Nothing says holiday magic quite like the rich, creamy taste of eggnog paired with warm nutmeg, especially when it’s baked into a luscious cheesecake. I still remember the first time I made this Eggnog-Nutmeg Christmas Cheesecake, my kitchen smelled like Santa’s workshop, and my family couldn’t stop sneaking bites before dessert was officially served!
Every December, this cheesecake becomes the star of our holiday table. It’s become our little tradition, the dessert we all look forward to after the Christmas feast. The way the eggnog makes it impossibly creamy while the nutmeg gives it that cozy, spiced warmth, it’s pure comfort in every bite. And let me tell you, that Graham cracker crust? It’s the perfect crunchy contrast to the velvety filling.
What I love most is how it brings people together. Whether it’s Christmas Eve with the whole family or a cozy night by the fire with hot cocoa, this cheesecake turns ordinary moments into sweet holiday memories. And the best part? It’s easier to make than you might think!
Why You’ll Love This Eggnog-Nutmeg Christmas Cheesecake
This cheesecake isn’t just another holiday dessert; it’s pure Christmas magic in every bite. Let me tell you why it’s become my family’s must-have treat every December:
- The texture is dreamy-creamy, thanks to that perfect eggnog infusion. It melts in your mouth like holiday snowflakes!
- Warm nutmeg and cinnamon give it that cozy, spiced flavor we all crave this time of year. One bite and you’ll swear you’re sitting by a Christmas tree.
- It’s surprisingly simple to make, no fancy techniques required. Even my niece (who once burned microwave popcorn) nailed it on her first try.
- The graham cracker crust adds just the right crunch, making every forkful a perfect balance of smooth and crispy.
- It makes your whole house smell like Christmas morning. Seriously, the aroma alone is worth baking it!
Trust me, once you try this cheesecake, you’ll understand why my family starts asking for it right after Thanksgiving. If you’re looking for other festive treats, check out some ideas over at familytastes.com.
Ingredients for Eggnog-Nutmeg Christmas Cheesecake
Okay, let’s gather our festive ingredients! Here’s everything you’ll need to create this holiday showstopper. I’ve learned through many Christmases that using the right ingredients makes all the difference. Trust me, your taste buds will thank you!
- 2 cups graham cracker crumbs: That’s about 14-16 whole crackers crushed up. I always buy extra because someone (usually me) ends up snacking on them.
- 1/2 cup melted butter: The good stuff, please! It helps the crust hold together beautifully.
- 1/4 cup sugar: For that perfect touch of sweetness in the crust.
- 24 oz cream cheese, softened: Full-fat is non-negotiable here; it gives that luxurious texture. Let it sit out for at least an hour.
- 1 cup sugar: Regular granulated works perfectly.
- 3 large eggs: Room temperature eggs blend in so smoothly.
- 1 cup eggnog: The star ingredient! Use store-bought or homemade, just make sure it’s the good, creamy kind.
- 1 tsp vanilla extract: Pure vanilla makes all the difference.
- 1/2 tsp nutmeg: Freshly grated if you can, it’s like Christmas in a spice jar!
- 1/4 tsp cinnamon: Just enough to complement the nutmeg without overpowering it.
See? Nothing too crazy, just simple, quality ingredients that come together to make something truly special. Now let’s get mixing!
Equipment Needed
Before we dive in, let’s grab our trusty kitchen tools. You won’t need anything fancy, just these basics that most home bakers already have:
- 9-inch springform pan (my lifesaver for perfect cheesecake removal!)
- Electric mixer (hand or stand, both work great)
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Spatula (for scraping every last bit of that delicious batter)
- Oven mitts (safety first, especially with holiday excitement!)
That’s it! Now we’re ready to make some Christmas magic.
How to Make Eggnog-Nutmeg Christmas Cheesecake
Alright, let’s get baking! I’ve made this cheesecake so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time; this isn’t a recipe to rush. Trust me, the wait is so worth it when you taste that first creamy bite!
Preparing the Crust
First things first, preheat your oven to 325°F. While it’s heating up, let’s make that buttery graham cracker crust that everyone loves. In a medium bowl, mix your graham cracker crumbs, melted butter, and that 1/4 cup of sugar until it looks like wet sand. Here’s my secret: I use the bottom of a measuring cup to press the mixture firmly into the bottom of the springform pan. Really pack it in there; this keeps the crust from crumbling when you slice the cheesecake later. Pop it in the oven for 10 minutes to set, then let it cool while you make the filling.
Mixing the Cheesecake Filling
Now for the good stuff! In your large mixing bowl, beat the softened cream cheese and sugar together until it’s completely smooth. And I mean smooth, no lumps allowed! This is why room temperature cream cheese is crucial. Add your eggs one at a time, mixing well after each one. Don’t overbeat, though, just until each egg disappears into the mixture. Then gently stir in the eggnog, vanilla, nutmeg, and cinnamon. The batter should be silky and pourable, with specks of nutmeg dancing through it. Mmm, can you smell Christmas yet?
Baking and Cooling
Pour your beautiful batter over the cooled crust and smooth the top. Bake for 50-60 minutes. Here’s how you’ll know it’s done: the edges should look set, but the center will still have a slight jiggle, like Jell-O, when you gently shake the pan. Turn the oven off, crack the door open, and let the cheesecake cool gradually for about an hour inside. This slow cooling helps prevent cracks (though if you get one, don’t worry, just cover it with whipped cream later!). Then transfer it to the fridge to chill for at least 4 hours, though overnight is even better. I know, the waiting is torture, but it makes all the difference for that perfect creamy texture!
Tips for Perfect Eggnog-Nutmeg Christmas Cheesecake
After making this cheesecake every Christmas for the past decade (and eating way too many test batches), I’ve picked up some foolproof tricks you’ll love:
- Chill it overnight: I know it’s tempting to dig in after 4 hours, but waiting overnight gives you that perfect firm-yet-creamy texture that slices like a dream.
- Full-fat is your friend: Skim milk eggnog or reduced-fat cream cheese might seem healthier, but they just don’t give that luscious mouthfeel we crave in holiday desserts.
- Room temp ingredients matter: Cold cream cheese clumps and cold eggs don’t blend smoothly. Take them out 1-2 hours before baking.
- Don’t peek!: Resist opening the oven door during baking; sudden temperature changes cause cracks. Use the oven light to check progress instead.
- Nutmeg fresh is best: Pre-ground nutmeg works, but grating whole nutmeg right into the batter gives that extra punch of holiday flavor.
Follow these simple tips, and you’ll have a cheesecake that’ll make Santa wish he’d skipped the cookies! If you are looking for other great holiday desserts, you might enjoy these peppermint fudge squares.
Serving Suggestions
Oh, the fun part, dressing up your masterpiece! A dollop of fresh whipped cream and a sprinkle of nutmeg make it picture-perfect. For extra holiday flair, try a caramel drizzle or crushed peppermint on top. I sometimes arrange tiny gingerbread cookies around the edges, adorable and delicious!
Storage and Reheating
This cheesecake keeps beautifully in the fridge for up to 5 days, just cover it tightly with plastic wrap or store it in an airtight container. The flavors actually get better after a day or two! I don’t recommend freezing it, though, the texture changes, and it loses that wonderful creaminess we love so much.
Eggnog-Nutmeg Christmas Cheesecake FAQs
Over the years, I’ve gotten so many questions about this holiday cheesecake! Here are the ones that pop up most often, with all my tried-and-true answers:
Can I use something besides eggnog?
In a pinch, you can mix 3/4 cup whole milk with 1/4 cup heavy cream and 1/2 tsp nutmeg. It won’t be quite as rich, but it’ll still taste festive. Though honestly? The real eggnog makes all the difference!
Why did my cheesecake crack?
Don’t panic, it happens to all of us! Usually, it’s from overmixing (which adds too much air) or cooling too quickly. Next time, try the water bath method: place your springform pan in a larger pan with hot water halfway up the sides while baking. And remember, whipped cream covers a multitude of sins!
Can I make this ahead of Christmas?
Absolutely! In fact, it tastes even better after 24 hours in the fridge. Just hold off on toppings until right before serving. The crust stays perfectly crisp for 2-3 days if you store it airtight.
Is there a non-alcoholic version?
Most store-bought eggnogs are alcohol-free, but always check the label if that’s a concern. You can also find homemade eggnog recipes without bourbon or rum; they work just as well in this cheesecake.
What’s the best way to slice clean pieces?
Run your knife under hot water and wipe it clean between each cut. For picture-perfect slices, chill the cheesecake overnight and cut straight down (no sawing motions). Works like a charm every time!
Nutritional Information
Now, let’s be honest, when it comes to holiday desserts, we’re not usually counting calories! But since some folks like to know what they’re enjoying, here’s the general scoop. Remember, these values are estimates and can vary based on your exact ingredients and portion sizes.
A slice of this Eggnog-Nutmeg Christmas Cheesecake (about 1/12th of the cake) typically has around 420 calories. It’s rich in that good holiday spirit, and by that, I mean it’s got plenty of creamy deliciousness from the eggnog and cream cheese! You’ll find about 28g of sugar per slice (hey, it’s Christmas!) and 7g of protein to balance things out.
The full-fat dairy gives each bite that luxurious texture we all love, which means this isn’t exactly a “light” dessert. But that’s precisely what makes it so special, it’s meant to be savored slowly, shared with loved ones, and thoroughly enjoyed as part of your holiday celebrations. After all, some things (like Christmas magic) just can’t be measured in numbers!
I’d absolutely love to hear how your Eggnog-Nutmeg Christmas Cheesecake turns out! There’s nothing that makes me happier than seeing all your holiday baking adventures. Did you add any special touches? Maybe a dusting of edible gold or some festive sprinkles? Snap a photo and tag me, I live for those gorgeous, creamy cross-section shots!
And if this recipe becomes part of your family’s holiday traditions as it has for mine, I’d be over the moon if you left a star rating below. Your feedback helps other bakers know what to expect and lets me know which recipes to create more of. Most of all, I hope this cheesecake brings as much joy to your table as it has to mine over the years. Wishing you the merriest, creamiest Christmas baking season ever!
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Magical Eggnog-Nutmeg Christmas Cheesecake in 5 Steps
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake infused with eggnog and nutmeg, perfect for the holiday season.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a springform pan.
- Beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in eggnog, vanilla, nutmeg, and cinnamon.
- Pour mixture over crust. Bake for 50-60 minutes or until set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use full-fat cream cheese for best texture.
- Chill cheesecake overnight for firmer slices.
- Top with whipped cream and a sprinkle of nutmeg before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg