There’s something magical about the holidays that makes me crave rich, creamy desserts that taste like celebration in every bite. Eggnog Cheesecake is one of those treats that instantly reminds me of cozy nights by the fireplace, twinkling lights, and the smell of warm spices in the air. This isn’t just any cheesecake — it’s the perfect marriage of velvety cheesecake texture with the nostalgic flavors of eggnog, nutmeg, and a subtle hint of rum flavoring that sneak up on your taste buds. If you’ve ever wondered how to take an eggnog-flavored drink and turn it into a decadent dessert, keep reading — this Eggnog Cheesecake recipe is a winner that I promise you’ll keep coming back to.
Eggnog Cheesecake: Why It Works & Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup eggnog (store-bought or homemade)
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg
- Optional: 1 tablespoon rum or rum extract for extra depth
This combination packs a punch for flavor and texture. Starting with a graham cracker crust that has brown sugar adds a hint of molasses-y sweetness and moisture that butter will bind beautifully. For the filling, cream cheese gives that signature creamy and smooth base, but I’ve found using sour cream adds a pleasant tang and helps the cheesecake stay moist and soft.
The eggnog is the star, of course. It’s a mix of spices, cream, and eggs already, so it brings richness and a gentle warming flavor from the nutmeg and cinnamon spices. Adding a small amount of flour helps set the cheesecake so it holds its shape without cracking. The vanilla extract intensifies the flavors, while a splash of rum (optional but recommended) gives that perfect holiday spirit kick. Trust me, these are not random ingredients—they each play a crucial role in balancing texture, moisture, and flavor depth.
PrintEggnog Cheesecake
Indulge in creamy Eggnog Cheesecake that brings festive warmth and rich flavor to your holiday dessert table instantly
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 8 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Instructions
Notes
Eggnog Cheesecake is a rich, creamy dessert blending the velvety texture of cheesecake with nostalgic flavors of eggnog, nutmeg, and a subtle hint of rum. Perfect for holiday celebrations, it features a graham cracker crust and moist, flavorful filling that brings cozy seasonal warmth.
Eggnog Cheesecake: Step-by-Step Instructions
- Prep your crust: Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl. Mix until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. I like to give it a nice, even, compacted layer—don’t be shy with the pressure!
- Bake the crust: Pop the crust into the oven for about 10 minutes to set it. This ensures it won’t get soggy once the cheesecake filling is added.
- Make the filling: In a large mixing bowl, whip the softened cream cheese until smooth and creamy—no lumps allowed! Add granulated sugar and beat until fully combined. Then add eggs one by one, mixing gently after each to avoid too much air which can cause cracking later.
- Add wet ingredients: Stir in the sour cream, eggnog, vanilla extract, and rum (if using) until the mixture is silky and uniform. Sprinkle in the flour and gently fold it in to help with setting.
- Pour and smooth: Pour the creamy filling onto the pre-baked crust and smooth the top with a spatula. Don’t worry if you see tiny bubbles—it will look a bit bubbly but it will smooth out as it bakes.
- Bake with water bath (optional but recommended): To help avoid cracks and keep the texture silky, wrap the outside of the springform pan in aluminum foil, then place it in a larger baking pan. Pour hot water about halfway up the sides of the springform pan for a gentle, even bake. Bake for 55-65 minutes. The edges should look set while the center still has a slight wobble.
- Cool gradually: Turn the oven off and leave the cheesecake inside for about an hour—this helps it cool gently and prevent cracking. Then take it out and let it cool to room temperature before chilling in the fridge overnight.
- Serve: When ready, run a knife around the edge of the cake before releasing the springform. Sprinkle a little extra nutmeg on top and get ready for rich, creamy, aromatic bites.
Eggnog Cheesecake: Tips for Success
- Room temperature ingredients: Always start with softened cream cheese and eggs at room temperature. This helps everything blend smoothly without lumps.
- Don’t overbeat: Mixing too aggressively after adding eggs can trap air, which causes cracks during baking. Mix gently but thoroughly.
- Water bath magic: Using a water bath adds moisture to the oven and distributes heat more evenly, reducing the chances of cracking and drying out.
- Gradual cooling: Let the cheesecake cool slowly inside the turned-off oven to prevent sudden temperature changes that cause cracks.
- Chill well: It’s tempting to dig in, but the cheesecake tastes best after chilling at least 6 hours—or overnight. It firms up and the flavors meld beautifully.
Eggnog Cheesecake: Storage & Reheating
Leftover eggnog cheesecake will keep beautifully in the fridge for up to 4-5 days when stored in an airtight container. If you want to freeze it, wrap each slice tightly in plastic wrap and aluminum foil, then place all slices in a freezer-safe container or bag. Frozen cheesecake is best enjoyed within 2 months.
When it’s time to enjoy leftovers, thaw frozen cheesecake overnight in the fridge. Avoid microwaving unless you want a melty cheesecake mess. Instead, let it come to room temperature for about 20 minutes before serving—this helps the texture soften just right.
Eggnog Cheesecake: FAQ
Can I make this Eggnog Cheesecake without alcohol?
Absolutely! The rum or rum extract is optional and just adds a touch of warmth and depth. Using rum extract instead of actual alcohol works perfectly for kids or those avoiding alcohol. You’ll still get that lovely holiday flavor from the nutmeg and eggnog.
What if I don’t have sour cream?
You can replace sour cream with plain Greek yogurt or full-fat crème fraîche. Both will provide the tang and moisture needed, but sour cream remains my personal favorite for that classic cheesecake texture.
How do I prevent my cheesecake from cracking?
Cracks mainly come from overheating, overmixing, or sudden temperature changes. Using a water bath and gentle mixing helps a lot. Also, cooling your cheesecake gradually inside the oven before refrigerating is a game-changer.
Can I use a different crust instead of graham crackers?
Definitely! You could use crushed gingersnaps, shortbread cookies, or even speculoos cookies for that holiday spice vibe. Just adjust the sweetness and butter accordingly.
How thick should I press the crust?
About 1/4 to 1/2 inch thick is perfect. Too thin and it might crumble, too thick and you’ll overpower the filling. Press firmly for a solid foundation.
Eggnog Cheesecake: Nutritional Information
Estimated nutrition per slice (assuming 12 slices):
- Calories: 350-400
- Fat: 28g
- Protein: 7g
- Carbohydrates: 20g
Remember, these are rough estimates and can vary depending on exact ingredients and portion sizes.
Eggnog Cheesecake
If you’re looking for a dessert that brightens up the season with cozy flavors and creamy indulgence, this Eggnog Cheesecake is my go-to. I’d love to hear how yours turns out—don’t hesitate to leave a comment or give a star rating. Enjoy every delicious bite!
