Eggnog Cheesecake

1 h 40 min | intermediate | vegetarian

Slice of eggnog cheesecake on a white plate, topped with a piped swirl of whipped cream and a dusting of nutmeg; the creamy pale filling and graham cracker crust are visible, with the remaining cheesecake blurred in the background on a light wooden surface.

Recipe by Eunice Published Oct 14, 2025

Prep Time	Cook Time	Total Time
30 min	1 h 10 min	1 h 40 min

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Introduction

This eggnog cheesecake is rich, creamy, and full of cozy holiday flavor in every bite.

It’s the perfect make-ahead dessert for Christmas parties, potlucks, or a festive winter date night at home.

A buttery graham cracker crust, silky eggnog filling, and fluffy whipped cream topping make this cheesecake truly special.

Close-up of a slice of eggnog cheesecake on a white plate, showing a thick, creamy pale filling over a brown graham cracker crust and topped with a swirl of whipped cream; more slices are blurred in the background.

How to Make Eggnog Cheesecake

Prep mode (keeps screen active)

Prepare the pan and preheat the oven

Preheat your oven to 325°F with a rack in the lower-middle position.
Lightly grease a 9-inch springform pan, then line the bottom with parchment paper if you like easier slicing.
Make the graham cracker crust

In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon until the mixture looks evenly sandy.
Pour in the melted butter and stir until every crumb looks moistened and the mixture holds together when squeezed.

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Par-bake and cool the crust

Press the crust mixture firmly into the bottom of the pan, pushing it slightly up the sides if you like.
Use the bottom of a measuring cup or glass to pack the crumbs into an even, tight layer.
Bake the crust for 8 to 10 minutes, until lightly fragrant and just starting to darken at the edges.
Set the pan on a wire rack to cool slightly while you prepare the filling.
Mix the cheesecake filling

Leave the oven at 325°F while the crust cools and start the filling in a large mixing bowl.
Beat the softened cream cheese on medium speed until completely smooth and no lumps remain, scraping the bowl as needed.
Add the granulated sugar and flour, then beat again until the mixture looks thick, creamy, and well combined.
Beat in the eggs one at a time on low speed, mixing just until each egg disappears to avoid excess air.
Pour in the eggnog, vanilla, nutmeg, cinnamon, and salt, then mix on low until smooth and evenly blended.
Tap the bowl gently on the counter to pop any large air bubbles that might cause cracks later.
Bake the cheesecake

Pour the filling over the slightly cooled crust, smoothing the top with a spatula so it looks even.
Wrap the outside of the springform pan tightly with two layers of foil if you plan to use a water bath.
Set the pan in a larger roasting pan and pour hot tap water around it, reaching about halfway up the sides.
If you skip the water bath, place a separate pan of hot water on a lower rack to add gentle moisture.
Bake the cheesecake for 55 to 65 minutes, until the edges are set but the center still has a soft wobble.

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Cool and chill completely

Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 45 to 60 minutes.
Transfer the pan to a wire rack and cool completely at room temperature until it no longer feels warm.
Cover the pan loosely and refrigerate the cheesecake for at least 4 hours, or overnight for the best texture.
Once chilled, run a thin knife around the edge of the pan, then release the springform ring.
Whip the topping

Just before serving, place the cold heavy cream, powdered sugar, and vanilla in a chilled mixing bowl.
Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form.
Spread or pipe the whipped cream over the top of the chilled cheesecake in swirls or rustic dollops.
Garnish and serve

Right before serving, grate a little fresh nutmeg over the whipped cream for that classic eggnog look and aroma.
Slice with a sharp knife wiped clean between cuts, then plate the slices and refrigerate any leftovers promptly.
Store the cheesecake covered in the refrigerator for up to 4 days for the best flavor and texture.

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Close-up of a slice of eggnog cheesecake on a white plate, showing a thick creamy filling over a brown graham cracker crust, topped with a swirl of whipped cream and dusted with nutmeg; the remaining cheesecake is blurred in the background.

Substitutions

Graham cracker crumbs -> gingersnap cookie crumbs: Swap the graham crumbs for finely crushed gingersnap cookies for a spicier, extra festive crust. The snappy ginger and molasses notes highlight the eggnog spices and make each bite taste more holiday focused.
Eggnog -> dairy-free eggnog alternative: Use your favorite almond, oat, or coconut based eggnog to make the cheesecake friendlier for dairy-sensitive guests. The texture stays luxuriously creamy, and the warm spice profile still tastes very close to classic eggnog.
Vanilla extract -> vanilla plus dark rum or rum extract: Replace one tablespoon of eggnog with dark rum or rum extract for a subtle, grown up eggnog flavor. The cheesecake keeps its silky texture, while the boozy note adds depth without overpowering the spices.

Eggnog cheesecake on a white cake stand with one slice removed, showing a thick, creamy pale filling over a graham cracker crust. The top is dotted with whipped-cream swirls and lightly dusted with nutmeg.

Tips

Bring all dairy and eggs to room temperature: Softened cream cheese and room-temperature eggs blend smoothly, so your filling turns creamy instead of lumpy. Cold ingredients resist mixing and force extra beating, which adds air and can encourage cracks.
Mix on low speed and avoid overbaking: Use low mixer speed once you add eggs to keep air bubbles to a minimum. Bake just until the center jiggles slightly, since cheesecake continues to set as it cools.
Use a water bath for the smoothest texture: The steam from a water bath keeps the oven environment moist and encourages an ultra creamy, custard-like interior. It also helps the cheesecake bake more evenly from edge to center, reducing chances of deep cracks.
For clean slices, heat and wipe your knife: Dip a sharp chef's knife in hot water, wipe dry, then make one confident cut for each slice. Repeat the dip and wipe between cuts so the whipped cream and crumbs do not drag down the sides.
Plan for an overnight chill whenever possible: The flavors of nutmeg, cinnamon, and eggnog bloom and meld after a long, slow rest in the fridge. An overnight chill also firms the texture, making the cheesecake slice beautifully and hold its shape on plates.
Pack the crust firmly to prevent crumbling: Use a flat-bottomed glass to press the crumbs until they feel compact and no loose bits roll around. A well-packed crust slices cleanly and supports the rich filling without breaking apart.

Nutrition Facts ^*

Energy	493	kcal
Protein	7	g
Total Fat	34	g
Carbohydrates	38	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I tell when my eggnog cheesecake is fully baked?: Look for edges that appear set and slightly puffed, while the center still wobbles like soft-set Jell-O. If the center sloshes like liquid when you gently shake the pan, it needs more time. Remember that cheesecake continues cooking from residual heat as it cools in the turned-off oven.
Why did my cheesecake crack on top?: Cracks usually come from overbaking, sudden temperature changes, or too much air beaten into the batter. Use a water bath or pan of hot water, mix on low speed, and cool gradually in the oven. Even if it cracks, whipped cream and nutmeg on top will hide most imperfections beautifully.
Can I use low-fat or reduced-fat cream cheese?: Full-fat cream cheese gives the best texture, with a dense yet creamy feel that holds clean slices. Reduced-fat cream cheese can make the filling looser and sometimes grainy, so I do not recommend it here. If you must use it, replace only half and keep the rest full-fat to protect the texture.
Can I make this eggnog cheesecake ahead or freeze it?: Yes, cheesecake is very freezer friendly and also keeps well in the fridge for several days. Refrigerate the baked, cooled cheesecake without whipped cream for up to 4 days, tightly covered. For freezing, wrap the chilled cheesecake in plastic and foil, then freeze up to two months without topping. Thaw overnight in the fridge, then add whipped cream and nutmeg just before serving.
What can I do if my crust seems too crumbly?: If the crumb mixture still looks dry after adding butter, stir in one or two extra tablespoons of melted butter. Press the crust firmly into the pan, focusing on the center, since that area tends to crumble first when slicing. After baking, let the crust cool before adding filling, so the butter can firm up and bind everything.