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Eggnog Cheesecake

5 from 1 vote
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posted: 12/10/23

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This post may contain affiliate links. Please read my disclosure policy

Eggnog Cheesecake is a delightful twist on a holiday favorite! Light, creamy cheesecake filling with warm cinnamon and nutmeg flavors of eggnog in a rich crust.

Slice of Eggnog Cheesecake served on a plate

Holidays around here always include traditional flavors: peppermint, pumpkin, and eggnog! I loved eggnog as a kid, and while my family is pretty split on the drink, they adore the flavor baked into things. They love my Eggnog Muffins, Eggnog Fudge, and now this eggnog cheesecake! It is so delicious! The subtle cinnamon, nutmeg, and vanilla flavors are complemented perfectly by a cinnamon graham cracker crust. It totally reminds me of Christmas, and is the perfect dessert for any holiday gathering.

How to Make Eggnog Cheesecake

Here is a brief overview of how this eggnog cheesecake comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

  • Make the crust. Combine the graham cracker crumbs, butter, and sugar together until it resembles wet sand. Press it into the bottom of the springform pan and bake for six to eight minutes.
  • Make the cheesecake filling. Blend the cream cheese until smooth in the bowl of a stand mixer. Then beat in the sugar and flour.
  • Add the other filling ingredients. Beat in the eggs one at a time followed by the eggnog until smooth. Then beat in the rum, vanilla, cinnamon, and nutmeg.
  • Bake the cheesecake. Pour the mixture into the baked crust and bake for 30 minutes. Turn the oven off and with the door closed, leave the cheesecake in there for one hour. Remove the cheesecake and allow it to cool on the counter for an hour.
  • Chill the cheesecake. Transfer it to the refrigerator and refrigerate for eight hours or overnight.
  • Make the whipped topping. Beat the powdered sugar, heavy cream, gelatin, and cinnamon together until peaks form. Pipe it onto the chilled cheesecake and grate a cinnamon stick over the top using a zester. Enjoy!
Overhead photo of Eggnog Cheesecake with one slice cut. Glass of eggnog and cinnamon sticks beside.

Homemade Eggnog

This cheesecake gets its rich flavor and extra creamy texture from the star ingredient, eggnog! While you can buy eggnog from the store, I promise that once you make it from scratch, you will never reach for the store-bought stuff again. This eggnog recipe is easy to follow and so delicious. Make it for your next holiday gathering and save some extra for this cheesecake recipe!

Homemade Eggnog

This eggnog recipe is easy to make, can be made ahead of time, and makes a great neighbor gift! Perfect for drinking or adding to recipes, it will be the star of your next holiday gathering.
Overhead photo of homemade eggnog with whipped cream in a stemless wine glass with sparkling lights in background

Using a Springform Pan

Part of making a really good cheesecake from scratch is using a good pan. This one not only holds the cheesecake ingredients well while making and baking, it also makes it possible to take the sides off for easy cutting and serving. I share the springform pan I use for all of my cheesecakes below.

TOP PICK

9-inch Springform Pan

This is the best pan for all of your cheesecake recipes. Its from Nordicware so you know it will hold up for years!
Product Image
Eggnog Cheesecake with serving spatula and cinnamon sticks beside

Cinnamon Graham Cracker Crust

One of the things that makes this cheesecake so delicious is the buttery, cinnamon graham cracker crust. You can use it for many different cheesecake recipes, but I love how the cinnamon complements the nutmeg and vanilla flavors of the eggnog. Graham cracker crusts are super easy to make, too! Here’s how:

  1. Start with about 12 sheets of graham crackers. I usually use plain crackers but you could use cinnamon, chocolate, or whatever kind you like!
  2. Crush the graham crackers in a food processor or in a Ziploc baggie with a rolling pin.
  3. Combine the cracker crumbs with melted butter, sugar, and cinnamon.
  4. Press it firmly into a pie pan or a springform pan.

Tips for Perfect Cheesecake Filling

  • Always use room-temperature, full-fat cream cheese. It blends smoothly with the other ingredients and you’ll never have lumps. It is also helpful to use name-brand cream cheese like Philidelphia. I’ve found that store generic brands don’t work as well.
  • Use room-temperature eggs. When all the ingredients are at room temperature, they mix together more smoothly.
  • Don’t overmix your batter or mix at too high of a speed.
  • Let your cheesecake sit in the oven. Turn your oven off after about 35 minutes and allow the cheesecake to remain in there for another hour until it’s completely set. This helps prevent it from cracking.
  • Start this recipe the day before. You want to make sure it has plenty of time to cool and be in the refrigerator for at least four hours before serving.
Slice of Eggnog Cheesecake being lifted from Eggnog Cheesecake

Whipped Topping For Cheesecake

We take my Stabilized Whipped Cream and top it with a pinch of cinnamon to make the perfect fluffy topping for eggnog cheesecake. It comes together in minutes and pipes beautifully on cakes, pies, and cheesecakes.

Stabilized Whipped Cream

This stabilized whipped cream is made with just three ingredients and is so fluffy! It is perfect for all of your dessert recipes.
mason jar full of stabilized whipped cream frosting that has been pipped into it

Storing Cheesecake

This cheesecake recipe should be made the day before you plan to serve it so that it has time to cool and be in the refrigerator for at least eight hours. Keep your cheesecake in the refrigerator when you are not serving it. It should be eaten within four to five days of making it.

Side view of a slice of Eggnog Cheesecake on a plate with a bite taken out

More Christmas Desserts

If you are looking for more great desserts to serve at your holiday gathering, here are some more favorites!

I can’t wait to hear what you think of this eggnog cheesecake recipe. Please leave a comment below and let me know how your loved ones enjoyed it!

Slice of Eggnog Cheesecake served on a plate
5 from 1 vote

Eggnog Cheesecake

Serves: 10 slices
(tap # to scale)
Prep: 10 minutes
Cook: 1 hour 35 minutes
Eggnog Cheesecake is a delightful twist on a holiday favorite! Light, creamy cheesecake filling with warm cinnamon and nutmeg flavors of eggnog in a rich crust.

Ingredients

For Crust

  • 1 3/4 cups graham cracker crumbs (200 grams)
  • 8 tablespoons butter (113 grams) melted
  • 1/3 cup granulated sugar (66 grams)
  • 1 teaspoon ground cinnamon

For Cheesecake

  • 24 ounces cream cheese (678 grams) room temperature
  • 1/2 cup sugar (99 grams)
  • 2 tablespoons all-purpose flour
  • 3 eggs room temperature
  • 1/2 cup eggnog (118.294) room temperature
  • 1 teaspoon rum (optional)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg

Topping

  • 1 cup heavy whipping cream (236.588 ml)
  • 1 teaspoon unflavored gelatin
  • 1/4 cup powdered sugar (28.375 grams)
  • cinnamon stick (optional)

Instructions

For Crust

  • Preheat the oven to 325 degrees Fahrenheit. Line the bottom of a 9 inch spring form pan with parchment paper. Spray the sides with cooking spray.
  • Combine the graham cracker crumbs, butter, sugar, and cinnamon together until it resembles wet sand. Press it into the bottom of the spring form pan.
    1 3/4 cups graham cracker crumbs, 8 tablespoons butter, 1/3 cup granulated sugar
  • Bake for 6 to 8 minutes. Remove from the oven and set aside.

To Make Cheesecake

  • Increase the temperature on the oven to 375 degrees Fahrenheit.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, blend the cream cheese until smooth. Beat in the sugar and flour. Scrape down the sides and bottom of the bowl.
    24 ounces cream cheese, 2 tablespoons all-purpose flour
  • Beat in the eggs one at a time on medium-low, then beat in the eggnog until smooth. Then beat in the rum, vanilla, cinnamon, and nutmeg.
    3 eggs, 1/2 cup eggnog, 1 teaspoon rum, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon nutmeg
  • Pour the mixture into the crust and bake for 30 minutes. Turn the oven off and with the door closed, leave the cheesecake in there for 1 hour. Remove the cheesecake and allow it to cool on the counter for an hour. Transfer it to the refrigerator and refrigerate for 8 hours or overnight.

Topping

  • Freeze a metal mixing bowl and metal beaters (either for a stand mixer or for a hand mixer) for at least 15 minutes.
    1 cup heavy whipping cream, 1 teaspoon unflavored gelatin, 1/4 cup powdered sugar
  • Combine the ingredients in the metal bowl. Mix until soft peaks form. Transfer to a piping bag and pipe swirls around the edge of the cooled cheesecake.
  • Grate a cinnamon stick over the top using a zester.
    cinnamon stick
Serving: 1slice Calories: 578kcal (29%) Carbohydrates: 38g (13%) Protein: 9g (18%) Fat: 44g (68%) Saturated Fat: 26g (163%) Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 0.4g Cholesterol: 176mg (59%) Sodium: 416mg (18%) Potassium: 185mg (5%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 1642IU (33%) Vitamin C: 0.3mg Calcium: 124mg (12%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
Slice of Eggnog Cheesecake served on a plate

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Eggnog Cheesecake

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Kay says

    Does it matter if you use a graham crust from a stor

    • Lisa Longley says

      I haven’t tried it with a store bought crust. I would suspect that you will have too much batter using this recipe as those aren’t as deep as a spring form pan allows you to be.

  2. Barbie says

    Could we use spiked eggnog?

    • Lisa Longley says

      I’m sorry, I haven’t tested this with spiked eggnog.

  3. Renee says

    I accidentally forgot to turn the oven off after 35 minutes. It cooked for an extra 45 minutes and is quite brown on the top. Can I save it? I took it out of the oven

    • Lisa Longley says

      Yikes! I’m not sure, Renee. That’s quite a bit of extra time in there. This might be one to scrap and start over.

  4. Pam says

    Hi Lisa,
    You say this…

    “To Make Cheesecake
    In the bowl of a stand mixer or in a large bowl with a hand mixer, blend the cream cheese until smooth. Beat in the sugar and flour. Scrape down the sides and bottom of the bowl.
    8 tablespoons butter, 24 ounces cream cheese, 2 tablespoons all-purpose flour”

    No where in that step did you mention, butter (soften/melted or otherwise) except in the list of ingredients.

    You also have not mention at what temperature to bake the cheesecake, you only tell us the temp for the crust.

    • Lisa Longley says

      I apologize. I’ve updated the instructions to be more clear.

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