I love how this Eggnog Cheesecake captures the cozy essence of the holidays in every bite. The graham cracker crust adds a perfect crunch, while the creamy filling has that warm hint of nutmeg and cinnamon I associate with winter celebrations. It’s a crowd-pleaser and always gets compliments when I serve it at holiday dinners or potlucks. Plus, it’s easy to make ahead, which makes holiday prep so much simpler.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs
unsalted butter, melted
cream cheese, softened
granulated sugar
large eggs
eggnog
vanilla extract
ground nutmeg
ground cinnamon
Directions
I preheat the oven to 325°F (160°C).
I mix the graham cracker crumbs and melted butter in a bowl until combined, then press the mixture into the bottom of a springform pan to create the crust.
In a large mixing bowl, I beat the softened cream cheese and sugar until smooth and creamy.
I add the eggs one at a time, mixing well after each addition.
Next, I stir in the eggnog, vanilla extract, nutmeg, and cinnamon until fully blended.
I pour the cheesecake mixture over the crust in the pan.
I bake the cheesecake for 50–60 minutes, or until the center is set and the edges turn lightly golden.
After removing it from the oven, I let it cool, then refrigerate it for at least 4 hours before slicing and serving.
Servings and Timing
This recipe makes 12 slices of creamy holiday goodness.
Prep time: 20 minutes
Cook time: 60 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes
Variations
Spiked version: I sometimes mix in a tablespoon of bourbon or rum for a more traditional eggnog flavor.
Crust twist: A gingersnap or Biscoff cookie crust adds an extra layer of spice.
Mini cheesecakes: I use a muffin tin with liners to make individual servings for parties.
Toppings: I top mine with whipped cream, a sprinkle of cinnamon, or white chocolate shavings.
Dairy-free version: I substitute dairy-free cream cheese and eggnog if I need to accommodate guests with allergies.
Storage/Reheating
I store leftovers covered in the fridge for up to 5 days. It keeps well and actually tastes better the next day. If I want to freeze it, I wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, I let it thaw overnight in the fridge. I don’t recommend reheating cheesecake, as it’s best served chilled.
FAQs
What kind of eggnog should I use?
I use a thick, rich eggnog—either store-bought or homemade. A high-quality eggnog makes the flavor stand out more.
Can I make this cheesecake ahead of time?
Yes, and I actually prefer to. The flavor deepens after chilling overnight, making it perfect for prepping a day before a gathering.
Why did my cheesecake crack?
Cracks usually happen when the cheesecake is overbaked or cools too quickly. I avoid sudden temperature changes and don’t overmix the batter to prevent this.
Do I need a water bath for baking?
I don’t usually use a water bath for this recipe, but if I want an ultra-smooth top with no cracks, it’s a good option.
Can I make it gluten-free?
Yes! I just swap the graham cracker crumbs for a gluten-free version or use crushed gluten-free cookies for the crust.
Conclusion
Eggnog Cheesecake is one of my favorite ways to celebrate the holidays. It’s rich, creamy, and full of cozy spices that make any winter gathering feel extra special. Whether I’m sharing it with family or bringing it to a party, this dessert always brings joy to the table.
