Eggnog Cheesecake

Hello, friends! When the holiday season rolls around, there’s nothing quite like a dessert that embodies the warmth and coziness of the festivities, and this Eggnog Cheesecake does just that. With its rich, creamy filling infused with classic eggnog flavors and a touch of nutmeg, it’s a show-stopping centerpiece for any holiday gathering. Nestled in a spiced gingersnap crust and topped with fluffy eggnog whipped cream, every bite is a perfect blend of holiday cheer and indulgence.

Whether you’re hosting a Christmas dinner, attending a festive potluck, or simply treating yourself to something special, this cheesecake is sure to impress. It’s a dessert that not only tastes amazing but also brings a sense of nostalgia and celebration to the table. Plus, it’s easier to make than you might think, with a few key techniques to ensure success. Make sure you check out these tips for how to make cheesecake! Let’s dive into the recipe and bring some holiday magic to your kitchen!

Best Eggnog Cheesecake Recipe

In this post, I’ll walk you through creating the perfect Eggnog Cheesecake, from crafting a flavorful gingersnap crust to achieving a silky, crack-free filling with the help of a water bath. Plus, find tips for decorating and storage below.

This recipe makes approximately 12 servings.

Preparing the Gingersnap Crust

Preheat your oven to 325ºF. Crush the gingersnap cookies into fine crumbs using a food processor. In a medium bowl, mix the crumbs with brown sugar, nutmeg, and melted butter until evenly combined. You can also use graham crackers if you would like to make this a graham cracker crust! Press the mixture into the bottom of an 8-inch or 9-inch springform pan. For an 8-inch pan, ensure it’s deep enough to hold the batter. Bake the crust for 12 minutes, then set aside to cool completely before adding the cheesecake filling.

I use the 8″ springform pan from Fat Daddios.

Making the Cheesecake Batter

Begin by melting the white chocolate in 20-second intervals in the microwave, stirring between each session until smooth. Let it cool for at least 10 minutes.

In a large bowl, beat the cream cheese with an electric mixer for 3 minutes until creamy. I recommend using an electric mixer over a stand mixer because it will mix more evenly. Add the brown sugar and beat for another 2 minutes. Mix in the sour cream, eggnog, and melted white chocolate, scraping the bowl as needed.

Add the eggs one at a time, mixing just until incorporated, followed by the yolk, vanilla, rum or rum extract (if using), salt, and nutmeg. Make sure to scrape the bottom of the bowl. Stir gently to combine, ensuring a smooth batter. Pour the eggnog filling over the cooled crust.

Baking the Cheesecake

We will be baking the cheesecake in a water bath. Wrap the outside of the pan with several layers of foil to prevent water seepage. Place the pan in a large roasting dish and pour hot water into the dish, creating a water bath. Bake the cheesecake at 325ºF for 60 to 75 minutes. The edges should look set, and the center should jiggle slightly when the pan is gently shaken.

Turn off the oven and let the cheesecake rest inside for 1 hour. Then, remove it from the oven, let it cool at room temperature, and chill in the refrigerator for at least 6 hours or overnight before removing the springform ring.

Eggnog Whipped Cream

Whip the cold heavy cream and eggnog in a mixing bowl for about 3 minutes, or until stiff peaks form. Transfer the whipped cream to a piping bag fitted with your preferred tip for decorating.

Decorating the Cheesecake

Before serving, pipe the whipped cream onto the chilled cheesecake. Sprinkle with nutmeg and, for extra festivity, garnish with sugared cranberries, and rosemary. Slice and enjoy!

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Tips & Tricks

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
• Water Bath: Don’t skip this step—it prevents cracks and ensures an even, creamy texture.
• Jiggle Test: Bake until the center jiggles slightly but the edges are set for the perfect consistency.
• Chilling: Allow sufficient chilling time to let the flavors develop and the texture set.

Variations on Eggnog Cheesecake

• Eggnog Chocolate Swirl Cheesecake: Swirl melted dark or milk chocolate into the cheesecake batter before baking. The rich chocolate complements the creamy eggnog filling beautifully.
• Caramel Eggnog Cheesecake: Drizzle a generous layer of caramel sauce over the cheesecake before serving, and sprinkle with sea salt for a sweet and salty twist.
• Cranberry Eggnog Cheesecake: Add a cranberry compote layer on top of the cheesecake before chilling. The tartness of the cranberries provides a perfect contrast to the sweet, creamy filling.
• Nutty Eggnog Cheesecake: Add 1/2 cup of finely chopped pecans or walnuts to the crust for added crunch and a nutty flavor that pairs wonderfully with eggnog.

Why You’ll Love This Eggnog Cheesecake

This cheesecake perfectly captures the festive flavors of eggnog in a creamy, luxurious dessert. The gingersnap crust adds a warm, spiced touch, while the whipped cream topping provides an irresistible finishing flourish. It’s a must-make for your holiday celebrations!

If you like this recipe, you’ll love these ones!

• Peppermint Cheesecake
• Eggnog Pie
• Pecan Pie Cake
• Cranberry Cheesecake
• Cinnamon Roll Cheesecake

I love seeing your creations on Instagram! So make sure you tag me if you make this recipe, and leave a comment below!

Eggnog Cheesecake

Camila Hurst

This Eggnog Cheesecake features a creamy, spiced filling atop a gingersnap crust, perfect for holiday celebrations.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chill Time 7 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 537 kcal

Ingredients

  

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Gingernsap Crust

• 2 cups gingersnap crumbs 292 grams
• ¼ cup brown sugar 55 grams
• ¼ tsp nutmeg
• 4 tbsp unsalted butter melted

Cheesecake Batter

• ¾ cup white chocolate chopped (127 grams)
• 680 grams cream cheese softened (3 packages of 8 oz.)
• ¾ cup brown sugar 165 grams
• ⅓ cup sour cream 80 grams
• 1 cup eggnog 240 ml
• 3 large eggs room temp
• 1 large egg yolk
• 1 tbsp vanilla extract
• 1 tbsp rum or brandy (optional)
• ½ tsp salt
• ½ tsp ground nutmeg

Eggnog Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp eggnog

Instructions

 

Gingersnap Crust

• Pre-heat the oven to 325ºF.
• Place the gingersnap cookies in a food processor and process to obtain fine crumbs.
• Add the brown sugar, nutmeg powder, and mix to combine.
• Melt the butter and mix with the crumbs and sugar.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
• Bake the crust in the oven for 12 minutes.
• Remove it from the oven and let it cool down completely before filling with the cheesecake batter.

Cheesecake Batter

• Once the crust has cooled, grease the exposed sides of the cheesecake pan. (Read notes)
• Melt the white chocolate in a microwave-safe bowl for 20 seconds intervals, stirring in between, until all the chocolate is melted and smooth. Set it aside to cool down for at least 10 minutes.
• In a medium bowl, beat the cream cheese for 3 minutes with a hand mixer at medium speed, until creamy.
• Add the brown sugar to the bowl and beat for 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and cooled and melted white chocolate and mix to combine. Scrape the bowl.
• Add the eggnog and mix on low to combine.
• Add the slightly cooled white chocolate into the bowl and mix until combined.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
• Along the yolk along with the vanilla, the rum (if using), the salt, and the nutmeg. Mix to combine.
• Pour the batter over the baked and cooled crust.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a large roasting pan and add hot water to the roasting pan, to form a water bath. This is a crucial step to achieve the perfect texture and prevent the cake from cracking.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes. Baking time can vary depending on the pan you are using, and depending on your oven. Don’t go by time, go by the jiggle test.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

Eggnog Whipped Cream

• Right before serving the cheesecake, beat the cold whipping cream and eggnog in the bowl of a mixer for about 3 minutes, or until stiff peaks form.
• Place it in a piping bag lined with the tip of your choice, I used tip 1M.

To Decorate

• To serve, pipe the whipped cream on top of the cheesecake, sprinkle some nutmeg on top, and decorate with sugared cranberries if desired.

Notes

Best Cheesecake Tips: Read these tips for the best cheesecake tips!

Greasing the Cheesecake Pan: I don’t grease the cheesecake pan when I’m baking the crust because it tends to slide off. Instead I bake the crust, then I grease the exposed sides of the pan (after the crust is baked) so that the cheesecake batter doesn’t stick.

Crust: you can use the crust from this recipe if you want to use a Graham Cracker crust instead. You can use digestive biscuits instead of graham crackers.

 

Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

 

Mini Cheesecake: You can bake the batter in cupcake tins to make mini cheesecakes. This recipe will yield 24 mini cheesecakes. Only bake for 25 minutes. No water bath needed.

 

Greasing the Cheesecake Pan: I like to grease the exposed sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust the crust has a hard time sticking and it can get soggy. 

 

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF. Baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

 

Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

 

White Chocolate: I prefer using white chocolate bars, or good quality white chocolate chips from brands such as Callebaut, or Valrhona. This is important especially when making ganache. White chocolate chips from the store from brands such as Ghirardelli or Nestle are not actually white chocolate, and may cause the ganache to split and not have the proper consistency. They can also disrupt the consistency of the cheesecake. Opt for brands of white chocolate chips with over 20% cocoa butter like the ones mentioned above. Callebaut and Valrhona can be ordered online, but if you can find them, buy bars of white chocolate (Lindt, Ghirardelli bars – not chips) at the store and chop them to use in the recipe.

 

Ganache Troubleshooting: Ganache can be finicky. If the ganache splits, just add one teaspoon of heavy cream at a time and whisk it together with the ganache until it becomes smooth again.

 

Sugared Cranberries: Here is the recipe for the Sugared Cranberries.

Nutrition

Serving: 1 sliceCalories: 537kcal

Keyword cheesecake, eggnog cheesecake

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