If you’re searching for a magical holiday dessert that instantly transports everyone to fireside gatherings, Eggnog Cheesecake is the answer. Imagine classic creamy cheesecake united with the festive flavor of eggnog, crowned with a hint of spice and a dreamy whisper of whipped cream. This delightful treat is rich, smooth, and downright irresistible, making it the star of any holiday table. With a buttery graham cracker crust and gentle notes of nutmeg, every bite brings out the cozy spirit of the season. No wonder Eggnog Cheesecake is the dessert I come back to every December—it’s memorable, easy to make, and hands-down a crowd-pleaser!
Ingredients You’ll Need
Let’s talk about the simple yet essential ingredients that make Eggnog Cheesecake shine. Each item has a role to play, from building a solid, flavorful base to making the filling extra creamy and lavishly spiced.
- Graham cracker crumbs: These create the classic, crunchy crust that perfectly complements the cheesecake’s silky texture.
- Granulated sugar: Adds sweetness to both the crust and filling, balancing the tanginess of the cream cheese.
- Ground nutmeg: Provides that signature, aromatic holiday warmth you can’t have eggnog—or Eggnog Cheesecake—without.
- Unsalted butter, melted: Binds the crust together and gives it a rich, buttery finish.
- Cream cheese, softened: The creamy backbone of any cheesecake, making every bite luscious and smooth.
- All-purpose flour: Helps stabilize the filling for a sliceable, velvety texture.
- Eggnog: The star that delivers those unmistakable warm, custardy, spiced notes.
- Large eggs: These give the filling structure and a luxuriously dense, creamy bite.
- Rum extract or dark rum: Just a touch, but it’s key to channeling the nostalgic flavor of classic eggnog.
- Ground cinnamon: Rounds out the warm spice profile and deepens the holiday aroma.
- Whipped cream (optional): For that pillowy, elegant finish—don’t skip it if you want the full Eggnog Cheesecake experience!
How to Make Eggnog Cheesecake
Step 1: Prepare the Graham Cracker Crust
Start by combining your graham cracker crumbs, granulated sugar, freshly grated nutmeg, and melted butter in a medium bowl. Stir everything together with a fork until the crumbs are evenly coated and resemble wet sand—this ensures every bite has that dreamily buttery crunch. Press the mixture firmly into the bottom of a 9-inch springform pan (the bottom of a measuring cup makes it easy!). Pop the crust into your preheated oven at 325°F and bake for 10 minutes. Once done, set it aside to cool slightly while you whip up the filling.
Step 2: Whip Up the Creamy Eggnog Cheesecake Filling
In a large mixing bowl, beat your softened cream cheese until it’s completely smooth and free of lumps. This step is important; a silky base means a dreamily creamy cheesecake! Add granulated sugar and flour, continuing to beat until the mixture is well-blended. Now, pour in the eggnog, eggs, rum extract (or dark rum), nutmeg, and cinnamon. Mix just until combined—overmixing can lead to cracks, so stop as soon as everything is silky and uniform.
Step 3: Bake the Cheesecake Gently
Pour the luscious filling over your prebaked crust, smoothing the top with a spatula. For the best, crack-free Eggnog Cheesecake, place your springform pan in a large baking dish and add hot water to come about halfway up the sides—this gentle water bath insulates the cheesecake as it bakes and sets. Slide the whole setup into the oven and bake for 55 to 65 minutes, until the center is just set but still a tad wobbly. Turn off the oven, crack the oven door, and let the cake cool inside for 1 hour. This slow cooling helps prevent any dramatic sinking or cracking.
Step 4: Chill and Set for the Perfect Slice
Once the hour is up, remove the Eggnog Cheesecake from the oven and water bath. Let it come to room temperature before transferring to the fridge to chill for at least 4 hours or, even better, overnight. Chilling transforms the texture from fluffy to dense and creamy and makes slicing a breeze. Just before serving, top with swirls of whipped cream and a snowy dusting of nutmeg if you like an extra festive flourish!
How to Serve Eggnog Cheesecake
Garnishes
Don’t hold back when garnishing your Eggnog Cheesecake—it’s the holiday season, after all! A crown of homemade or store-bought whipped cream gives each slice an irresistible, cloud-like finish, while a sprinkle of nutmeg or cinnamon adds a fragrant, cozy touch. For a sparkly look, lightly dust the top with sanding sugar right before serving.
Side Dishes
This decadent cheesecake stands tall all on its own, but you can create a memorable dessert platter with sides like candied pecans, gingerbread cookies, or orange slices. The sweet crunch or citrus tang balances each creamy bite of Eggnog Cheesecake and brings extra cheer to your table spread.
Creative Ways to Present
To really impress, try transforming Eggnog Cheesecake into individual mini cheesecakes for easy serving at gatherings. Alternatively, slice it into bars for a finger-food option or serve wedges on festive plates with cinnamon sticks or holiday berries for a pop of color. Even the classic springform presentation feels special with a twirl of whipped cream and sugared cranberries.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Eggnog Cheesecake tightly with plastic wrap or place slices in an airtight container. Store in the refrigerator for up to four days—though honestly, leftovers rarely last that long at my house!
Freezing
For longer storage, this cheesecake freezes beautifully. Wrap the whole cheesecake (or individual slices) first in plastic wrap, then in foil. Freeze for up to two months. Thaw overnight in the fridge before serving, and top with fresh whipped cream just before enjoying.
Reheating
Eggnog Cheesecake is best served chilled, but if you want it just slightly softened, let your slice sit at room temperature for 15 to 20 minutes. Avoid microwaving, which can affect the texture and cause the filling to break.
FAQs
Can I use store-bought eggnog or should I make my own?
Either works beautifully, but store-bought eggnog is a great time-saver and lends consistent flavor. If you love making your own, by all means use it—it’ll make your Eggnog Cheesecake even more special and personalized.
Do I really need a water bath for baking?
While a water bath helps the cheesecake bake gently and minimizes cracking, you can skip it if you’re short on time or don’t mind a rustic finish. Just keep an eye on the edges to avoid overbaking!
How do I prevent my cheesecake from cracking?
Be sure all your ingredients are at room temperature, avoid overmixing the filling, and let the cheesecake cool slowly in the oven after baking. These simple steps make a big difference in the final look and texture.
What’s the best way to slice cheesecake neatly?
Dip a long, sharp knife in hot water and wipe it dry between cuts. This helps create clean slices and lets you show off the creamy layers and crumbly crust of your Eggnog Cheesecake.
Can I make this recipe ahead of time for a holiday party?
Absolutely! In fact, Eggnog Cheesecake tastes even better after chilling overnight. It’s perfect for prepping the day before a bustling holiday gathering—just garnish right before serving.
Final Thoughts
There’s something purely joyful about baking an Eggnog Cheesecake for the holidays. It brings together the flavors we love with the simple pleasure of gathering around a table full of laughter and treats. If you’ve never tried this festive twist on classic cheesecake, I genuinely hope you give it a go—it just might become your new favorite tradition!
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Eggnog Cheesecake Recipe
- Total Time: 6 hours
- Yield: 12 servings
- Diet: Non-Vegetarian
Description
Indulge in the festive spirit with this rich and creamy Eggnog Cheesecake. A perfect holiday dessert that combines the flavors of eggnog, nutmeg, and a hint of rum in a velvety cheesecake filling.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon ground nutmeg, 5 tablespoons unsalted butter, melted
For the filling:
3 (8 oz) packages cream cheese, softened, 1 cup granulated sugar, 3 tablespoons all-purpose flour, 3/4 cup eggnog, 3 large eggs, 1 teaspoon rum extract (or 1 tablespoon dark rum), 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon
For topping (optional):
Whipped cream, ground nutmeg for garnish
Instructions
- Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, nutmeg, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and flour and beat until combined. Add the eggnog, eggs, rum extract, nutmeg, and cinnamon, and mix until just combined—do not overmix.
- Pour the filling over the crust. Place the springform pan in a water bath and bake for 55–65 minutes, or until the center is just set.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove and chill for at least 4 hours or overnight. Top with whipped cream and a sprinkle of nutmeg before serving, if desired.
Notes
- For a smoother texture, bring all ingredients to room temperature before mixing.
- The water bath helps prevent cracking but can be skipped if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
