Name: Eggnog Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: PT-491927H11M28S
Cuisine: American
Ingredients: 1 and 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/3 cup melted butter; 24 oz cream cheese, softened; 1 cup granulated sugar (for filling); 2 tablespoons all-purpose flour; 1 cup eggnog; 3 large eggs; 1 and 1/2 teaspoons vanilla extract; 1/2 teaspoon ground nutmeg; Whipped cream, for topping (optional); Fresh cranberries and greenery, for garnish (optional)

This Eggnog Cheesecake is everything I love about the holiday season wrapped into one luscious, creamy dessert. It’s rich with the classic flavor of eggnog — that velvety custard with hints of nutmeg and vanilla — but elevated into something even more special. Every bite melts on your tongue, with just the right balance of sweetness and spice, nestled on a crisp graham cracker crust. It’s the kind of dessert that makes everyone at the table pause for a second, savoring the moment.

I first made this cheesecake for a holiday dinner a few years ago, and it instantly became a tradition. It’s festive, indulgent, and surprisingly simple to pull together. Whether you’re baking it for Christmas, a cozy winter dinner party, or just because eggnog is finally back on shelves — this cheesecake always delivers that wow factor. And if you’re a cheesecake lover, prepare to add this to your permanent holiday baking list.

Why You’ll Love This Eggnog Cheesecake

It’s incredibly creamy with that signature silky cheesecake texture.
The eggnog adds a festive twist without overpowering the flavor.
A buttery graham cracker crust gives it just the right crunch.
It can be made ahead — perfect for holiday prep.
It looks beautiful on a dessert table with a sprinkle of cinnamon or nutmeg on top.

What Kind of Eggnog Should I Use?

Use your favorite store-bought eggnog — full-fat is best for that rich, custardy flavor. If you’re a fan of homemade eggnog, go for it, just make sure it’s cooked or pasteurized since the cheesecake is baked and you want consistent texture and safety. Avoid light or low-fat versions, as they may not lend the same depth and creaminess.

Options for Substitutions

If you don’t have eggnog on hand or prefer a dairy-free version, you can substitute with almond or oat-based eggnog alternatives. Just ensure they’re unsweetened or only mildly sweet so the balance of the cheesecake isn’t thrown off. Want to skip the alcohol flavor in some eggnogs? Go with a non-alcoholic brand. For the crust, swap graham crackers for gingersnaps or vanilla wafers for a slightly different twist.

Ingredients for Eggnog Cheesecake

Graham Cracker Crumbs – The base of the crust, offering that classic toasty flavor and a light crunch.

Granulated Sugar – Adds sweetness to both the crust and the cheesecake filling.

Melted Butter – Binds the crust together and gives it a rich, buttery taste.

Cream Cheese – The heart of any cheesecake, it must be full-fat and at room temperature for the creamiest texture.

Eggnog – Infuses the filling with that cozy holiday flavor, rich with nutmeg and vanilla.

All-Purpose Flour – Just a little to help the cheesecake set without cracking.

Eggs – Essential for structure and richness, they create the smooth, custardy consistency.

Vanilla Extract – Enhances the flavor and complements the eggnog beautifully.

Nutmeg – The signature spice of eggnog; fresh grated is best if available.

Whipped Cream (optional) – For topping, adding a light, creamy contrast to the dense cheesecake.

Cranberries and Greens (optional) – For garnish, festive and elegant for presentation.

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and a bit of sugar until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

Using a stand or hand mixer, beat the cream cheese until smooth and fluffy. Slowly add in sugar, flour, and nutmeg. Mix in the eggs one at a time, scraping the sides of the bowl between each addition. Then pour in the eggnog and vanilla extract. Beat until everything is just combined — don’t overmix.

Step 3: Assemble and Bake

Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter to release any air bubbles. Place the pan on a baking sheet and bake for 55–65 minutes, until the edges are set but the center is still slightly jiggly.

Step 4: Cool Gradually

Turn the oven off and crack the oven door open. Let the cheesecake cool inside for 1 hour — this helps prevent cracking. Then remove it and allow it to come to room temperature before chilling.

Step 5: Chill Overnight

Transfer the cheesecake to the fridge and chill for at least 6 hours, preferably overnight. This step is crucial to get that firm, sliceable consistency and allows the flavors to deepen.

Step 6: Garnish and Serve

Before serving, decorate with whipped cream, fresh cranberries, and a sprinkle of nutmeg or cinnamon. Slice with a clean, warm knife for neat, perfect pieces every time.

How Long to Prepare Eggnog Cheesecake

Prep Time:
The hands-on preparation takes about 25–30 minutes. This includes making the crust, mixing the cheesecake batter, and assembling everything in the springform pan. If your ingredients are already at room temperature, you’ll move even faster.

Bake and Chill Time:
The cheesecake bakes for 55–65 minutes, followed by an hour of cooling in the oven with the door cracked open. After that, it needs to chill in the refrigerator for at least 6 hours — overnight is best for the ideal texture. So while the active time is under an hour, plan for a full day with chilling time included.

Tips for Perfect Eggnog Cheesecake

Always use full-fat cream cheese and eggnog for the creamiest texture.
Let your cream cheese, eggs, and eggnog come to room temperature before mixing to avoid lumps.
Don’t overbeat the batter — overmixing introduces air, which can cause cracks.
Bake in a water bath or place a tray of hot water on the rack below your cheesecake to keep the oven moist.
Chill thoroughly before slicing; the longer it rests in the fridge, the better it tastes.

Watch Out for These Mistakes While Cooking

Using cold ingredients: This leads to lumpy batter and uneven texture.
Overbaking: When the center is fully set, the cheesecake may end up dry. A slight jiggle is perfect.
Skipping the cool-down process: Rapid temperature changes can cause cracks.
Opening the oven door too often: Each time you open the door, the temperature fluctuates and affects the final texture.
Cutting before it chills fully: It may fall apart or stick to the knife.

What to Serve With Eggnog Cheesecake?

1. Spiced Hot Chocolate

A cozy drink that brings out the warm nutmeg notes in the cheesecake.

2. Cranberry Sauce

The tartness balances the richness of the cheesecake perfectly.

3. Espresso or Coffee

A bold cup of coffee contrasts beautifully with the creamy filling.

4. Gingerbread Cookies

Add crunch and seasonal spice to your dessert plate.

5. Mulled Wine

A festive drink that matches the cheesecake’s holiday flavor profile.

Storage Instructions

In the Refrigerator:
Wrap the cheesecake tightly in plastic wrap or store slices in an airtight container. It will stay fresh for up to 5 days. Keep it chilled until just before serving.

In the Freezer:
You can freeze the entire cheesecake or individual slices. Wrap well in plastic and then foil, or use a freezer-safe container. Thaw in the fridge overnight before serving. Avoid topping with whipped cream until after thawing.

Estimated Nutrition

Per slice (based on 12 servings):

Calories: 420
Fat: 30g
Saturated Fat: 18g
Carbohydrates: 32g
Sugar: 24g
Protein: 6g
Fiber: 0g
Sodium: 270mg

Frequently Asked Questions

What kind of eggnog is best for baking?

Use full-fat, pasteurized eggnog for the richest flavor and best texture.

Can I make this cheesecake ahead of time?

Absolutely! It’s best made a day in advance and stored chilled until serving.

How do I prevent cracks on top?

Cool it slowly in the oven after baking and avoid overmixing or overbaking.

Can I use low-fat cream cheese?

It’s not recommended. Low-fat versions don’t set as well and can affect the creamy consistency.

Can I bake it without a water bath?

Yes, but using a water bath or steam tray helps with even baking and crack prevention.

Conclusion

Eggnog Cheesecake is the ultimate holiday dessert — indulgent, smooth, and infused with the nostalgic flavor of classic eggnog. It’s a showstopper that’s easy to make ahead and guaranteed to impress. Whether you’re serving it at a party or saving it for a quiet family evening, this cheesecake wraps up the warmth of the season in every slice. Try it once, and it’ll become a holiday favorite year after year.