Creamy Eggnog Cheesecake

This Eggnog Cheesecake is creamy, rich, and perfect for the holiday season. Infused with the warm, festive flavors of classic eggnog, it’s a decadent dessert that will wow your family and guests. With a buttery graham cracker crust and a silky smooth filling, this cheesecake is ideal for any cozy winter gathering.

Why You’ll Love This Recipe

• Silky smooth and creamy with rich eggnog flavor
• Perfectly festive for holiday gatherings
• Easy to make with a classic graham cracker crust
• Can be made ahead of time for stress-free entertaining
• Delicious topped with a sprinkle of nutmeg or whipped cream

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• ½ cup eggnog
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon

Topping (optional)

• Whipped cream
• Additional ground nutmeg for garnish

Step-by-Step Instructions

1. Preheat oven: Preheat your oven to 325°F (160°C).
2. Prepare crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
3. Make filling: In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, beating well after each.
4. Add eggnog and spices: Mix in eggnog, vanilla, nutmeg, and cinnamon until well combined. Pour filling over the cooled crust.
5. Bake cheesecake: Bake for 50–60 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
6. Cool and chill: Remove from oven and let cool completely. Refrigerate for at least 4 hours, preferably overnight.
7. Serve: Top with whipped cream and a sprinkle of nutmeg before slicing and serving.

Tips & Variations

• For a boozy version, add 1–2 tablespoons of spiced rum to the filling.
• Use gingersnap crumbs instead of graham crackers for extra holiday flavor.
• Make mini cheesecakes in muffin tins for individual servings.
• Avoid overmixing the batter to prevent cracks on top.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Cheesecake slices can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator before serving.
• Serve chilled: Best served cold with toppings added just before serving.

Serving & Pairing Ideas

• Pair with spiced coffee, hot chocolate, or eggnog for a festive touch.
• Garnish with toasted pecans or a drizzle of caramel sauce.
• Serve alongside fresh berries for a refreshing contrast.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It’s ideal to make a day ahead, as chilling overnight enhances the flavors and texture.

Can I use dairy-free cream cheese?

Absolutely! Substitute with plant-based cream cheese for a vegan-friendly version.

How do I prevent cracks in the cheesecake?

Avoid overmixing and bake slowly. Cooling gradually in the oven also helps prevent cracks.

Can I add alcohol to this recipe?

Yes! Spiced rum or brandy can be added for a boozy holiday flavor. Add carefully to maintain balance.

Ready to Make It?

This Eggnog Cheesecake is creamy, festive, and sure to impress at any holiday gathering. Its rich eggnog flavor and classic cheesecake texture make it a memorable dessert. Save this recipe for a festive, indulgent treat everyone will love!

You Might Also Like

• Salted Caramel Brownies – Decadent brownies with a salted caramel swirl for extra indulgence.
• Cheesecake Bars – Perfect for parties or dessert platters, easy to slice and serve.
• Pumpkin Cheesecake – A seasonal favorite with warm pumpkin spice flavors.
• Peppermint Bark – Peppermint treat perfect for the holidays.

Print