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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!
Will the whipped topping melt if I put it on in advance? Or should it be put on right before serving?
It won’t melt if you use the powdered sugar in it. That helps it keep its shape.
I’m at a higher altitude (about 4500′ elevation). Do I need to modify the temperature or baking times during any of the heat stages it’s going through? Thank you! 🙏
I’m not familiar with high altitude adjustments, I’m sorry.
Well then I’m going to need to speak to a manager. 😂 Will let you know how it goes.
How did it turn out? I’m about to try it at a high altitude, too! 😁
Oh yes I forgot to update this. The cheesecake actually set faster than anticipated so it didn’t need to sit in the oven with the heat off and the door closed for as long as suggested. And then I think I pulled it out of the oven with the door open within about 10 minutes.
Just make sure that you know it’s done when it barely jiggles in the middle.
However, everybody loved it they thought it was amazing I got one small piece and then the rest was eating. I will likely always make this.
Thank you for sharing! Glad it was a hit!
Could I use goat cheese instead of cream cheese?
I suppose, but I’m not sure I’d replace all of it. I love goat cheese, but it might be a funky flavor with eggnog.
I tried your whipped cream but my question is
Can I re-whip it in the morning to refresh it? Will it still hold?
I use a cream stabilizer, such as Dr. Oetker. It will keep your cream decorations from wilting.
Do you remove pan from cake before chilling?
No, leave it in the pan.
Can I use shortbread cookies for crust
Sure, but you will probably need less butter for the crust.
Hi,
Do you see any issues using cup 4 cup flour so this can be gluten free (using GF graham crackers too)?
I see no problem with it.
I’ve done this using GF cup 4 cup flour and it turned out great!
Hi! I was looking at this recipe as a guide. I have my own cheesecake recipe I use that I’m going to use with just adding the eggnog. My question is about how much time do you add to your original recipe due to adding the addition of the eggnog.
Well, my original recipe bakes for about 1 hour and 15 minutes. It’s hard for me to say that the difference with yours will be the same, since I don’t know the recipe, but hopefully that helps as a guide.
I only have a 10 inch pan. How much cooking time should be reduced?
Having not tried it, it’s hard to say. Based on my guide to adjusting cheesecake sizes, you might only need to reduce the time by about 10 minutes. https://www.lifeloveandsugar.com/guide-to-adjusting-cheesecake-sizes/
I made this for Thanksgiving instead of pies this year, and OH MY GOODNESS it is sublime!!! Literally one of the best cheesecakes I’ve ever had, and I’m very picky about cheesecake flavor/texture, as it’s my favorite dessert. I followed the recipe exactly, and it came out absolutely perfect. My family and I enjoyed every bite. 🙂
So glad you loved it!
Can I make this in individual size muffin tin instead? And how long would they need to bake for?
You could. Having not done it myself, it’s hard to say how long though. I’d look at my mini cheesecakes for some guidance. Baking time may be 20 minutes or so, and then the same cooling process as my minis.
You said the eggnog will thin out the better, which I agree since there’s usually not milk in cheesecake. My question is why are you still using 4 eggs? Shouldn’t one or 2 eggs be eliminated since there are eggs in eggnog. My mom asked for this cheesecake and since I don’t drink eggnog I came to look for a recipe before telling her yes or no. Just an observation.
Eggs in eggnog have no bearing on how the filling of the cheesecake bakes. You still need four eggs to firm up the filling.
If I wanted to half this recipe and bake it in a 7inch pan, how long should the bake time be?
I’d take a look at my guide to adjusting cheesecake sizes. For a 7 inch, I recommend reducing by 1/3, which gives a similar baking time, just maybe a few minutes less.
Update: had to throw it out. Will not follow this recipe again.
Can you use the Vanilla Spice Southern Comfort eggnog or regular?
Use whichever you prefer.
Hi, question ❓
In number 11 of the instructions it says leave cheesecake in over 1hr & 30-40 minutes.
How will I know if 30,35, or 40 minutes will be enough, please respond, thank you
The edges of the cheesecake should be set and the center should be somewhat set, but still jiggly.