Eggnog cheesecake is the dessert your holiday table didn’t know it was missing. There’s something about the creamy richness of eggnog—those hints of nutmeg and cinnamon—that transforms an ordinary cheesecake into a festive showstopper.
This recipe captures all the coziness of a classic holiday drink while delivering the lush, velvety texture you expect from a cheesecake.
Growing up, eggnog was always a holiday tradition in my family, but it wasn’t until a few years ago that I thought, Why not turn this into a dessert? One bite of this cheesecake, and it felt like I’d discovered holiday magic in dessert form.
Much like the simple joy of baking eggless peanut butter cookies, this recipe celebrates the ease of turning classic flavors into unforgettable treats.
The filling is infused with real eggnog, giving it an authentic flavor, while a hint of rum extract adds a playful, seasonal touch. And let’s not forget the spiced graham cracker crust—it’s like a warm hug in every bite.
What’s So Great About This Dish?
- Incredible Flavor Fusion: Combines the cozy, spiced flavors of eggnog with the creamy decadence of cheesecake.
- Perfect for Holidays: A dessert that feels festive and looks impressive on any holiday spread.
- Make-Ahead Friendly: Preps well in advance, leaving you more time to relax with family.
- Customizable: Add a drizzle of caramel, a sprinkle of nutmeg, or even a dash of bourbon for extra flair.
Eggnog Cheesecake Recipe
This Eggnog Cheesecake is the ultimate holiday treat! It features a creamy eggnog-infused filling on a spiced graham cracker crust, topped with whipped cream and a sprinkle of nutmeg. Perfect for festive gatherings or cozy winter nights!
Equipment
- Springform pan (9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
Gingersnap Crust
- 3 cups gingersnap cookies or gingerbread cookies crushed into crumbs
- ½ cup unsalted butter melted
- 2 tablespoons brown sugar packed optional if cookies aren’t very sweet
- ¼ teaspoon sea salt
Cheesecake Batter
- 32 oz cream cheese softened – four 8 oz packs
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon nutmeg ground
- 1 cup eggnog room temperature
Whipped Cream
- ½ cup heavy whipping cream 35% and chilled
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum optional
- sugared cranberries and rosemary for decorating
Instructions
- Prepare the Pan & Crust: Preheat oven to 355°F (180°C). Lightly butter a 9-inch springform pan. Mix crushed gingersnap cookies, melted butter, and salt. Pack the mixture into the pan, covering the bottom and sides, and bake for 8-10 minutes. Leave the oven on.
- Beat Cream Cheese: In a large bowl, beat softened cream cheese until creamy. Scrape down the sides to ensure smooth mixing.
- Add Sugar & Vanilla: Mix in sugar, salt, and vanilla, scraping the sides to combine evenly.
- Incorporate Eggs: Beat in eggs one at a time, mixing well and scraping the bowl between additions.
- Add Eggnog & Nutmeg: Stir eggnog and grated nutmeg into the batter until smooth.
- Pour & Prep for Water Bath: Pour the batter into the baked crust. Place the springform pan in a larger pan, then into an even bigger pan for a water bath.
- Bake the Cheesecake: Boil water and carefully pour it into the outer pan. Bake for 70-80 minutes until edges are set and the center is jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes.
- Cool & Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours or overnight.
- Make Whipped Cream & Decorate: Whip cream, sugar, and vanilla to stiff peaks. Fold in rum and spread over the chilled cheesecake. Sprinkle with nutmeg and garnish as desired. Enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 500kcal |
| Carbohydrates | 40g |
| Cholesterol | 150mg |
| Fat | 33g |
| Sodium | 330mg |
| Protein | 7g |
Variations that Will Help You Customize Your Dish!
- Use Digestive Biscuits: If you prefer a more neutral-flavored crust, swap the gingersnap cookies for digestive biscuits or graham crackers. It will provide a subtle, buttery flavor that still complements the richness of the eggnog filling.
- Spiced Cookie Crust: For an even more spiced version, try using a mix of gingersnap cookies and cinnamon cookies for an added warmth. This variation brings out more of the festive flavors.
- Non-Dairy Eggnog: For a dairy-free version, substitute regular eggnog with a non-dairy eggnog, such as almond or oat-based eggnog. This keeps the flavor intact but makes the cheesecake accessible for those avoiding dairy.
- Increase Eggnog Flavor: If you love the flavor of eggnog, try adding a little more than the recipe calls for, adjusting it to your taste. Just be sure to balance the moisture by slightly reducing the amount of cream cheese to maintain a firm texture.
- Add Bourbon or Rum: For an extra holiday kick, replace the dark rum in the whipped cream with bourbon or spiced rum. Add a tablespoon directly into the batter for an enhanced depth of flavor.
- Cinnamon and Clove: Boost the spice profile by adding a pinch of cinnamon or ground cloves to the batter. This will give it an extra layer of warmth and complexity.