Eggnog Cheesecake

Why You’ll Love This Recipe

Eggnog Cheesecake is the ultimate holiday dessert, combining the rich, creamy texture of traditional cheesecake with the warm, festive flavors of eggnog. This decadent treat brings together the signature spices of eggnog—like cinnamon, nutmeg, and vanilla—creating a dessert that feels both indulgent and comforting. With its velvety smooth filling and a buttery graham cracker crust, this cheesecake is perfect for your holiday gatherings, Christmas dinners, or whenever you crave that cozy, festive feeling. It’s an easy way to enjoy the deliciousness of eggnog in a whole new way!

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 1/4 teaspoon ground cinnamon (optional)

For the filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup eggnog (store-bought or homemade)

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 tablespoons all-purpose flour

• 1/4 teaspoon salt

For the topping (optional):

• Whipped cream

• Ground cinnamon or nutmeg for dusting

• Crushed graham crackers or caramel drizzle

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

   • Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

   • In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until the mixture is evenly coated and resembles wet sand.

   • Press the mixture into the bottom of the prepared springform pan, packing it down firmly. Bake for 8-10 minutes, then remove and set aside to cool.

2. Prepare the filling:

   • In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

   • Add the sugar and beat until fully combined.

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the eggnog, vanilla extract, cinnamon, and nutmeg. Beat until smooth.

   • Add the flour and salt, mixing just until combined.

3. Bake the cheesecake:

   • Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

   • Bake for 55-65 minutes, or until the edges are set and the center is still slightly jiggly when gently shaken. It will firm up as it cools.

   • Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.

   • After 1 hour, remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to allow it to fully set.

4. Top and serve:

   • Before serving, top the cheesecake with whipped cream, a sprinkle of cinnamon or nutmeg, and crushed graham crackers or a drizzle of caramel sauce for an extra festive touch.

Servings and Timing

• Servings: 8-10 slices

• Prep time: 20 minutes

• Cook time: 55-65 minutes

• Cooling time: 1 hour (in the oven) + 4 hours refrigeration

• Total time: 6 hours 25 minutes to overnight

Variations

• Add Rum Flavor: For an authentic eggnog experience, add 1-2 tablespoons of dark rum to the cheesecake filling. This will bring out the classic eggnog flavor.

• Eggnog Swirl: For an added visual effect, swirl a bit of extra eggnog into the batter before baking to create a marbled effect.

• Chocolate Eggnog Cheesecake: Add 1/4 cup of cocoa powder to the crust and 2 oz melted chocolate to the filling for a chocolatey twist on this holiday classic.

• No-Bake Version: If you prefer a no-bake version, you can use a no-bake cheesecake filling and add eggnog flavor by using powdered eggnog mix and incorporating it into the filling.

Storage/Reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served chilled and doesn’t require reheating, though you can let it sit at room temperature for a few minutes before serving for a softer texture. It can also be frozen for up to 1 month. To freeze, wrap it tightly with plastic wrap and foil, then thaw in the fridge overnight.

FAQs

Can I use store-bought eggnog?

Yes, you can use store-bought eggnog for convenience. Just be sure to choose a high-quality eggnog for the best flavor. You can also make homemade eggnog for a more authentic taste.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually benefits from sitting in the fridge overnight, allowing the flavors to develop and the texture to set. It’s perfect for making ahead of time for holiday parties or gatherings.

How do I prevent cracks in my cheesecake?

To minimize cracks, make sure you don’t overbake the cheesecake. The center should still have a slight jiggle when you gently shake the pan. Cooling the cheesecake gradually in the oven and then refrigerating it properly can also help prevent cracks.

Can I use a different crust?

Yes! You can experiment with different crusts, such as an Oreo crust or a pecan crust for a twist. Just make sure to adjust the baking time accordingly if you’re using a different type of crust.

Can I make this cheesecake without flour?

The flour in the recipe helps provide structure and stability. However, you can omit it if you prefer a gluten-free version. If you’re going gluten-free, make sure the graham cracker crumbs are gluten-free as well.

Can I use whipped eggnog in place of regular eggnog?

Whipped eggnog can be used, but it may alter the consistency of the filling slightly. Be sure to mix it well before adding to the batter.

How can I add more eggnog flavor?

If you want a more pronounced eggnog flavor, you can add extra cinnamon, nutmeg, and a small amount of rum extract to the filling.

Conclusion

Eggnog Cheesecake is the perfect holiday dessert for those who love the classic flavors of eggnog but want to enjoy them in a new way. With its smooth, creamy texture and festive spices, this cheesecake is sure to be the highlight of your holiday table. The combination of rich cream cheese and eggnog, balanced with a crunchy graham cracker crust, makes for a truly indulgent treat. Whether served at a Christmas dinner or as a sweet finish to a winter gathering, this cheesecake will bring warmth and joy to your celebrations.

Eggnog Cheesecake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Eggnog Cheesecake combines the creamy texture of cheesecake with the festive flavors of eggnog, cinnamon, and nutmeg. It’s a rich and indulgent dessert, perfect for the holiday season with a buttery graham cracker crust and a smooth, creamy filling.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Total Time: 6 hours 25 minutes to overnight
• Yield: 8-10 slices
• Category: Dessert
• Method: Baking
• Cuisine: Holiday
• Diet: Vegetarian

Ingredients

1. For the crust:
   1 1/2 cups graham cracker crumbs
   
   1/4 cup granulated sugar
   
   1/2 cup unsalted butter, melted
   
   1/4 teaspoon ground cinnamon (optional)
   
   For the filling:
   3 packages (8 oz each) cream cheese, softened
   
   1 cup granulated sugar
   
   3 large eggs
   
   1 cup eggnog (store-bought or homemade)
   
   1 teaspoon vanilla extract
   
   1/2 teaspoon ground cinnamon
   
   1/4 teaspoon ground nutmeg
   
   2 tablespoons all-purpose flour
   
   1/4 teaspoon salt
   
   For the topping (optional):
   Whipped cream
   
   Ground cinnamon or nutmeg for dusting
   
   Crushed graham crackers or caramel drizzle

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper. Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into the pan and bake for 8-10 minutes. Set aside to cool.

1. Prepare the filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Stir in eggnog, vanilla extract, cinnamon, nutmeg, flour, and salt until smooth.
2. Bake the cheesecake: Pour filling over cooled crust and smooth the top. Bake for 55-65 minutes, until edges are set, and center jiggles slightly. Turn off oven and cool in the oven for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Top and serve: Before serving, top with whipped cream, cinnamon or nutmeg, and crushed graham crackers or caramel drizzle.

Notes

1. For a stronger eggnog flavor, add a bit of rum extract to the filling.
2. Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.
3. Ensure gradual cooling to avoid cracks in the cheesecake.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 30g
• Sodium: 220mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 85mg