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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!
Just wanted to say great recipe! I was a little nervous I messed something up because the batter seemed more liquidy than any other cheesecake I’ve made before. I also didn’t do the water bath but I came out perfect. Didn’t crack or get to brown. Made it for my boyfriends birthday and it was a hit! Definitely will be making it again
I made this for the holidays and it was fantastic!!! Not overly sweet but oh soo good! Highly recommend!
This is the very first cheesecake I have ever made, it was heavenly!!!! The only problem I had was the water bath, it leaked into the cheesecake. I looked at your water bath tips. Next time I make the cheesecake I will use your tip. Thank you for an absolutely wonderful recipe.
I just made this cheesecake for Christmas and couldn’t wait to eat it as I love eggnog. I am an experienced baker and have been baking cheesecakes for years but this one failed and I’m not sure why. I followed the directions exactly and baked it for 1 hour 35 minutes. It sat in the refrigerator overnight. When I cut into it at over half of the cake was extremely underbaked. i have baked many water bath cheesecakes with no issues so I was very disappointed with this one. I have a new oven so I know that wasn’t the issue. At such a low temp it would have had to have baked at least an extra half hour. Any ideas what might have happened?
This happened to me as well I baked it Christmas Eve and went to serve it after dinner today and cut into it and it was like pudding 🙁
awesome////…….Maked for Christmas home run……thank you
This recipe was delicious, made it for Christmas Eve. The eggnog flavor is there but it’s not overpowering, perfect. The only issue I had is my whipped cream just wasn’t stiff enough to pipe on, I ended up just spreading it on, but it still looked pretty! Thanks for the recipe!
I made this today and can’t wait to eat it tomorrow. It is the first cheesecake I have ever made. My brother always made and our sister cheesecakes when visited but he died last year so I wanted to do something to make it seem like he is with us. I am quite impressed that I managed to make it without cracking at all. I do have a new appreciation for all work and time he spent. Making our favorite treat for us!
Followed recipe to perfection cake didn’t cook horrible recipe
Hello, I don’t have a spring pan, so I used a 9 1/1 deep dish pie pan. I made the crust and it fit nice.
My question is how long should I bake it ?
I won’t be removing it from the pan. Only a piece at a time to serve. So how long should I chill it before applying the topping?
I have a springform bundt pan will that work or csn use a 9 inch pan insteadd
so let me get this straight please i cook it for 1 and half hours then shut off and leave it in for another 30
Yes, that’s correct.
I didn’t read the last of this recipe and took the cake out after an hour and a half. None of the other oven stuff. Is this like ruined? 🙁
Not necessarily. You should just refrigerate it and see how much it firms up. It might just be a little softer.
I don’t have a large enough pan to hold my spring form pan for a water bath!!. Do I have to do one? I’ve made other cheesecakes before that didn’t call for a water bath and it turned out fine. Don’t really want to go to the store at 11 at night.
Often without one a cheesecake will brown around the edges, be a little drier, fall in the center while cooling and most likely crack. Not all recipes turn out that way, but many do. I prefer to avoid all of those things, so I use a water bath. You certainly don’t have to though.
I’ve made this twice already this season. Both times were hits! Such a great recipe! I’ll be scanning through the rest of the site. Thanks again!
I’m so glad to hear you’ve enjoyed it!
This recipe is amazing! I’ve made this eggnog cheesecake the past two years and people beg me for them! My husbands employee even traded a 55 inch flat screen for one of these cheesecakes (no joke)! Awesome job!!!
LOL! I’m so glad it’s such a hit!
I have a 10 in. Springform pan. How would I adjust the cooking time?
I haven’t made a 10 inch before so I’m not entirely sure. You’d probably want to reduce the time by roughly 15 minutes.
I will be making this cake for Xmas but will be traveling about 1 he by bus will the whip cream hold … please help
I think it should be ok as long as the bus isn’t too warm – just be sure to use the full amount of powdered sugar to stabilize it. If you want to be sure, you could try using something like Cool Whip instead.