Creamy Eggnog Cheesecake (Make-Ahead Christmas Dessert)
If you love eggnog, this cheesecake is going to make your holiday. It’s rich, silky and warmly spiced with nutmeg and cinnamon, just like a cold glass of eggnog by the tree.
The filling is classic cream cheese with real eggnog mixed right in. It sits on a buttery graham cracker crust with a hint of nutmeg, and a cloud of whipped cream goes on top.
I love this one for Christmas because it has to be made ahead. That means one less thing to do on the big day. I just pull it out of the fridge, add the whipped cream and slice.
Why You’ll Love This Eggnog Cheesecake
- Real eggnog flavor. Creamy, sweet and lightly spiced.
- Silky texture. A water bath keeps it smooth and crack-free.
- Make ahead. Bake it up to 2 days before Christmas.
- Easy crust. Just crumbs, sugar, butter and nutmeg.
- Holiday showpiece. Elegant on any dessert table.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Graham cracker crumbs: For a buttery crust. Gingersnaps are a tasty swap.
- Full-fat cream cheese: Use blocks, not tub cream cheese, and let it soften fully.
- Eggnog: Store-bought or homemade both work. Let it come to room temperature.
- Eggs: Room temperature eggs mix in smoothly without lumps.
- Nutmeg, cinnamon and rum extract: They give that classic eggnog taste. The rum extract is optional.
How to Make Eggnog Cheesecake
- Make the crust. Press the crumb mixture into a foil-wrapped 9-inch springform pan and bake at 325°F (165°C) for 10 minutes.
- Mix the filling. Beat the cream cheese, sugar and flour, then the eggnog, flavorings and eggs on low speed.
- Bake in a water bath. Bake 55 to 65 minutes until the center barely jiggles.
- Cool slowly. Let it cool in the turned-off oven for 1 hour, then chill at least 6 hours.
- Top and serve. Add whipped cream and a sprinkle of nutmeg.
My Tips for the Best Christmas Cheesecake
- Have everything at room temperature. Cold cream cheese makes lumps.
- Mix on low speed once the eggs go in. Too much air causes cracks.
- Use two layers of heavy-duty foil so no water leaks into the crust.
- Don’t wait for the center to firm up in the oven. It sets in the fridge.
- Slice with a hot, clean knife, wiping it between cuts.
Variations to Try
- Gingersnap crust: Use gingersnap crumbs for a spicy base.
- Caramel drizzle: Drizzle with caramel sauce before serving.
- Grown-up version: Use 1 to 2 tbsp dark rum or bourbon instead of rum extract.
- Cheesecake bars: Bake in a 9×13 pan for about 35 to 40 minutes.
Make-Ahead, Storage and Reheating
- Make ahead: Bake up to 2 days ahead. Add whipped cream on serving day.
- Storage: Cover and refrigerate for up to 5 days.
- Freeze: Freeze without topping, wrapped well, up to 2 months. Thaw overnight in the fridge.
What to Serve With It
This cheesecake is lovely after a big holiday dinner. Serve it with coffee or a small glass of my Easy Homemade Eggnog for an all-out eggnog treat. Sugared cranberries on top add a pop of Christmas color.
Frequently Asked Questions
Why did my cheesecake crack? It was overmixed, overbaked or cooled too fast. Mix on low, pull it while the center jiggles and cool it slowly in the oven.
Do I need a water bath? It’s not required, but it gives the creamiest, smoothest cheesecake with the fewest cracks.
Can I use homemade eggnog? Yes. Any eggnog works, as long as it’s thick and creamy.
How do I know when it’s done? The edges look set and slightly puffed, and the center 2 to 3 inches still wobbles like gelatin.
One Last Thing
This eggnog cheesecake is holiday cheer in every bite. If you make it, please leave a comment and a star rating below. And save it to your Christmas desserts board on Pinterest!
Eggnog Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs about 12 full sheets
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- 1/4 tsp ground nutmeg
Filling:
- 24 oz full-fat cream cheese 3 blocks, room temperature
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 3/4 cup store-bought eggnog room temperature
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 tsp rum extract optional
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Topping:
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 pinch ground nutmeg for dusting
Instructions
- Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
- Mix the crust ingredients and press firmly into the bottom of the pan. Bake for 10 minutes, then cool while you make the filling.
- Beat the cream cheese on low until smooth. Beat in the sugar and flour, then the eggnog, vanilla, rum extract and spices. Add the eggs one at a time on low speed, mixing just until blended.
- Pour the filling over the crust. Set the pan in a large roasting pan and pour hot water into the roasting pan to come 1 inch up the sides.
- Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour.
- Run a knife around the edge, then refrigerate for at least 6 hours or overnight.
- Whip the cream and powdered sugar to stiff peaks. Pipe or spread on top and dust with nutmeg before serving.
Notes
Storage: Cover and refrigerate for up to 5 days.
Freeze: Freeze without topping, well wrapped, up to 2 months. Thaw overnight in the fridge.
Variations: Use a gingersnap crust, add a caramel drizzle, or use 1 to 2 tbsp real rum in place of rum extract.
