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I love the cozy spice of eggnog turned into a silky cheesecake that tastes like the holidays in every bite. This Eggnog Cheesecake combines a buttery graham crust with a rich, lightly spiced filling and a hint of rum for depth — I make it every December and always tweak the spice balance for the best flavor. For a quick comparison to a classic version I tested against, I referred to a clear classic eggnog cheesecake reference while building this recipe.

Why Make This Recipe

The flavor: warm nutmeg and vanilla with real eggnog make this dessert unmistakably festive and richly flavored.
Texture: it’s dense and creamy without being overly heavy when baked low and slow.
Make-ahead convenience: it improves after chilling, so you can bake a day ahead for easier entertaining.
Versatility: you can serve it plain, with whipped cream, or with spiced fruit and sauces for variety.
Personal note: I love this recipe because a small splash of dark rum transforms the profile from sweet to sophisticated.

If you like other seasonal takes on cheesecake, try my spiced apple cider cheesecake for a different holiday twist.

Recipe Overview

Prep time: 20 minutes active (plus 15 minutes for crust blind bake)
Cook time: 55–65 minutes (bake at 325°F / 160°C)
Total time: ~8–24 hours (including 6–18 hours chilling)
Servings: 10–12 slices (9-inch springform pan)
Difficulty: Medium — basic techniques, attention to temperature and timing needed
Method: Pressed graham crust blind-baked briefly, then a water-bath baked cream cheese filling flavored with eggnog, rum (or rum extract), and nutmeg; chilled overnight.

My Experience Making This Recipe

I tested several bakes to balance eggnog and sugar so the eggnog flavor reads without thinning the filling. Wrapping the springform pan securely and using a shallow water bath cut cracking dramatically. I also learned that chilling at least 8 hours makes slicing clean and stable.

For ideas on bite-sized holiday desserts, I also tested related treats like these apple crisp cheesecake bites for parties.

How to Make Eggnog Cheesecake

Start with a 9-inch springform pan: press 1 1/2 cups (150 g) graham cracker crumbs mixed with 6 tablespoons (85 g) melted unsalted butter and 2 tablespoons sugar into the bottom. Pre-bake the crust 10–12 minutes at 325°F (160°C) to set it. Beat 24 ounces (680 g) cream cheese until smooth, add 1 cup (200 g) granulated sugar, then beat in 3 large eggs one at a time. Fold in 1 cup (240 ml) eggnog, 1 teaspoon vanilla, 1 tablespoon dark rum or 1 teaspoon rum extract, 1/2 teaspoon grated nutmeg, and a pinch of salt. Pour into crust, place the pan in a foil-lined roasting pan, add hot water halfway up the springform sides, and bake at 325°F for 50–65 minutes until the center jiggles slightly. Cool gradually, then chill at least 8 hours.

Expert Tips for Success

Use room-temperature cream cheese and eggs: this ensures a lump-free, silky batter and reduces mixing time.
Avoid overbeating after the eggs: overworking incorporates air that can cause cracks; fold gently.
Bake in a water bath (bain-marie): steam stabilizes the oven environment and prevents rapid temperature changes that crack cheesecake.
Check doneness by touch and thermometer: the center should register about 150–155°F (65–68°C) or have a slight wobble.
Wrap the pan tightly in heavy-duty foil to keep water out; a roasting pan and oven mitts make handling easier.

Recommended equipment: 9-inch springform pan, stand mixer or hand mixer, food processor for crumbs (optional), instant-read thermometer, and a deep roasting pan for the water bath.

How to Serve Eggnog Cheesecake

Classic: top with softly whipped cream (1 cup heavy cream whipped with 2 tablespoons sugar) and a dusting of fresh nutmeg.
Sauce: drizzle a spiced caramel or warm bourbon-roasted cranberry compote for contrast.
Presentation: run a thin-bladed knife under hot water and wipe dry between slices for clean cuts.
Occasions: perfect for holiday dinners, cookie exchanges, or a make-ahead center for festive gatherings.

Storage and Reheating Guide

Refrigerator: store whole cheesecake or covered slices in an airtight container for 4–5 days; cover with plastic wrap to prevent drying.
Freezing: freeze wrapped tightly in plastic and foil for up to 1 month; freeze individual slices on a sheet pan first, then stack with parchment between pieces. Thaw overnight in the fridge.
Reheating: cheesecake is best served cold; if you prefer slightly warmer, bring slices to room temperature for 30 minutes. Avoid microwaving (it ruins texture).

Recipe Variations

Gluten-free: make the crust with 1 1/2 cups almond flour and 3 tablespoons melted butter; press and blind-bake as usual.
Dairy-free: use full-fat vegan cream cheese and coconut cream-based eggnog; expect a slightly different texture and increased sweetness.
Alcohol-free: replace rum with 1 teaspoon rum extract or omit entirely and add an extra 1/2 teaspoon vanilla.
Flavor swap: for a summer twist inspired by banana desserts, try a banana-swirled filling patterned after my banana pudding cheesecake for a fruity alternative.

I also referenced texture ideas from a rich southern-style version during testing, which helped refine creaminess: banana pudding cheesecake southern-style inspiration.

Nutritional Highlights

Cheesecake is calorie- and fat-dense; a typical slice (~1/12 of a 9-inch cake) provides indulgent energy, calcium, and some protein from cream cheese and eggs.
Allergens: contains dairy, eggs, and gluten (unless you use a gluten-free crust).
Portion guidance: keep slices modest (1/12–1/10) at holiday meals and pair with fruit to balance richness.

Troubleshooting Common Issues

Cracked top: use a water bath, avoid overbaking, and cool inside the oven with the door cracked for 30 minutes before removing.
Soggy crust: blind-bake the crust 10–12 minutes and let it cool before adding the filling; you can also brush a thin layer of melted chocolate on the crust to seal it.
Overcooked/dry texture: reduce bake time slightly and rely on jiggle/thermometer (150–155°F) rather than color alone.

Frequently Asked Questions

Q1: Can I use store-bought eggnog?
A1: Yes — full-fat store-bought eggnog works well and gives consistent flavor. If your eggnog is very sweet, reduce the added sugar by 1–2 tablespoons. For stronger spice notes, use fresh grated nutmeg rather than pre-ground for brightness.

Q2: Do I need a water bath, or can I bake without one?
A2: A water bath isn’t strictly required, but it dramatically reduces cracking and ensures even baking. If you skip it, lower the oven temperature by 10–15°F and watch closely for doneness.

Q3: How long should I chill the cheesecake before serving?
A3: Chill at least 8 hours, ideally 12–18 hours. Chilling firms the texture and lets flavors meld; slicing before it’s fully set will cause a soft, uneven cut.

Q4: Can I make this ahead and freeze it?
A4: Yes. Freeze the whole cake wrapped tightly for up to one month, or freeze individual slices on a sheet pan then wrap stacks in foil. Thaw in the refrigerator 8–12 hours before serving and finish with fresh toppings.

Conclusion

If you’d like another straightforward, photographed approach to eggnog cheesecake, I found a helpful companion recipe at Easy Eggnog Cheesecake Recipe on Life Love and Sugar that pairs well with the techniques described here. Print