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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 cheesecake before and it was a big hit! I’m curious how far in advance I can make it? I’m thinking I can do everything the night before then pipe the whipped cream the a couple hours before. What would you recommend is best?
Thank you so much for sharing this special dessert
I love this recipe my question is can I freeze it
Yes, just wrap it well.
Thank you so much we are still under a wintry weather statement so we think our Christmas is on hold roads are closed
Excellent recipe! Made it 3 times this month for holiday gatherings. It was a showstopper.
So glad to hear that!
Is the water bath necessary? I don’t have a larger pan to place my Springform pan in. I have a decades old cheesecake recipe that doesn’t require the bath, so wondering if I can get by without for this too? Thank you!
It would depend on the recipe. I haven’t tried this specific one without a water bath to be able to say for sure.
I just made it but a bit of water seeped into the actual cheesecake. It’s being chilled right now so not sure what it taste like or what to do. Any suggestions?
It’ll be fine. Don’t worry about it. I hope you enjoy it!
Hi Nina! I know this is an old comment but just a tip, buy oven safe plastic bags to go around the foil as well and you’ll never have the water seep in m. Hope that helps!
After baking do you chill at room temp or fridge for 4-6 hours?
In the fridge.
Made this 2x…
The first time it never set in the middle and the 2nd time it never really had the consistency of cheesecake…
It was always really mushy… and it never really had the taste of eggnog either…
Such a waste of time and money…
Won’t be making this again…
So sorry, I should have looked at comments before I asked my question. I too am using GF Graham Wafer crumbs.
Love this recipe…have made it successfully several times. For the filling, do you think I can alternate 1.5 T of cornstarch for the flour? Trying to make it gluten-free!
Glad you enjoy it! And yes, the cornstarch would be fine.
I made this last year for Xmas eve dessert. It was perfection. I wanted to try to make it gluten free this year for one guest. I can use store bought GF cookies for crust, but wondering what to replace 3 Tbsp of flour in the batter with. Any suggestions? Thank you!
You can use gluten free all purpose flour or use cornstarch, but half the amount.
Wow, this recipe was amazing. So many compliments. Could this be turned into cheesecake bars (9×13 pan) ? If so, what would the baking time be?
I’m so glad it was a hit! I haven’t baked it as a 9 x 13, but you could. The instructions would probably be similar to the cheesecake base of this recipe.
I’m trying it this year as squares and will let you know how it turns out!!
This is a requested Christmas dessert every year since I started 3-4 years ago!
It’s delicious and I stick to the recipe and directions to a T and it never fails!
I made this for a Christmas party. It was delicious and a big hit! I used a little less sugar in the whipped cream, but otherwise, followed the recipe. I might suggest adding the tip about the slow cooker bags somewhere in this post vs. in a link to another post . I didn’t see that until I was already making the cheesecake and it was too late.
I’m so glad you enjoyed it!
Can this be baked without the water bath? I have other good cheesecake recipes that dont use water bath.
I haven’t tried it without one specifically with this cheesecake. Feel free to try it.
I haven’t tried this recipe, but plan to. I have tried a different one which also suggested a lower baking time than what i normally bake my plain cheesecakes at (325° for 1hr30min). How is it possible it’ll take the similar length of time at 25° lower? My plain cheesecake consists of 32oz cream cheese so it’s taller in a 9” pan. The other eggnog recipe I tried, i adapted into my plain recipe, baked at 325° and it took nearly two hours (I assume due to the extra liquid). Thanks!
I honestly can’t say without knowing more about the other recipes.
Perfectly beautiful and I received so many compliments! For anyone who enjoyed eggnog and cheesecake, this is a keeper.
So glad you enjoyed it!
The cheesecake got a lot thumbs up but I’d some issues getting the whipping cream to stiff peaks. It was very runny.
My bowl and whipping cream was cold so I don’t understand why it wouldn’t get to stiff peaks. I’ve a feeling it was because of the eggnog. That it didn’t have enough fat in it to whip it up to a whipping cream.
I didn’t have an issue with that. It’s possible that the brand I used had more fat in the eggnog. You could try whipping the cream without the eggnog and then stirring it in at the end.
wondering if there’s a commercial brand of eggnog you recommend?
I typically use the southern comfort brand of eggnog.
This was such a big hit at thanksgiving, nobody wanted pie lol.
So glad to hear it was a hit!