Celebrate the holidays with this eggnog cheesecake! Its rich, creamy filling and festive eggnog flavor make it the perfect centerpiece for your dessert table.
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Eggnog Cheesecake Recipe
One of my favorite holiday drinks is eggnog. If you're anything like me, this sweet goodness is a non-negotiable part of Christmas. There's just something about the creamy, spiced flavor that makes everything a little cozier.
I can quickly finish a carton between drinking it and making eggnog muffins and eggnog scones. Recently, I decided to take my love for 'nog to the next level by making an eggnog cheesecake.
This is one of those desserts that instantly makes the holidays feel more magical. It was a hit with the eggnog lovers in my house.
Why You'll Love
- It's a festive twist on a classic dessert. The eggnog flavor adds a holiday vibe to traditional cheesecake.
- Rich flavor and creamy texture. The spices in eggnog pair perfectly with the cream cheese filling and buttery graham cracker crust.
- Perfect for holiday gatherings. It's festive and fancy enough to be the star of all your holiday dessert tables.
- Great make-ahead dessert. Making cheesecake ahead of time reduces stress on the big day.
Main Ingredients
Baking a delicious eggnog cheesecake is easy! All you need are a few ingredients and some of your favorite eggnog.
- Classic Graham Cracker Crust: I used our base recipe and added a few extra spices. An Oreo crust or gingersnap crust would also be delicious.
- Cream Cheese: Use three blocks of full-fat cream cheese for the best taste and creaminess.
- Granulated Sugar: Sweetens the batter.
- All Purpose Flour: Stabilizes the filling slightly so it doesn't crack.
- Real Eggnog: For the best flavor, use a full-fat variety. My favorite store-bought brand is Southern Comfort because it's thick, creamy, and delicious. Homemade eggnog can also be used.
- Eggs: Use large, room-temperature eggs. If you forget to remove them, place them in a bowl of hot water for about 5 minutes.
- Extra Flavor: Vanilla extract, rum extract, and ground nutmeg boost the eggnog flavor.
BruCrew Tip: Use leftover holiday drink to make eggnog whipped cream.
How To Make Eggnog Cheesecake
Whether you're a seasoned baker or just love trying new recipes, this is a must for your Christmas dessert table. Give it a try—I promise it'll be a hit!
- Make the crust. Crush the graham crackers in a food processor, then combine them with sugar, spices, and melted butter in a large bowl. Press the mixture firmly in the bottom of a 9-inch springform pan.
- Prepare the cheesecake filling. Beat the cream cheese and sugar in a large mixing bowl until creamy, then add the flour, eggnog, extracts, and ground nutmeg. Mix on low speed until smooth.
- Add the eggs. Beat the eggs in gently. Do not over-mix because this can add air, which will cause a cheesecake to crack.
- Bake and chill. Pour the filling on the prepared crust and bake until set on the sides and slightly jiggly in the center. Remove the cheesecake and cool on a wire rack for an hour, then refrigerate.
BruCrew Tip: Decorate the top of the cheesecake with homemade whipped cream, a little nutmeg, and sugared cranberries.
Storage Recommendations
In the Refrigerator - Cover the cheesecake pan tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for 4-5 days if properly covered.
In the Freezer - Wrap the entire cheesecake or individual slices of cheesecake in plastic wrap and then in a layer of foil. Place in a freezer-safe bag or airtight container and freeze for 2-3 months.
To Thaw - Place in the refrigerator at least one day ahead of time so it has time to thaw.
Tips and Tricks
- Let the cream cheese come to room temperature to avoid lumps before mixing.
- Do not overmix the cheesecake batter, which can cause air bubbles and cracks. Mix until everything is smooth to maintain that creamy texture.
- Skip the hassle of a water bath. Baking the cheesecake over a steam bath allows it to bake evenly and prevents cracks. Place a large sheet pan on the bottom oven rack and pour warm water halfway up the sides.
- After baking, turn off the oven and open the oven door slightly. Let the cheesecake cool inside for about 10 minutes. Then, move it to the counter to cool further before refrigerating.
- Use a knife to loosen the sides of the pan. Cheesecakes shrink as they cool. The attached sides will pull, causing cracks in the center.
- This dessert needs time to set, so let it chill in the fridge overnight. The flavor and texture will be perfect!
- To make clean cuts, run your knife under hot water, dry it with a towel, and then slice. Rinse and repeat for each slice.
FAQs
Yes! Cheesecake tastes better after chilling overnight, so it's a perfect make-ahead dessert.
Yes, swap the crushed graham cracker crumbs for Biscoff or gingersnap cookies.
Go with your favorite! Store-bought or homemade both work, but full-fat eggnog will give the best flavor and texture.
You can use a regular cake pan, but removing it will be more challenging. Line it with parchment paper to help lift it out.
More Holiday Cheesecake Recipes
- White Chocolate and Cranberry Cheesecake
- Peppermint Oreo Cheesecake
- Cherry Chip Cheesecake
- Red Velvet Cheesecake
- Chocolate Cheesecake Candy Cane Cake
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Recipe
Eggnog Cheesecake
Celebrate the holidays with this eggnog cheesecake! Its rich, creamy filling and festive eggnog flavor make it the perfect centerpiece for your dessert table.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 6 tablespoons unsalted butter, melted
For the Cheesecake
- 3 - 8 ounce packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 ½ teaspoons rum extract
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons nutmeg
- ¼ cup all purpose flour
- ¾ cup eggnog
- 3 large eggs
Instructions
- Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the crumbs, sugar, cinnamon, ginger, and butter. Press firmly in the bottom of the prepared pan.
- Beat the cream cheese and sugar until creamy. Add the rum, vanilla, nutmeg, flour, and eggnog and beat again.
- Add the eggs and beat again until mixed in. Do not overbeat the mixture.
- Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 65-70 minutes.
- Turn off the oven and let the cheesecake cool with the door ajar for 10 minutes.
- Remove the cheesecake from the oven and place it on a wire rack. Gently run a knife around the top edges of the cheesecake to loosen it from the sides of the pan, being careful not to disturb the crust. Allow it to cool to room temperature for 1-2 hours.
- Cover with plastic wrap and refrigerate for 6 hours or overnight. When ready to serve, remove the sides of the pan and place the cheesecake on a plate. Garnish with whipped cream, sugared cranberries, and fresh thyme before serving.
Notes
- Let the cream cheese come to room temperature to avoid lumps before mixing.
- Do not overmix the cheesecake batter, as this can cause air bubbles and cracks. Mix until everything is smooth to maintain the creamy texture.
- Skip the hassle of a water bath. Baking the cheesecake over a steam bath allows it to bake evenly and prevents cracks. Place a large sheet pan on the bottom oven rack and pour warm water halfway up the sides.
- After baking, turn off the oven and open the oven door slightly. Let the cheesecake cool inside for about 10 minutes. Then, move it to the counter to cool further before refrigerating.
- Use a knife to loosen the sides of the pan. Cheesecakes shrink as they cool. The attached sides will pull, causing cracks in the center.
- This dessert needs time to set, so let it chill in the fridge overnight. The flavor and texture will be perfect!
- To make clean cuts, run your knife under hot water, dry it with a towel, and then slice. Rinse and repeat for each slice.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 385Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 218mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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