Eggnog Cheesecake is a delightful twist on a holiday favorite! Light, creamy cheesecake filling with warm cinnamon and nutmeg flavors of eggnog in a rich crust.
Holidays around here always include traditional flavors: peppermint, pumpkin, and eggnog! I loved eggnog as a kid, and while my family is pretty split on the drink, they adore the flavor baked into things. They love my Eggnog Muffins, Eggnog Fudge, and now this eggnog cheesecake! It is so delicious! The subtle cinnamon, nutmeg, and vanilla flavors are complemented perfectly by a cinnamon graham cracker crust. It totally reminds me of Christmas, and is the perfect dessert for any holiday gathering.
How to Make Eggnog Cheesecake
Here is a brief overview of how this eggnog cheesecake comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Make the crust. Combine the graham cracker crumbs, butter, and sugar together until it resembles wet sand. Press it into the bottom of the springform pan and bake for six to eight minutes.
- Make the cheesecake filling. Blend the cream cheese until smooth in the bowl of a stand mixer. Then beat in the sugar and flour.
- Add the other filling ingredients. Beat in the eggs one at a time followed by the eggnog until smooth. Then beat in the rum, vanilla, cinnamon, and nutmeg.
- Bake the cheesecake. Pour the mixture into the baked crust and bake for 30 minutes. Turn the oven off and with the door closed, leave the cheesecake in there for one hour. Remove the cheesecake and allow it to cool on the counter for an hour.
- Chill the cheesecake. Transfer it to the refrigerator and refrigerate for eight hours or overnight.
- Make the whipped topping. Beat the powdered sugar, heavy cream, gelatin, and cinnamon together until peaks form. Pipe it onto the chilled cheesecake and grate a cinnamon stick over the top using a zester. Enjoy!
Homemade Eggnog
This cheesecake gets its rich flavor and extra creamy texture from the star ingredient, eggnog! While you can buy eggnog from the store, I promise that once you make it from scratch, you will never reach for the store-bought stuff again. This eggnog recipe is easy to follow and so delicious. Make it for your next holiday gathering and save some extra for this cheesecake recipe!
Homemade Eggnog
Using a Springform Pan
Part of making a really good cheesecake from scratch is using a good pan. This one not only holds the cheesecake ingredients well while making and baking, it also makes it possible to take the sides off for easy cutting and serving. I share the springform pan I use for all of my cheesecakes below.
9-inch Springform Pan
Skipping a Water Bath
You will notice that we are not using a water bath in this recipe. In my experience, a water bath isn’t really necessary to baking a cheesecake if you follow a few simple steps.
First, we add flour to the bater. A small amount of flour prevents the eggs from solidifying which helps keep the cheesecake from shrinking and cracking. Second, we allow the cheesecake to cool incredibly slowly. It first cools in the oven it was just baked in with the door shut. Then it cools on the counter. Allowing it to cool slowly also prevents shrinking and cracking.
Cinnamon Graham Cracker Crust
One of the things that makes this cheesecake so delicious is the buttery, cinnamon graham cracker crust. It is a twist on the classic graham cracker crust we use in most of our cheesecake recipes but with the addition of cinnamon. It compliments the flavor of the cheesecake perfectly. Graham cracker crusts are super easy to make, too! Here’s how:
- Start with about 12 sheets of graham crackers. I usually use plain crackers but you could use cinnamon, chocolate, or whatever kind you like!
- Crush the graham crackers in a food processor or in a Ziploc baggie with a rolling pin.
- Combine the cracker crumbs with melted butter, sugar, and ground cinnamon.
- Press it firmly into a pie pan or a springform pan.
Tips for Perfect Cheesecake Filling
- Always use room-temperature, full-fat cream cheese. It blends smoothly with the other ingredients and you’ll never have lumps. It is also helpful to use name-brand cream cheese like Philidelphia. I’ve found that store generic brands don’t work as well.
- Use room-temperature eggs. When all the ingredients are at room temperature, they mix together more smoothly.
- Don’t overmix your batter or mix at too high of a speed.
- Let your cheesecake sit in the oven. Turn your oven off after about 35 minutes and allow the cheesecake to remain in there for another hour until it’s completely set. This helps prevent it from cracking.
- Start this recipe the day before. You want to make sure it has plenty of time to cool and be in the refrigerator for at least four hours before serving.
Whipped Topping For Cheesecake
We take my Stabilized Whipped Cream and top it with a pinch of cinnamon to make the perfect fluffy topping for eggnog cheesecake. It comes together in minutes and pipes beautifully on cakes, pies, and cheesecakes. Unlike traditional whipped cream, we use gelatin in this which allows it to hold it’s beautiful shape after it’s been piped without wilting.
Stabilized Whipped Cream
Storing Cheesecake
This cheesecake recipe should be made the day before you plan to serve it so that it has time to cool and be in the refrigerator for at least eight hours. Keep your cheesecake in the refrigerator when you are not serving it. It should be eaten within four to five days of making it.
More Christmas Desserts
If you are looking for more great desserts to serve at your holiday gathering, here are some more favorites!
I can’t wait to hear what you think of this eggnog cheesecake recipe. Please leave a comment below and let me know how your loved ones enjoyed it!
Eggnog Cheesecake
Ingredients
For Crust
- 1 3/4 cups graham cracker crumbs (200 grams)
- 8 tablespoons butter (113 grams) melted
- 1/3 cup granulated sugar (66 grams)
- 1 teaspoon ground cinnamon
For Cheesecake
- 24 ounces cream cheese (678 grams) room temperature
- 1/2 cup sugar (99 grams)
- 2 tablespoons all-purpose flour
- 3 eggs room temperature
- 1/2 cup eggnog (118.294) room temperature
- 1 teaspoon rum (optional)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
Topping
- 1 cup heavy whipping cream (236.588 ml)
- 1 teaspoon unflavored gelatin
- 1/4 cup powdered sugar (28.375 grams)
- cinnamon stick (optional)
Instructions
For Crust
- Preheat the oven to 325 degrees Fahrenheit. Line the bottom of a 9 inch spring form pan with parchment paper. Spray the sides with cooking spray.
- Combine the graham cracker crumbs, butter, sugar, and cinnamon together until it resembles wet sand. Press it into the bottom of the spring form pan.1 3/4 cups graham cracker crumbs, 8 tablespoons butter, 1/3 cup granulated sugar
- Bake for 6 to 8 minutes. Remove from the oven and set aside.
To Make Cheesecake
- Increase the temperature on the oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, blend the cream cheese until smooth. Beat in the sugar and flour. Scrape down the sides and bottom of the bowl.24 ounces cream cheese, 2 tablespoons all-purpose flour
- Beat in the eggs one at a time on medium-low, then beat in the eggnog until smooth. Then beat in the rum, vanilla, cinnamon, and nutmeg.3 eggs, 1/2 cup eggnog, 1 teaspoon rum, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon nutmeg
- Pour the mixture into the crust and bake for 30 minutes. Turn the oven off and with the door closed, leave the cheesecake in there for 1 hour. Remove the cheesecake and allow it to cool on the counter for an hour. Transfer it to the refrigerator and refrigerate for 8 hours or overnight.
Topping
- Freeze a metal mixing bowl and metal beaters (either for a stand mixer or for a hand mixer) for at least 15 minutes.1 cup heavy whipping cream, 1 teaspoon unflavored gelatin, 1/4 cup powdered sugar
- Combine the ingredients in the metal bowl. Mix until soft peaks form. Transfer to a piping bag and pipe swirls around the edge of the cooled cheesecake.
- Grate a cinnamon stick over the top using a zester.cinnamon stick
Kay says
Does it matter if you use a graham crust from a stor
I haven’t tried it with a store bought crust. I would suspect that you will have too much batter using this recipe as those aren’t as deep as a spring form pan allows you to be.
Barbie says
Could we use spiked eggnog?
I’m sorry, I haven’t tested this with spiked eggnog.
Renee says
I accidentally forgot to turn the oven off after 35 minutes. It cooked for an extra 45 minutes and is quite brown on the top. Can I save it? I took it out of the oven
Yikes! I’m not sure, Renee. That’s quite a bit of extra time in there. This might be one to scrap and start over.
Pam says
Hi Lisa,
You say this…
“To Make Cheesecake
In the bowl of a stand mixer or in a large bowl with a hand mixer, blend the cream cheese until smooth. Beat in the sugar and flour. Scrape down the sides and bottom of the bowl.
8 tablespoons butter, 24 ounces cream cheese, 2 tablespoons all-purpose flour”
No where in that step did you mention, butter (soften/melted or otherwise) except in the list of ingredients.
You also have not mention at what temperature to bake the cheesecake, you only tell us the temp for the crust.
I apologize. I’ve updated the instructions to be more clear.