This is a thick and creamy cheesecake that is perfect for your holiday celebrations! It is filled with yummy seasonal flavors of nutmeg, cinnamon, and eggnog!
Eggnog is great by itself, but I love it even more as an addition to holiday foods! Some of my favorite eggnog recipes include french toast eggnog bake and mini eggnog cheesecakes.
Holiday Eggnog Cheesecake
It’s the time of year that eggnog begins to show up in all the grocery stores. If you haven’t had it before, eggnog is a traditional holiday drink made of milk or cream, with sugar, eggs, vanilla, nutmeg and sometimes cloves.
Growing up I never had eggnog, but my husband grew up with it and loves it! I might not drink a large glass of it, but I love to add to my holiday desserts. So I combined my favorite dessert of cheesecake and my husband’s love for eggnog to make a delicious Christmas treat.
I love this cheesecake because it is a traditional cheesecake with some festive flavors of eggnog, cinnamon and nutmeg added in. The topping is heavy cream, mascarpone cheese, eggnog, vanilla, powdered sugar, and nutmeg. Together they make a delicious combination with holiday flair!
Prepping the Pan
To make the crust combine the gingersnap cookie crumbs (you could also use graham cracker crumbs), sugar, and salt. Then add the melted butter over top and mix until the crumbs become coated.
***Once the crust is baked, turn the oven down to 325 degrees to prepare it for baking the filling!
How to Make Eggnog Cheesecake
- After the cheesecake finishes baking turn off the oven, slightly crack the door open and allow it to cool for 1 hour.
- Remove the cheesecake from the bath and dry the bottom of the pan.
Place in the refrigerator on a wire cooling rack to chill for at least 4-6 hours before preparing the topping. After 30 minutes in the refrigerator cover the cheesecake with foil
The Eggnog Topping
Eggnog Cheesecake Variations
I love making this recipe as mini cheesecakes or cheesecake bars! Though I am partial to the gingerbread crust, you can make this recipe with an oreo crust and add chocolate chips to the cheesecake filling! It is also very tasty!!
Honestly, just about any eggnog is a good option for this recipe. But there are great non-dairy options for eggnog from brands like Silk or Almond Breeze.
You can also vary the toppings! I love dusting this cheesecake with nutmeg, but caramel sauce, crushed gingersnaps, or even something as simple as whipped cream are delicious options!
How to Store Cheesecake
How to store cheesecake? Keep it in the fridge for about a week loosely covered in foil or plastic wrap.
How long can this be left out? The cheesecake should only be left out at room temperature for up to 2 hours. After that, you risk bacteria growing and ruining your cheesecake!
Can you freeze eggnog cheesecake? To freeze cheesecake you need to let it sit until it is completely cool and then freeze. Tightly cover it in plastic wrap and foil, or wrap it in plastic wrap and place it in a freezer-safe plastic bag.
This eggnog cheesecake is full of holiday flavors and is the perfect way to use your eggnog or incorporate it into your Christmas dishes! Enjoy and Merry Christmas!
For more cheesecake recipes
- Pecan pie cheesecake
- Instant pot greek yogurt cheesecake
- Layered pumpkin pie cheesecake bars
- Mini Nutella Smores Cheesecakes
For the crust:
- 2 1/4 c. gingersnap cookie crumbs
- 5 tbsp. melted butter
- 2 tbsp. 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 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 4 eggs, room temperature
For the topping:
- 3/4 c. heavy cream
- 1/4 c. eggnog
- 1/2 tsp. vanilla extract
- 1/4 c. powdered sugar
- 8 oz. mascarpone cheese, softened
- pinch ground nutmeg for garnish
- Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer 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″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
- Preheat oven to 350 degrees, placing the top rack in lower third of 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 like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You should have a nice 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 oven down to 325 degrees.
- 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 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. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
- After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.
- Remove the cheesecake from the 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 (giving the cheesecake 30 minutes will help 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 (you can also do this at about 3 hours into the chill time so that it can set during that 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 it before serving.
- Slice and serve immediately. Dust with nutmeg, if desired.