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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!
How could I make a mini cheesecake version of this recipe
I’d cut the recipe in half and follow my mini cheesecake recipe instructions. The bake times should be similar.
I’ve been making this cheesecake for my family Christmas party for a few years now and it is always a hit! I was wanting to make a cheesecake slice this year and I was wondering if 1. This recipe you be adapted to a slice and 2. Do you have any idea how?
Thanks
I’m so glad it’s been a hit! I’m confused about what you mean by a slice though. Like you want to make a single slice of cheesecake?
I’ve made this cheesecake absolutely love. Can it be frozen?
So glad you enjoyed it! Yes, you can freeze it. I’d recommend freezing it without the whipped cream. Wrap it well in saran wrap and foil and maybe even store it in a Ziploc bag as well. Thaw it in the fridge before adding the topping and serving.
Thank You so much for this recipe! Its become my favorite Holiday dessert! as well as my Loved ones! Easy and Delicious!
So glad you enjoy it!
I haven’t made this yet, but I’m going to soon. Looks amazing! My question is, can I add brandy or dark rum to it and still have it set. If so, how much?
You should be able to add some, it just may take longer to bake. You could probably add up to 1/4 cup.
Hi,
My friends and I love your eggnog cheesecake recipe. So far I’ve always used store bought old fashioned eggnog but eggnog season is over. Do you use store bought or your homemade recipe? Do both types work the same in the cheesecake recipe? I do have some frozen store bought eggnog that I might try using if you think it will work well.
Thank you.
So glad you enjoy it! I haven’t tried the homemade eggnog in it but I do think it would work fine.
Can this be made without the eggnog and spices?
Yes, but you would want to use sour cream or heavy cream in place of the eggnog. Here is my Classic vanilla cheesecake recipe – https://www.lifeloveandsugar.com/classic-cheesecake-recipe/
This recipe is perfect! The cheesecake is so creamy. I made for Thanksgiving and it disappeared in minutes. I have made 4 of these and they did not disappoint. I have one in the oven now for my oldest son’s 40th birthday tomorrow. Everyone is looking forward to it. Thank you for sharing this amazing recipe and I am sure this will be a family regular each holiday season.
Awesome! So glad it’s been a hit!
Can I freeze this cheesecake
Sure, just wrap it well and thaw in the fridge before using.
It was a hit! Family members said it was the best cheesecake they have ever had. Will be a new Christmas dinner tradition from now on!
So glad to hear that!
I made this recipe using your mini cheesecake recipe and it came out fantastic! I only added 5 extra minutes to the baking time and I got exactly 24 mini cheesecakes out of the batter. Thanks for a great recipe!
Glad it was a hit!
Made this for the family Christmas dinner and it was a HUGE hit. My niece was shocked that I did not buy it. I did mess up the topping, miss-read heavy whipping cream for whipped cream. I still added eggnog and powdered sugar and ended up with a delicious glaze. Thanks for the recipe!
I used the recipe as a cheesecake cupcake using a ginger snap as a base. It was very good- just watch them in the oven as I guessed and over baked the first batch. Everyone’s oven will be different, so I’m only going to suggest checking them after the first half hour.
So far so good! Do I refrigerate covered or not covered?
First time making this and my question is if making ahead a day should i still do the whipped topping or wait until the day I’m serving it?
You can do it either way. As long as you include the powdered sugar in the whipped cream, it won’t wilt.
This recipe is soooo good! I’m a so-so eggnog fan, but my daughter ask me to make this. It is the creamiest cheesecake I’ve ever made and has a great flavor. This is our family’s new tradition! Thank you for sharing this recipe. God bless
So glad you enjoyed it!