A delightful no-bake cheesecake infused with the festive flavors of eggnog and spices, perfect for holiday gatherings.
Combine the graham cracker crumbs and melted butter in a mixing bowl until evenly moistened.
Press the crust firmly into the pan to ensure it holds together when sliced.
Press the mixture into the bottom of a springform pan to form an even layer.
Use the back of a spoon to smooth the surface of the crust.
Dissolve the gelatin in warm water and let it bloom for a few minutes.
Ensure the gelatin is fully dissolved to avoid lumps in the filling.
Beat the cream cheese and sugar together until smooth and creamy.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the eggnog, nutmeg, and dissolved gelatin to the cream cheese mixture, beating until well combined.
Add the eggnog slowly to prevent splashing and ensure a smooth mixture.
Pour the filling over the prepared crust and smooth the top with a spatula.
Tap the pan gently on the counter to remove air bubbles.
Refrigerate the cheesecake for at least 4 hours or until set.
For best results, chill the cheesecake overnight.
Top the cheesecake with whipped cream and a sprinkle of grated nutmeg before serving.
Use a piping bag for a decorative whipped cream topping.
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