How to Make Eggnog Cheesecake with Nutmeg Whipped Cream
1-Mix 1 ½ cups graham cracker crumbs,: Mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ tsp ground cinnamon, and 6 tbsp melted unsalted butter in a bowl until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.
2-In a large bowl, beat 24 oz: In a large bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar and 3 tbsp flour until smooth. Add ¾ cup eggnog, ½ tsp ground nutmeg, and 1 tsp vanilla extract and mix until creamy. Add 3 large eggs, one at a time, mixing just until combined after each.
3-Take the crust from the fridge: Take the crust from the fridge. Pour the filling over it and smooth the top with a spatula.
4-Place the springform pan inside a larger: Place the springform pan inside a larger baking dish. Fill the outer dish with 1 inch of hot water for a water bath. Bake at 325°F for 60 minutes, until the center is just set. Turn off oven, crack the door slightly, and let it sit for 1 hour.
5-Remove the cheesecake from the oven and: Remove the cheesecake from the oven and water bath. Let it cool completely at room temp, then cover and chill at least 6 hours or overnight in the fridge.
6-In a cold bowl, beat 1 cup: In a cold bowl, beat 1 cup heavy whipping cream with 2 tbsp powdered sugar, ¼ tsp ground nutmeg, and ½ tsp vanilla extract until soft peaks form.
7-Unmold the chilled cheesecake, spread or pipe: Unmold the chilled cheesecake, spread or pipe the nutmeg whipped cream on top, and dust lightly with extra nutmeg. Slice and serve.