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Eggnog Cheesecake

Slice of eggnog cheesecake with a graham cracker crust, topped with whipped cream and sprinkled with nutmeg.
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This Eggnog Cheesecake is the ultimate creamy holiday dessert featuring a spiced gingersnap crust, a silky eggnog-infused filling, and an optional eggnog whipped cream topping. Perfect for Christmas gatherings and make-ahead holiday baking.

Ingredients

Scale
  • 8 ounces gingersnap cookies, crushed (about 25 cookies)
  • 1/4 teaspoon freshly ground nutmeg
  • 4 tablespoons unsalted butter, melted
  • 32 ounces cream cheese (4 blocks), room temperature
  • 1 cup granulated sugar
  • 3/4 cup eggnog
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 3 tablespoons all-purpose flour
  • Pinch of sea salt
  • 1/2 teaspoon freshly ground nutmeg
  • 1 cup heavy whipping cream, very cold (for topping)
  • 1/4 cup eggnog, very cold (for topping)
  • 3 tablespoons powdered sugar (for topping)
  • 1/4 to 1/2 teaspoon freshly ground nutmeg (for topping)

Instructions

  1. Preheat oven to 350°F. Wrap a 9-inch springform pan in heavy-duty foil to prevent leaks. Spray lightly with nonstick spray.
  2. In a bowl, mix crushed gingersnap cookies, nutmeg, and melted butter. Press into the pan and up the sides. Bake crust for 8 minutes and let cool.
  3. Beat cream cheese until smooth. Add sugar, then eggnog, and mix until combined.
  4. Add eggs one at a time, mixing well after each. Scrape down the sides of the bowl as needed.
  5. Add vanilla, flour, salt, and nutmeg. Mix until smooth and fully combined.
  6. Pour filling into the crust. Place the springform pan into a roasting pan. Pour boiling water into the roasting pan halfway up the sides of the springform pan.
  7. Bake for 65–70 minutes until edges are set and center jiggles slightly. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
  8. Remove from water bath and let cool on a wire rack. Chill in fridge for at least 8 hours or overnight.
  9. Before serving, make whipped cream by beating heavy cream, eggnog, powdered sugar, and nutmeg until stiff peaks form.
  10. Top cheesecake with whipped cream and sprinkle with crushed gingersnap crumbs and nutmeg if desired.

Notes

  • Use freshly ground nutmeg for best flavor.
  • For a rum flavor, add spiced rum or rum extract to the filling or whipped topping.
  • Let cheesecake chill overnight for best texture.
  • Use a hot knife for clean slices.
  • Freeze whole or sliced cheesecake for up to 1 month.

Nutrition

Find it online: https://recipeeasily.com/eggnog-cheesecake-yummy-recipe/