Eggnog Cheesecake entered my kitchen one snowy December afternoon while carols played softly from the radio and the windows fogged from the oven’s warmth.
My sister was visiting from out of town, my niece was setting the table for an early holiday dinner, and everyone had strong opinions about eggnog.
Some wanted it thick and spicy, others barely touched it unless it came with dessert. That afternoon felt like the right moment to turn a familiar seasonal drink into something sliceable and celebratory.
A few days later, the same Eggnog Cheesecake made its way to our church potluck, tucked carefully into a carrier with a handwritten tag taped to the lid.
I watched people pause at the table, reading the name twice before serving themselves. The nutmeg-scented crust and creamy filling did the convincing quickly, and by the time coffee was poured, only crumbs remained along the edges of the pan.
Not long after, I baked it again on a quiet evening while wrapping gifts at the kitchen counter. The cheesecake cooled slowly as ribbons curled and tags were written.
Sharing it later felt natural, almost expected, like setting out candles or hanging stockings. Eggnog Cheesecake has a way of settling into the rhythm of the season without asking for attention.
Short Description
Eggnog Cheesecake is a rich holiday dessert with a spiced graham cracker crust, creamy eggnog-infused filling, and fluffy eggnog whipped cream topping.
Key Ingredients
For the crust
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon rum extract
- ½ teaspoon ground nutmeg
For the eggnog cheesecake filling
- 32 oz cream cheese, softened
- 3 large eggs
- ¾ cup granulated sugar
- ¾ cup eggnog
- 1 teaspoon rum extract
- 3 tablespoons cornstarch
- 1 teaspoon ground nutmeg
For the eggnog whipped cream
- 1 cup heavy whipping cream
- ¼ cup eggnog
- ¼ cup powdered sugar
- ½ teaspoon rum extract
- ½ teaspoon ground nutmeg
Tools Needed
- 9-inch springform pan
- Large roasting pan
- Heavy-duty aluminum foil
- Electric mixer with whisk attachment
- Mixing bowls
- Rubber spatula
- Butter knife
- Piping bag with decorative tip
Cooking Instructions
Step 1: Prepare the pan and oven
Preheat oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan tightly with heavy-duty foil to protect it from water during baking. Place a large roasting pan nearby for the water bath.
Step 2: Make the graham cracker crust
In a bowl, mix graham cracker crumbs, brown sugar, nutmeg, melted butter, and rum extract until evenly combined.
Press firmly into the bottom and slightly up the sides of the pan. The crust should feel compact and hold together when pressed.
Step 3: Mix the eggnog cheesecake filling
Beat cream cheese on medium-high speed until smooth and fluffy, scraping the bowl as needed. Add sugar and mix well.
Beat in eggs one at a time, scraping between additions. Pour in eggnog and rum extract, mixing until smooth. Lower the speed and blend in cornstarch and nutmeg until fully incorporated.
Step 4: Bake using a water bath
Pour the batter into the prepared crust and smooth the top. Place the springform pan inside the roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform.
Bake for 85 minutes. Turn off the oven, open the door halfway, and let the cheesecake rest inside for 10–15 minutes.
Step 5: Cool and chill
Remove the cheesecake from the oven and carefully take off the foil. Let rest on the counter for 10 minutes, then gently run a knife around the edges to loosen.
Cool for 1 hour, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
Step 6: Make the eggnog whipped cream
Chill the mixing bowl and whisk. Beat cold heavy cream and powdered sugar until slightly thickened. Slowly add eggnog and rum extract
Then continue whipping until stiff peaks form. Spread remaining whipped cream on top and pipe decorative rosettes.
Why You’ll Love This Recipe
Rich holiday flavor with classic eggnog spices
Smooth, creamy texture with no dryness
Perfect make-ahead dessert
Festive without being overly sweet
Balanced rum and nutmeg notes
Ideal centerpiece for holiday tables
Freezer-friendly for planning ahead
Pairs beautifully with winter drinks
Mistakes to Avoid & Solutions
Cracked cheesecake surface
Sudden temperature changes can cause cracks.
Solution: Use a water bath and allow the cheesecake to cool gradually in the oven.
Lumpy filling
Cold cream cheese doesn’t blend smoothly.
Solution: Bring cream cheese fully to room temperature before mixing.
Watery cheesecake
Skipping cornstarch can lead to a loose texture.
Solution: Always include cornstarch for structure and stability.
Soggy crust
Water can leak into the pan during baking.
Solution: Wrap the pan tightly with foil before adding crust and filling.
Over-whipped topping
Cream can turn grainy if overmixed.
Solution: Stop whipping as soon as stiff peaks form.
Serving and Pairing Suggestions
Serve chilled with hot coffee or espresso
Pair with spiced tea or mulled cider
Garnish with nutmeg or cinnamon sticks
Slice cleanly using a warm knife
Present on a cake stand for holiday gatherings
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days
Freeze slices without whipped cream for up to 1 month
Thaw overnight in the fridge before serving
Do not microwave slices
Add whipped cream topping just before serving
FAQs
1. Can I use homemade eggnog?
Yes, as long as it’s well chilled and not overly thick.
2. Do I need alcohol in this recipe?
No. Rum extract gives flavor without alcohol content.
3. Can I bake this without a water bath?
It’s possible, but the texture will be less creamy and more prone to cracking.
4. How do I know when the cheesecake is done?
The center should jiggle slightly while the edges are set.
5. Can I make this ahead for a party?
Yes. It actually improves after resting overnight in the fridge.
Tips & Tricks
Scrape the bowl often while mixing
Use hot tap water for the water bath
Chill the cheesecake uncovered for the first hour to prevent condensation
Sprinkle nutmeg just before serving for aroma
Clean the knife between slices for neat edges
Recipe Variations
Gingerbread Eggnog Cheesecake
Replace graham crackers with gingerbread cookies and add ½ teaspoon ground ginger to the filling.
Chocolate Eggnog Cheesecake
Add ½ cup melted dark chocolate to the filling for a deeper flavor.
Mini Eggnog Cheesecakes
Bake in muffin tins for 20–25 minutes and chill as directed.
Bourbon Eggnog Cheesecake
Replace rum extract with bourbon extract for a warmer finish.
Nut-Free Version
Use plain graham crackers and skip nutmeg garnish if needed.
Final Thoughts
Eggnog Cheesecake settles into the holidays quietly, offering familiar flavors in a form that feels a little more special. The creamy filling, spiced crust, and light whipped topping create a dessert that holds attention without overwhelming the table. It fits naturally alongside candles, laughter, and slow evenings spent indoors.
Each time I serve it, the reaction is the same curiosity followed by contented silence. It’s a dessert that doesn’t rush the moment, and I find myself reaching for it again as winter returns. Eggnog Cheesecake has earned its place among the recipes that mark the season gently, one slice at a time.
Holiday Eggnog Cheesecake
Ingredients
For the crust
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 4 tablespoons unsalted butter melted
- 1 teaspoon rum extract
- ½ teaspoon ground nutmeg
For the eggnog cheesecake filling
- 32 oz cream cheese softened
- 3 large eggs
- ¾ cup granulated sugar
- ¾ cup eggnog
- 1 teaspoon rum extract
- 3 tablespoons cornstarch
- 1 teaspoon ground nutmeg
For the eggnog whipped cream
- 1 cup heavy whipping cream
- ¼ cup eggnog
- ¼ cup powdered sugar
- ½ teaspoon rum extract
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 325°F, grease springform pan, and wrap with foil for water bath.
- Mix graham crumbs, brown sugar, nutmeg, butter, and rum extract. Press into pan base and sides.
- Beat cream cheese until smooth, add sugar, then eggs one at a time. Mix in eggnog, rum extract, cornstarch, and nutmeg.
- Pour filling into crust, place pan in roasting pan with hot water halfway up sides. Bake 85 mins, let rest in oven 10–15 mins.
- Cool on counter 10 mins, loosen edges, then cool 1 hour. Cover and chill at least 6 hours or overnight.
- Whip cold cream and sugar, then add eggnog and rum extract. Whip to stiff peaks, top cheesecake, and pipe decorations.
