Introduction

Eggnog cheesecake is a festive twist on the classic dessert, blending creamy cheesecake with the warm, spiced flavors of eggnog. Perfect for holiday gatherings, this rich and smooth treat will delight your guests and satisfy your sweet tooth.

A round cake sits on a white marbled surface, topped with a thick layer of white whipped cream spread in a smooth swirl pattern at the center. Around the edge of the cake, there is a ring of piped whipped cream with a creamy texture, decorated with red sugared cranberries and small green rosemary sprigs evenly spaced. The cake base is golden brown with a slightly rough texture visible at the sides. Scattered around the cake on the white marbled surface are whole walnuts, loose cranberries, and rosemary sprigs. The background includes beige cloth fabric with soft folds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs (or crushed gingersnap cookies)
2 tablespoons granulated sugar
6 tablespoons melted unsalted butter
½ teaspoon cinnamon (optional)
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup eggnog (store-bought or homemade)
1 teaspoon vanilla extract
½ teaspoon rum extract (or 1 tablespoon dark rum)
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Whipped cream (optional, for topping)
Nutmeg for garnish (optional)
Caramel drizzle or white chocolate curls (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool slightly.
Step 2: Beat the softened cream cheese in a large bowl until smooth and fluffy. Add sugar and flour; mix until well combined. Add eggs one at a time, beating just until blended. Slowly mix in the eggnog, vanilla, rum extract, nutmeg, and cinnamon. Be careful not to overmix to avoid introducing air that can cause cracking.
Step 3: Pour the filling into the prepared crust. Place the pan on a baking sheet and bake for 55–65 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour to prevent cracking.
Step 4: Remove the cheesecake from the oven and let it cool completely on the counter. Cover and refrigerate for at least 4–6 hours, preferably overnight, to set fully.
Step 5: Before serving, top with whipped cream, sprinkle with nutmeg or cinnamon, and add caramel drizzle or white chocolate curls if desired. Serve chilled.

Tips & Variations

For a festive touch, use crushed gingersnap cookies instead of graham cracker crumbs in the crust.
If you prefer, substitute the rum extract with 1 tablespoon of dark rum for a richer flavor.
To avoid cracks on your cheesecake, do not overbeat the filling and allow the cake to cool gradually with the oven door slightly open.
For a dairy-free version, try coconut cream cheese and a plant-based eggnog alternative, though texture and taste will vary slightly.

Storage

Store eggnog cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from absorbing other fridge odors. To reheat, it’s best enjoyed chilled, but you can let slices sit at room temperature for 10–15 minutes before serving to soften the texture slightly.

How to Serve

A round cheesecake with a light brown crumb crust forms the base. The top layer is smooth and creamy pale beige, dusted in the center with a light sprinkle of brown spice. Around the edge of the cake, there are swirls of white whipped cream evenly spaced. On top of each whipped cream swirl, there are bright red sugared cranberries that have a frosted texture, interspersed with green rosemary sprigs. In the middle of the cake is a larger swirl of whipped cream, also lightly dusted with brown spice. The cake sits on a white marble surface with scattered cranberries and sprigs of rosemary nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make eggnog cheesecake ahead of time?

Yes, this cheesecake actually tastes best after chilling overnight, which allows the flavors to meld and the texture to set perfectly.

What can I use instead of eggnog?

If you don’t have eggnog on hand, you can substitute with a mixture of milk and cream combined with a pinch of nutmeg and cinnamon for a similar spiced effect.

Eggnog Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This rich and creamy Eggnog Cheesecake combines the festive flavors of holiday eggnog with a smooth, classic cheesecake filling on a buttery graham cracker crust. Perfect for holiday gatherings, this cheesecake is baked to perfection, offering a mildly spiced, nutmeg-infused dessert that’s complemented beautifully by optional whipped cream and caramel drizzle toppings.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 6 hours 45 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

1 ½ cups graham cracker crumbs (or crushed gingersnap cookies)
2 tablespoons granulated sugar
6 tablespoons melted unsalted butter
½ teaspoon cinnamon (optional)

For the Eggnog Cheesecake Filling

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup eggnog (store-bought or homemade)
1 teaspoon vanilla extract
½ teaspoon rum extract (or 1 tablespoon dark rum)
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Optional Toppings

Whipped cream
Nutmeg for garnish
Caramel drizzle or white chocolate curls

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool slightly.
Make the Cheesecake Batter: Beat softened cream cheese in a large bowl until smooth and fluffy. Add sugar and flour; mix until well combined. Add eggs one at a time, beating just until blended. Slowly mix in the eggnog, vanilla, rum extract, nutmeg, and cinnamon. Be careful not to overmix to avoid air bubbles that cause cracks.
Assemble and Bake: Pour the cheesecake filling into the prepared crust. Place the pan on a baking sheet and bake for 55–65 minutes, until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
Cool and Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then cover and refrigerate for at least 4–6 hours, preferably overnight, to set fully.
Add Toppings and Serve: Before serving, pipe whipped cream around the edges or spread over the top. Sprinkle with nutmeg or cinnamon and optionally drizzle caramel sauce or garnish with white chocolate curls. Serve chilled.