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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!
More Eggnog Desserts
Watch How To Make It
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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
Enjoy!
This was amazing. Thank you for sharing
I’m so glad you enjoyed it!
This is a fabulous recipe! I made it for Christmas dinner dessert and paired it with a quick toffee sauce and it was a huge hit!
Only thing I changed was the I didn’t do the crust up the sides, just on the bottom. I’ve never made a cheesecake that called for this much cream cheese before, but it was absolutely delicious and loved by all. I really followed the directions and mixed on low to avoid air bubbles, and it was creamy and decadent where people described it as restaurant quality. Definitely going into my favourites pile!
Awesome! I’m so glad it was a hit!
Made this for our Christmas Eve ‘Holy Night” dinner. First time using the water bath method. The cheesecake came out absolutely perfect – not a crack, and the most gorgeous texture. Easily served the 10 adults and 2 children. My guests’ comments ranged from “outstanding” to “best cheesecake I have ever had in my life”. This recipe is a keeper.
Awesome! So glad to hear that!
This recipe came out amazing! I altered the crust, using ginger snaps in place of the graham crackers and adding finely chopped pecans, this is a crust I’ve used for a pumpkin cheesecake and I thought it would add to the eggnog flavor. This crust complimented the cheesecake perfectly. I made the cheesecake portion as the recipe stated and the texture and flavor were spot on. Everyone at the Christmas party raved about it and there was no leftovers. Thank you for a great recipe, I’m sure I will use it again.
I’m so glad to hear it was a hit!
I’ve made this for every Christmas for years now and it’s always a hit and always comes out perfect. Follow instructions to a tee and you’ll be good.
Awesome! I’m so glad you enjoy it!
I made this for Christmas dinner and it was a huge hit. Delish creamy eggnog cheesecake! Was asked to make it again next Christmas.
Awesome! So glad it was a hit!
Hi Lindsay. I’m actually making it now. I think I take this out after the refrigeration time, but I am wanting to be sure. I’ve really only made my tried and true recipe for cheesecake but someone asked for seasonal and this looks delicious 😋 Thank you!
I’m sorry. I meant out of the pan.
Thank you!
Yes, you want to refrigerate it until cold and firm, then remove it from the pan.
Can this be frozen for a week? If so should it be thawed in the frig ?
Yes, definitely. You can freeze it for up to 3 months and then thaw it in the fridge the night before using.
Can this be made and frozen? If so for how long is it good for.
Yes, you can freeze it. It should be good frozen for up to 3 months.
“With my cheesecakes, the next step is to actually close the oven and keep as much heat in there as you can while leaving the cheesecake in there for a little longer, typically about 30 minutes. This lets the cheesecake have a chance to finish cooking and firm up more, while also starting to cool slowly and avoid cracks. So while the cheesecake is “done” when it is still jiggly upon testing it, it should still cook a little more and firm up during the cooling process.”
LOVE your recipes! Should the oven be turned off at this point?
I’m so glad you enjoy the recipes! Yes, you’ll have the oven off while you let it sit for 30 minutes with the door closed.
Hello thank you for sharing your recipe for eggnog cheesecake my question is do you have the same recipe for a 7 inch smaller eggnog cheesecake
I don’t, but I do have a guide to adjusting cheesecake sizes, that you could refer to.
Someone gave me a bottle of eggnog with alcohol in it. Can I use it in recipe
That should be fine.
I haven’t tasted it yet.so I’m a concern That it is going to be over cooked withe the amount of time that you said to cook it.. I make dessert for a pizza place and am worried about that…
Ovens can certainly vary, but this batter is thinner because of the eggnog and takes longer to bake. However, I do have a tutorial on how to tell when your cheesecake is done baking, if you would like to give that a look so that you can see if yours is done sooner.