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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!
I’ve made this recipe twice and it has been perfect every time. Thank you Lindsey for sharing all your amazing recipes. This time I used ginger snap cookie crust but it still turned out beautiful. The crust is a little darker but it’s my hubby’s preference!
Wonderful! I’m so glad you have enjoyed the recipe!
And I apologize for misspelling your name “Lindsay.”
I have been cooking and baking for well over 40 years and have developed 100’s of my own recipes over those 40+ years. I’ve made this recipe with no variations and no substitutes, step by step. I have to say, I truly do not think that I have ever had a more perfect cheesecake. Kudos to you! Your method and recipe are flawless!
Awesome! I’m so glad to hear you enjoyed it!
Sorry I missed this recipe in 2017, but thank goodness found it now! Have made it twice as it was such a hit. I used the Costco eggnog which is fantastic, and followed the recipe which is unusual for me. We all enjoyed it so much, people had seconds. Very creamy, tasty, rich in flavour. Made a third one and have frozen it in quarters, so hope this works out so we can have that final piece on a cold and snowy night. Thanks for this one, it is a keeper.
That’s awesome! I’m so glad you all enjoyed!
Delicious cake, my family loved it, including those that don’t care for egg nog per say, lots of eggnog flavor and deliciously creamy, I used a cashew nut crust and it complimented the cake well but I think I’ll try pecans next time just because they’re more festive, thank you
Wonderful! I’m so glad you all enjoyed the cheesecake!
I made this cheesecake for the first time and the cheesecake turned out perfect.
The only problem was that the whipped topping didn’t turn out very thick at all. it still tasted great, but
did not set up like what was shown in the video. I had to pour it on top.
I follow the direction to the letter. Any suggestions?
Thank you.
Bob
It’s hard to know from a distance. 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 so it would get thicker. Otherwise I’m really not sure what would cause it to not thicken.
I’m so glad you enjoyed it! I truly don’t know why the whipped cream gives some people trouble. It set up fine for me and the person who does my videos, and it’s fairly straight forward, so I’m at a loss. I don’t know if it’s the ingredients or the method where the trouble comes up. I can tell you that HEAVY whipping cream, as opposed to regular whipping cream, is going to be better. And you need to use the full amount of powdered sugar. And whipping on the highest speed is best (and I think a stand mixer makes a thicker whipped cream). But other than that, I really don’t know where the problem comes in. I’m sorry, but I hope maybe that helps!
I have found that using very cold heavy whipping cream or using a bowl that has been placed in a freezer for 5-10 minutes prior ensures stiff peaks form after mixing
Up until now, my go-to recipe always called for 8 more ounces of cream cheese. Besides the baking time, would I need to make any notable changes to this recipe or procedure if I wanted a thicker cake? Or would you recommend sticking with this recipe as is for optimized enjoyment?
I would think it’d be fine, though it may make the eggnog flavor a little lighter.
I will admit that the recipe is a bit time consuming…BUT…it is soooo worth it!!! This is THE best cheesecake I have ever had!!!!!!! I am wondering if it can be made with no eggnog…hence when its not the holidays and how the recipe would need to be modified!!! Thank you for such a GREAT holiday desert!!!!!!
That’s wonderful to hear! I’m so glad! You can make it without eggnog – just replace it with sour cream. You can see the vanilla cheesecake here, actually. 🙂 Thanks Jolene!
My crust got wet in the water bath. Any suggestions?
There’s not a whole lot you can do, but it should be fine. If you take it out of the springform pan and let it sit in the fridge for a bit, it should dry out a little.
I rarely leave reviews for recipes but have to share what i did with this great recipe of yours! I wanted something i could bring to 2 different Christmas gatherings so a full cheesecake wasn’t going to work but I loved the idea of eggnog.
I made mini cheesecakes in cupcake tins. I put cupcake liners in the pans, used a gingersnap cookie for a crust. I made the cheesecake filling exactly according to your recipe. It made 26 cheesecakes, I baked at 350 degrees for 30 minutes.
I topped with freshly whipped cream and sprinkled nutmeg on top. They were hugely popular!!
I’m so glad the minis were such a hit! Merry Christmas!
So tonight is Christmas Eve, 2018. The eggnog cheesecake is in the oven. So far so good! ????Fingers crossed it turns out. So many good reviews, thought I would try it. It’s a gift for my daughter-in-law…who actually passed your recipe to me to try last year. Finally getting around to it. Merry Christmas from Canada!
Aww fun! I hope you all enjoy it! Merry Christmas!
Fricken Amazing!
Wonderful!
Easy to make. Taking to my family Christams Eve party today. I substitued out gluten free vanilla wafers for the crust and GF flour. Beautiful presentation.
So glad to hear it! Merry Christmas!
Just made this cake ???? with the water bath and it was a fail
I’ve made 3 of these cheese cakes in the past week and will be making 2 more for Christmas eve. Rave reviews from all who enjoyed it!! This will be added to my Christmas baking legacy for sure!
Wonderful! I’m so glad to hear that! Thanks Pam!
How can I make this a lighter texture. I love eggnog, and am somewhat a fan of cheesecake, but do not enjoy rather thick cheesecakes. Is it possible to make it more frothy like mousse?
Hmm, I haven’t tried this, but you could try whipping the egg white part of the eggs and folding those in at the end. It might lighten it up nicely.
Hi Lindsay, I have a gas oven and want to make sure the baking time and temperature would be the same. What type of oven did you use?
I have an electric oven.
If I want to make this gluten free, can I sub cornstarch for the flour in the filling?
You could just leave the flour out. The cheesecake will be a touch denser, but it’ll be fine.