Eggnog Cheesecake Recipe: Simple Steps, Big Holiday Flavor

Want to know a secret? You can mix two amazing holiday treats into one incredible dessert! This eggnog cheesecake recipe turns creamy eggnog into the dreamiest cheesecake ever.

The crust is made with gingersnap cookies. It tastes warm and spicy. The filling? It’s smooth and tastes just like the eggnog you love. I make this every single holiday season. Why? Because it makes everyone SO happy. It looks fancy, but it’s actually easy to make.

Your family will ask for it again and again. Trust me on this one. Ready to become everyone’s favorite baker?

Ingredients You’ll Need

This cheesecake brings all those cozy holiday flavors together in the best way possible. Check out the recipe card down below for all the exact amounts you’ll need.

• Gingersnap cookies: You’ll crush these up to make a yummy spiced bottom layer.
• Unsalted butter: This melts and holds all those cookie crumbs together nicely.
• Cream cheese: Get the full-fat kind and make sure it’s super soft before using.
• Granulated sugar: This sweetens everything up and makes it taste just right with eggnog.
• Eggnog: Grab your favorite kind from the store or make your own if you want.
• Vanilla extract: The real stuff works best and makes everything smell so good.
• Nutmeg: Fresh is amazing, but the jar kind works great too for that eggnog taste.
• Heavy cream: You’ll whip this up into fluffy clouds to go on top.

How to Make Eggnog Cheesecake

Don’t worry, this is way easier than it sounds! Just follow along, and you’ll have an amazing dessert. Let’s do this!

Step 1: Prepare the Gingersnap Crust

Mix your crushed cookies with the melted butter. It should look like wet sand. Press it into your pan really firmly. Pop it in a 350°F oven for 10 minutes. Done!

Step 2: Beat the Cream Cheese

Beat your 24 ounces of soft cream cheese with your mixer for about 3 minutes. Keep scraping the bowl sides. You want zero lumps. It should look fluffy and smooth.

Step 3: Add Sugar and Eggnog

Add in 1 cup of sugar slowly while the mixer runs on low. Then pour in 3/4 cup eggnog and 1 teaspoon vanilla. Mix until it looks silky. YUM!

Step 4: Incorporate the Eggs

Drop in 3 eggs one at a time. Mix on low after each one goes in. Don’t mix too much here. Just until you can’t see the egg anymore. Stir in 1/2 teaspoon nutmeg.

Step 5: Prepare the Water Bath

Wrap your pan with that heavy foil all around the outside. This keeps water out. Put your wrapped pan inside the bigger roasting pan. This water bath thing makes it super creamy.

Step 6: Pour and Bake

Pour all that batter over your baked crust. Make the top smooth with a spatula. Add hot water to the big pan until it comes halfway up your cheesecake pan. Bake at 325°F for 55 to 65 minutes.

Step 7: Cool the Cheesecake

Turn your oven off and open the door just a tiny bit. Let your cheesecake hang out in there for 1 hour. This stops it from cracking. Then stick it in the fridge for at least 4 hours.

Step 8: Add Whipped Cream Topping

Whip 1 cup cream with 2 tablespoons sugar until it makes stiff peaks. Spread it on top or use a piping bag to get fancy. Sprinkle some nutmeg on top and ENJOY!!!

Tips for the Best Eggnog Cheesecake

• Let everything warm up first: When your cream cheese and eggs aren’t cold, they mix together so much better without lumps.
• Use that water bath: I know it seems like extra work, but it stops cracks and makes it super creamy inside.
• Keep the oven door closed: Every time you peek, the temperature changes, and that can make cracks appear on top.
• Give it time in the fridge: The longer it chills, the better it tastes and the firmer it gets for slicing.
• Buy good eggnog: The full-fat kind with real spices makes such a big difference in taste.

Variations and Substitutions

Want to change things up a bit? Go for it! Here are some fun ideas to try out.

• Graham cracker crust: Don’t like gingersnaps? Use graham crackers instead for a sweeter, milder crust that’s less spicy.
• Rum extract: Add 1 teaspoon to your batter if you want that grown-up spiked eggnog flavor without actual alcohol.
• Caramel drizzle: Drizzle some caramel sauce on top before serving to make it extra fancy and sweet.
• Bourbon addition: Stir 2 tablespoons of real bourbon into your batter for a boozy holiday twist everyone will love.

Frequently Asked Questions

Can I make eggnog cheesecake ahead of time?

Yes! Make it up to 3 days early. Just keep it covered in your fridge until you’re ready to serve it.

How do I prevent cracks in my cheesecake?

Use the water bath method. Don’t mix too much. Let it cool down slowly in the oven. That’s the trick!

Can I freeze eggnog cheesecake?

You bet! Wrap it really well before you add the whipped cream. It stays good for 2 months frozen. Thaw it overnight.

What if I don’t have a springform pan?

Use a regular cake pan with parchment paper. You’ll have to carefully lift the whole thing out when it’s done.

How long does eggnog cheesecake last?

It keeps in the fridge for up to 5 days when covered. But honestly, it tastes best in the first 3 days.

Can I use low-fat cream cheese?

Full-fat makes it creamier. But you can use low-fat if you want. Just know it might be a bit different.

Do I need to use store-bought eggnog?

Store-bought is perfectly fine! But homemade eggnog makes it even richer and more special if you have the time.

Eggnog Cheesecake Recipe

This creamy cheesecake tastes like the holidays! It has a spiced cookie crust and smooth eggnog filling that everyone absolutely loves.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Servings: 12 Slices

Course: Dessert

Cuisine: American

Calories: 425kcal

Ingredients

  

For the Gingersnap Crust:

• 2 cups gingersnap cookie crumbs
• 5 tablespoons unsalted butter, melted

For the Cheesecake Batter:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3/4 cup eggnog
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• Ground nutmeg for garnish

Equipment

• 9-inch springform pan
• Electric mixer
• Food processor
• roasting pan
• Aluminum Foil

Method

 

Make the Crust:

1. Heat your oven to 350°F and grease your springform pan lightly with some butter.
2. Crush gingersnap cookies in your food processor until they’re fine crumbs.
3. Mix cookie crumbs with melted butter until it looks like wet sand.
4. Press mixture firmly into the bottom of your pan to make an even layer.
5. Bake for 10 minutes, then take it out and let it cool down.
6. Turn your oven down to 325°F and wrap the pan outside with heavy foil.

Make the Filling:

1. Beat cream cheese with your mixer on medium for 3 minutes until super smooth.
2. Add sugar slowly while mixing on low until it’s all mixed in and fluffy.
3. Pour in eggnog and vanilla extract and beat on low until silky smooth.
4. Add eggs one at a time and mix on low just until combined after each one.
5. Stir in nutmeg and cinnamon gently without mixing too much at this point.
6. Pour batter over the crust and smooth the top with a spatula.

Bake and Cool:

1. Put the wrapped pan inside a big roasting pan and add hot water halfway up the sides.
2. Bake 55 to 65 minutes until edges set, but center jiggles slightly.
3. Turn off the oven and crack the door open a bit for 1 hour.
4. Take the cheesecake out of the water bath and remove the foil completely.
5. Put it in the fridge for at least 4 hours, or overnight is even better.
6. Whip heavy cream with sugar until stiff peaks form.
7. Spread or pipe whipped cream over chilled cheesecake.
8. Sprinkle fresh nutmeg on top and run a knife around the edges before serving.

Notes

• Make sure the cream cheese and eggs are room temperature, or they won’t mix smoothly together at all.
• Good quality eggnog really does taste better, so pick a brand with real cream in it.
• That water bath stops cracks, so wrap your pan really well to keep water out completely.
• Your cheesecake keeps setting as it cools, so a little jiggle in the middle is totally normal.
• Keep leftovers covered tightly in the fridge and eat within 5 days for the best taste.