mixer (paddle) or bowl (hand mixer), beat cream cheese and sugar on medium-low until smooth, about 2 minutes.

   Scrape the bowl—corners too.

5. Add the flavor squad: Mix in flour, salt, vanilla, nutmeg, cinnamon, and rum if using. Blend just to combine.
6. Finish the filling: Add sour cream and eggnog; mix on low until creamy. Add eggs one at a time, mixing on low after each just until incorporated.

   Do not whip air into it—this isn’t a latte.

7. Assemble the water bath: Pour filling into crust. Set the pan inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform.
8. Bake low and slow: Bake 55–70 minutes.

   The edges should be set, center slightly wobbly like Jell-O. If it’s sloshing, give it more time.

9. Chill with discipline: Turn off oven, crack door, and let the cheesecake rest inside 45 minutes. Remove from bath, discard foil, and cool on a rack to room temp.
10. Refrigerate to perfection: Cover and chill at least 6 hours, ideally overnight.

    This is where the magic sets. Patience beats impatience every time.

11. Whip the cream: In a cold bowl, beat heavy cream, powdered sugar, vanilla, nutmeg, and a pinch of salt to medium peaks. Not butter.

    Medium peaks.

12. Finish and serve: Release the springform, remove parchment. Top with swirls of nutmeg whipped cream and a light dusting of fresh nutmeg. Slice with a hot, clean knife for clean edges.

Storage Instructions

• Refrigerator: Cover tightly and store up to 4–5 days.

  Keep whipped cream separate if storing longer than 24 hours.

• Freezer: Freeze cheesecake (without whipped cream) well-wrapped for up to 2 months. Thaw overnight in the fridge, then add whipped cream before serving.
• Make-ahead: Bake 1–2 days in advance for best texture and sanity. Whipped cream can be made same day.

Nutritional Perks

• Protein and calcium: Cream cheese, eggnog, and sour cream deliver a modest protein boost and bone-friendly calcium.

  Not a chicken breast, but still.

• Spices with benefits: Nutmeg and cinnamon bring antioxidants and warm flavor without extra sugar.
• Portion control friendly: Richness satisfies quickly, so smaller slices still feel luxurious.

Pitfalls to Watch Out For

• Overmixing: Too much air leads to cracks. Keep the mixer on low and stop when combined.
• Skipping room temp: Cold ingredients cause lumps and uneven baking. FYI, this step is non-negotiable.
• No water bath: You can skip it, but expect more cracks and dryness.

  The bath is your insurance policy.

• Overbaking: If the center is fully set in the oven, it’s overdone. Aim for a wobble.
• Rushing the chill: Warm cheesecake slices messy and tastes meh. Chill fully for prime texture.

Variations You Can Try

• Gingersnap crust: Swap grahams for gingersnaps; reduce added sugar to 1 tablespoon.

  Big flavor, minimal effort.

• Spiked latte vibe: Replace rum with coffee liqueur and add 1 teaspoon espresso powder to the filling.
• Maple twist: Sub 1/4 cup of the granulated sugar with pure maple syrup; increase flour by 1 teaspoon to balance moisture.
• Mini cheesecakes: Bake in a lined muffin tin (no water bath) at 325°F for 18–22 minutes. Cute, portable, dangerously snackable.
• Gluten-free: Use GF graham crumbs and swap flour with 2 teaspoons cornstarch. Same texture, zero gluten drama.
• No-alcohol version: Omit rum and add 1/2 teaspoon extra vanilla plus a pinch more nutmeg.

FAQ

Can I use low-fat cream cheese?

Yes, but expect a looser texture and less richness.

For best results, stick to full-fat brick cream cheese. If you must, use half low-fat and half full-fat as a compromise.

My cheesecake cracked—what now?

It’ll still taste amazing. Cover with whipped cream or a light sour cream topping.

Cracks usually mean overbaking, too much air, or skipping the water bath.

Is homemade eggnog okay?

Absolutely. Just make sure it’s well-chilled, smooth, and not overly thick. If it’s very rich, reduce sour cream by 2 tablespoons to keep balance.

Do I need a springform pan?

It’s strongly recommended for easy release and clean presentation.

In a pinch, use a deep 9-inch cake pan lined with a parchment sling, but unmolding will test your patience, IMO.

How do I get clean slices?

Use a long, sharp knife warmed in hot water and wiped clean between cuts. Slow, confident slicing beats sawing every time.

Can I skip the water bath?

You can. Bake at 300°F and place a pan of hot water on a lower rack to add moisture.

Still, the traditional bath gives the smoothest, most luxurious texture.

Final Thoughts

This Eggnog Cheesecake with Nutmeg Whipped Cream is the dessert equivalent of a mic drop—creamy, nostalgic, and low-key sophisticated. It’s make-ahead, crowd-wowing, and flexible enough for your flavor experiments. Bring it to a party and prepare for texts asking for “that recipe” for months.

Your move: set the oven, chill your bowl, and claim dessert legend status.