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 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

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slice of Eggnog Cheesecake on plate

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


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.




  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar
  • 1/2 tsp nutmeg


  • 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


  • 1 cup (240ml) heavy whipping cream, cold
  • 3 tbsp (45ml) eggnog
  • 10 tbsp (72g) powdered sugar
  • Nutmeg, for sprinkling
  • Pearl sprinkles, optional



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.


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


Eggnog Cheesecake - perfect cheesecake for the holidays!

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Recipe rating

  1. Stefan

    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!

      1. Lauren Brockett

        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!!! 

    1. Lindsay

      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.

  2. Jbj100

    I will be making this cake for Xmas but will be traveling about 1 he by bus will the whip cream hold … please help

    1. Lindsay

      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.

  3. Natasha

    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!

    1. Lindsay

      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.

  4. Mary Quitsch

    I am baking this filling in 2 9 inch graham cracker pie crusts, should I lower the amount of cooking time?

    1. Lindsay

      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.

  5. Jessie

    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!!

    1. Lindsay

      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!

  6. PJ

    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!

  7. Kandra Strausborger

    I just tried this recipe and fell in love! Thank you for adding to my collection of delicious cheesecakes!!

  8. Jen

    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? 

    1. Lindsay

      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.

  9. Christine Parker

    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

  10. Meghan

    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? 

    1. Lindsay

      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.

  11. Marlene

    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

      1. Lynn

        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.

  12. Michelle

    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 ?

  13. Rochelle

    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?


    1. Lindsay

      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.

  14. Ione

    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. 

    1. Lindsay

      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.

    2. Christine Parker

      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 –

  15. Tracey M

    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!

    1. Lindsay

      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!

    1. Lindsay

      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.

    2. Tucker

      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.

    3. Kelly Richardson

      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!

    1. Lindsay

      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.

  16. Brittany

    When you say remove it from the oven and chill it, do you mean just sit it out or chill it in the refrigerator? 

  17. De'Angela Warren

    Will the eggnog taste be noticable? Will the taste of the cream cheese overpower the taste of the eggnog?

    1. Lindsay

      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.

  18. Kathleen Martin

    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.

      1. Patti Lz.

        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.

      2. Lindsay

        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.

    1. Jayne

      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.

  19. Katrina

    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!

    1. Barbara Schnabel

      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

      1. Lindsay

        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.

      2. Aimee

        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? 

      3. Cindy FitzGerald

        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

      4. Shikeya Anderson

        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.

      5. Frank

        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. 

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