There's nothing quite like the creamy, spiced flavor of eggnog to get you into the holiday spirit. Now, imagine that festive flavor baked into a rich, decadent cheesecake that’s perfect for any winter gathering. This Eggnog Cheesecake is a show-stopping dessert that combines the best of both worlds—silky smooth cheesecake with the warm, comforting essence of eggnog.
I discovered this recipe while searching for a creative way to elevate a traditional cheesecake for Christmas dinner. The result was so delightful that it quickly became a family tradition, requested year after year. Let’s dive into what makes this cheesecake a holiday must-have.
Why You'll Love This Eggnog Cheesecake
Get ready to embrace a dessert that’s as easy to make as it is to love. This Eggnog Cheesecake is bound to become a holiday favorite for several reasons.
First, the flavor is incredible. The warm spices of nutmeg and cinnamon pair beautifully with the creamy richness of eggnog, making each bite a festive treat. It’s like Christmas in dessert form!
Second, the texture is perfection. This cheesecake is luxuriously smooth and creamy, with just the right amount of firmness to hold its shape when sliced. It's baked low and slow for the ultimate velvety finish.
It’s also surprisingly simple to make. The recipe uses basic ingredients and doesn’t require a water bath, so even if you’re new to baking cheesecakes, you can pull this off with ease.
Finally, it’s a crowd-pleaser. Whether you’re hosting a big holiday dinner or attending a potluck, this cheesecake will have everyone raving. Plus, it stores beautifully, so you can make it ahead and free up time on the big day.
Ingredients Notes

This Eggnog Cheesecake features a short list of ingredients that come together to create a stunning dessert. Let’s break down the key components.
The crust is made with graham crackers and butter, creating a buttery, slightly sweet base that perfectly complements the creamy filling. For an extra holiday twist, you can add a pinch of cinnamon to the crust mixture.
The cheesecake filling starts with cream cheese, which is the foundation of any good cheesecake. Make sure it’s softened to room temperature to ensure a smooth batter.
Eggnog is the star of the show, bringing its distinctive flavor and creamy texture to the cheesecake. Use a high-quality store-bought eggnog or your favorite homemade version for the best results.
To enhance the festive flavor, we’ll add a touch of nutmeg and vanilla extract. These simple additions highlight the eggnog’s natural warmth and spice.
Finally, eggs give the cheesecake its structure. They’re gently incorporated to create a velvety consistency without overmixing, which could introduce air bubbles and cause cracking.
How To Make This Eggnog Cheesecake

Creating this festive cheesecake is easier than you might think. Here’s how to make it step by step.
Start by preheating your oven to 325°F. Prepare your crust by combining crushed graham crackers with melted butter and pressing the mixture into the bottom of a springform pan. Bake the crust for 10 minutes, then set it aside to cool while you make the filling.
In a large mixing bowl, beat softened cream cheese until it’s smooth and fluffy. Gradually add sugar and continue beating until fully incorporated. Next, pour in the eggnog and mix until the batter is creamy and lump-free.
Add eggs, one at a time, mixing on low speed just until combined. Be careful not to overmix, as this can affect the texture of your cheesecake. Stir in vanilla extract and ground nutmeg to finish the batter.
Pour the filling over the cooled crust, smoothing the top with a spatula. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door cracked open to prevent cracking.
Once completely cool, refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to firm up perfectly.
Storage Options
Eggnog Cheesecake is an excellent make-ahead dessert, and it stores wonderfully.
To refrigerate, cover the cheesecake tightly with plastic wrap or aluminum foil and store it for up to 5 days. It’s best to keep it in the springform pan to maintain its shape.
For longer storage, you can freeze the cheesecake. Wrap it in a layer of plastic wrap followed by aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw it in the refrigerator overnight before serving.
When reheating individual slices, let them sit at room temperature for about 15 minutes to ensure the best texture.
Variations and Substitutions
This Eggnog Cheesecake recipe is versatile and can be adjusted to suit your tastes or dietary needs. Here are some ideas to get creative.
For a gluten-free version, substitute the graham crackers in the crust with gluten-free cookies or crackers.
Add a swirl of caramel or chocolate sauce to the top of the cheesecake before baking for an extra layer of flavor. These sweet additions pair wonderfully with the eggnog spices.
If you’d like to tone down the eggnog flavor, substitute part of it with heavy cream. This creates a milder, creamier filling while still retaining a hint of eggnog.
For a decorative touch, pipe whipped cream around the edges of the cheesecake and sprinkle it with additional nutmeg or holiday-themed sprinkles.
Finally, you can try a gingersnap crust instead of the graham crackers. The spiced cookies enhance the holiday feel and add a delightful crunch.
Eggnog Cheesecake is the ultimate festive dessert that’s sure to impress. With its rich, creamy filling and warm, spiced flavors, it’s a true holiday treat you’ll want to make again and again. So gather your ingredients and get ready to bake something magical!
PrintEggnog Cheesecake Recipe
This Eggnog Cheesecake recipe combines the classic creamy cheesecake with the warm, spiced flavors of holiday eggnog. A delightful dessert perfect for Christmas gatherings or any winter celebration, it's easy to make and sure to impress guests.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (includes chilling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup eggnog
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan.
- In a large bowl, beat cream cheese, sugar, and flour until smooth. Gradually mix in eggnog, eggs, vanilla, and nutmeg.
- Pour the batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is slightly set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Optionally, garnish with whipped cream and a sprinkle of nutmeg before serving.
Notes
- For extra stability, wrap the springform pan in foil and bake in a water bath to avoid cracks.
- Use full-fat cream cheese for the creamiest texture.
- Allow the cheesecake to cool gradually to prevent sinking or cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
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