Ingredients
Serves 4
Preparation Steps
Step 1
Prepare the crust for cheesecake
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes and set aside to cool. In a large bowl, beat the cream cheese until smooth and creamy, free of lumps. Gradually add sugar, beating until well combined. Add eggs one at a time, mixing after each addition. Slowly pour in the eggnog, followed by vanilla extract, nutmeg, and cinnamon. Mix until all ingredients are well incorporated.
Step 2
Bake the cheesecake
Pour the filling over the cooled crust, spreading it evenly. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes or until the center is set but still slightly jiggly. Remove the cheesecake from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to let the flavors meld and the texture set. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 3
Garnish with sprinkles and enjoy!
Spread or pipe the whipped cream over the chilled cheesecake. Dust the top with a pinch of nutmeg and garnish with a cinnamon stick or holiday sprinkles for a festive touch. Slice and serve chilled.
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