Holiday gatherings feel extra special with this Eggnog Cheesecake. Smooth, spiced, and made to share, it’s the ultimate addition to your holiday menu.
This festive Eggnog Cheesecake recipe combines the smooth richness of a traditional cheesecake with the festive notes of eggnog, cinnamon, and nutmeg. The topping features heavy cream, mascarpone, eggnog, vanilla, powdered sugar, and nutmeg, making it a wonderful holiday-inspired treat. Everyone will keep coming back for more.
Eggnog is a holiday favorite, but it becomes even better when added to festive recipes like my French toast eggnog bake or mini eggnog cheesecakes.
Table of Contents
Why We Love This Cheesecake
- This Eggnog cheesecake is a creative way to enjoy eggnog beyond the traditional drink.
- The recipe offers plenty of servings, making it ideal for entertaining.
- It’s versatile and can be served plain or dressed up with various toppings.
Recipe Ingredients
Eggnog – Eggnog is a fragrant, sweet, and thick drink with notes of nutmeg and cinnamon. It adds a festive flavor to the cheesecake and is best used during the holiday season, typically available from November through January. Store-bought or homemade eggnog works perfectly.
Cream Cheese – Full-fat cream cheese creates the rich, creamy texture essential for this cheesecake. Use brick-style cream cheese for the best results. Avoid low-fat options as they can make the filling watery.
Nutmeg – Nutmeg provides a warm, spiced flavor, adding a classic holiday touch. Freshly grated nutmeg works best for a bold and distinct taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Toppings – Swap mascarpone with cream cheese for a tangier flavor. Use whipped coconut cream for a dairy-free option. Add crushed peppermint, caramel drizzle, toasted nuts, or sugared cranberries and rosemary for a festive touch.
Spice Adjustments – Enhance the festive flavor by adding a pinch of ground cloves or allspice to the batter, along with the cinnamon and nutmeg.
How to Make Eggnog Cheesecake
Step 1: Cover the bottom and sides of a 9-inch springform pan with extra-large, heavy-duty aluminum foil so no water can leak in (it’s worth a trip to the store to buy the 18-inch wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10 inches) that has 2-inch sides (I ran out of big foil but had a cake pan that barely fit into it). No need to worry about the foil keeping water out.
Step 2: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the oven.
Step 3: In a large mixing bowl, mix together the finely ground cookie crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
Step 4: Pour into the prepared springform pan and gently smooth out (I use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½ inches tall and approximately ¼ inch thick. You should have a layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8–10 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (160 degrees Celsius).
Step 5: Beat the cream cheese, granulated sugar, and eggnog on medium-low speed for approximately 2 minutes or until smooth and creamy. With mixing speed on low, gradually add the sour cream, vanilla extract, cinnamon, and nutmeg. With mixing speed on low, add the eggs one at a time, mixing until incorporated, then beat the cheesecake batter on high for 1 minute.
Step 6: Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. The water should go halfway up the side of the pan (this was just to the lip of my 2-inch tall cake pan). Place in the oven and bake at 325 degrees Fahrenheit (160 degrees Celsius) for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
Step 7: After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow to cool for 1 hour. This helps achieve a perfect top without it falling or cracking.
Step 8: Remove the cheesecake from the water bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. I prefer 6+ hours. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (this helps prevent condensation from forming on the underside of the foil).
Step 9: Prepare the topping by beating the heavy cream, eggnog, vanilla, and powdered sugar with a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form. Fold in mascarpone. Using a spatula, spread over the top of the cooled cheesecake (this can be done about 3 hours into the chill time so it sets during the remaining hour). During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove before serving.
Step 10: Slice and serve immediately. Dust with nutmeg, if desired.
FAQs
Yes. An electric mixer fitted with a paddle attachment works best for a smooth, creamy batter. If unavailable, a hand mixer on low speed is a suitable alternative for excellent results.
Yes, graham cracker crumbs are perfect for creating a classic graham cracker crust. For a milder flavor, crushed shortbread cookies or vanilla wafers work well. For a richer twist, try speculoos or chocolate wafer cookies.
Storage Information
STORE the cheesecake in the refrigerator, loosely covered with foil or plastic wrap, for up to 1 week. To FREEZE, let the cheesecake cool completely, then tightly wrap it in plastic wrap and foil, or place it in a freezer-safe plastic bag. It can be stored in the freezer for up to 2 months.
Thaw overnight in the refrigerator. The cheesecake should only be left out at room temperature for up to 2 hours. For REHEATING individual slices, use a microwave on low power, or enjoy it chilled straight from the fridge.
Eggnog Cheesecake Recipe
Ingredients
For the Crust
- 2 1/4 c. gingersnap cookie crumbs
- 5 tbsp. melted butter
- 2 tablespoons granulated sugar
- pinch salt
For the Filling
- 32 oz. (4 blocks) original cream cheese - room temperature
- 1 1/2 c. granulated sugar
- 1 c. eggnog - room temperature
- 1/3 c. sour cream - room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 tsp. ground nutmeg
- 4 eggs - room temperature
For the Topping
- 3/4 c. heavy cream
- 1/4 cup eggnog
- 1/2 tsp. vanilla extract
- 1/4 c. powdered sugar
- 8 oz. mascarpone cheese - softened
- pinch ground nutmeg - for garnish
Instructions
- Cover the bottom and sides of a 9-inch springform pan with extra-large, heavy-duty aluminum foil so no water can leak in (it’s worth a trip to the store to buy the 18-inch wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10 inches) that has 2-inch sides (I ran out of big foil but had a cake pan that barely fit into it). No need to worry about the foil keeping water out.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the oven.
- In a large mixing bowl, mix together the finely ground cookie crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (I use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½ inches tall and approximately ¼ inch thick. You should have a layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8–10 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (160 degrees Celsius).
- Beat the cream cheese, granulated sugar, and eggnog on medium-low speed for approximately 2 minutes or until smooth and creamy. With mixing speed on low, gradually add the sour cream, vanilla extract, cinnamon, and nutmeg. With mixing speed on low, add the eggs one at a time, mixing until incorporated, then beat the cheesecake batter on high for 1 minute.
- Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. The water should go halfway up the side of the pan (this was just to the lip of my 2-inch tall cake pan). Place in the oven and bake at 325 degrees Fahrenheit (160 degrees Celsius) for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
- After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow to cool for 1 hour. This helps achieve a perfect top without it falling or cracking.
- Remove the cheesecake from the water bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving. I prefer 6+ hours. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (this helps prevent condensation from forming on the underside of the foil).
- Prepare the topping by beating the heavy cream, eggnog, vanilla, and powdered sugar with a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form. Fold in mascarpone. Using a spatula, spread over the top of the cooled cheesecake (this can be done about 3 hours into the chill time so it sets during the remaining hour). During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove before serving.
- Slice and serve immediately. Dust with nutmeg, if desired.
As someone who is obsessed with eggnog this is my new favorite dessert!
I made these into cheesecake bars and they turned out AWESOME!! I took it to my family Christmas gathering and had lots of compliments on it!!