Eggnog cheesecake is the dessert that bridges two festive favorites: the creamy indulgence of eggnog and the rich, velvety luxury of cheesecake.
It’s not just a holiday treat—it’s a showstopper that’ll have everyone sneaking back for seconds (or thirds). Top it with whipped cream for an extra layer of decadence, or drizzle it with praline sauce to add a nutty caramelized crunch.
The magic lies in the blend of flavors. Warm hints of nutmeg and cinnamon swirl through a silky cream cheese filling, all nestled atop a spiced graham cracker crust.
It’s like wrapping the essence of the holidays into every bite. Despite its luxurious taste, the recipe is deceptively simple, perfect for stress-free entertaining.
Eggnog cheesecake is trending as a holiday favorite—unsurprising when 135 million gallons of eggnog are enjoyed annually in the U.S.! What’s your favorite eggnog dessert topping? Share in the comments!
Why This Is My Go-To Recipe?
- A Holiday Tradition: This cheesecake has become a must-have at our family gatherings, embodying the festive spirit we cherish.
- Make-Ahead Ease: Preparing it in advance allows me to enjoy more time with loved ones, reducing last-minute kitchen stress.
- Flavor Fusion: The combination of creamy eggnog and spiced gingersnap crust creates a harmonious blend that guests adore.
- Versatility: I’ve experimented with adding a splash of bourbon or topping it with sugared cranberries, each time discovering delightful new dimensions.
- Crowd-Pleaser: Its rich, indulgent taste consistently earns rave reviews, making it a reliable choice for impressing guests.
Eggnog Cheesecake Recipe
Equipment
- Parchment Paper
- Large mixing bowl
- Hand or stand mixer
- Rubber spatula
- Measuring Cups
- Small Bowl
- Baking sheet
Ingredients
CRUST
- 2 ¼ cups graham cracker crumbs
- ½ cup salted butter melted
- 3 tbsp sugar
- 1/2 tsp nutmeg
FILLING
- 24 ounces cream cheese room temperature
- 1 cup sugar
- 3 tbsp all purpose flour
- 1 cup eggnog
- 3/4 tsp ground nutmeg
- 4 large eggs room temperature
WHIPPED CREAM TOPPING
- 1 cup heavy whipping cream cold
- 3 tbsp eggnog
- 10 tbsp powdered sugar
- Nutmeg for sprinkling
- Pearl sprinkles optional
Instructions
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- Mix the crust ingredients, press them into the pan, and bake for 10 minutes. Cool the crust.
- Lower oven temperature to 300°F (148°C). Mix cream cheese, sugar, and flour on low speed, then add eggnog, nutmeg, and eggs (one at a time).
- Pour the filling into the crust. Bake in a water bath for 1 hour 30-40 minutes. Let it cool in the oven with the door closed for 30 minutes, then crack the door for another 30 minutes.
- Chill the cheesecake overnight.
- Whip heavy cream, eggnog, and powdered sugar, then pipe onto the chilled cheesecake. Add nutmeg and sprinkles for a festive touch.
- Store in the fridge and enjoy within 3-4 days!
