Eggnog Cheesecake is one of those holiday desserts you crave but get a little nervous to try from scratch, right? You want something ultra-creamy, super festive, not basic cheesecake, but—oh heck—please don’t let it crack or turn runny. It’s that moment when you wish you had a backup plan like this apple cider cheesecake in your back pocket, just in case things go sideways. But let me tell you, this isn’t nearly as fussy as you think. With a little patience and a few tricks (nothing wild, I promise), you can totally wow your family. Honestly, it’s even simpler than banana pudding cheesecake.
Why You’ll Love This Recipe
If you’re someone who circles back for seconds during holiday dessert hour, this one’s a real showstopper. Eggnog cheesecake brings together that cozy, spicy winter drink and classic, melt-in-your-mouth cheesecake texture. Plus, see, it’s a bit different from your usual lineup. So if you’re sick of the same old desserts (yawn), this’ll wake up your tastebuds and your whole dang table.
Honestly? I was never a huge store-bought eggnog fan growing up. But when it’s folded into a cheesecake? Whoa. It’s rich, creamy, flavors that feel like a fancy five-star treat, but it’s just from your oven. People will ask where you bought it! Best part: It works for Christmas, New Year’s—or just, you know, a random Tuesday that needs a lift.
Don’t believe me? My friend who’s all “meh” about eggnog went back for a second slice. That’s the real test right there.
I tried this recipe for my family’s Christmas Eve and everyone raved about it. The eggnog flavor is incredible, not too strong, and the texture’s so creamy it melts on your tongue. Even my picky eater son wanted another piece! — Janice W.
Key Ingredients
So, nothing crazy here—really. If you’ve made any cheesecake at all, you’re already halfway there. Here’s what you’ll need for a classic eggnog cheesecake (no weird science project ingredients, promise):
- Graham crackers for the crust (make sure they’re fresh, not those sad, dusty ones in your pantry)
- Cream cheese, room temp if you can—seriously, don’t skip this or you’ll get lumps
- Eggnog, the real star, try to use full-fat for best flavor
- Sugar (plain good old granulated)
- Eggs
- Fresh nutmeg—or ground, but fresh is a little extra oomph
- Vanilla extract
- A hint of cinnamon (optional, I like a dash to add warmth, but up to you)
That’s pretty much it unless you want to go wild and make whipped cream for topping. Which…not a bad idea.
How to Make Eggnog Cheesecake
Alright, deep breath. This is easier than it sounds—scout’s honor. Get your pan ready, crank up your favorite playlist, and let’s roll:
First, crush your graham crackers and mix with a big gob of melted butter and just a pinch of sugar. Mush the mixture down in your pan. Not a gentle press—a real good smoosh. Bake that for a few minutes so it sets up nice.
Next, beat the cream cheese till it’s smoother than a morning latte. Add your sugar. Blend. Dump in the eggs, one at a time. Now comes the best part: pour in your eggnog, vanilla, a shake or two of nutmeg and cinnamon. Mix real good, but don’t whip like crazy—you’re not making meringue.
Pour onto the crust. Set the pan in a bath of hot water (trick for avoiding cracks!). Bake until it’s only a bit wiggly in the middle—kinda like a good dance move. Don’t overdo or you’ll get that dry edge. Cool totally before the fridge. For real, I learned the hard way—warm cheesecake falls apart.
Chill a few hours. Or overnight. The flavor gets better, pinky swear.
Expert Cheesecake Tips
Here’s where years (okay, let’s call it “trials and oops moments”) taught me a thing or three. First, always go for full-fat cream cheese. Light versions just cannot—they never set right. I’ve tried.
Worried about cracking? Don’t fuss. Just use a water bath and don’t peek while baking. If a crack happens—pssh—cover with whipped cream or cinnamon. Nobody complains.
Folks also tend to skip letting ingredients warm up first. That’s a big oops, because cold cream cheese gives you weird, lumpy bits way too easily. Honestly, leave stuff on the counter, go walk your dog, call grandma, whatever. You’ll thank yourself.
Here’s the best piece—egg separation. Don’t stress about beating eggs too much. Just go gentle; you want creamy not “fluffy like clouds” texture.
If you liked this cheesecake, there’s a good chance you’ll be blown away by blueberry cheesecake too. Or check out chocolate almond cheesecake when you need another dessert that doubles as a hug.
Make Ahead and Storage
Can you make this ahead? Heck yes, you should! Eggnog cheesecake feels less stressful if you prep before folks even show up. Here’s how I handle it:
- Bake the whole cheesecake up to two days early. Leave it in the pan and wrap it tight.
- Need to store leftovers? Toss slices into an airtight container (or, let’s be honest, zip bag if you’re desperate).
- It’ll hang out in the fridge up to 5 days before it starts picking up fridge flavors (no thank you, onions).
- Want to freeze for later? You totally can! Double wrap individual slices so you always have dessert backup.
- Oh and here’s a fun fact: cheesecake often tastes better on the second day. So go ahead and make life easier for future-you.
Serving Suggestions
Need to jazz it up a little? Try these quick ideas—the crowd will swoon, trust me.
- Pile on a fluffy swirl of whipped cream and a dusting of nutmeg on top.
- Add holiday sprinkles or even some cinnamon sticks for a real festive look.
- Serve alongside a mug of hot cocoa or your favorite coffee (don’t judge, it’s a thing).
- Edible gold flakes? Okay, maybe not for a weeknight, but fun at Christmas!
Common Questions
Absolutely! Just be sure it’s a similar thickness to store-bought, or your cheesecake could end up too loose.
Water bath all the way, friend. Don’t skip it. And let your cheesecake cool slowly.
Yes, you sure can. Wrap slices well, and check out my tips in can you freeze strawberry cheesecake if you need extra pointers.
Bake the crust first by itself for about 8 minutes. That’ll help it firm up so it doesn’t soak up the filling.
You can swap in light cream cheese, but the texture won’t be velvet-smooth. I vote for sticking with classic for holidays.
Give Your Holidays a Sweet Upgrade
So, you see? Cheesecake doesn’t have to be scary or super fancy to knock people’s socks off. Eggnog cheesecake honestly brings all the creamy, silky, winter-spiced goodness you crave—plus, it’s make-ahead friendly so you don’t lose your mind baking last-minute. If you’re cheesecake obsessed, it’s worth branching out to something like indulge in cheesecake with a tender pound cake center or the wild fun of fruity pebbles cheesecake tacos next.
For more step-by-step help, don’t miss the Easy Eggnog Cheesecake Recipe | Life Love and Sugar. And if you’re counting calories, check out calories in a piece of strawberry cheesecake for a bit of balance (or not, I say treat yourself). Seriously, what are you waiting for? Grab that eggnog and bake some happy memories.
Eggnog Cheesecake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy eggnog cheesecake that captures the festive flavors of the holiday season.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, room temperature
- 1 cup eggnog
- ¾ cup granulated sugar
- 3 large eggs
- ½ teaspoon fresh nutmeg (or ground)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, melted butter, and a pinch of sugar. Press into the bottom of a springform pan.
- Bake the crust for 8 minutes, then remove and let cool.
- In a mixing bowl, beat the cream cheese until smooth, then add sugar and mix well.
- Beat in the eggs one at a time. Gradually mix in the eggnog, vanilla, nutmeg, and cinnamon.
- Pour the filling into the cooled crust and place the springform pan in a water bath.
- Bake until the center is just slightly wobbly, about 50-60 minutes.
- Remove from the oven, cool completely, and then refrigerate for at least 4 hours or overnight.
Notes
Use full-fat cream cheese for best results. Prevent cracking by using a water bath and let the cheesecake cool slowly before refrigeration.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg