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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.
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 milklife.com/give too. A $5 donation gives a gallon of milk to a family in-need.
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!
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!
Watch How To Make It
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Eggnog Cheesecake
- Prep Time: 1 hour
- Cook Time: 3 hours
- Total Time: 4 hours, plus cooling time
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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.
Ingredients
CRUST
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
- 1/2 tsp nutmeg
FILLING
- 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
WHIPPED CREAM TOPPING
- 1 cup (240ml) heavy whipping cream, cold
- 3 tbsp (45ml) eggnog
- 10 tbsp (72g) powdered sugar
- Nutmeg, for sprinkling
- Pearl sprinkles, optional
Instructions
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.
CHEESECAKE FILLING AND TOPPING
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.
Nutrition
- Serving Size: 1 Slice
- Calories: 432
- Sugar: 32.6 g
- Sodium: 399.2 mg
- Fat: 23.8 g
- Carbohydrates: 47.2 g
- Protein: 8.6 g
- Cholesterol: 128.7 mg
Enjoy!
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!
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.
I am baking this filling in 2 9 inch graham cracker pie crusts, should I lower the amount of cooking time?
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.
Mary, I am doing the same. Can you tell me how long you baked it and at what temp?
Thanks in advance.
What other type of pan can be used for the water bath?
Any pan that is large enough to hold the springform pan and some water would be fine.
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!!
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!
Would any fruit sauce or chocolate layer taste good under the whipped cream?
It certainly could! Totally up to your preference.
Am making this cake now to serve Christmas day. Hope it comes out good. Can’t wait to try it. Looks delicious.
Can you use homemade egg nog for this recipe?
I would think that’d be fine.
does this really take 24 oz of cream cheese seems like a lot?
Yes, 24 ounces
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!
I hope you enjoyed it! Merry Christmas!
Can you use store bought eggnog in this recipe?
Yes, that’s what I used. 🙂
I just tried this recipe and fell in love! Thank you for adding to my collection of delicious cheesecakes!!
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?
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.
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
Wonderful! So glad you enjoyed it!
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?
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.
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
Yes, I buy it in the grocery store right by the milk.
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.
When do you remove the pan? After the big chill?
Yes, after chilling. Sorry that was unclear. I’ve updated the instructions.