There's nothing quite like the taste of eggnog to get you in the holiday spirit, and this Eggnog Cheesecake captures all the creamy, nutmeg-laced goodness of the classic drink in every slice. The smooth, velvety texture and warm, spiced flavors make this dessert a showstopper at any Christmas or holiday gathering.

I first discovered this recipe while searching for a festive twist on traditional cheesecake. It quickly became a December favorite, requested by family and friends year after year. If you’re looking for a dessert that will impress but is still simple enough to make at home, this Eggnog Cheesecake is your perfect holiday indulgence.
Why You'll Love This Eggnog Cheesecake
First off, it’s a no-fail crowd-pleaser. The smooth, custardy filling paired with the classic graham cracker crust ensures that each bite melts in your mouth. Even people who claim they aren't cheesecake fans can’t resist it!
It’s also a simple, make-ahead dessert. Cheesecake needs to chill for several hours (or overnight), making it ideal for holiday planning. You can prep this cheesecake in advance and focus on other meal prep or just enjoy your time with loved ones.
Best of all, the flavors are pure holiday magic. With hints of nutmeg and a dash of rum extract, this cheesecake tastes just like Christmas. Plus, the rich eggnog and creamy texture balance perfectly with the crunchy crust.
Finally, this recipe is easily customizable for different occasions. Not a fan of nutmeg? Swap it for cinnamon or use gingerbread cookies instead of graham crackers for the crust. The possibilities are endless, and each variation keeps the spirit of the holidays alive!
Ingredients Notes

- Graham Cracker Crust: Made from crushed graham crackers, melted butter, and a touch of sugar. This crust provides the perfect crunchy contrast to the silky cheesecake filling. You can also use crushed gingersnaps for an extra holiday twist.
- Cream Cheese: The base of any great cheesecake, cream cheese must be softened to room temperature to ensure a smooth, lump-free batter. Full-fat cream cheese gives the cheesecake its velvety texture.
- Eggnog: The star of the show! Use a good-quality, store-bought eggnog or make your own if you're feeling adventurous. It adds a rich, creamy flavor and holiday cheer.
- Sugar and Spices: Granulated sugar sweetens the cheesecake, while nutmeg brings warmth and that signature eggnog taste. A pinch of cinnamon or even cloves can add an extra layer of complexity.
- Eggs: These help set the cheesecake, giving it structure and a custard-like consistency. Make sure your eggs are at room temperature to blend evenly into the batter.
- Rum Extract: This is optional but highly recommended. It gives the cheesecake a subtle, boozy undertone reminiscent of spiked eggnog without the alcohol content. If you prefer, you can use real rum in small amounts.
Special Equipment: You’ll need a springform pan to make this cheesecake. A water bath (bain-marie) is also essential to prevent cracks and ensure even cooking.
How To Make This Eggnog Cheesecake

Creating this Eggnog Cheesecake is easier than it looks, and I’ll guide you through each step so your dessert turns out perfectly.
1. Prep the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine 2 cups of graham cracker crumbs, ⅓ cup granulated sugar, and ½ cup melted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
2. Make the Creamy Filling
In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth, about 2-3 minutes. Add 1 cup of granulated sugar and continue mixing until fluffy. Next, pour in 1 ½ cups of eggnog, blending until fully incorporated. Add 3 large eggs, one at a time, mixing on low speed to avoid overbeating. Finally, mix in ¼ teaspoon of ground nutmeg and 1 teaspoon of rum extract.
3. Assemble and Bake
Pour the eggnog filling over the cooled crust, smoothing the top with a spatula. To prevent cracks, place the springform pan in a larger roasting pan and fill it with an inch of hot water, creating a water bath. Bake at 325°F (160°C) for 60-70 minutes or until the edges are set, and the center has a slight jiggle.
4. Cool and Chill
Turn off the oven and leave the cheesecake inside for another hour, allowing it to cool gradually. Remove it from the water bath and refrigerate for at least 6 hours or overnight. The wait is worth it – chilling enhances the flavors and sets the texture perfectly!
Storage Options
- Refrigerator: Store any leftovers in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 5 days. This keeps the cheesecake fresh and maintains its creamy texture.
- Freezing: You can freeze the cheesecake whole or in slices. Wrap it securely in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To serve, thaw in the fridge overnight.
- Room Temperature: Avoid leaving the cheesecake out at room temperature for more than 2 hours, as the dairy ingredients are perishable.
Reheating Tips: While you can enjoy this cheesecake cold, bringing a slice to room temperature for about 15 minutes before eating enhances its flavors.
Variations and Substitutions
- Spiced Crust: Swap the graham crackers for gingersnap cookies to add an extra burst of holiday spice. You can also use chocolate wafer cookies for a richer, more decadent crust.
- Non-Alcoholic: If you don’t have or prefer not to use rum extract, substitute it with pure vanilla extract or almond extract for a nutty twist.
- Dairy-Free Version: Use dairy-free cream cheese and substitute the eggnog with almond nog or oat nog. The texture will be slightly different but still delicious.
- Topping Ideas: Top your cheesecake with whipped cream, caramel drizzle, or a dusting of nutmeg. Fresh berries also pair beautifully with the rich, spiced filling.
- Mini Cheesecakes: Make this dessert in a muffin tin for individual servings. Reduce the baking time to 20-25 minutes and skip the water bath.
Don't be afraid to experiment with different combinations to make this recipe your own. After all, holiday baking is all about creating delicious memories that last a lifetime!
PrintEggnog Cheesecake Recipe
This Eggnog Cheesecake recipe features a spiced, creamy filling infused with classic holiday eggnog flavors. The luscious cream cheese and nutmeg blend perfectly over a buttery graham cracker crust, making it a decadent treat for any holiday gathering.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 8 hours (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
- For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- For the Topping:
- Whipped cream
- Ground nutmeg for sprinkling
Instructions
- Preheat Oven: Set your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes and let it cool.
- Prepare the Filling: Beat cream cheese until smooth. Add sugar and mix until well combined. Incorporate eggs one at a time, beating after each addition.
- Add Flavorings: Mix in eggnog, flour, vanilla extract, and nutmeg until smooth. Pour filling over the cooled crust.
- Bake: Place the cheesecake in a water bath and bake for 60-70 minutes, or until the center is slightly jiggly. Turn off the oven and leave the door cracked open for 1 hour.
- Chill: Refrigerate for at least 6 hours or overnight.
- Serve: Top with whipped cream and a sprinkle of nutmeg before serving.
Notes
- Water Bath Tip: Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking into the cheesecake.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Cheesecake can be made a day ahead for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 320mg
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