Name: Eggnog Cheesecake
Prep time: 20 min
Cook time: PT-488012H21M37S
Total time: PT-488012H21M37S
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tbsp unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 2 tbsp all-purpose flour; 1 tsp ground nutmeg; 3 large eggs; 1 cup eggnog; 1 tsp vanilla extract; Optional: whipped cream and extra nutmeg for garnish

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Why You’ll Love This Recipe

Eggnog Cheesecake combines the smooth, indulgent texture of traditional cheesecake with the warm, spiced notes of eggnog. It’s a unique twist on a holiday favorite and ideal for Christmas dinners, holiday parties, or winter celebrations. The subtle blend of vanilla, nutmeg, and creamy eggnog creates a cozy, comforting dessert that’s easy to make ahead and always gets rave reviews.

Ingredients

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

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Granulated sugar (for filling)
All-purpose flour
Ground nutmeg
Eggs
Eggnog (store-bought or homemade)
Vanilla extract
Optional: whipped cream and extra nutmeg for garnish

Directions

Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add sugar, flour, and nutmeg. Mix until well combined.
Add the eggs one at a time, mixing on low speed until just combined.
Add the eggnog and vanilla extract. Mix until smooth and creamy, being careful not to overmix.
Pour the filling into the cooled crust and smooth the top.
Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight before serving.
Garnish with whipped cream and a sprinkle of nutmeg if desired.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 20 minutes
Baking time: 55–65 minutes
Cooling and chilling time: 5 hours (minimum)
Total time: about 6–7 hours

Variations

Add a gingersnap crust instead of graham crackers for extra holiday spice.
Swirl in caramel sauce before baking for a sweet twist.
Top with a rum glaze to complement the eggnog flavor.
Make mini cheesecakes in a muffin tin for individual servings.
Use homemade eggnog for even richer flavor.

Storage/Reheating

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. This cheesecake is best served chilled. No reheating is necessary.

FAQs

Can I use homemade eggnog?

Yes, as long as it’s thick and fully cooked (if using eggs). Homemade eggnog adds great flavor.

Can I make this cheesecake ahead of time?

Absolutely. It’s best when made a day in advance and chilled overnight.

What’s the best way to prevent cracks?

Use a water bath while baking, avoid overmixing, and cool the cheesecake gradually.

Can I use a different crust?

Yes, gingersnap, vanilla wafer, or even chocolate cookie crusts work well.

How do I know when the cheesecake is done?

It should be mostly set with a slight jiggle in the center. It will firm up as it cools.

Can I freeze Eggnog Cheesecake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Is this dessert very sweet?

It’s sweet but well balanced by the tanginess of the cream cheese and the mild spice of the nutmeg.

Can I add alcohol?

Yes, a tablespoon of rum or bourbon can be added to the filling for a boozy twist.

What kind of eggnog works best?

Full-fat, store-bought eggnog is ideal for richness and stability.

Do I need a springform pan?

Yes, a springform pan is best for easy removal and a smooth presentation.

Conclusion

Eggnog Cheesecake is the ultimate holiday dessert that blends the festive flavors of creamy eggnog and warm nutmeg into a luscious, crowd-pleasing treat. Whether you’re hosting a Christmas dinner or simply celebrating the season, this rich and velvety cheesecake brings a comforting touch of holiday cheer to the table. Make it ahead, dress it up with whipped cream, and savor every delicious bite.

Eggnog Cheesecake

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Eggnog Cheesecake is a festive holiday dessert with a buttery graham cracker crust and a rich, creamy filling infused with eggnog, nutmeg, and vanilla. Smooth and indulgent, it’s the perfect centerpiece for Christmas or winter gatherings.

Author: Laura
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 6–7 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of pan. Bake 8–10 minutes; cool.
Beat cream cheese until smooth. Add sugar, flour, and nutmeg; mix until combined.
Add eggs one at a time, mixing on low speed until just incorporated.
Mix in eggnog and vanilla until smooth. Do not overmix.
Pour filling into cooled crust. Smooth top.
Bake 55–65 minutes, until center is set but slightly jiggly.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours or overnight.
Top with whipped cream and nutmeg before serving, if desired.

Notes

Use a water bath for even baking and to help prevent cracks.
Gingersnap crust adds extra holiday flavor.
Best made a day ahead for easier slicing and best flavor.
Can freeze tightly wrapped for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 27g
Sodium: 300mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 7g
Cholesterol: 135mg