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Eggnog Cheesecake is thick, creamy and full of eggnog! This easy cheesecake recipe is perfect for the holidays and a delicious way to enjoy one of my favorite drinks of the season.
Looking for an eggnog drink? Try my old-fashioned homemade eggnog recipe.
This post is sponsored by The American Dairy Association Mideast, but all opinions are my own.
Easy Eggnog Cheesecake
One of the best things about the holiday season is giving back. One thing I love is that every year our church gives back to so many organizations in our area and around the world. Between collecting donations, giving time by volunteering at organizations in the area and donating to food kitchens in the areas, it’s a wonderful thing they do every year.
So I’m also excited to be partnering with the ADA Mideast for their holiday campaign. They’re donating 25 cents, the average cost of 1 glass of milk, to the Great American Milk Drive for every new follower on Facebook, Twitter and Instagram through Wednesday, Dec. 13. Milk is the number one nutritious product requested by food banks, but it is rarely donated. The Great American Milk Drive is delivering thousands of gallons of milk to families who would otherwise go without. How great is that? Nutritionists recommend 3 servings of milk a day, which is about a gallon each week, but 46 million Americans – including 12 million children – only get on average 1 gallon of milk ALL year. Of course if you’d like to give separately, you can do that at milklife.com/give too. A $5 donation gives a gallon of milk to a family in-need.
What You’ll Love About this Eggnog Cheesecake
Tons of Eggnog Flavor: One of my favorite ways to enjoy milk this time of year is in the form of eggnog! I could probably drink my weight in the stuff. I love it! And there’s more than 1 full cup of it in this cheesecake.
Classic Graham Cracker Crust: To start, there’s the classic graham cracker crust – with a little twist. To give it a touch of holiday fun, there’s some nutmeg. It gives the crust a little more flavor and goes perfectly with the eggnog.
Creamy Cheesecake Filling: Next up is the cheesecake filling. It’s my classic thick and creamy cheesecake with a full cup of eggnog and a bit of nutmeg. One thing to keep in mind when baking the cheesecake is that it does bake a little longer than some. The eggnog thins out the batter a good bit, so the baking time is increased. Although baking takes a while, it’s totally worth it in the end!
How To Decorate An Eggnog Cheesecake
On top of the cheesecake is some eggnog whipped cream, because is there such a thing as too much eggnog? I think not! I piped the whipped cream onto the cheesecake with an Ateco 844 frosting tip, but you could also use the Wilton 1M or 2D to get a similar look. Sprinkle on a touch more nutmeg and a few pearl sprinkles and you’re all done and ready to dig in!
I shared this cheesecake with lots of family and friends and it was such a HUGE hit! Some were getting a little protective over it and I thought perhaps someone might throw down over the last piece. 🙂 I hope you love it as much as we all did!
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Read transcript
Eggnog Cheesecake
- Prep Time: 1 hour
- Cook Time: 3 hours
- Total Time: 4 hours, plus cooling time
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy Eggnog Cheesecake recipe is thick, creamy and full of eggnog! A perfect dessert recipe for the holidays, it’s a delicious way to enjoy one of my favorite drinks of the season.
Ingredients
CRUST
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
- 1/2 tsp nutmeg
FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) eggnog
- 3/4 tsp ground nutmeg
- 4 large eggs, room temperature
WHIPPED CREAM TOPPING
- 1 cup (240ml) heavy whipping cream, cold
- 3 tbsp (45ml) eggnog
- 10 tbsp (72g) powdered sugar
- Nutmeg, for sprinkling
- Pearl sprinkles, optional
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See how I set up my pans. Set prepared pan aside.
CHEESECAKE FILLING AND TOPPING
5. Reduce oven to 300°F (148°C).
6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add the eggnog and nutmeg and mix on low speed until well combined.
8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Pour the cheesecake filling into crust and spread evenly.
10. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 30-40 minutes.
12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
13. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
14. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
15. To make the whipped cream, add the heavy whipping cream, eggnog and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
16. Remove the cheesecake from the pan, then pipe the whipped cream onto the cheesecake. I made little rosettes with Ateco tip 844, but feel free to decorate as you like. Sprinkle with a little nutmeg and pearl sprinkles, if desired.
17. Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 432
- Sugar: 32.6 g
- Sodium: 399.2 mg
- Fat: 23.8 g
- Carbohydrates: 47.2 g
- Protein: 8.6 g
- Cholesterol: 128.7 mg
Filed Under:
Enjoy!
Love this recipe I make it for Christmas every year. Any suggestions for cutting the recipe to fit a 9in pre-made pie crust?
Is this a cheesecake that has to be in a water bath and if so why?
Not using a water bath can cause your cheesecake to overly brown, fall in the middle and crack.
If I were to use an 8” pan for this what would the cooking time be?
I’m not sure, I’m sorry. It may need another 10-15 minutes.
this sounds delicious! when i’m letting the cheesecake cool in the oven, should i remove it from the water bath or leave it in the water bath while still in there? can’t wait to make this for a family christmas dinner this weekend!
You can leave it in the water bath the whole time it’s in the oven baking and cooling.
What kind of eggnog do you use? Refrigerated from the dairy aisle? Alcoholic?
I use Southern Comfort brand, refrigerated from the dairy aisle.
I made this before and it was a hit!!!! Can this recipe do mini cheesecakes? I’m thinking halving the recipe?
Glad you enjoyed it! Yes, you can make minis, I’d cut it in half. The baking process would be similar to my regular mini cheesecakes, but you may need a couple more minutes of bake time.
This was a fantastic recipe! I’m someone who struggles with baking and mine turned out great!
So glad to hear that!
Can this be made ahead & frozen? If you have done that, please explain the process. Thank you!
Yes, it can. Here’s my post on how to store and freeze cheesecake, which should be helpful.
I made a dust in my food processor with a couple candy canes and lightly dusted the top with it instead of nutmeg…Yum
Fun! Glad you enjoyed it!
I made that recipe for Christmas with my french parents, and I forgot to come back here and comment to say HOW GOOD it was. I always shy away from making cheesecake, and I had never tried eggnog, and this was sooo holidayish, I loved it. I came back on your website to look for a NY-style cheesecake recipe because after trying this one, I have full trust! Thank you!
Awesome! So glad you enjoyed it!
This cheesecake is amazing! Followed the recipe exactly, including the detailed pan preparation. I had never used piping tips before, but borrow from a friend and it was truly beautiful. I’ll be making it again, next eggnog season
So glad you enjoyed it!
I really loved the cheesecake recipe. But the whipped cream would not stay firm, it immediately started to soften after whipped and never would have made it on top of the cheesecake.
I love this recipe my question is can I freeze it
Yes, just wrap it well.
Excellent recipe! Made it 3 times this month for holiday gatherings. It was a showstopper.
So glad to hear that!
Is the water bath necessary? I don’t have a larger pan to place my Springform pan in. I have a decades old cheesecake recipe that doesn’t require the bath, so wondering if I can get by without for this too? Thank you!
It would depend on the recipe. I haven’t tried this specific one without a water bath to be able to say for sure.
I just made it but a bit of water seeped into the actual cheesecake. It’s being chilled right now so not sure what it taste like or what to do. Any suggestions?
It’ll be fine. Don’t worry about it. I hope you enjoy it!
Hi Nina! I know this is an old comment but just a tip, buy oven safe plastic bags to go around the foil as well and you’ll never have the water seep in m. Hope that helps!
After baking do you chill at room temp or fridge for 4-6 hours?
In the fridge.
Made this 2x…
The first time it never set in the middle and the 2nd time it never really had the consistency of cheesecake…
It was always really mushy… and it never really had the taste of eggnog either…
Such a waste of time and money…
Won’t be making this again…
So sorry, I should have looked at comments before I asked my question. I too am using GF Graham Wafer crumbs.
Love this recipe…have made it successfully several times. For the filling, do you think I can alternate 1.5 T of cornstarch for the flour? Trying to make it gluten-free!
Glad you enjoy it! And yes, the cornstarch would be fine.
I made this last year for Xmas eve dessert. It was perfection. I wanted to try to make it gluten free this year for one guest. I can use store bought GF cookies for crust, but wondering what to replace 3 Tbsp of flour in the batter with. Any suggestions? Thank you!
You can use gluten free all purpose flour or use cornstarch, but half the amount.
Wow, this recipe was amazing. So many compliments. Could this be turned into cheesecake bars (9×13 pan) ? If so, what would the baking time be?
I’m so glad it was a hit! I haven’t baked it as a 9 x 13, but you could. The instructions would probably be similar to the cheesecake base of this recipe.
I’m trying it this year as squares and will let you know how it turns out!!
This is a requested Christmas dessert every year since I started 3-4 years ago!
It’s delicious and I stick to the recipe and directions to a T and it never fails!
I made this for a Christmas party. It was delicious and a big hit! I used a little less sugar in the whipped cream, but otherwise, followed the recipe. I might suggest adding the tip about the slow cooker bags somewhere in this post vs. in a link to another post . I didn’t see that until I was already making the cheesecake and it was too late.
I’m so glad you enjoyed it!
Can this be baked without the water bath? I have other good cheesecake recipes that dont use water bath.
I haven’t tried it without one specifically with this cheesecake. Feel free to try it.
I haven’t tried this recipe, but plan to. I have tried a different one which also suggested a lower baking time than what i normally bake my plain cheesecakes at (325° for 1hr30min). How is it possible it’ll take the similar length of time at 25° lower? My plain cheesecake consists of 32oz cream cheese so it’s taller in a 9” pan. The other eggnog recipe I tried, i adapted into my plain recipe, baked at 325° and it took nearly two hours (I assume due to the extra liquid). Thanks!
I honestly can’t say without knowing more about the other recipes.
Perfectly beautiful and I received so many compliments! For anyone who enjoyed eggnog and cheesecake, this is a keeper.
So glad you enjoyed it!
The cheesecake got a lot thumbs up but I’d some issues getting the whipping cream to stiff peaks. It was very runny.
My bowl and whipping cream was cold so I don’t understand why it wouldn’t get to stiff peaks. I’ve a feeling it was because of the eggnog. That it didn’t have enough fat in it to whip it up to a whipping cream.
I didn’t have an issue with that. It’s possible that the brand I used had more fat in the eggnog. You could try whipping the cream without the eggnog and then stirring it in at the end.
wondering if there’s a commercial brand of eggnog you recommend?
I typically use the southern comfort brand of eggnog.
This was such a big hit at thanksgiving, nobody wanted pie lol.
So glad to hear it was a hit!
How could I make a mini cheesecake version of this recipe
I’d cut the recipe in half and follow my mini cheesecake recipe instructions. The bake times should be similar.
I’ve been making this cheesecake for my family Christmas party for a few years now and it is always a hit! I was wanting to make a cheesecake slice this year and I was wondering if 1. This recipe you be adapted to a slice and 2. Do you have any idea how?
Thanks
I’m so glad it’s been a hit! I’m confused about what you mean by a slice though. Like you want to make a single slice of cheesecake?
I’ve made this cheesecake absolutely love. Can it be frozen?
So glad you enjoyed it! Yes, you can freeze it. I’d recommend freezing it without the whipped cream. Wrap it well in saran wrap and foil and maybe even store it in a Ziploc bag as well. Thaw it in the fridge before adding the topping and serving.
Thank You so much for this recipe! Its become my favorite Holiday dessert! as well as my Loved ones! Easy and Delicious!
So glad you enjoy it!
I haven’t made this yet, but I’m going to soon. Looks amazing! My question is, can I add brandy or dark rum to it and still have it set. If so, how much?
You should be able to add some, it just may take longer to bake. You could probably add up to 1/4 cup.
Hi,
My friends and I love your eggnog cheesecake recipe. So far I’ve always used store bought old fashioned eggnog but eggnog season is over. Do you use store bought or your homemade recipe? Do both types work the same in the cheesecake recipe? I do have some frozen store bought eggnog that I might try using if you think it will work well.
Thank you.
So glad you enjoy it! I haven’t tried the homemade eggnog in it but I do think it would work fine.
Can this be made without the eggnog and spices?
Yes, but you would want to use sour cream or heavy cream in place of the eggnog. Here is my Classic vanilla cheesecake recipe – https://www.lifeloveandsugar.com/classic-cheesecake-recipe/
This recipe is perfect! The cheesecake is so creamy. I made for Thanksgiving and it disappeared in minutes. I have made 4 of these and they did not disappoint. I have one in the oven now for my oldest son’s 40th birthday tomorrow. Everyone is looking forward to it. Thank you for sharing this amazing recipe and I am sure this will be a family regular each holiday season.
Awesome! So glad it’s been a hit!
Can I freeze this cheesecake
Sure, just wrap it well and thaw in the fridge before using.
It was a hit! Family members said it was the best cheesecake they have ever had. Will be a new Christmas dinner tradition from now on!
So glad to hear that!
I made this recipe using your mini cheesecake recipe and it came out fantastic! I only added 5 extra minutes to the baking time and I got exactly 24 mini cheesecakes out of the batter. Thanks for a great recipe!
Glad it was a hit!
Made this for the family Christmas dinner and it was a HUGE hit. My niece was shocked that I did not buy it. I did mess up the topping, miss-read heavy whipping cream for whipped cream. I still added eggnog and powdered sugar and ended up with a delicious glaze. Thanks for the recipe!
So far so good! Do I refrigerate covered or not covered?
First time making this and my question is if making ahead a day should i still do the whipped topping or wait until the day I’m serving it?
You can do it either way. As long as you include the powdered sugar in the whipped cream, it won’t wilt.
This recipe is soooo good! I’m a so-so eggnog fan, but my daughter ask me to make this. It is the creamiest cheesecake I’ve ever made and has a great flavor. This is our family’s new tradition! Thank you for sharing this recipe. God bless
So glad you enjoyed it!
Will the whipped topping melt if I put it on in advance? Or should it be put on right before serving?
It won’t melt if you use the powdered sugar in it. That helps it keep its shape.
I’m at a higher altitude (about 4500′ elevation). Do I need to modify the temperature or baking times during any of the heat stages it’s going through? Thank you! 🙏
I’m not familiar with high altitude adjustments, I’m sorry.
Well then I’m going to need to speak to a manager. 😂 Will let you know how it goes.
How did it turn out? I’m about to try it at a high altitude, too! 😁
Oh yes I forgot to update this. The cheesecake actually set faster than anticipated so it didn’t need to sit in the oven with the heat off and the door closed for as long as suggested. And then I think I pulled it out of the oven with the door open within about 10 minutes.
Just make sure that you know it’s done when it barely jiggles in the middle.
However, everybody loved it they thought it was amazing I got one small piece and then the rest was eating. I will likely always make this.
Thank you for sharing! Glad it was a hit!
Could I use goat cheese instead of cream cheese?
I suppose, but I’m not sure I’d replace all of it. I love goat cheese, but it might be a funky flavor with eggnog.
I tried your whipped cream but my question is
Can I re-whip it in the morning to refresh it? Will it still hold?
I use a cream stabilizer, such as Dr. Oetker. It will keep your cream decorations from wilting.
Do you remove pan from cake before chilling?
No, leave it in the pan.
Can I use shortbread cookies for crust
Sure, but you will probably need less butter for the crust.
Hi,
Do you see any issues using cup 4 cup flour so this can be gluten free (using GF graham crackers too)?
I see no problem with it.
I’ve done this using GF cup 4 cup flour and it turned out great!
Hi! I was looking at this recipe as a guide. I have my own cheesecake recipe I use that I’m going to use with just adding the eggnog. My question is about how much time do you add to your original recipe due to adding the addition of the eggnog.
Well, my original recipe bakes for about 1 hour and 15 minutes. It’s hard for me to say that the difference with yours will be the same, since I don’t know the recipe, but hopefully that helps as a guide.
I only have a 10 inch pan. How much cooking time should be reduced?
Having not tried it, it’s hard to say. Based on my guide to adjusting cheesecake sizes, you might only need to reduce the time by about 10 minutes. https://www.lifeloveandsugar.com/guide-to-adjusting-cheesecake-sizes/
I made this for Thanksgiving instead of pies this year, and OH MY GOODNESS it is sublime!!! Literally one of the best cheesecakes I’ve ever had, and I’m very picky about cheesecake flavor/texture, as it’s my favorite dessert. I followed the recipe exactly, and it came out absolutely perfect. My family and I enjoyed every bite. 🙂
So glad you loved it!
Can I make this in individual size muffin tin instead? And how long would they need to bake for?
You could. Having not done it myself, it’s hard to say how long though. I’d look at my mini cheesecakes for some guidance. Baking time may be 20 minutes or so, and then the same cooling process as my minis.
You said the eggnog will thin out the better, which I agree since there’s usually not milk in cheesecake. My question is why are you still using 4 eggs? Shouldn’t one or 2 eggs be eliminated since there are eggs in eggnog. My mom asked for this cheesecake and since I don’t drink eggnog I came to look for a recipe before telling her yes or no. Just an observation.
Eggs in eggnog have no bearing on how the filling of the cheesecake bakes. You still need four eggs to firm up the filling.
If I wanted to half this recipe and bake it in a 7inch pan, how long should the bake time be?
I’d take a look at my guide to adjusting cheesecake sizes. For a 7 inch, I recommend reducing by 1/3, which gives a similar baking time, just maybe a few minutes less.
Can you use the Vanilla Spice Southern Comfort eggnog or regular?
Use whichever you prefer.
Hi, question ❓
In number 11 of the instructions it says leave cheesecake in over 1hr & 30-40 minutes.
How will I know if 30,35, or 40 minutes will be enough, please respond, thank you
The edges of the cheesecake should be set and the center should be somewhat set, but still jiggly.
This recipe is perfection in flavor and consistency! I had previously tried at least 4 different eggnog cheesecake recipes over the years that were off in either nogginess or texture. So glad I found this one – finally found a keeper!
Slow cooker liners should be part of the recipe. The cake came out fine with just the foil but a little water got through to the foil. It’s chilling right now. I have a cornmeal crust that I use for tarts and am going to try it (adding the nutmeg because…what a great idea) with this as it’s a bit firmer. I’m no artist so I’ll just spread the whipped cream on top tomorrow morning.
Do you use eggnog with alcohol or just regular eggnog?
You could probably use either but I used regular eggnog.
This is the best f*ing thing I’ve ever put in my mouth. Thanks!
LOL. Glad you enjoyed it!
I never use flour in my cheesecakes but I noticed it in this recipe. Is it because of the Egg Nog? To even out the wetness?
No, not because of the eggnog. Most of my cheesecakes use a touch of flour. The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks.
Hi! I’m going to try to make this cheesecake for the first time for Thanksgiving. If I make it ahead and freeze it, should I add the whipped cream topping before I freeze it or after I thaw it?
I would add it after you thaw it so that it looks more fresh.
Ok, thought I did this but must have gone into the wrong category.
This is one of my favorite holiday recipes! My customers love it as well. The flavor is incredible and it’s so smooth.
I’m so glad to hear that! Thanks!
This is one of my favorite holiday cheesecakes! My customers love it as well. The flavor is incredible.
Hi Lindsay! This was the very first recipe of yours that has made me a cheesecake expert around here! lol My wife loves eggnog… I don’t. But, I found an amazing solution! I’ve made this three times using different flavored eggnog. Vanilla spice, hazelnut, and peppermint. When I tried the first one I said, “I cannot believe I made this!” I’ve said that quite a few times with your recipes. Thank you!
I’m so glad to hear you enjoyed everything! Thanks Tony!
I’m 13 year old and I made this cheesecake for Christmas dinner and my whole family loved it! It had the perfect amount of eggnog flavor in it and looked amazing. Thx for sharing this recipe Lindsay!
Can I make this but instead fill a pan with water and put it on the rack underneath for a steam bath? I’m wondering if that would work?
I haven’t tried it, but I know there are people who say that that works well for them.
Part of what makes the water bath important, is how it allows a more gentle heat to the sides to allow more even cooking throughout as opposed to far over cooked exterior and yet undone middle. I keep extra heavy duty wide foil just for cheesecake. It’s my easy go to dessert. My advice is don’t fight the water bath.
Emily, Yes you can. I always put a glass 9×13 filled with water on the rack beneath. It works perfectly and no need to worry about getting the cheesecake wet.
Hi Lindsay,
This recipe sounds marvellous, thank you so much for sharing!!
If I were to use a store bought pie crust, is the waterbacth still necessary?
Thanks again!!
Yes, the water bath doesn’t have anything to do with the crust. It helps the cheesecake bake properly. It helps ensure that the cheesecake doesn’t brown too much, doesn’t crack in the middle when it cools or fall in the center.
Question – this recipes whipped cream – does this last a few days?
Never made it before so I am wondering, thank you
I am good – figured it on my own but thank you
Yes, as long as you don’t leave the powdered sugar out it will stay in place for days.
Thank you,
This recipe sounds amazing!! Is this something I can make ahead of time and freeze until we are ready to eat it?
Yes, cheesecakes generally freeze pretty well. Just wrap it well and thaw it in the fridge.
Hi, I am so excited to make this recipe but I have a question. We take regular eggnog and doctor it with rum than drink. I have been invited to a party where I am bringing my doctored eggnog and wanted to make a Eggnog Cheesecake
I wanted to use that doctored eggnog which is just eggnog with rum/or tequila but will this change the cook time? I would only of course just use 1 cup.
As long as you’re using the same amount of eggnog, the cook time should be the same I’d think.
I’ve made this recipe twice and it has been perfect every time. Thank you Lindsey for sharing all your amazing recipes. This time I used ginger snap cookie crust but it still turned out beautiful. The crust is a little darker but it’s my hubby’s preference!
Wonderful! I’m so glad you have enjoyed the recipe!
And I apologize for misspelling your name “Lindsay.”
I have been cooking and baking for well over 40 years and have developed 100’s of my own recipes over those 40+ years. I’ve made this recipe with no variations and no substitutes, step by step. I have to say, I truly do not think that I have ever had a more perfect cheesecake. Kudos to you! Your method and recipe are flawless!
Awesome! I’m so glad to hear you enjoyed it!
Sorry I missed this recipe in 2017, but thank goodness found it now! Have made it twice as it was such a hit. I used the Costco eggnog which is fantastic, and followed the recipe which is unusual for me. We all enjoyed it so much, people had seconds. Very creamy, tasty, rich in flavour. Made a third one and have frozen it in quarters, so hope this works out so we can have that final piece on a cold and snowy night. Thanks for this one, it is a keeper.
That’s awesome! I’m so glad you all enjoyed!
Delicious cake, my family loved it, including those that don’t care for egg nog per say, lots of eggnog flavor and deliciously creamy, I used a cashew nut crust and it complimented the cake well but I think I’ll try pecans next time just because they’re more festive, thank you
Wonderful! I’m so glad you all enjoyed the cheesecake!
I made this cheesecake for the first time and the cheesecake turned out perfect.
The only problem was that the whipped topping didn’t turn out very thick at all. it still tasted great, but
did not set up like what was shown in the video. I had to pour it on top.
I follow the direction to the letter. Any suggestions?
Thank you.
Bob
It’s hard to know from a distance. But what kind of whipping cream are you using? Is it heavy whipping cream or just heavy cream? The heavy whipping cream would be better because of the higher fat content so it would get thicker. Otherwise I’m really not sure what would cause it to not thicken.
I’m so glad you enjoyed it! I truly don’t know why the whipped cream gives some people trouble. It set up fine for me and the person who does my videos, and it’s fairly straight forward, so I’m at a loss. I don’t know if it’s the ingredients or the method where the trouble comes up. I can tell you that HEAVY whipping cream, as opposed to regular whipping cream, is going to be better. And you need to use the full amount of powdered sugar. And whipping on the highest speed is best (and I think a stand mixer makes a thicker whipped cream). But other than that, I really don’t know where the problem comes in. I’m sorry, but I hope maybe that helps!
I have found that using very cold heavy whipping cream or using a bowl that has been placed in a freezer for 5-10 minutes prior ensures stiff peaks form after mixing
Up until now, my go-to recipe always called for 8 more ounces of cream cheese. Besides the baking time, would I need to make any notable changes to this recipe or procedure if I wanted a thicker cake? Or would you recommend sticking with this recipe as is for optimized enjoyment?
I would think it’d be fine, though it may make the eggnog flavor a little lighter.
I will admit that the recipe is a bit time consuming…BUT…it is soooo worth it!!! This is THE best cheesecake I have ever had!!!!!!! I am wondering if it can be made with no eggnog…hence when its not the holidays and how the recipe would need to be modified!!! Thank you for such a GREAT holiday desert!!!!!!
That’s wonderful to hear! I’m so glad! You can make it without eggnog – just replace it with sour cream. You can see the vanilla cheesecake here, actually. 🙂 Thanks Jolene!
My crust got wet in the water bath. Any suggestions?
There’s not a whole lot you can do, but it should be fine. If you take it out of the springform pan and let it sit in the fridge for a bit, it should dry out a little.
I rarely leave reviews for recipes but have to share what i did with this great recipe of yours! I wanted something i could bring to 2 different Christmas gatherings so a full cheesecake wasn’t going to work but I loved the idea of eggnog.
I made mini cheesecakes in cupcake tins. I put cupcake liners in the pans, used a gingersnap cookie for a crust. I made the cheesecake filling exactly according to your recipe. It made 26 cheesecakes, I baked at 350 degrees for 30 minutes.
I topped with freshly whipped cream and sprinkled nutmeg on top. They were hugely popular!!
I’m so glad the minis were such a hit! Merry Christmas!
So tonight is Christmas Eve, 2018. The eggnog cheesecake is in the oven. So far so good! ????Fingers crossed it turns out. So many good reviews, thought I would try it. It’s a gift for my daughter-in-law…who actually passed your recipe to me to try last year. Finally getting around to it. Merry Christmas from Canada!
Aww fun! I hope you all enjoy it! Merry Christmas!
Fricken Amazing!
Wonderful!
Easy to make. Taking to my family Christams Eve party today. I substitued out gluten free vanilla wafers for the crust and GF flour. Beautiful presentation.
So glad to hear it! Merry Christmas!
Just made this cake ???? with the water bath and it was a fail
I’ve made 3 of these cheese cakes in the past week and will be making 2 more for Christmas eve. Rave reviews from all who enjoyed it!! This will be added to my Christmas baking legacy for sure!
Wonderful! I’m so glad to hear that! Thanks Pam!
How can I make this a lighter texture. I love eggnog, and am somewhat a fan of cheesecake, but do not enjoy rather thick cheesecakes. Is it possible to make it more frothy like mousse?
Hmm, I haven’t tried this, but you could try whipping the egg white part of the eggs and folding those in at the end. It might lighten it up nicely.
Hi Lindsay, I have a gas oven and want to make sure the baking time and temperature would be the same. What type of oven did you use?
I have an electric oven.
If I want to make this gluten free, can I sub cornstarch for the flour in the filling?
You could just leave the flour out. The cheesecake will be a touch denser, but it’ll be fine.
What would you suggest for cooking times in a 4 inch springform pan?
I honestly don’t know. I’ve never made a cheesecake that size.
Can not get the topping to set up? Followed directions even put in fridge. Going to have to use something else!
What do you mean by set up? If you are referring to the whipped cream, did you use the full amount of powdered sugar? It stabilizes it.
Hi! It’s not often I leave a reply but this recipe is so amazing I just have to! I’m going to be honest and say making cheese cake always freaked me out. After making this recipe I have concurred that fear. I followed the recipe exactly the first time I made it. I was concerned if it was baked long enough. I searched on line to find out how to know for sure. I had no idea you could check using a thermometer in the filling. At 150 to 155 degrees it is done. I took it out of the oven at the 1 hour 30 minute mark. It was only at 120 degrees. I put it back in for 10 minutes and checked again. It was 150 degrees. Perfect!???? I turned the oven off and followed the rest of the instructions. Two things I will ALWAYS do when making a cheese cake in a water bath is use the slow cooker liner around the spring form pan then extra wide tin foil (no seams). Every cheese cake I’ve made since has never had any water leaking into the cake, not a single crack, perfect!!. I do a lot of cake decorating and I’d like to share a “trick” for stabilizing the whipped cream. Your recipe calls for so much icing sugar it’s just too sweet in my opinion. If you whip 1 cup of the cream with 2 tbsp icing sugar until almost stiff and then add 1 tbsp instant vanilla pudding powder and whip a bit more it will be stabilized and pipe just like butter cream icing. It holds it shape even when left at room temp.
Thank you for this amazing recipe and I hope my tips help????
I’m so glad to hear you enjoyed it! As for the whipped cream – yes the pudding mix would work. It’s the gelatin in the mix that stabilizes it, so regular gelatin would work as well.
Hi Lindsay, I love this receipe. Can it be made in cupcakes? If so, what would the recipe look like?
They should be fine made in a cupcake pan. I’d check out this recipe for a guide for baking. If you use the full recipe, you’ll get 24-28 minis. The baking time should be close to what is listed in that recipe, just maybe a few minutes more.
Would an orange whipped cream be good on this? I want to diversify the flavors a bit instead of eggnog on eggnog.
Hmm, I haven’t ever had those two flavors together, but it could be ok.
I just made this recipe in my mini cheesecake pans. So cute and delicious. I reduced the eggnog down to thicken it and I baked them at 325° for 18 minutes. I put a pan with hot water on the bottom rack. It made 34 minis. I would post a picture if I could figure out how ☺️. Thank you!
Awesome! So glad you enjoyed them!
Argh! I was pouring the warm water into the pan and my daughter startled me and I poured some of it into the cheesecake! Can it still be ok? I think my only saving grace is that I reduced the eggnog by half before adding it, so it’s starting out a bit thicker.
Hmm, hopefully it wasn’t too much water. Did it turn out ok?
I want to make this but do not understand the water bath. If I have a convection bake option on my oven do I still need to use that? I assume its just to keep it from cracking? Convection should circulate the air and minimize that or is there another reason for it.
I’d recommend a water bath personally. You’re correct, without a water bath, cheesecakes can easily crack when cooling, sink in the middle when cooling and often brown on the edges. The cheesecake flavor will be the same, but it tends to have a less creamy texture (in my opinion, anyways). If you choose not to use a water bath though, you’ll likely want to reduce the baking time by maybe 15 minutes or so. If you’d like to see how I often set up my pan to avoid it leaking, check out my tutorial here.
Thank you, I’ll try the water bath.
I’m reviewing the recipe and comments before attempting this, my first cheesecake! For a party nevertheless. Anyway my question is with the crockpot liner, why is there still need for foil? Heat maybe? Also, glad I preread the recipe, will need to make it a day early so it will cool. Thank tou.
I add aluminum foil for double coverage. If you’d like to see more details on how I often set up my pan to avoid it leaking, check out my tutorial here.
Best cheesecake I have ever eaten!! Even better than The Cheesecake Factory!!!
I’m so glad you enjoyed! 🙂
I just made this last night. I used two premade Graham cracker pie shells. The recipe amount fit perfectly. Can’t wait to taste them this evening. Thanks.
Hi I’m about to make this and was planning on doing 2 pie shells as well. Can you please reply with how long you baked them for?
Made the eggnog and pumpkin cheesecakes for Thanksgiving, and they were a big hit. The granddaughter loved the eggnog and the son said they pumpkin was better than pie. I have to confess, I liked the eggnog best.
That’s awesome! I’m so glad you all enjoyed! 🙂
I just made this cheesecake and the top came out so nicely flat and browned I don’t even want to cover it up with whipped cream! But alas I will, because I cannot say no to whipped cream on my desserts. However, for those who were a little concerned about the longevity of the cream, as extra insurance I will stabilize the whipped cream further with a couple teaspoons of gelatin. I will get maybe 2 1/2 tbsp of cold water and sprinkle on 2 tsp of gelatin; allow the gelatin to absorb and the microwave it until it’s liquid again, it shouldn’t take any longer than 15-20 secs. Then while I’m whipping the cream I’ll pour in this gelatin mixture – this always ensures my whipped cream stays in tip top shape as long as I need it!
Thanks for your tips on the whipped cream!
Do u have to use the water bath ?
Well, no, it’ll bake without it. But it will likely fall in the middle when it cools, brown around the edges and quite possibly crack. Check out my tutorial for how I set up my water bath, if you like.
I just wish you had a “Print” button
There is a print button under the picture with the recipe. Here is a link to print as well. I hope this helps!
Worked perfectly! Seriously, this was the hit of the family dinner party. It was absolutely delicious, and turned out just the way I wanted, even at a high altitude! Thank you!
Wonderful to hear! Glad you enjoyed it! Thanks Nicole!
Just wanted to say great recipe! I was a little nervous I messed something up because the batter seemed more liquidy than any other cheesecake I’ve made before. I also didn’t do the water bath but I came out perfect. Didn’t crack or get to brown. Made it for my boyfriends birthday and it was a hit! Definitely will be making it again
I made this for the holidays and it was fantastic!!! Not overly sweet but oh soo good! Highly recommend!
This is the very first cheesecake I have ever made, it was heavenly!!!! The only problem I had was the water bath, it leaked into the cheesecake. I looked at your water bath tips. Next time I make the cheesecake I will use your tip. Thank you for an absolutely wonderful recipe.
I just made this cheesecake for Christmas and couldn’t wait to eat it as I love eggnog. I am an experienced baker and have been baking cheesecakes for years but this one failed and I’m not sure why. I followed the directions exactly and baked it for 1 hour 35 minutes. It sat in the refrigerator overnight. When I cut into it at over half of the cake was extremely underbaked. i have baked many water bath cheesecakes with no issues so I was very disappointed with this one. I have a new oven so I know that wasn’t the issue. At such a low temp it would have had to have baked at least an extra half hour. Any ideas what might have happened?
This happened to me as well I baked it Christmas Eve and went to serve it after dinner today and cut into it and it was like pudding 🙁
awesome////…….Maked for Christmas home run……thank you
This recipe was delicious, made it for Christmas Eve. The eggnog flavor is there but it’s not overpowering, perfect. The only issue I had is my whipped cream just wasn’t stiff enough to pipe on, I ended up just spreading it on, but it still looked pretty! Thanks for the recipe!
I made this today and can’t wait to eat it tomorrow. It is the first cheesecake I have ever made. My brother always made and our sister cheesecakes when visited but he died last year so I wanted to do something to make it seem like he is with us. I am quite impressed that I managed to make it without cracking at all. I do have a new appreciation for all work and time he spent. Making our favorite treat for us!
Followed recipe to perfection cake didn’t cook horrible recipe
Hello, I don’t have a spring pan, so I used a 9 1/1 deep dish pie pan. I made the crust and it fit nice.
My question is how long should I bake it ?
I won’t be removing it from the pan. Only a piece at a time to serve. So how long should I chill it before applying the topping?
I have a springform bundt pan will that work or csn use a 9 inch pan insteadd
so let me get this straight please i cook it for 1 and half hours then shut off and leave it in for another 30
Yes, that’s correct.
I didn’t read the last of this recipe and took the cake out after an hour and a half. None of the other oven stuff. Is this like ruined? 🙁
Not necessarily. You should just refrigerate it and see how much it firms up. It might just be a little softer.
I don’t have a large enough pan to hold my spring form pan for a water bath!!. Do I have to do one? I’ve made other cheesecakes before that didn’t call for a water bath and it turned out fine. Don’t really want to go to the store at 11 at night.
Often without one a cheesecake will brown around the edges, be a little drier, fall in the center while cooling and most likely crack. Not all recipes turn out that way, but many do. I prefer to avoid all of those things, so I use a water bath. You certainly don’t have to though.
I’ve made this twice already this season. Both times were hits! Such a great recipe! I’ll be scanning through the rest of the site. Thanks again!
I’m so glad to hear you’ve enjoyed it!
This recipe is amazing! I’ve made this eggnog cheesecake the past two years and people beg me for them! My husbands employee even traded a 55 inch flat screen for one of these cheesecakes (no joke)! Awesome job!!!
LOL! I’m so glad it’s such a hit!
I have a 10 in. Springform pan. How would I adjust the cooking time?
I haven’t made a 10 inch before so I’m not entirely sure. You’d probably want to reduce the time by roughly 15 minutes.
I will be making this cake for Xmas but will be traveling about 1 he by bus will the whip cream hold … please help
I think it should be ok as long as the bus isn’t too warm – just be sure to use the full amount of powdered sugar to stabilize it. If you want to be sure, you could try using something like Cool Whip instead.
This looks amazing! I am going to try it out now but only have an 8″ pan..would that work? Do i increase bake time? Thanks!
It should be fine. You would want to increase the baking time, but I’ve never made an 8 inch before so I’m not sure by how much exactly. At least 10-20 minutes, I’d think.
I am baking this filling in 2 9 inch graham cracker pie crusts, should I lower the amount of cooking time?
I haven’t ever made a cheesecake in a pie crust to know for sure. I would think that they are thinner than the full cheesecake, so yes. If you aren’t planning on using the water bath either, then you’d want to reduce the baking time even more so it doesn’t over bake.
Mary, I am doing the same. Can you tell me how long you baked it and at what temp?
Thanks in advance.
What other type of pan can be used for the water bath?
Any pan that is large enough to hold the springform pan and some water would be fine.
When I put the whipped cream on top, will it still be good a few hours later? In other words, does homemade whipped cream deflate over time? Sounds so yummy!!
Just be sure to use the full amount of powdered sugar (which helps stabilize the whipped cream) and it should be fine for several hours (or days, when refrigerated). I hope you enjoy it!
Would any fruit sauce or chocolate layer taste good under the whipped cream?
It certainly could! Totally up to your preference.
Am making this cake now to serve Christmas day. Hope it comes out good. Can’t wait to try it. Looks delicious.
Can you use homemade egg nog for this recipe?
I would think that’d be fine.
does this really take 24 oz of cream cheese seems like a lot?
Yes, 24 ounces
Mine is in the oven…I’m at the ‘turn oven off and keep it in there for 30 minutes. I can’t wait until it’s done. It’s going to an office Christmas party tomorrow. Unfortunately, I’m a bit (a lot) nervous about using fresh whipped cream. So I’m going to ‘alter’ a bit and pick up some (blech) Kool Whip. Next time, when the cheese cake can stay at home with me, I’ll do it right! I’m still really excited about cutting into it. Thank you for sharing this recipe. 🙂 Merry Christmas!
I hope you enjoyed it! Merry Christmas!
Can you use store bought eggnog in this recipe?
Yes, that’s what I used. 🙂
I just tried this recipe and fell in love! Thank you for adding to my collection of delicious cheesecakes!!
I want to make this recipe for Christmas as it looks amazing! I live in the U.K. & eggnog is very hard to find. Have you tried making your own eggnog for this recipe? I’ve made eggnog before just to drink & it isn’t as thick as the store bought kind is. Do you think homemade eggnog will work in it? Any tips you could give me?
Homemade eggnog should be fine. It’s possible that you might want to add a touch to the baking time if it’s super thin, but it should be fine.
Made this yesterday and brought it in to work today. I was lucky enough to bring 2 small slices home and am enjoying one of those delectable slices right now with milk as a bed time snack! OMG is this absolutely delicious!!! My first ever – time – giving a cheesecake a water bath and from now on the only way I’ll bake one Thanks for sharing! <3
Wonderful! So glad you enjoyed it!
The cheesecake recipe turned out great, but I can’t get my whip cream thick enough to pipe a design on the top. This last time I added more powdered sugar, dry milk powder, & whipped on high for almost 20 min, but it’s still runny. Any advice?
I’m not familiar with using dry milk powder. But what kind of whipping cream are you using? Is it heavy whipping cream or just heavy cream? The heavy whipping cream would be better because of the higher fat content and get thicker. Otherwise I’m really not sure what would cause it to not thicken.
Hi Lindsay, Im not a good cook but can you tell me eggnog do I buy it in shop never heard of such ingredient before please thanks who is selling it thanks
Yes, I buy it in the grocery store right by the milk.
I made this cheesecake this year upon the requests of my nieces. It was a big hit. I made it exactly as the recipe called for and it was very delicious. it was time consuming with the time it called for to cook it and then leave it in the oven another hour, but it turned out great. They’ve already asked me to make it again next year.
When do you remove the pan? After the big chill?
Yes, after chilling. Sorry that was unclear. I’ve updated the instructions.
I accidentally used 16 ounces of cream cheese instead of 24. I have been baking over 25 years, I feel dumb. I realizes what I did 10 minutes into baking and figured it is to late to fix.
Should I keep baking of just scrap it ?
Hmmm, not sure. It would probably bake, just be a little different and not as thick of a cheesecake.
Can i make this gluten free by substituting corn starch for the flour? Looks yummy!
Thanks
You could just leave the flour out. The cheesecake will be a touch denser, but it’ll be fine.
Do you take the cake out of the pan before or after you put the whipped cream on? Also can the whipped topping go on a day or two before or should it be right before serving?
Thankyou
Take it out of the pan before adding the whipped cream. It can be added a day or two in advance, just be sure to use the full amount of powdered sugar in the whipped cream. It stabilizes it.
This was the first time I tried the water bath method but never again. The water found its way through the foil and now the bottom of my cheesecake is soggy.
It’s definitely frustrating when springform pans leak. I’ve only ever found one that didn’t. I have a tutorial here for helping solve that problem. As for this particular cheesecake, the crust should dry out and be just fine.
Oh please try it again?! This was my first time trying it and I’m 53 years old (I guess you can teach an old dog new tricks) Use heavy duty foil that is larger than the spring form pan. and I promise you’ll love the way this bakes up and never make it the old way ever again –
Do you think the filling would be okay using gluten free flour?
Yes, I think that’d be fine.
Hello, Lindsay!
Thank you for the perfect recipe! Very beautiful cheesecake.
Milen
Can this recipe be used to make it into mini cheesecakes (i.e. cupcake sized)?
Yes, it’d be fine as minis.
I’m considering using your recipe as a bite sized version for one of our Holiday desserts. If using a mini muffin pan, what would you suggest as the baking time? Also would a water bath apply as well? Your recipe is the best I’ve seen so I’m excited for the end result!
I would suggest cupcake sized ones, not minis. I’m not sure of exact bake time, but it should be similar to other minis like these, with the baking and cooling time. You wouldn’t need a water bath. I hope you enjoy them!
Can u use a Graham cracker crust instead of making one. Would it change cooking instructions.
A store-bought crust should be fine. You’d just need to look at the instructions to see if you need to pre-bake it before adding the filling. Also, if it’s a pie crust, there could be more filling than you need.
I use the premade crusts for my pumpkin cheesecakes. The filling is normally more than I need for one crust so I buy the mini ones as well and use the extra filing in those and give them out.
I made it with ginger snaps instead of graham crackers for an extra holiday touch. I also used your tip of reducing the eggnog on the stove to make the nog more concentrated which i think is a must. Very yummy recipe!
Can I make this in a pie dish and not cook with the water around it?
I wouldn’t suggest a pie dish, only because I think there’d be too much filling and it’d might overflow. The water bath is important, in my opinion. Without it the cheesecake usually browns around the edges, falls in the center when cooling and often cracks.
When you say remove it from the oven and chill it, do you mean just sit it out or chill it in the refrigerator?
It should be chilled in the refrigerator.
Will the eggnog taste be noticable? Will the taste of the cream cheese overpower the taste of the eggnog?
Yes, it’s definitely more than noticeable. However, it you want a really strong eggnog flavor, you can increase the eggnog to 1 1/2 or even 2 cups and then cook it down on the stove to 1 cup and add it that way. Then you’ll have the same amount of liquid being added to cheesecake (so baking time and such shouldn’t change), but the flavor of the eggnog will be more concentrated.
Your recipes are the best. Your directions and suggestions make cooking simple with fantastic results. Your recipes have made me a better cook with greater understanding. Everyone loves what I bake from your site. I cannot say enough good comments. You made a believer and pasty chef out of me!! Thank you for sharing and caring enough to share your talented gift.
Thanks so much Kathleen! I’m so glad to hear you’ve enjoyed the site and recipes! 🙂
Wondering if spiked eggnog is used, does that change the bake time or impact the cheesecake itself.
It shouldn’t change anything.
IF adding RUM or BRANDY (how I like eggnog drink) to the C–cake, would you suggest decreasing some EGGNOG and ADDING the liquor to equal ONE CUP (eggnog) liquid ? Also…I care NOT for Graham Cracker crusts…and would use “pulverized ” flavored cookies, dust the pan ith that after lightlt buttering the pan interior, before adding the cake batter. worth a try !! New York Style Cheesecake is like that. Or, crumbles the cookies and follow directions same as Graham cracker instruction.
You could certainly decrease the eggnog a bit, but you wouldn’t want to decrease it too much or you’ll lose some of that flavor. You can add a little more liquid to the cheesecake for the rum or brandy, you just might need to bake it a touch longer.
I’ve used 1/2 teaspoon rum extract in a no-bake eggnog pie, and it worked quite well. Was thinking about trying that in this recipe.
Can you freeze this cheesecake
I haven’t tried it, but usually cheesecakes are fine when frozen.
This looks fantastic! I love eggnog, and especially the light flavor it lends to baking. I hope you are well and you had a wonderful Thanksgiving!
I also love eggnog and this recipe is amazing!
i know this is going to sound anal but ,,,,, i have never used a spring form pan in my life …when and how do i get this yummmmy sounding cheesecake out of this pan ,lol? someone help ! she never said a word about getting cake out of pan.would like to make this for christmas
You take it out after chilling, before adding the whipped cream. Sorry that was unclear. I’ve updated the instructions. To remove it, you unhook the latch on the side of the pan and pull the sides off. I usually rest the cheesecake on my hand and lift the cheesecake up and pull the sides down. I hope that helps.
I have a spring form pan and but the bottom part is missing. I. Can’t find it and I don’t know what happened to it. Can I make this in a normal Wilton deep 9 inch cake pan? Will it still slice ok?
It might be a little hard to remove from the pan, but otherwise it should be fine.
Tried this for the first time, unfortunately your secret trick Lindsay only became clear after reading the review and replies. Using a slow cooker plastic bag before foil should be posted as a part of the recipe instructions. Unfortunately, my cheesecake came out soggy. It was an expensive experiment leaving me feeling unhappy with the result. Please include your secret plastic bag trick in the instructions. Also it might be clearer to indicate baking time as 90 – 100 minutes rather than 1 hour and 30 – 40 min. followed by 30 min with the oven off and an additional 30 minutes with the oven door opened a crack. Thank you
I did not notice the plastic bag until after I put it in the oven. I hope it’s not soggy. I taste the filling before adding the eggs and its delicious. Currently in the oven with heat off. 10 minutes left. Can’t wait! Thanks for this recipe.
Agree with Cindy. Followed 90 to 100 minutes in active oven. Came out like a key lime pie creamy. Still great flavor. Extra 20 minutes or more would have set it up more.