Eggnog Cheesecake

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There’s something undeniably cozy about the holidays—and nothing captures that festive spirit quite like a rich, spiced Eggnog Cheesecake. This crowd-pleasing dessert combines the nostalgic flavor of eggnog with the velvety indulgence of classic cheesecake. Whether you’re planning a Christmas dinner, hosting a holiday brunch, or simply baking for the season, this recipe brings cheer to every bite.

In this article, we’ll walk you through everything from ingredients and baking techniques to pro tips for mastering texture and storing leftovers like a pro. You’ll even find a few festive variations to make the recipe your own. Don’t miss our Christmas Candy Bark recipe if you’re building a dessert table—it’s another holiday favorite worth trying.

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What Makes Eggnog Cheesecake a Holiday Must-Have

The irresistible charm of eggnog in desserts

Eggnog is one of those flavors you either wait for all year—or don’t fully understand until you’ve tasted it. Rich, custardy, and warmly spiced with nutmeg and vanilla, eggnog lends itself beautifully to holiday desserts. Incorporating it into cheesecake allows its luxurious texture and subtle sweetness to shine without overwhelming the palate.

It’s not just nostalgic; eggnog’s creamy base makes it ideal for adding flavor and moisture to baked goods. When blended into a cheesecake, it enhances every bite with that signature holiday feel.

Cheesecake and Christmas: A perfect pairing

Cheesecake already has its place on many dessert tables, but this holiday twist makes it unforgettable. The baked eggnog cheesecake isn’t just a treat—it’s a centerpiece. You can slice it neatly, make it days in advance, and even freeze it if needed.

And if you’re already planning the full menu, consider balancing it with something savory like our Juicy Slow Cooker Turkey Breast with Gravy for the ultimate contrast.

Why this recipe stands out from the rest

What makes this particular recipe the best eggnog cheesecake you’ll try? It’s all in the balance. The crust is made from spiced gingersnap cookies, giving it a bold flavor that contrasts the creamy filling. The cheesecake itself is extra smooth—thanks to room temperature ingredients and careful mixing—and topped with fluffy eggnog whipped cream for a final festive flourish.

And if you love spiking your holiday sweets, there’s room for a splash of spiced rum or rum extract, too.

Ingredients Needed for the Best Eggnog Cheesecake

Creating this show-stopping dessert requires three key components: a flavorful crust, a rich filling, and a festive whipped topping. Each part plays an important role in achieving that creamy, balanced bite.

Building the spiced gingersnap crust

The base of this cheesecake uses crushed gingersnap cookies, melted butter, and freshly grated nutmeg. This combo provides a slightly crunchy texture and bold spice that anchors the sweet filling perfectly. You can also substitute with Biscoff cookies or graham crackers for a milder option.

Ingredients:

8 ounces gingersnap cookies, crushed (about 25 cookies)
¼ teaspoon freshly ground nutmeg
4 tablespoons melted unsalted butter

Mix and press into the base and sides of a 9-inch springform pan, then pre-bake for 8 minutes at 350°F. Let it cool while prepping the filling.

Creating the creamy eggnog cheesecake filling

The filling is where the magic happens. Eggnog, cream cheese, sugar, eggs, and vanilla come together with flour and a pinch of salt to form a silky-smooth batter.

Ingredients:

32 ounces (4 blocks) cream cheese, softened
1 cup granulated sugar
¾ cup eggnog (store-bought or homemade)
2 large eggs, room temperature
2 teaspoons vanilla extract or vanilla bean paste
3 tablespoons all-purpose flour
Pinch of sea salt
½ teaspoon freshly ground nutmeg

Pro tip: Use a paddle attachment on your mixer and go slow to avoid overmixing.

If you’re into other creative cheesecake spins, don’t miss our Pumpkin Spice Cheesecake Bars—they’re perfect for fall and just as rich and creamy.

Optional whipped topping and rum add-ins

For extra holiday flair, top your cheesecake with eggnog whipped cream just before serving. It’s light, flavorful, and carries the same festive notes as the cake itself.

Ingredients for whipped topping:

1 cup heavy whipping cream, chilled
¼ cup eggnog
3 tablespoons powdered sugar
¼ to ½ teaspoon freshly ground nutmeg

Want a boozy upgrade? Add 1 ¼ teaspoons of rum extract or up to 2 tablespoons of spiced rum to the filling. For the whipped topping, ½ teaspoon of rum extract or spiced rum adds an adult-only touch.

Step-by-Step Instructions for Making Eggnog Cheesecake

While cheesecake might seem intimidating, this recipe simplifies each stage. With the right tools and a few kitchen tricks, you’ll have a bakery-quality dessert from the comfort of your home.

Preparing the pan and crust

Start with a 9-inch springform pan. Wrap the outside in heavy-duty foil to prevent leaks during the water bath. Or better yet, place the springform into a 10-inch cake pan—no water seepage, no stress.

Next, combine your crust ingredients in a bowl, press into the pan, and bake at 350°F for 8 minutes. Cool it completely before filling.

Mixing the filling without cracks

Use a stand mixer or electric hand mixer to beat the cream cheese until smooth. Add sugar, mix, then pour in the eggnog. Follow with one egg at a time, scraping the bowl between additions. Stir in the flour, vanilla, salt, and nutmeg last.

Pour the batter into your cooled crust.

Looking for inspiration? Try our Eggnog Pie if you love no-bake options with the same cozy flavors.

Baking and cooling with a water bath method

Place your filled pan into a larger roasting dish and pour boiling water halfway up the sides. Bake at 350°F for 65–70 minutes, until the center is slightly jiggly.

Once done, turn off the oven, crack the door, and let the cheesecake rest inside for an hour. This prevents cracking and helps the texture set evenly.

Afterward, cool on a wire rack, then chill in the fridge for at least 8 hours—overnight is best.

Pro Tips for Perfect Texture and Flavor

Perfecting an eggnog cheesecake doesn’t require advanced baking skills—it just calls for a few key techniques that make all the difference. If you follow these simple tips, you’ll get that smooth, luscious texture and bold seasonal flavor every time.

Why room temperature ingredients matter

Cold cream cheese and eggs can cause lumpy batter, uneven baking, and cracked tops. To ensure your filling comes out silky-smooth, bring your cream cheese and eggs to room temperature at least 30 minutes before mixing. This allows everything to blend effortlessly without overworking the batter.

Need help speeding up the process? Check out this easy technique: submerge cold eggs in warm water for 10 minutes and microwave cream cheese (out of the foil) for about 10–15 seconds per block.

Making fresh nutmeg your secret weapon

Freshly ground nutmeg is one of the most underrated ingredients in holiday baking. Its warm, slightly sweet aroma gives this cheesecake a cozy depth that pre-ground spices just can’t match. Whole nutmeg stays fresh for years and only takes seconds to grate with a microplane. A little goes a long way, but the difference is remarkable.

Want even more holiday spice? Discover great ideas like our Christmas Cookie Bars that play with cinnamon, ginger, and nutmeg in different formats.

Avoiding cracks with proper cooling

Even if you’ve baked your cheesecake to perfection, cooling it the wrong way can lead to surface cracks. Avoid drastic temperature changes by turning off the oven and cracking the door after baking. Let the cheesecake rest inside for an hour before transferring it to the counter.

From there, allow it to reach room temperature before chilling it in the fridge overnight. This gradual cooling method keeps the top smooth and photo-worthy—no need for frosting or cover-ups.

How to Store and Freeze Eggnog Cheesecake

One of the best things about cheesecake is its versatility for planning ahead. Whether you’re prepping for a holiday gathering or saving leftovers, here’s how to store it without sacrificing flavor or texture.

Refrigerator storage best practices

After the cheesecake has fully chilled, keep it in the springform pan and wrap the top tightly with foil or plastic wrap. It’ll stay fresh for up to 3 days in the refrigerator.

Don’t forget to store the eggnog whipped cream separately and add it just before serving. This keeps the texture light and fluffy instead of soggy.

Hosting brunch or planning desserts early? Pair this cheesecake with our Holiday Punch Drink for a festive flavor combo guests will rave about.

Freezing the whole cheesecake or slices

Yes—you can absolutely freeze this eggnog cheesecake! Here’s how:

Whole Cheesecake: Place the fully chilled cake on a cardboard round, then wrap tightly with plastic wrap followed by foil. For extra protection, pop it into a zip-top freezer bag.
Slices: Wrap each slice in plastic wrap, then foil. Store in an airtight container or bag.

The cheesecake will keep in the freezer for up to 1 month. To serve, thaw in the fridge overnight or at room temperature for 1–2 hours. Add whipped cream and you’re good to go!

Reheating or serving from frozen

Cheesecake is best enjoyed cold or at room temperature. If serving from frozen, allow it to thaw gradually to preserve that creamy texture. Avoid microwaving as it ruins the consistency.

For a warming pairing, consider our Mulled Cider Holiday Drink—ideal with a chilled slice of this festive dessert.

Variations and Customization Ideas

Want to shake things up? This eggnog cheesecake is easy to adapt for different tastes, occasions, and dietary preferences. Let’s look at a few creative twists.

Make it boozy with spiced rum or extract

If you’re serving adults, adding rum or rum extract brings an extra layer of holiday warmth. Use spiced rum (up to 2 tablespoons) or 1 ¼ teaspoons rum extract in the filling. In the whipped cream, a splash of ½ teaspoon rum extract or 1 tablespoon of rum is just right.

Just be sure to label your dessert if there are kids around!

If you enjoy holiday drinks with dessert, try our Cinnamon Apple Bourbon Smash—a cozy cocktail that pairs perfectly.

Not a fan of gingersnaps? You can swap them for:

Biscoff cookies – sweet and spiced
Graham crackers – mild and classic
Vanilla wafers – smooth and buttery

Just follow the same crust recipe (8 oz crumbs + 4 tbsp butter + spice) and bake as directed.

Turn into bars or mini cheesecake bites

For parties or potlucks, try turning this recipe into:

Eggnog Cheesecake Bars: Press the crust into a 9×13 pan, bake as usual, then slice into squares after chilling.
Mini Cheesecakes: Use a muffin tin with liners. Bake for 18–20 minutes and cool completely before topping.

These versions are easy to serve, freeze well, and make portion control simple—well, sort of.

Eggnog Cheesecake FAQs

Can I use homemade eggnog in cheesecake?

Yes, both homemade and store-bought eggnog work beautifully in this recipe. Homemade versions allow more control over sugar and spice levels. You can even use dairy-free eggnog if needed, though thicker, full-fat versions give the creamiest texture.

Can I make eggnog cheesecake without a mixer?

You can, but it’s tricky. The filling must be completely smooth, which is difficult to achieve by hand. A stand or hand mixer is ideal, but a food processor also works well. Just avoid overmixing to prevent air bubbles or cracking during baking.

What’s the best way to cut clean cheesecake slices?

Use a sharp kitchen knife and dip it in hot water between cuts. Wipe the blade clean each time. This keeps the edges neat and prevents smudging the whipped topping. For best results, chill the cheesecake thoroughly before slicing.

Can I make this ahead of time?

Absolutely. Eggnog cheesecake actually improves after a day or two in the fridge. You can also freeze it and thaw when needed. Just wait to add the whipped cream topping until right before serving for the freshest look and flavor.

Can I use a different crust if I don’t like gingersnaps?

Definitely. Graham crackers, Biscoff cookies, or vanilla wafers all work well. Just stick to the same crust ratio and method. Still want the nutmeg flavor? Add ¼ teaspoon to the crust mix to keep the holiday spice profile intact.

Final Thoughts on the Perfect Eggnog Cheesecake

If you’re looking to impress at your next holiday gathering, this Eggnog Cheesecake is your golden ticket. It captures everything festive in one bite—creamy eggnog, warm spices, a gingersnap crunch, and airy whipped topping. Even better, it’s easy to make ahead, freezes beautifully, and is endlessly adaptable for different palates.

From cozy family dinners to holiday parties, this dessert will have everyone asking for seconds. And if you’re curating a complete Christmas menu, don’t miss our Brown Sugar Glazed Ham Recipe—a savory main dish that perfectly complements this sweet finale.

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