Eggnog Cheesecake is the ultimate holiday dessert that brings together the creamy, spiced comfort of eggnog with the irresistible richness of classic cheesecake. Each luscious slice is a dreamy blend of festive flavors—think silky cream cheese, a hint of dark rum, and warming nutmeg—nestled on a buttery graham cracker crust. Whether you’re hosting a winter celebration or just treating yourself, this show-stopping cheesecake captures the spirit of the season bite after bite.

Ingredients You’ll Need

This Eggnog Cheesecake is made with a handful of simple ingredients, each one doing its part to elevate flavor and texture. From a crisp graham cracker base to a rich, festive filling, it’s a celebration of all the best parts of the holiday season packed into a single, spectacular dessert.

Graham cracker crumbs: These create a classic, crunchy crust that soaks up the buttery goodness beneath each creamy bite.
Granulated sugar: Sweetens both the crust and the filling, creating balance and enhancing all those cozy flavors.
Unsalted butter, melted: Brings richness to the crust and helps it hold its perfect shape.
Cream cheese, softened: The heart of any cheesecake—the key to that decadent, smooth texture.
All-purpose flour: Just a touch thickens the filling and gives the cheesecake a gorgeous, sturdy slice.
Eggnog: Adds that signature festive flavor with creamy, spiced notes throughout.
Large eggs: Bind everything together and give the cheesecake its silky structure.
Dark rum or rum extract: A splash gives the dessert an unmistakable holiday kick; use extract for a kid-friendly version.
Ground nutmeg: The secret spice that ties everything together for a true eggnog experience.
Whipped cream and extra nutmeg for garnish (optional): Add a final touch of creamy decadence and warm spice right before serving.

How to Make Eggnog Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, blend those graham cracker crumbs with 1/4 cup sugar and the melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create a base that’s both crisp and flavorful. A flat-bottomed glass helps really pack it down and guarantee a sturdy crust for your Eggnog Cheesecake.

Step 2: Mix the Cheesecake Filling

In a large bowl, use an electric mixer to beat the softened cream cheese with 1 cup sugar until smooth and dreamy. Sprinkle in the flour, blending until just combined. On low speed, gradually add eggnog so the batter stays smooth. Next, beat in the eggs one at a time, mixing gently to keep the filling airy and luscious. Finally, stir in the dark rum (or rum extract) and ground nutmeg for that unmistakable Eggnog Cheesecake magic.

Step 3: Assemble and Bake

Pour your rich, spiced filling over the prepared crust in the springform pan, smoothing the top with a spatula. If you’re after extra creamy texture, this is a great time to wrap the pan in foil and place it in a water bath. Slide the pan into the oven and let it bake for 50-60 minutes, until the center is just set but still with a gentle jiggle—think of it like a perfect custard.

Step 4: Cool Gently

Once baked, turn off the oven and crack the door open. Let the Eggnog Cheesecake rest inside for 1 hour—this slow cool-down helps prevent cracks and ensures a velvety smooth texture. Then remove the cheesecake, allow it to finish cooling on the counter, and finally refrigerate for at least 4 hours, or overnight if you can wait!

Step 5: Garnish and Serve

When it’s time to serve, run a thin knife around the edge before releasing the springform pan. For a festive finish, pile on some billowy whipped cream and an extra sprinkle of nutmeg. Every creamy, spiced slice of Eggnog Cheesecake will have your guests swooning!

How to Serve Eggnog Cheesecake

Garnishes

The simplest and most gorgeous way to finish your Eggnog Cheesecake is with a cloud of freshly whipped cream and a dusting of fresh nutmeg. You can also try shaved white chocolate, sugared cranberries, or a drizzle of caramel sauce for extra pizzazz—each adds an elegant touch that pops against the creamy cake.

Side Dishes

Eggnog Cheesecake is a showstopper on its own, but it pairs beautifully with fresh fruit (think tart pomegranate seeds or sliced pears) to cut through the richness. If you’re serving it as part of a holiday spread, offer mugs of hot coffee or spiced chai on the side—the warm spices and bitter notes make every bite taste even creamier.

Creative Ways to Present

For a playful twist, try slicing your Eggnog Cheesecake into mini squares and serving them as part of a dessert platter. Or, use festive cake toppers, sugared herbs, or even a ring of roasted pecans on top for serious eye appeal. Individual parfait cups layered with bits of cheesecake, whipped cream, and spiced crumbs also make for a dazzling dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep leftover Eggnog Cheesecake covered and refrigerated for up to 5 days. Store it in the springform pan wrapped tightly with plastic wrap or transfer slices to an airtight container—this prevents the cheesecake from absorbing any fridge odors and keeps every bite creamy and fresh.

Freezing

Eggnog Cheesecake freezes surprisingly well! Chill the cake thoroughly first, then wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil. Label and freeze for up to 2 months. When you’re ready to enjoy a slice, thaw overnight in the fridge for the best texture.

Reheating

Cheesecake is at its luxurious best when served cold or at cool room temperature, so no reheating is needed. But if you take a piece straight from the freezer, let it thaw in the refrigerator (not the microwave) to keep its smooth, creamy consistency intact.

FAQs

Can I make Eggnog Cheesecake ahead of time?

Absolutely! In fact, Eggnog Cheesecake tastes even better after resting overnight in the fridge. The flavors deepen, the texture sets, and it becomes sliceable and extra decadent—perfect for entertaining.

Do I need a water bath to bake this cheesecake?

A water bath isn’t strictly necessary, but it helps achieve a super smooth texture and can help prevent cracks. If you have the time and tools, it’s a great extra step, especially if you want picture-perfect slices!

Can I use store-bought eggnog?

Yes! Store-bought eggnog works beautifully in this recipe, adding richness and that classic spiced vanilla flavor. If you make homemade eggnog, just be sure it’s full-flavored and not too thin for best results.

What can I substitute for rum?

If you’d rather skip the alcohol, rum extract gives the same cozy depth without any booze. You can also substitute with vanilla extract, though rum really captures those classic eggnog notes.

How do I prevent cracks in my cheesecake?

The tricks are to mix on low speed, use softened cream cheese, avoid overbaking, and let the cheesecake cool gradually in the oven with the door cracked. Even if small cracks appear, a generous dollop of whipped cream makes them disappear!

Final Thoughts

If you’re craving a knockout holiday treat, Eggnog Cheesecake offers pure festive magic in every creamy, spiced forkful. It’s the kind of dessert that turns any gathering into a true celebration—so save yourself a slice before it all disappears!

Eggnog Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: Emma
Total Time: 5 hours (including cooling and chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the festive flavors of the holidays with this rich and creamy Eggnog Cheesecake. A perfect blend of eggnog, cream cheese, and warm spices, this dessert is sure to be a hit at any Christmas gathering.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 large eggs
2 tablespoons dark rum or 1 teaspoon rum extract
1/2 teaspoon ground nutmeg

Whipped cream and extra nutmeg for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C).
Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
Make the filling: Beat cream cheese, sugar, and flour. Gradually add eggnog, then eggs, rum, and nutmeg.
Bake: Pour batter over the crust and bake for 50-60 minutes. Let cool in the oven.
Chill: Cool completely, then refrigerate for at least 4 hours or overnight.
Serve: Top with whipped cream and nutmeg before serving.

Notes

Wrap the springform pan with foil and bake in a water bath for extra smooth texture if preferred.
Store leftovers covered in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American