| Total: | 7 hr 40 min |
| Prep: | 40 min |
| Cook: | 7 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 3 tablespoons unsalted butter, melted
- 2 pounds fresh cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 teaspoon nutmeg
- 1 3/4 cups sugar
- 1/8 teaspoon salt
- 4 eggs
- 1/3 cup graham cracker crumbs (pulse whole graham crackers in a food processor)
Instructions
- Thickly brush a 9-inch springform pan with 1/2 of the melted butter and place in the freezer to harden, about 10 minutes. When hard, repeat to make a thick coating of butter.
- Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F.
- In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. One at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan.
- Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil-wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake. The foil should not be closed over the top of the cake. Be careful not to tear any holes in the foil!
- Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1 1/2 hours. It should “shimmy” a bit when you shake the pan; it will firm up more as it cools.
- Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes. Refrigerate, uncovered, 2 hours before removing the cake from the pan.
- To remove the cake from the pan, first remove the sides. Cover the surface with plastic wrap. Place a large plate over the cake, then flip the cake over and onto the plate, tapping if necessary to help the cake come away from the pan bottom. If tapping doesn’t do the trick, try a blow torch or stove burner to warm the bottom of the pan to loosen it.
- Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs. Place a serving plate over the crumbs and flip the cake again so that the crumbs form the bottom crust and the top is covered with plastic. Refrigerate, lightly covered, at least 3 hours or overnight before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 427 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 0 g |
| Sugar | 32 g |
| Protein | 7 g |
| Cholesterol | 137 mg |
| Sodium | 285 mg |
Reviews
This recipe has been in my list to try. I’m so glad I did. It is aggressive with the nutmeg. I did use fresh grated nutmeg. The result was a super creamy cheesecake that everyone loved with an assertive nutmeg flavor. I enjoyed it immensely.
The filling is 5 stars but for some reason even tho I followed the instructions for the crust to the letter it did not work to my satisfaction. My daughter n law loved it and so I will make it again using a regular graham cracker crust recipe.
This cheesecake was a great discovery. The flavor is so sutle and delicious. Everyone who has tried loved it. Making it for the second time because I can’t stop thinking about it.
1st time I’ve eaten flavored cheesecake.I felt like a little kid discovering something in the fridge.The cheesecake portion has a great texture…smoothly leaves the cutting knife.The lemon flavor…terrific as long as you enjoy lemon. Cheesecake lovers, I encourage trying this recipe.Annie, Fremont, CAPS…The Chef…2015…is still terrific. Use the FoodTV site and explore her recipes.
Excellent. Easy to follow directions. Just wonderful!
I’ve been making this cheesecake every Christmas for the past 10 years or so and my family never tires of it…in fact, it’s requested every year. Thank you for such a wonderfully textured recipe.
My family and friends love this cheesecake. I swear it tastes just like eggnog!
I give one to the neighbors every year and they really look forward to it.
I must admit the mechanics of getting it out of the pan are difficult, but it’s worth it to have a cake without the thick crust present on most cheesecakes.
I give one to the neighbors every year and they really look forward to it.
I must admit the mechanics of getting it out of the pan are difficult, but it’s worth it to have a cake without the thick crust present on most cheesecakes.
The Nutmeg CheeseCake is a very good desert for it’s not heavy like other cheesecakes. The flavoring is just right and it takes wounderful. Everyone at who ate it liked it.
Made this for a Christmas party and it was perfect. The taste was excellent and it was a nice change from pumpkin or mince. Four people asked for the recipe.