‘Tis the season for something extraordinary! And this homemade eggnog cheesecake certainly fits the bill.
With just a few simple steps, this recipe transforms your favorite holiday drink into a luxurious dessert that’ll make you swoon.
Each velvety slice combines the rich flavors of traditional eggnog with the creamy decadence of classic cheesecake.
Add some signature spices, and it’s one helluva holiday treat!
Why You’ll Love This Eggnog Cheesecake
Festive Flavor: Infused with creamy eggnog and a hint of nutmeg, this cheesecake brings holiday warmth to every bite.
Velvety Texture: Smooth, rich, and ultra-creamy, each slice melts in your mouth for a truly indulgent treat.
Make-Ahead Dessert: Prep it the day before to save time and allow flavors to deepen—ideal for holiday gatherings.
Eye-Catching Presentation: Topped with eggnog whipped cream and a sprinkle of nutmeg, it’s as beautiful as it is delicious.
Ingredients
- Graham Cracker Crust: Keep it simple with cracker crumbs, sugar, and butter, or add some spices for extra festive magic.
- Eggnog: Provides the signature holiday flavor and a creamy texture in the filling and whipped topping.
- Cream Cheese: The main component of the filling. Use full-fat to create the signature smooth, dense texture.
- Granulated Sugar: Sweetens the crust and filling.
- Ground Cinnamon & Nutmeg: These traditional eggnog spices enhance the holiday flavor with warmth and aromatic depth.
- All-Purpose Flour: Stabilizes the filling and prevents cracking.
- Eggs: Provide structure and richness to the filling.
- Rum & Vanilla Extract: Add authentic eggnog flavor and warm depth. You can skip the rum if you prefer.
- Eggnog Whipped Cream: A simple yet stunning finish to an already dreamy dessert.
How to Make Eggnog Cheesecake
Whether you’re hosting a Christmas gathering or simply craving something special, this cheesecake promises to become a treasured addition to your winter dessert collection.
But believe it or not, it’s a cinch to recreate!
1. PREHEAT the oven to 350°F and line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan with 2-3 layers of foil. Set aside.
2. MIX the crust ingredients, then press evenly into the bottom and up sides of the pan.
3. BAKE the crust for 10 minutes, then set aside to cool. Increase the oven temperature to 425°F.
4. BEAT the cream cheese and sugar until smooth. Blend in the eggnog, flour, eggs, and yolks one at a time, followed by the rum, vanilla, and nutmeg.
5. POUR the filling into the cooled crust. Place the springform pan in a water bath.
6. BAKE at 425°F for 10 minutes. Without opening the door, reduce the oven temperature to 250°F and bake for 60 minutes.
7. COOL the cheesecake in the oven with the door slightly open for 60 minutes. Transfer to the counter to cool for another 60 minutes before wrapping and refrigerating overnight.
8. WHIP the heavy cream, eggnog, powdered sugar, and nutmeg until stiff peaks form. Spread or pipe onto the chilled cheesecake and finish with extra ground nutmeg. Enjoy!
Tips For the Best Eggnog Cheesecake
This wonderfully creamy eggnog cheesecake is everything I love about the festive season wrapped up in one decadent slice.
It’s rich and velvety, with that signature holiday warmth we all know and love.
And it’s perfect for those who might find regular eggnog a bit too heavy but still want those classic flavors.
Check out these tips to ensure success:
- Use full-fat eggnog. It adds richness and ensures a creamy texture without making the batter too runny.
- Use room temperature ingredients. This helps to ensure a smooth, lump-free filling.
- Don’t overmix. If you add too much air into the batter, it won’t be as dense, and it can crack. I usually mix the cream cheese and sugar with a mixer, then whisk the rest by hand.
- Cool slowly. Let the cheesecake cool in the oven for 60 minutes, then again on the counter. If you put it right in the fridge, it’ll probably crack.
- Chill thoroughly. Let it sit in the fridge for at least 8 hours or overnight. The longer, the better.
- Variations. For a super flavorful crust, use gingersnaps or speculoos (Biscoff) cookie crumbs instead of graham cracker crumbs, add bourbon instead of rum, or try toppings like caramel sauce, sugared cranberries, or chocolate ganache.
How to Store
Making this spiced Christmas cheesecake has officially kicked off my holiday baking season. And I couldn’t be more excited to share it with friends and family.
Trust me, this is the kind of dessert that’ll have everyone asking for the recipe between bites!
Need to make it ahead? You can with these storage tips:
To Store: Place the cheesecake in an airtight container or cover it tightly with plastic wrap. Refrigerate for 4-5 days.
To Freeze: Wrap the cheesecake (without whipped cream) tightly in plastic and then in foil. Freeze for 1-2 months. Thaw in the fridge overnight and serve with fresh whipped cream.
Note: For the best taste and texture, don’t store leftover cheesecake in the fridge with whipped cream. Instead, scrape it off and make it fresh.
More Eggnog Desserts Perfect for Christmas
Frosted Eggnog Cookies
Eggnog Muffins
Eggnog Fudge
Easy Eggnog Pound Cake
Eggnog Cheesecake
12
servings45
minutes1
hour10
minutes539
kcalRich, creamy, and packed with holiday flavor, this eggnog cheesecake combines a buttery crust with a smooth eggnog filling and a light whipped topping.
Ingredients
- Graham Cracker Crust
2 cup graham cracker crumbs
1/3 cup melted butter
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- Cheesecake Filling
4 (8 ounce) blocks cream cheese, softened
1 cup granulated sugar
1 cup eggnog
3 tablespoons all-purpose flour
4 large eggs + 2 egg yolks
2 tablespoons rum
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
- Eggnog Whipped Cream
1 cup heavy whipping cream
1/4 cup eggnog, very cold
2 tablespoons powdered sugar
1/4 teaspoon ground nutmeg, plus more for sprinkling
Instructions
- Preheat the oven to 350°Fahrenheit. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Tightly wrap the outside of the pan with 2-3 layers of heavy-duty foil. Set aside.
- Make the Crust: In a large bowl, mix the graham cracker crumbs, butter, sugar, cinnamon, and nutmeg until well combined. Press the mixture evenly into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes. Remove the pan from the oven and place it on a wire rack to cool. Increase the oven temperature to 425°Fahrenheit.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth. Scrape the bottom and sides of the bowl and beat again until lump-free.
- Reduce the speed to low and blend in the eggnog, flour, eggs, and yolks one at a time until just combined. Finally, mix in the rum, vanilla, and nutmeg.
- Assemble & Bake: Place the springform pan into a large roasting dish and pour the filling into the cooled crust. Carefully move the pans to the oven and pour hot water into the roasting dish. It should come about halfway up the outside of the springform pan.
- Bake at 425°Fahrenheit for 10 minutes. Then, without opening the door, reduce the oven temperature to 250°Fahrenheit and continue baking for 60 minutes.
- Turn the oven off, open the door a few inches (not all the way), and leave the cheesecake to cool for 60 minutes. Then, set the cheesecake on the counter and leave to cool for another 60 minutes before wrapping and placing in the fridge overnight.
- Make the Whipped Cream: In a large, cold mixing bowl, whip the heavy cream, eggnog, powdered sugar, and nutmeg on low until thickened. Increase the speed to medium and whip until stiff peaks form.
- Finish: Remove the cheesecake from the fridge and carefully remove it from the springform pan. Place on a serving plate and top with the eggnog whipped cream. Sprinkle a light dusting of ground nutmeg as a garnish, and refrigerate until ready to serve. Enjoy!
Notes
- Use full-fat eggnog. It adds richness and ensures a creamy texture without making the batter too runny.
- Don’t overmix. If you add too much air into the batter, it won’t be as dense, and it can crack. I usually mix the cream cheese and sugar with a mixer, then whisk the rest by hand.
- Chill thoroughly. After cooling in the oven and at room temp, let it sit in the fridge for at least 8 hours or overnight. The longer, the better.
