There's something magical about combining the rich, creamy flavors of classic eggnog with the luxurious texture of cheesecake. This Eggnog Cheesecake is the ultimate holiday dessert, perfect for cozy gatherings or holiday feasts. With its velvety filling and a hint of nutmeg, this cheesecake is as festive as it is delicious.

I first made this cheesecake for a holiday potluck, and it was an instant hit. Now, it's a yearly tradition that everyone looks forward to! Ready to make your new favorite holiday dessert? Let’s dive in.

Why You'll Love This Eggnog Cheesecake

If you're a fan of eggnog and cheesecake, prepare to fall in love with this dessert! Here’s what makes it so special.

Perfectly Seasonal Flavor: This cheesecake brings the signature flavors of eggnog – creamy with a hint of nutmeg and vanilla – into every bite. It’s like enjoying a holiday classic with a new twist.

Ideal Texture: This cheesecake has an ultra-smooth, creamy filling and a buttery graham cracker crust that holds up beautifully. Baked to perfection, it slices like a dream.

Impressively Festive: With a sprinkle of nutmeg on top and perhaps a dollop of whipped cream, this cheesecake becomes a showstopper at any holiday gathering. Plus, it’s easy to make ahead, so you can enjoy stress-free hosting.

Easier Than You’d Think: Don't be intimidated by cheesecake! This recipe has straightforward steps and a few tips to ensure you get that perfect texture and crack-free top.

Let's gather our ingredients and start baking!

Ingredients Notes

The magic of this Eggnog Cheesecake lies in the careful blend of rich ingredients. Each one adds to the cheesecake’s depth of flavor and velvety texture.

Graham Cracker Crust: A classic crust made with crushed graham crackers, a bit of sugar, and melted butter. This provides a sweet, slightly crisp base that contrasts perfectly with the creamy filling.
Cream Cheese: Use full-fat cream cheese for the creamiest texture. Make sure it's softened to room temperature before starting, so it blends smoothly without lumps.
Eggnog: This is the star of the show! Choose a good-quality eggnog with a strong vanilla and nutmeg flavor for the best results. It adds moisture and holiday flavor to the cheesecake filling.
Eggs: Essential for the structure of the cheesecake, eggs help the filling set as it bakes. Use room-temperature eggs for the smoothest incorporation.
Nutmeg and Vanilla Extract: A dash of freshly grated nutmeg and pure vanilla extract bring warmth and a little extra holiday flair to the cheesecake.

You’ll also need a 9-inch springform pan to bake the cheesecake and a large roasting pan for a water bath, which helps keep the cheesecake moist and prevents cracking.

How To Make This Eggnog Cheesecake

Creating this mouthwatering Eggnog Cheesecake is simpler than you might think. Follow these steps to get it just right.

Step 1: Prep the Crust
Preheat your oven to 350°F (175°C). Combine crushed graham crackers, a bit of sugar, and melted butter in a bowl, then press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, just until lightly golden, then set aside to cool.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a mixer until smooth. Slowly add in the sugar, then beat in the eggnog, vanilla extract, and nutmeg. Blend until everything is smooth and creamy.

Step 3: Add the Eggs
Add the eggs one at a time, mixing just until each is incorporated. Over-mixing can cause cracks in your cheesecake, so mix gently at this stage.

Step 4: Pour and Prepare for Baking
Pour the cheesecake filling over the prepared crust. Place the springform pan into a large roasting pan and add about an inch of hot water to the roasting pan, creating a water bath to help the cheesecake bake evenly.

Step 5: Bake and Cool
Bake the cheesecake at 325°F (160°C) for about 60-70 minutes, or until the center is just set but still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool gradually for an hour to prevent cracks. Chill in the fridge for at least 4 hours or overnight for the best flavor and texture.

Storage Options

If you’re lucky enough to have leftovers, here’s how to store your Eggnog Cheesecake for maximum freshness.

Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to 4 days. The flavors actually improve as it sits, so it’s great to make ahead.

Freeze: To freeze, wrap individual slices or the whole cheesecake (without toppings) tightly in plastic wrap and place in a freezer-safe bag. It will keep well for up to 2 months.

Reheat: While cheesecake is best served cold, if you prefer a slightly warmer slice, you can microwave it for about 10-15 seconds.

Variations and Substitutions

This Eggnog Cheesecake is incredibly versatile. Here are a few ways you can customize it to your taste.

Spiked Eggnog Cheesecake: Add a tablespoon of dark rum or bourbon to the filling for a boozy twist.
Spiced Crust: Add a pinch of cinnamon and nutmeg to the graham cracker crust for even more holiday warmth.
Gingersnap Crust: For a more spiced flavor, substitute crushed gingersnap cookies for the graham crackers.
Whipped Cream Topping: Top each slice with a swirl of whipped cream and a light dusting of nutmeg for an extra touch of indulgence.

Whether you keep it classic or add your own flair, this Eggnog Cheesecake is sure to become a holiday favorite! Enjoy experimenting and happy baking!