Eggnog Cheesecake

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.

Slice of eggnog cheesecake on a plate.

Homemade eggnog cheesecake with a slice taken out.

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.

Slice of homemade eggnog cheesecake on a plate.

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!

Eggnog cheesecake with swirls of whipped cream on top.

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!

Slice of cheesecake on a plate with a bite taken out.


Read transcript

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
slice of Eggnog Cheesecake on plate
Recipe

Eggnog Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 3 hours
  • Total Time: 4 hours, plus cooling time
  • Yield: 12-14 Slices 1x
  • 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.


Scale

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

CRUST

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.

Keywords: christmas cheesecake, eggnog dessert, eggnog cheesecake recipe, holiday dessert idea, cheesecake recipe, how to make cheesecake

Enjoy!

Eggnog Cheesecake - perfect cheesecake for the holidays!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

198 Comments
  1. Carmen G

    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

  2. Cheryl Pride

    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!

  3. Lillian

    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.

  4. Janice Dreeke

    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? 

  5. Eve Hofmann

    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.

  6. Tony

    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!

  7. Lauren

    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!

  8. Emily

    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?

  9. Liz

    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!!

    1. Lindsay

      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.

  10. Carmen G

    Question – this recipes whipped cream – does this last a few days?

    Never made it before so I am wondering, thank you

  11. Stephanie

    This recipe sounds amazing!! Is this something I can make ahead of time and freeze until we are ready to eat it?

  12. Carmen G

    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.

  13. Emma

    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! 

  14. Silver S Rowan

    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!

  15. Deirdre

    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.

  16. Carol Melendez

    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 

  17. Bob Vassas

    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

    1. Lindsay

      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.

    2. Lindsay

      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!

      1. Lani

        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

  18. Andre

    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?

  19. Jolene

    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!!!!!!

    1. Lindsay

      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.

  20. Pauline Tilbe

    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!!

  21. Brenda Mazur

    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!

  22. Rebecca Nuetzel

    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.

  23. Pam DeLuca

    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!

  24. Jonathan Herbaut

    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?

    1. Lindsay

      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.

  25. La'Tonda

    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?

  26. Shannon

    Can not get the topping to set up? Followed directions even put in fridge. Going to have to use something else!

    1. Lindsay

      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.

  27. Lisa

    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????

    1. Lindsay

      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.

  28. Christian Gray

    Hi Lindsay, I love this receipe. Can it be made in cupcakes? If so, what would the recipe look like?

    1. Lindsay

      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.

  29. Brayden

    Would an orange whipped cream be good on this? I want to diversify the flavors a bit instead of eggnog on eggnog.

  30. Donna

    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!

  31. Erin

    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.

  32. Tiffany

    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.

    1. Lindsay

      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.

  33. Maey O'Mara

    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.

  34. Ray

    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.

    1. Leslie McWaters

      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?

  35. Jack

    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.

  36. Lilah

    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!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12