Rich eggnog meets smooth, creamy cheesecake in this decadent Eggnog Cheesecake. A festive twist on your favorite holiday drink, perfect for Christmas dessert.
Our simple Christmas Eve often includes:
1. A last-minute wrapping session for presents you intended to finish earlier
2. A casual supper like tacos or sloppy joes
3. A variety of cookies for dessert
4. Opening one present — often a game or book to pass the night
5. Late-night snacks: cheese & crackers, chips & dip, and eggnog
The aroma and flavor of eggnog always remind me of cozy holiday evenings. This cheesecake captures that same warm, spiced flavor.
This dessert features an easy graham cracker crust and a rich, velvety cheesecake filling made with real eggnog for authentic taste. A light dusting of fresh nutmeg on top adds that classic warming note.
This recipe is a guaranteed favorite for holiday gatherings and makes an impressive, crowd-pleasing dessert.
Why This Cheesecake Works
- True eggnog flavor: Real eggnog and nutmeg bring the holidays to every bite.
- Feeds a crowd: A full 9-inch cheesecake yields about 12 slices, ideal for parties.
- Smooth, crack-free results: Follow the tips below for an even bake and a flat top.
What Is Eggnog?
Eggnog is a rich, creamy holiday beverage traditionally made from egg yolks, milk or cream, sugar, and warm spices. It can be served non-alcoholic or spiked with rum or bourbon. During the fall and winter months you’ll typically find it in the dairy section at the store.
Ingredient Notes
- Graham cracker crust: Skip premade crusts — they’re often too small for this filling. For a seasonal variation try gingersnap or gingerbread cookie crumbs.
- Rum extract: Use rum extract for concentrated flavor without extra liquid or strong alcohol notes. About 1 teaspoon rum extract is equivalent in flavor to several tablespoons of rum.
- Cream cheese: Full-fat, softened cream cheese gives the best texture and flavor.
- Nutmeg: Use freshly opened or freshly grated nutmeg for the brightest spice flavor; opened ground spices are best within 6–12 months.
How To Make Eggnog Cheesecake
- Prep: Preheat oven to 325°F and grease a 9-inch pan. If you have a springform pan, use it for easier removal. Wrap the outside in foil if using a water bath.
- Make the crust: Combine 1 cup graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons melted butter. Press evenly into the bottom of the pan and bake 10 minutes. Let cool slightly.
- Make the filling: Beat 24 ounces softened cream cheese with 1 cup sugar and 3 tablespoons flour until smooth. Add 2 eggs one at a time, mixing until just combined. Stir in 3/4 cup eggnog, 1/2 teaspoon rum extract, a pinch of nutmeg, and a pinch of salt. Pour over the crust.
- Water bath: Place the wrapped pan in a large roasting pan and pour in about 1 inch of hot water to create a gentle steam during baking. This helps prevent cracking.
- Bake: Bake at 325°F for 45–50 minutes, until the edges are set and the center still jiggles slightly. Remove from the water bath and cool on a wire rack. Refrigerate 4–6 hours before slicing.
Make Ahead, Leftovers & Storage
- Make ahead: You can prepare this cheesecake up to 2 days in advance; chilling improves the texture and flavor.
- Refrigerate: Store leftovers in the refrigerator for 3–4 days, covered.
- Freeze: Freeze the whole cheesecake or individual slices for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips for Success
- Room temperature ingredients: Bring cream cheese and eggs to room temperature so they mix smoothly and reduce lumps. Soften cream cheese about 30 minutes at room temperature.
- Avoid overmixing: Mix just until combined to prevent adding excess air that can cause cracks.
- Use a water bath: A gentle water bath helps bake the cheesecake evenly and prevents the top from cracking.
- Check doneness: The cheesecake is done when the outer edge is set and the center still has a slight wobble; it will firm as it cools.
- Chill before serving: For best texture and flavor, chill the cheesecake 4–6 hours before slicing and serving.
Recipe
Eggnog Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs (~8 whole crackers)
- 2 tablespoons white sugar
- 3 tablespoons butter, melted
For the Eggnog Cheesecake
- 24 ounces cream cheese, softened (3 × 8 oz packages)
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 2 eggs
- 3/4 cup eggnog
- 1/2 teaspoon rum extract
- Pinch of ground nutmeg, to taste
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C).
- Grease a 9-inch cake pan; use a springform if available for easier removal. If using a water bath, wrap the pan in foil to prevent leaks.
- Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press into the bottom of the pan and bake 10 minutes. Remove and let cool slightly while leaving the oven on.
- In a large bowl, beat the cream cheese, 1 cup sugar, and flour until smooth. Add eggs one at a time, mixing until just combined.
- Stir in eggnog, nutmeg, rum extract, and a pinch of salt. Pour the filling over the prepared crust.
- Place the wrapped pan in a large baking pan and add about 1 inch of hot water to create a water bath.
- Bake at 325°F for 45–50 minutes, or until the edges are set and the center still jiggles slightly.
- Remove from the water bath and cool on a wire rack. Refrigerate 4–6 hours before serving.
Nutrition
Enjoy this seasonal cheesecake for holiday gatherings, and garnish with a light dusting of nutmeg or a cinnamon stick for a festive presentation.
