The first time I made Eggnog Cheesecake, I wasn’t sure if it would actually capture the holiday spirit in a dessert—but the first bite proved me wrong. It’s rich and creamy like classic cheesecake, but with the cozy spices and eggnog flavor that make it feel like Christmas in every slice. The nutmeg and cinnamon give it that festive warmth, while the graham cracker crust adds the perfect buttery crunch.
What I love most about this cheesecake is that it feels elegant enough for a holiday party but comforting enough to serve at a family dinner. It’s the kind of dessert that people remember, asking you for the recipe long after the plates are cleared. With a silky smooth filling and a hint of seasonal spice, this cheesecake turns eggnog into something extra special.
Why You’ll Love This Recipe
This Eggnog Cheesecake is festive, indulgent, and surprisingly simple to make. It blends the creamy richness of cheesecake with the holiday flavor of eggnog, creating a dessert that feels both nostalgic and unique. The crust is buttery and crisp, the filling is smooth and spiced, and the topping options—from whipped cream to caramel—make it even more decadent.
It’s also make-ahead friendly, which is a lifesaver during the busy holiday season. Bake it the day before your gathering, chill overnight, and you’ll have a ready-to-serve dessert that looks like it came from a bakery. It’s the perfect centerpiece for your Christmas dessert table.
What You’ll Need
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 tablespoons all-purpose flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For Topping (Optional)
- Whipped cream
- Extra nutmeg or cinnamon for dusting
- Caramel drizzle
Pro Tips
- Use room temperature cream cheese for a smooth, lump-free filling.
- Don’t overmix once the eggs are added—this keeps the texture creamy.
- Bake in a water bath to prevent cracks on top.
- Cool gradually by leaving the cheesecake in the oven (turned off) with the door cracked.
- Chill overnight for the best flavor and texture.
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet for water bath
- Spatula
Substitutions and Variations
- Crust: Swap graham crackers for gingersnaps or vanilla wafers.
- Dairy-free: Use vegan cream cheese and coconut-based eggnog.
- Spiced: Add cloves or allspice for more depth.
- Mini cheesecakes: Bake in muffin tins for individual servings.
- Toppings: Try spiced whipped cream, candied pecans, or white chocolate drizzle.
Make-Ahead Tips
- Make the crust a day ahead and keep chilled.
- Bake cheesecake the day before serving—it tastes even better after chilling overnight.
- Freeze whole or sliced cheesecake for up to 2 months; thaw in the fridge before serving.
How to Make Eggnog Cheesecake
Step 1: Prepare the Crust
Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture into the bottom of a springform pan. Bake for 8 minutes and let cool.
Step 2: Make the Filling
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in eggnog, flour, nutmeg, cinnamon, and vanilla until combined.
Step 3: Bake
Pour filling over the crust. Place the pan in a larger baking pan and fill the outer pan with hot water halfway up the sides. Bake for 55–65 minutes, until the center is just set.
Step 4: Cool
Turn the oven off, crack the door, and let the cheesecake sit for 1 hour. Remove from the oven and chill for at least 4 hours or overnight.
Step 5: Serve
Top with whipped cream, dust with nutmeg, and slice into wedges.
Serving Suggestions
- Serve plain with whipped cream and nutmeg.
- Add caramel or white chocolate drizzle for extra indulgence.
- Pair with hot coffee or mulled cider for a cozy holiday dessert.
- Serve on a platter with other holiday treats for a festive dessert spread.
Leftovers & Storage
Store cheesecake in the fridge, covered, for up to 5 days. Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition & Benefits
Eggnog cheesecake is indulgent but portion-friendly—just a slice satisfies. Eggnog brings festive flavor and a dose of calcium, while cream cheese adds protein. The spices offer antioxidants and warming comfort. It’s a once-a-year treat worth savoring.
Recipe FAQ
1. Can I make this without eggnog?
Yes, but it won’t have the same flavor—try using cream with extra nutmeg and cinnamon.
2. How do I prevent cracks?
Bake in a water bath and cool gradually to avoid sudden temperature changes.
3. Can I make it gluten-free?
Yes, just use gluten-free graham crackers or cookies for the crust.
4. Can I make mini versions?
Absolutely—use a muffin tin with liners for individual cheesecakes.
5. Can I freeze eggnog cheesecake?
Yes, freeze whole or in slices for up to 2 months.
6. Do I have to use a water bath?
It helps prevent cracks, but you can bake without one if you don’t mind slight imperfections.
7. Can I add rum or bourbon?
Yes, add 1–2 tablespoons for a boozy eggnog twist.
A Festive Dessert for the Holidays
This Eggnog Cheesecake is rich, creamy, and full of holiday flavor. It’s the perfect blend of tradition and indulgence, turning the classic taste of eggnog into a showstopping dessert. Whether for a Christmas dinner or a holiday party, it’s guaranteed to impress your guests and become a seasonal favorite.
