Eggnog Cheesecake

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This Eggnog Cheesecake is the ultimate holiday dessert that brings together two festive favorites: creamy, spiced eggnog and rich, velvety cheesecake. It delivers a luxurious texture, a buttery graham cracker crust, and a warm finish of nutmeg and cinnamon that makes each bite feel like Christmas.

Perfect for Thanksgiving, Christmas, or New Year’s, this showstopper dessert is infused with real eggnog, a splash of rum extract (optional), and just the right amount of spice. Whether you serve it plain or top it with whipped cream and cinnamon sticks, this Eggnog Cheesecake is guaranteed to impress.

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Why You’ll Love This Eggnog Cheesecake

• Festive flavor: Creamy eggnog and warm spices turn a classic cheesecake into a holiday standout.
• Make-ahead friendly: It tastes even better the next day.
• Texture goals: Silky-smooth filling with a lightly spiced, buttery graham crust.
• Easy to decorate: A few piped swirls of whipped cream and a sprinkle of nutmeg is all it takes.

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What Kind of Eggnog Should I Use?

Go with full-fat, store-bought or homemade eggnog for the richest flavor. Low-fat versions tend to be thinner and may affect the cheesecake’s consistency. If using homemade eggnog, ensure it’s well chilled and strained to remove any bits of spice or curdling.

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Ingredients for the Eggnog Cheesecake

Graham cracker crumbs – Forms the crust base and adds buttery crunch that balances the creamy filling.

Unsalted butter – Binds the graham cracker crumbs for a firm, sliceable crust.

Cream cheese – The heart of any cheesecake; use full-fat, room-temperature cream cheese for the best texture.

Granulated sugar – Sweetens the filling without overpowering the eggnog flavor.

Eggnog – Infuses the cheesecake with that unmistakable holiday essence.

All-purpose flour – Adds a bit of structure to help the cheesecake hold together.

Eggs – Help bind the batter and contribute to that silky, custard-like consistency.

Vanilla extract – Enhances the eggnog flavor and adds warmth.

Rum extract – Optional, but gives the cheesecake a traditional eggnog twist without the alcohol.

Ground nutmeg – Essential for that classic eggnog aroma and taste.

Whipped cream – Optional topping that adds lightness and a festive finish.

Cinnamon sticks & rosemary sprigs – Optional garnish for a holiday-ready presentation.

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How To Make the Eggnog Cheesecake

Step 1: Make the Graham Crust

Preheat oven to 325°F. Combine 1 3/4 cups graham cracker crumbs and 1/3 cup melted unsalted butter in a bowl. Mix until the texture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool while preparing the filling.

Step 2: Prepare the Cheesecake Batter

In a large bowl, beat 24 oz of cream cheese and 1 cup granulated sugar until smooth and fluffy. Add 3 tablespoons all-purpose flour and mix until incorporated. Pour in 1 cup eggnog, 1 teaspoon vanilla extract, and 1/2 teaspoon rum extract. Add 1/2 teaspoon ground nutmeg. Mix until combined.

Add 3 large eggs one at a time, beating gently after each addition. Do not overmix once the eggs are added, as this can cause cracking.

Step 3: Bake the Cheesecake

Pour batter over the crust. Place pan on a baking sheet and bake at 325°F for 55–60 minutes, or until the center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Step 4: Chill and Decorate

Remove cheesecake and chill in the fridge for at least 6 hours, preferably overnight. Before serving, top with piped whipped cream, a dusting of nutmeg, cinnamon sticks, and fresh rosemary for a holiday look.

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How to Serve This Eggnog Cheesecake

This cheesecake yields 12 generous slices and is ideal for serving a crowd during festive dinners. Serve chilled, with a dollop of whipped cream or even a drizzle of caramel sauce for an extra indulgent bite. Pair it with coffee, chai, or mulled wine for the ultimate dessert experience.

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Storing Eggnog Cheesecake

Store leftovers tightly covered in the refrigerator for up to 5 days. For best texture, let it sit at room temperature for 15 minutes before slicing. You can also freeze it (without whipped cream topping) for up to 1 month. Wrap tightly in plastic and foil, and thaw overnight in the fridge before serving.

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Frequently Asked Questions

1. Can I use low-fat cream cheese?
It’s not recommended. Full-fat cream cheese ensures the richest, creamiest texture.

2. Is the rum extract necessary?
No, but it enhances the traditional eggnog flavor. You can substitute with 1 teaspoon dark rum if you prefer.

3. How do I prevent cracks in my cheesecake?
Avoid overmixing after adding eggs, and allow the cheesecake to cool gradually in the oven with the door cracked.

4. Can I make this cheesecake ahead of time?
Absolutely! It’s best made a day in advance so the flavors can fully develop.

5. What if I don’t have a springform pan?
A deep 9-inch cake pan can work in a pinch, but it may be harder to release cleanly. Line with parchment for easier removal.

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Want More Cheesecake Ideas?

If you love this Eggnog Cheesecake, you’ll definitely want to try these other creamy delights:

• Carrot Cake Cheesecake with Creamy Topping
• Pumpkin Pie Cheesecake Truffles
• Cinnamon Roll Cheesecake
• No Bake Turtle Mini Cheesecakes
• Custard Pie for Christmas Eve

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you skip the rum extract or add your own spin with caramel drizzle? Did you make your own eggnog?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more festive dessert inspiration over on my Pinterest board: Mad For Meals.

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