Eggnog Cheesecake Recipe (2024)

Jump to Recipe

Eggnog is a festive treat, but it isn’t just for sipping. This unusual eggnog cheesecake, which features a gingersnap crust and a gently spiced filling, is also perfect as a holiday dessert. A slice of eggnog cheesecake makes a lovely treat after your holiday dinner. The eggnog cheesecake filling is rich, sweet, and creamy, while the homemade crust encases the delicious eggnog flavor filling inside.

Eggnog Cheesecake Recipe (1)

This post may contain affiliate links, please see the privacy policy for details.

Celebrate the holidays in style with only the most delicious food! This tasty eggnog cheesecake makes a change from pumpkin pie and it’s perfect for those who enjoy a rich and creamy dessert.

Eggnog Cheesecake Recipe (2)

Why You’ll Love It

Easy: There aren’t many steps involved in making this eggnog cheesecake and there’s nothing difficult about it. Even if you haven’t made a cheesecake before, you shouldn’t have any issues with this recipe.
Festive: Eggnog cheesecake makes a lovely festive dessert if you’re looking for something a little unusual but with special holiday flair.
Delicious: Everything from the gingersnap crumb mixture crust to the sweet and creamy filling is absolutely delicious. You might give your guests a small slice since it’s rich but they’re going to ask for seconds anyway! And if you are an eggnog fan, consider making other eggnog treats like egg-free rum eggnog Puerto Rican style or a spiked bananas foster eggnog co*cktail.

Eggnog Cheesecake Recipe (3)

Ingredients for Eggnog Cheesecake

The crust is made with gingersnap cookie crumbs and salted or unsalted butter. The filling is made with softened cream cheese, sugar, eggnog, cornstarch, eggs, nutmeg, and cinnamon.

Eggnog Cheesecake Recipe (4)

How to Make this Easy Eggnog Cheesecake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the gingersnap crust: Mix the cookie crumbs and butter together in a large bowl, and press into the bottom and up the sides of a springform pan, then bake and allow to cool.
Start the eggnog filling: Beat cream cheese with sugar, before mixing in the eggnog, cornstarch and spices.
Add the eggs and fill the crust: Beat in the eggs and then pour the mixture into the cooled gingersnap crust.
Cook the eggnog cheesecake: Wrap the springform pan in foil and bake cheesecake in a water bath in a baking pan in a preheated oven.
Let it cool: Crack open the oven door and let the cheesecake cool slowly in there and then finish cooling at room temperature. Chill for a couple of hours before serving.

Eggnog Cheesecake Recipe (5)
Eggnog Cheesecake Recipe (6)

Substitutions and Variations

Instead of making a gingersnap crust, you might prefer to use Biscoff cookie crumbs or graham cracker crumbs for a different flavor. You can also adjust the spices, omitting the nutmeg or cinnamon or adding a pinch of ginger or allspice, or add a splash of rum extract to the filling.

Eggnog Cheesecake Recipe (7)

How to Serve this Thanksgiving or Christmas Cheesecake

This recipe for eggnog cheesecake makes a great dessert after a holiday main course, but you might want a pause between your Thanksgiving or Christmas dinner main course and this rich tasting cheesecake dessert! If you’d like to pair it with a festive beverage, consider a glass of limoncello or passion fruit martini.

Eggnog Cheesecake Recipe (8)

How to Store Leftover Eggnog Dessert

Store: Leftovers will keep for up to 4 days in an airtight container in the fridge.
Freeze: You can freeze it for up to 3 months.

Eggnog Cheesecake Recipe (9)

Easy Eggnog Cheesecake FAQs

What is the purpose of the cornstarch?

This ingredient helps make sure the cheesecake doesn’t crack during baking. If you don’t have any, you can leave it out and if it does crack you can disguise this with a topping or garnish!

What’s a nice way to garnish this eggnog cheesecake?

Anything from a drizzle of caramel sauce to sugared fresh cranberries, whipped cream flavored with eggnog, mini gingerbread men, or a sprig of fresh rosemary would look pretty as a garnish.

What kind of cream cheese is best to use?

Don’t use the spreadable kind. Make sure you use blocks of cream cheese and also opt for full fat for the richest, fullest flavor.

Do you need to make a water bath to cook this cheesecake?

A water bath is needed for this to cook properly without drying out or cracking but you might prefer to use a springform pan cover made from silicon rather than foil, as one tiny tear in the foil can ruin the cheesecake. If you often make cheesecakes or you plan to, you might want to invest in a silicon springform pan cover (here).

Eggnog Cheesecake Recipe (10)

Eggnog Cheesecake Recipe

Eggnog Cheesecake Recipe (11)

Eggnog Cheesecake

5 from 42 votes

Course: Dessert

Cuisine: American

Keyword: Christmas

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Calories: 608kcal

Author: Bella Bucchiotti

This easy eggnog cheesecake recipe is so thick and creamy! A perfect dessert recipe for the holidays, it's a holiday classic.

Print Save

Ingredients

  • 2 ½ Cups gingersnap crumbs
  • 6 Tablespoons butter

Filling:

  • 24 Ounces cream cheese softened
  • 1 Cup sugar
  • 1 Cup eggnog
  • 2 Tablespoons cornstarch
  • ½ Teaspoon nutmeg
  • ½ Teaspoon cinnamon
  • 3 eggs

Instructions

  • Preheat the oven to 350 degrees F. Mix together cookie crumbs and butter.

  • Pack into the bottom and sides of a round spring form pan. Bake for 5 minutes then remove and allow to cool and reduce the oven to 325 degrees F.

  • In a large mixing bowl, beat together cream cheese and sugar. Add in eggnog, cornstarch, cinnamon and nutmeg until smooth.

  • Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.

  • Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees F for 1 hour and 15 minutes.

  • Turn off the oven, open the door a crack and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature.

  • Move to the fridge and chill for two hours before serving.

Nutrition

Calories: 608kcal | Carbohydrates: 62g | Protein: 11g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 516mg | Potassium: 326mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1316IU | Vitamin C: 0.5mg | Calcium: 175mg | Iron: 3mg

Notes

• I highly recommend a silicone spring form pan cover instead of tinfoil for
the water bath. One small leak in your tinfoil can ruin the entire
cheesecake.
• Garnish with sugar cranberries, rosemary, eggnog whipped cream or
mini gingerbread men.
• Using a high quality cream cheese will make a creamier, better tasting
cheesecake. Do not use the spreadable kind, only blocks.
• You can also use graham cracker crumbs or biscoff cookie crumbs if
preferred.

Join me on Facebook!Like @XOXOBellaBucchiotti on Facebook for more recipe ideas


The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Eggnog Cheesecake Recipe (12)
Eggnog Cheesecake Recipe (13)
Eggnog Cheesecake Recipe (14)
Eggnog Cheesecake Recipe (15)
Eggnog Cheesecake Recipe (16)
Eggnog Cheesecake Recipe (17)
Eggnog Cheesecake Recipe (18)
Eggnog Cheesecake Recipe (19)

You’re going to love how easy this eggnog cheesecake recipe is to make, as well as how rich and creamy it tastes. Whether you follow the recipe exactly or use handy shortcuts such as using a premade graham cracker crust, it’s sure to come out tasting wonderful. Everybody at the Thanksgiving or Christmas table is going to enjoy this wonderful and unusual cheesecake.

Other Recipes to Try

  • Ginger Snap Eggnog Jello Pudding Shots
  • Starbucks Ginger Molasses Cookies Copycat
  • Eggless Coquito Con Dulce De Leche
  • Pumpkin Cheesecake with Chocolate Graham Crust
  • Gingerbread Cheesecake Jars
Eggnog Cheesecake Recipe (20)
Eggnog Cheesecake Recipe (21)

Bella Bucchiotti

Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.

Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.

Eggnog Cheesecake Recipe (2024)

FAQs

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

How do you make store bought eggnog taste better? ›

Bonus Additions for Store-Bought Eggnog
  1. nutmeg.
  2. cloves.
  3. cinnamon.
  4. pumpkin pie spice.
  5. apple pie spice.
  6. pure vanilla extract.
  7. almond extract.
  8. coffee.
Apr 3, 2022

What happens if you don't add egg to cheesecake? ›

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

Does eggnog thicken as it ages? ›

Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

Is sour cream or heavy cream better for cheesecake? ›

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

What not to do when making cheesecake? ›

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Why you should be careful with that eggnog? ›

Eggnog is not for the faint-hearted when it comes to sugar content. The sugar in this creamy elixir can be a feast for harmful bacteria in your mouth. It eventually leads to the formation of plaque. As the sugar-loving bacteria multiply, they produce acid that can erode your tooth enamel, paving the way for cavities.

What is the very best alcohol to put in eggnog? ›

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Why does store-bought eggnog taste different? ›

There are a couple of reasons that store-bought 'nog will never taste as good as home made. First off, homemade eggnog gets its thickness and flavor from real eggs, but compared to other ingredients in commercial eggnog, eggs are expensive.

What can replace eggs in cheesecake? ›

Also, cornstarch is very good vegan egg substitute. It absorbs moisture and has binding properties and can therefore be used especially good for light and fluffy sponge cake layers. Aquafaba (the brine from canned chickpeas) can be used wonderfully as beaten egg whites.

Why put cornstarch in cheesecake? ›

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

What makes eggnog unhealthy? ›

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Why don t they make eggnog all year round? ›

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

Is it OK to drink a lot of eggnog? ›

“Think what's in it: heavy cream, milk, sugar, whipped eggs and alcohol.” And with the recommended serving size a paltry half a cup, eggnog is easy to over-indulge. High in fat and sugar, a single serving contains one-third of the fat Americans should eat daily.

Does adding more eggs make a cake dense? ›

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

How can I make my cheesecake firmer? ›

Why Is My Cheesecake Not Thick?
  1. Use Cream Cheese and Heavy Cream. The main ingredients in any cheesecake are cream cheese and heavy cream. ...
  2. Add Gelatin or Cornstarch. ...
  3. Chill For A Longer Period. ...
  4. Avoid Overmixing. ...
  5. Adjust The Crust. ...
  6. Experiment With Flavors. ...
  7. Use Toppings. ...
  8. Practice Patience.

What happens if you add an extra egg? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Why is my cheesecake not dense? ›

Those that are a mixture of cream cheese and whipped cream will have a lighter texture but will be slightly soft. The cheesecakes that are set with gelatine may have a fairly smooth texture or a very mousse-like texture but will not be dense.

Top Articles
Latest Posts
Article information

Author: Eusebia Nader

Last Updated:

Views: 6555

Rating: 5 / 5 (80 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Eusebia Nader

Birthday: 1994-11-11

Address: Apt. 721 977 Ebert Meadows, Jereville, GA 73618-6603

Phone: +2316203969400

Job: International Farming Consultant

Hobby: Reading, Photography, Shooting, Singing, Magic, Kayaking, Mushroom hunting

Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.