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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 have wanted to try eggnog cheesecake for a while and selected this recipe. I am an avid cheesecake maker and I’m pretty accustomed to using a waterbath for the last 10 years. I hoped that wouldn’t feel this way but I would not make this recipe again. I think that it needs another bar of cream cheese and less eggs. I use my own crust made of ginger snaps which tasted good with the eggnog. I also used half the amount of sugar which was sweet enough. I skipped the flour because it’s really unnecessary when using a water bath in my experience and also according to Dori Greenspan. (It really only helps with cracking and takes away from the flavor) I had hoped this one would be a winner but personally for my taste I would skip this or change the measurements. Thank you for sharing.
This recipe is perfection in flavor and consistency! I had previously tried at least 4 different eggnog cheesecake recipes over the years that were off in either nogginess or texture. So glad I found this one – finally found a keeper!
Slow cooker liners should be part of the recipe. The cake came out fine with just the foil but a little water got through to the foil. It’s chilling right now. I have a cornmeal crust that I use for tarts and am going to try it (adding the nutmeg because…what a great idea) with this as it’s a bit firmer. I’m no artist so I’ll just spread the whipped cream on top tomorrow morning.
Do you use eggnog with alcohol or just regular eggnog?
You could probably use either but I used regular eggnog.
This is the best f*ing thing I’ve ever put in my mouth. Thanks!
LOL. Glad you enjoyed it!
I never use flour in my cheesecakes but I noticed it in this recipe. Is it because of the Egg Nog? To even out the wetness?
No, not because of the eggnog. Most of my cheesecakes use a touch of flour. The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks.
Hi! I’m going to try to make this cheesecake for the first time for Thanksgiving. If I make it ahead and freeze it, should I add the whipped cream topping before I freeze it or after I thaw it?
I would add it after you thaw it so that it looks more fresh.
Ok, thought I did this but must have gone into the wrong category.
This is one of my favorite holiday recipes! My customers love it as well. The flavor is incredible and it’s so smooth.
I’m so glad to hear that! Thanks!
This is one of my favorite holiday cheesecakes! My customers love it as well. The flavor is incredible.
Hi Lindsay! This was the very first recipe of yours that has made me a cheesecake expert around here! lol My wife loves eggnog… I don’t. But, I found an amazing solution! I’ve made this three times using different flavored eggnog. Vanilla spice, hazelnut, and peppermint. When I tried the first one I said, “I cannot believe I made this!” I’ve said that quite a few times with your recipes. Thank you!
I’m so glad to hear you enjoyed everything! Thanks Tony!
I’m 13 year old and I made this cheesecake for Christmas dinner and my whole family loved it! It had the perfect amount of eggnog flavor in it and looked amazing. Thx for sharing this recipe Lindsay!
Can I make this but instead fill a pan with water and put it on the rack underneath for a steam bath? I’m wondering if that would work?
I haven’t tried it, but I know there are people who say that that works well for them.
Part of what makes the water bath important, is how it allows a more gentle heat to the sides to allow more even cooking throughout as opposed to far over cooked exterior and yet undone middle. I keep extra heavy duty wide foil just for cheesecake. It’s my easy go to dessert. My advice is don’t fight the water bath.
Emily, Yes you can. I always put a glass 9×13 filled with water on the rack beneath. It works perfectly and no need to worry about getting the cheesecake wet.
Hi Lindsay,
This recipe sounds marvellous, thank you so much for sharing!!
If I were to use a store bought pie crust, is the waterbacth still necessary?
Thanks again!!
Yes, the water bath doesn’t have anything to do with the crust. It helps the cheesecake bake properly. It helps ensure that the cheesecake doesn’t brown too much, doesn’t crack in the middle when it cools or fall in the center.
Question – this recipes whipped cream – does this last a few days?
Never made it before so I am wondering, thank you
I am good – figured it on my own but thank you
Yes, as long as you don’t leave the powdered sugar out it will stay in place for days.
Thank you,
This recipe sounds amazing!! Is this something I can make ahead of time and freeze until we are ready to eat it?
Yes, cheesecakes generally freeze pretty well. Just wrap it well and thaw it in the fridge.
Hi, I am so excited to make this recipe but I have a question. We take regular eggnog and doctor it with rum than drink. I have been invited to a party where I am bringing my doctored eggnog and wanted to make a Eggnog Cheesecake
I wanted to use that doctored eggnog which is just eggnog with rum/or tequila but will this change the cook time? I would only of course just use 1 cup.
As long as you’re using the same amount of eggnog, the cook time should be the same I’d think.