Creamy Eggnog Cheesecake

There was a quiet sort of magic in our kitchen last Christmas Eve. Jenna, my neighbor from two doors down, had popped over in her flannel pajamas with a tin of spiced nuts. My cousin Leo hovered over the oven like it held the keys to the universe, while my grandma’s holiday records played softly in the background.

On the counter sat the star of the evening a freshly chilled eggnog cheesecake, its silky surface dusted with nutmeg, waiting for midnight. It wasn’t planned. Leo had brought over a bottle of homemade eggnog, and we decided on the spot to do something fun with it. That cheesecake became the centerpiece, and the joy of making it together added a warmth I couldn’t have baked in.

Now, it’s a tradition only this year, we’re swapping the tin of nuts for whipped cream and inviting a few more spoons. That’s the thing about eggnog cheesecake. It brings people into the kitchen, fills the house with spice and sweetness, and disappears in seconds.

One slice and you’re in soft, creamy holiday heaven with just a whisper of rum and nutmeg. Jenna calls it “Christmas on a fork.” Leo swears it should be sold by the slice. I just smile, knowing it’s exactly the kind of recipe that turns simple nights into stories you want to tell again.

If you’ve got a carton of eggnog in your fridge and a reason to bake (or just the craving to make something memorable), this dessert might just be your new favorite tradition. Eggnog cheesecake is rich but not too heavy, festive without being fussy, and totally irresistible with that spiced graham crust and cloud of whipped cream on top.

Short Description

This creamy Eggnog Cheesecake is a festive holiday dessert with a nutmeg graham crust, luscious eggnog-infused filling, and fluffy whipped cream topping. Perfect for winter gatherings or cozy nights in.

Key Ingredients

For the crust

• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon rum extract
• ½ teaspoon ground nutmeg

For the eggnog cheesecake filling

• 32 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ¾ cup eggnog
• 1 teaspoon rum extract
• 3 tablespoons cornstarch
• 1 teaspoon ground nutmeg

For the eggnog whipped cream

• 1 cup heavy whipping cream
• ¼ cup eggnog
• ¼ cup powdered sugar
• ½ teaspoon rum extract
• ½ teaspoon ground nutmeg

Tools Needed

• 9-inch springform pan
• Stand mixer or hand mixer
• Mixing bowls
• Silicone spatula
• Saucepan (for hot water bath)
• Roasting pan
• Electric whisk

Cooking Instructions

Step 1: prepare the crust
Preheat oven to 325°F. Mix graham cracker crumbs, brown sugar, nutmeg, melted butter, and rum extract until well combined.

Press firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool completely.

Step 2: make the filling
In a large bowl, beat softened cream cheese until silky smooth. Add sugar and blend well.

Mix in eggs one at a time at low speed to avoid overbeating. Stir in eggnog, rum extract, cornstarch, and nutmeg until everything is well incorporated.

Step 3: bake the cheesecake
Pour the batter over the cooled crust. Wrap the outside of the pan tightly with aluminum foil and place in a large roasting pan.

Fill the roasting pan with hot water until it reaches halfway up the sides of the springform.

Bake for 85 minutes or until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 10 to 15 minutes.

Step 4: cool and chill
Remove from oven and cool on the counter for 10 minutes.

Gently loosen the edges of the cake with a thin knife. Let sit for 1 hour at room temperature, then cover and refrigerate for at least 6 hours or overnight until fully set.

Step 5: make the whipped topping
Whip cold heavy cream and powdered sugar on medium-high speed until soft peaks form.

Add eggnog and rum extract, then whip to stiff peaks. Spread generously over the chilled cheesecake and pipe extra decor if you like.

Why You’ll Love This Recipe

Rich and creamy texture with a festive twist

Lightly spiced with nutmeg and enhanced with eggnog flavor

Perfect make-ahead dessert for holiday parties

Impressive presentation without complicated steps

A crowd-pleaser that balances sweetness with subtle spice

Mistakes to Avoid & Solutions

Overmixing the batter: Mix on low speed to prevent incorporating too much air, which causes cracking.

Skipping the water bath: This ensures gentle, even baking. Without it, the cheesecake may bake unevenly or dry out.

Not chilling long enough: Refrigerate at least 6 hours or the texture will be too soft.

Using cold cream cheese: Let it soften fully to avoid a lumpy batter.

Rushing the cooling process: Let it cool slowly to prevent cracking.

Serving and Pairing Suggestions

Top with candied pecans or white chocolate shavings

Serve with hot spiced cider or mulled wine

Garnish with cinnamon sticks or sugared cranberries for a festive look

Slice and serve family-style at the table

Add a side of fresh fruit or compote for balance

Storage and Reheating Tips

Store leftovers covered in the fridge for up to 5 days

For clean slices, run a sharp knife under warm water and wipe between cuts

Do not freeze with whipped topping; freeze only the cheesecake base if needed

Thaw frozen cheesecake in the fridge overnight before serving

Keep whipped topping fresh by adding just before serving

FAQs

1. Can I make this without a water bath?
You can, but expect more cracks and a drier texture. The water bath keeps it ultra-smooth.

2. What kind of eggnog works best?
Use full-fat dairy eggnog for the best flavor and richness. Avoid thin or low-fat versions.

3. Can I use a different extract instead of rum?
Yes, vanilla extract works well if you prefer a milder flavor.

4. How can I tell if the cheesecake is done?
Look for firm edges and a slightly wobbly center. It will firm up fully as it chills.

5. Is this recipe suitable for kids?
Absolutely. It contains rum extract, not alcohol, so it’s safe for all ages.

Tips & Tricks

Bring all dairy ingredients to room temperature before starting

Use a flat-bottomed measuring cup to press down the crust evenly

Chill your mixing bowl and beaters before whipping cream

Add a dash of cinnamon for extra spice in the crust or topping

Let the cheesecake sit at room temp for 15 minutes before serving for best texture

Recipe Variations

Chocolate Eggnog Cheesecake: Add ½ cup melted white chocolate to the batter for a richer taste. Decrease sugar slightly to balance sweetness.

Mini Cheesecakes: Divide crust and filling into a lined muffin tin, bake for 25 to 30 minutes. Chill and top with whipped cream.

Gingersnap Crust: Swap graham crackers for gingersnaps for deeper spice. Use the same measurements and follow the same crust steps.

Boozy Version: Replace 1 tablespoon of eggnog with real rum in the filling and ½ tablespoon in the whipped cream for an adult twist.

Final Thoughts

A good cheesecake doesn’t need flash. It just needs balance—creaminess, warmth, something a little familiar and a little unexpected. That’s what this eggnog cheesecake does best. It brings in the richness of the holidays without leaning too heavy and invites a quiet little celebration with every bite.

In the middle of the holiday rush, this dessert gives you a moment to pause, share something homemade, and maybe create a memory that becomes tradition. And if there are leftovers, well, that’s just your reward for baking.