Creamy, spiced, and perfect for the holidays, Eggnog Cheesecake brings together the nostalgic warmth of eggnog and the rich indulgence of a baked cheesecake. With a velvety texture and a graham cracker crust that adds just the right amount of crunch, this festive dessert is a must-have for any winter gathering.

The eggnog flavor is subtle yet unmistakable, rounded out with hints of nutmeg and vanilla, making each bite a cozy embrace. Whether you’re celebrating Christmas, hosting a winter dinner party, or just craving something decadent, this cheesecake delivers both elegance and comfort.

Preparation Phase & Tools to Use

Before diving into baking, gather these essential tools to ensure your Eggnog Cheesecake comes out perfect every time:

Springform Pan: Absolutely necessary for releasing the cheesecake without damaging the edges. It gives your cheesecake that classic smooth-sided finish.
Electric Mixer or Stand Mixer: For a silky, lump-free batter. Cream cheese needs to be perfectly blended, and this tool does the job efficiently.
Mixing Bowls: Use at least two bowls—one for the crust, one for the filling—to keep things organized.

Measuring Cups & Spoons: Precision is key in baking, especially for getting that eggnog-to-cheese ratio just right.
Rubber Spatula: Helps scrape every last bit of batter and fold ingredients gently.
Baking Sheet with Water (Optional Water Bath): To prevent cracks and ensure even baking, a water bath adds moisture to the oven.

Having the right tools doesn’t just make the job easier—it can mean the difference between a cracked, sunken center and a perfectly smooth, creamy top.

Ingredients for the Eggnog Cheesecake

Each ingredient in this Eggnog Cheesecake plays a unique role, balancing flavors and textures to create a luscious, holiday-ready dessert:

Graham Cracker Crumbs: The base of the crust, offering a sweet and slightly crunchy contrast to the creamy filling.

Unsalted Butter: Binds the graham crumbs into a sturdy crust while adding rich flavor.
Cream Cheese (Room Temperature): The star of the show. Softened cream cheese ensures a silky texture and classic cheesecake taste.
Granulated Sugar: Adds sweetness and helps create a smooth, tender filling.

Eggnog: Infuses the cheesecake with holiday warmth and spice; it’s the defining flavor.
Large Eggs: Help set the cheesecake and add structure, giving it a firm yet creamy consistency.
All-Purpose Flour: A small amount helps prevent cracking and stabilizes the filling.

Vanilla Extract: Enhances the eggnog and cheese flavors with aromatic depth.
Ground Nutmeg: A must-have for that signature eggnog spice.
Salt: Balances the sweetness and boosts overall flavor.

How To Make the Eggnog Cheesecake

Step 1: Make the Graham Crust

Combine graham cracker crumbs and melted butter in a mixing bowl until evenly moistened. Press the mixture into the bottom of a springform pan to form a compact crust. Chill while preparing the filling.

Step 2: Prepare the Creamy Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating gently after each addition. Mix in the eggnog, flour, vanilla extract, nutmeg, and salt until fully combined.

Step 3: Assemble and Bake

Pour the filling over the prepared crust in the springform pan. Tap the pan gently to remove air bubbles. If using a water bath, place the springform pan in a larger pan and add hot water halfway up the sides. Bake at 325°F (163°C) for 55-65 minutes or until the center is slightly jiggly.

Step 4: Cool and Chill

Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking. Then remove from the oven and refrigerate for at least 4 hours or overnight.

Step 5: Decorate and Serve

Before serving, garnish with whipped cream, a sprinkle of nutmeg, and festive toppings like sugared cranberries or rosemary sprigs if desired.

How to Serve and Store Your Eggnog Cheesecake

This holiday-worthy cheesecake deserves a moment in the spotlight. Serve it chilled, straight from the fridge, for the best texture and flavor. Slice with a clean, warm knife for smooth edges—wiping the blade between cuts works wonders.

You can top it with homemade whipped cream, dust with nutmeg, or decorate with sprigs of rosemary and cranberries for a festive look. Pair it with coffee, spiced tea, or even a glass of eggnog for the ultimate seasonal indulgence.

To store: Wrap the cheesecake tightly in plastic wrap or foil and refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and placed in an airtight container. They’ll keep beautifully for up to 1 month.

Frequently Asked Questions

How strong is the eggnog flavor in the cheesecake?

It’s present but not overpowering. The eggnog adds a subtle holiday note, balanced by the tanginess of cream cheese and warmth from nutmeg.

Can I make this recipe alcohol-free?

Absolutely! Most store-bought eggnog is non-alcoholic, but if you’re using homemade eggnog with alcohol, just swap it for a non-alcoholic version.

What if I don’t have a springform pan?

A deep pie dish or 9×9 baking dish can work in a pinch, but the texture and presentation might differ slightly. Make sure to line it well for easier removal.

Do I need to use a water bath?

While not required, a water bath helps prevent cracks and promotes even baking. If you skip it, try placing a pan of hot water on a lower oven rack to create steam.

Can I prepare this cheesecake in advance?

Yes! It actually tastes better after a night in the fridge. You can make it 1-2 days ahead of time, decorate just before serving.

Is it okay to freeze the entire cheesecake?

Definitely. Let it cool completely, wrap tightly in plastic and foil, and freeze for up to a month. Thaw overnight in the refrigerator before serving.

Want More Cheesecake Ideas with a Holiday Twist?

If you’re loving this Eggnog Cheesecake, you’ll definitely want to try more indulgent treats from Life With Olivia. Here are a few seasonal favorites:

• Heavenly Raspberry Cheesecake Cupcakes for a fruity, festive bite.
• Strawberry Cheesecake Dump Cake when you’re craving easy comfort food.
• Mini Cinnamon Roll Cheesecakes that bring brunch and dessert together beautifully.
• No-Bake Mini Banana Cream Pies for a lighter, no-oven-required option.
• Irresistible Blueberry Lime Cheesecake Cupcakes with a citrusy zing.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic or get creative with toppings? Did you use a water bath or skip it?

I love hearing how others make these recipes their own. Questions are always welcome—let’s help each other bake smarter.

Eggnog Cheesecake

Author: Olivia McKenney
Total Time: 5 hours 20 minutes

Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Eggnog Cheesecake blends holiday flavors with creamy decadence. Rich cream cheese and warm nutmeg-spiced eggnog come together on a graham cracker crust for a festive dessert you can make ahead and even freeze.

Instructions

1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the springform pan to form a firm crust. Chill while you prepare the filling.

3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

4. Add eggs one at a time, beating gently after each addition to avoid incorporating too much air.

5. Mix in eggnog, flour, vanilla extract, nutmeg, and salt. Beat just until combined.

6. Pour filling over the chilled crust. Tap the pan gently to release air bubbles.

7. Place the springform pan in a larger baking dish and pour hot water halfway up the sides to create a water bath (optional but recommended).

8. Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set.

9. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

10. Remove from the oven and refrigerate for at least 4 hours or overnight.

11. Garnish with whipped cream, a sprinkle of nutmeg, and optional cranberries or rosemary sprigs before serving.

Notes

Make sure all ingredients are at room temperature before starting to avoid lumps in the batter.

A water bath helps create a crack-free top, but adding a pan of water in the oven also works if you’re not using one directly.

Chill overnight for best texture and flavor—this cheesecake improves with time!

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Calories: 385
Sugar: 21g
Sodium: 260mg

Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0g

Protein: 6g
Cholesterol: 115mg

Keywords: Eggnog Cheesecake, Holiday Dessert, Christmas Cheesecake