If you’re craving a dessert that perfectly marries the cozy spices of the holidays with rich, creamy indulgence, this Eggnog Cheesecake Recipe will quickly become your new festive favorite. With its velvety texture and warm notes of nutmeg and eggnog, every bite tastes like a celebration, making it the ideal treat to impress guests or savor on a quiet winter night.
Ingredients You’ll Need
This Eggnog Cheesecake Recipe is as straightforward as it is delicious. Using simple, wholesome ingredients ensures each element shines, from the buttery crust to the luscious, spiced filling. Every item plays a vital role in balancing flavor, texture, and that signature festive charm.
- Graham cracker crumbs (2 ¼ cups/302g): These provide a crunchy, slightly sweet foundation that complements the creamy filling perfectly.
- Salted butter (½ cup/112g), melted: Adds richness and helps bind the crust for that irresistible crispness.
- Sugar (3 tbsp/39g + 1 cup/207g): Both amounts ensure the crust and filling have just the right amount of sweetness.
- Nutmeg (½ tsp + ¾ tsp ground): The star spice, delivering that warm, slightly nutty flavor that sings holiday cheer.
- Cream cheese (24 ounces/678g), room temperature: The creamy base that makes this cheesecake decadently smooth and luscious.
- All-purpose flour (3 tbsp/24g): A little magic that helps the cheesecake set perfectly.
- Eggnog (1 cup/230g + 3 tbsp/45ml): Brings the quintessential festive taste and rich creaminess that defines this cheesecake.
- Large eggs (4), room temperature: Vital for structure and that wonderfully dense yet tender bite.
- Heavy whipping cream (1 cup/240ml), cold: Whipped into a dreamy topping that adds elegance and extra creaminess.
- Powdered sugar (10 tbsp/72g): Sweetens and stabilizes the whipped cream topping effortlessly.
- Nutmeg, for sprinkling: For that final festive touch.
- Pearl sprinkles (optional): Adds a whimsical sparkle, making your presentation pop.
How to Make Eggnog Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to ensure easy release later. Combine the graham cracker crumbs, melted butter, sugar, and half a teaspoon of nutmeg in a small bowl until evenly mixed. Press this mixture firmly into the bottom and slightly up the sides of your pan, forming a sturdy base. Bake for 10 minutes to set it, then set aside to cool while you tackle the filling. Don’t forget to cover the pan’s outside with aluminum foil to protect it during the water bath baking—it’s a small step that makes a huge difference.
Step 2: Mix the Cheesecake Filling
Reduce your oven temperature to 300°F (148°C). In a large mixing bowl, blend cream cheese, sugar, and flour on low speed to avoid incorporating too much air which can cause cracks. By using a gentle touch here, you ensure your cheesecake surfaces stay smooth and flawless. Next, add in the eggnog and ground nutmeg, mixing just until combined. Then, add the eggs one at a time, beating slowly and scraping the bowl’s sides after each addition to maintain a uniform batter.
Step 3: Bake the Cheesecake
Pour your silky cheesecake filling over the cooled crust in the springform pan. Place this pan inside a larger baking pan and pour warm water halfway up the sides to create a gentle steam bath—this water bath prevents cracking and promotes even baking. Bake for 1 hour and 30-40 minutes. When done, turn off the oven but leave the cheesecake inside with the door closed for 30 minutes, then crack the door open and let it rest for another 30 minutes. This gradual cooling prevents cracks and keeps the texture velvety. Finally, remove it and chill for 5-6 hours or overnight until fully set.
Step 4: Prepare the Whipped Topping and Decorate
To finish, whip heavy cream, remaining eggnog, and powdered sugar at high speed until stiff peaks form. Gently remove the cheesecake from the springform pan and pipe rosettes or swirl the whipped cream topping lavishly over the surface. Sprinkle with a little nutmeg and optional pearl sprinkles for extra festive flair. Refrigerate until ready to serve.
How to Serve Eggnog Cheesecake Recipe
Garnishes
Simple garnishes like a light dusting of nutmeg or cinnamon instantly enhance the festive aroma and visual appeal. Pearl sprinkles add a touch of elegance, making your cheesecake look as special as it tastes. Fresh cranberries or a sprig of rosemary can also add a lovely seasonal accent.
Side Dishes
This rich Eggnog Cheesecake Recipe pairs beautifully with fresh fruit like tart berries, which brighten the palate and balance the creamy richness. A cup of strong coffee or a spicy mulled wine complements the flavors and rounds out your holiday celebration perfectly.
Creative Ways to Present
For an eye-catching presentation, serve individual slices alongside a dollop of whipped cream and a sprinkle of nutmeg on each plate. Alternatively, place the cheesecake on a festive platter surrounded by edible gold leaf or cinnamon sticks to add luxury and warmth.
Make Ahead and Storage
Storing Leftovers
Eggnog cheesecake keeps beautifully in the refrigerator for 3 to 4 days when stored in an airtight container or covered well with plastic wrap. This helps maintain moisture and preserve its delicate flavors, so you can enjoy leftovers without losing a hint of that holiday magic.
Freezing
You can freeze leftover slices of this cheesecake for up to 2 months. Wrap each slice tightly in plastic wrap and then place them in freezer bags to avoid freezer burn. Thaw in the refrigerator overnight before serving for the best texture and flavor.
Reheating
Since this cheesecake is best served chilled, reheating is generally not recommended. If you’d like a softer texture, let it sit at room temperature for 20–30 minutes before slicing to allow the flavors to bloom naturally.
FAQs
Can I use store-bought eggnog for this recipe?
Absolutely! Store-bought eggnog works wonderfully and ensures consistent flavor. Just be sure to use the full-fat variety for the richest results.
What if I don’t have a springform pan?
A springform pan is ideal for cheesecakes because it makes removal easy without damaging the crust. But if you don’t have one, a regular cake pan lined well with parchment paper and greased can work—just be extra careful when removing the cheesecake.
Why do you use a water bath for baking?
The water bath gently surrounds the cheesecake with moisture and gentle heat, preventing cracks and dry edges. It helps the cheesecake bake evenly, creating that perfect creamy texture.
Can I make this cheesecake vegan or dairy-free?
This particular Eggnog Cheesecake Recipe relies heavily on dairy and eggs for structure and flavor, so adapting it for vegan or dairy-free diets would require different ingredients and techniques. However, many delicious vegan cheesecake recipes do use plant-based substitutes that you might want to explore separately.
How can I tell when the cheesecake is done baking?
The edges of the cheesecake should be set, but the center will have a slight jiggle when you gently shake the pan. It will continue to set as it cools, so avoid overbaking to keep it creamy and smooth.
Final Thoughts
This Eggnog Cheesecake Recipe is a celebration in every forkful, blending classic holiday flavors with a creamy, dreamy texture that’s impossible to resist. Whether you’re preparing it for a festive gathering or simply treating yourself, it’s a wonderful way to add warmth and joy to your dessert table. Give it a try and watch it quickly become a beloved tradition!
Print
Eggnog Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 40 minutes plus 5-6 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Cheesecake combines the rich, creamy texture of classic cheesecake with the festive flavors of eggnog and nutmeg, perfect for holiday celebrations. Featuring a buttery graham cracker crust and topped with spiced whipped cream, this dessert is indulgent and elegant, sure to impress your guests.
Ingredients
Crust
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
- ½ tsp nutmeg
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) eggnog
- ¾ tsp ground nutmeg
- 4 large eggs, room temperature
Topping
- 1 cup (240ml) heavy whipping cream, cold
- 3 tbsp (45ml) eggnog
- 10 tbsp (72g) powdered sugar
- Nutmeg, for sprinkling
- Pearl sprinkles, optional
Instructions
- Prepare Crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, sugar, and nutmeg. Press this mixture evenly into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water seeping in during the water bath. Set aside.
- Make Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until well combined, taking care to minimize air incorporation. Scrape down the bowl’s sides as needed. Add the eggnog and nutmeg, continuing to mix on low until smooth. Add the eggs one at a time, mixing slowly and scraping the bowl after each addition.
- Bake Cheesecake: Pour the filling into the prepared crust and spread evenly. Place the springform pan (still wrapped in foil) into a larger baking pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan, ensuring it does not surpass the foil edge. Bake for 1 hour and 30-40 minutes, or until the edges are set and the center slightly jiggles.
- Cool Cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and allow it to cool further for an additional 30 minutes. Remove the cheesecake and chill in the refrigerator for 5-6 hours or overnight to firm up.
- Prepare Whipped Cream Topping: In a large bowl, combine cold heavy whipping cream, eggnog, and powdered sugar. Whip on high speed until stiff peaks form.
- Assemble and Serve: Remove the cheesecake from the springform pan. Pipe the whipped cream onto the cheesecake in rosettes or your preferred design. Sprinkle lightly with nutmeg and decorate with pearl sprinkles if desired. Refrigerate the cheesecake until ready to serve. Best enjoyed within 3-4 days.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
- Taping aluminum foil around the springform pan prevents water from leaking in during the water bath, which is essential for a creamy cheesecake texture.
- Mixing on low speed reduces air incorporation that can cause cracks on the cheesecake surface.
- Allowing the cheesecake to cool gradually in the oven prevents cracks and maintains a creamy texture.
- Chilling overnight enhances the flavor and firmness of the cheesecake.
- Decorate the cheesecake with whipped cream and nutmeg just before serving to maintain freshness and presentation.
