There's nothing quite like the festive aroma of eggnog swirling through the air, but what if you could enjoy that holiday flavor in a decadent dessert? This Eggnog Cheesecake takes the rich, creamy essence of your favorite holiday drink and transforms it into a luscious, silky cheesecake that’s perfect for any gathering.

I first made this cheesecake as a last-minute addition to a holiday party, and it was an instant hit. The smooth eggnog filling paired with a buttery crust makes it a dessert that’s impossible to resist. Now, it’s a tradition we look forward to every year!

Why You'll Love This Eggnog Cheesecake

Get ready to embrace the ultimate holiday indulgence. This Eggnog Cheesecake is so much more than a dessert – it’s a show-stopping centerpiece for your holiday table.

First, the flavor is pure holiday magic. With the warm spices of nutmeg and cinnamon paired with the creamy, rich eggnog, each bite is like a festive celebration.

It’s surprisingly easy to make. Despite its fancy appearance, this recipe is beginner-friendly, with simple steps that guarantee impressive results.

And let’s talk about versatility. You can dress this cheesecake up with whipped cream, a drizzle of caramel, or even a sprinkle of crushed gingersnaps for extra flair.

Lastly, it’s make-ahead friendly! Bake it a day or two in advance, and let it chill in the fridge, freeing up your time for other holiday preparations.

Ingredients Notes

The magic of this Eggnog Cheesecake lies in its perfectly balanced ingredients, each adding a unique touch to the final dessert.

Eggnog: The star of the show! Use full-fat eggnog for the creamiest texture and the most robust flavor. Avoid light or low-fat versions, as they can thin the filling.
Cream Cheese: Always use full-fat cream cheese at room temperature for a smooth, rich filling. Low-fat versions won’t yield the same luscious consistency.
Graham Crackers: The base of the crust, crushed graham crackers (or store-bought crumbs) give the cheesecake a buttery, slightly sweet foundation. You can also use gingersnaps for a spiced twist.
Nutmeg: Freshly grated nutmeg is key to capturing that authentic eggnog flavor. A pinch of cinnamon adds warmth and depth.
Heavy Cream: This ensures the filling stays creamy without becoming too dense, balancing the richness of the cream cheese and eggnog.

If you have a springform pan, it’s essential for creating that perfect cheesecake shape. A water bath is also recommended to prevent cracks and achieve a silky-smooth texture.

How To Make This Eggnog Cheesecake

Making this Eggnog Cheesecake is a straightforward process that delivers professional results every time. Follow these steps to create a dessert your family will rave about.

Start by preparing the crust. Mix crushed graham crackers with melted butter and a touch of sugar until it resembles damp sand. Press this mixture into the bottom of a greased springform pan, ensuring an even layer. Bake the crust for 10 minutes at 325°F, then set it aside to cool.

While the crust cools, prepare the filling. In a large mixing bowl, beat cream cheese until smooth and fluffy. Gradually add sugar, beating until fully incorporated. Mix in the eggnog, heavy cream, and a splash of vanilla extract for added depth of flavor.

Add eggs one at a time, blending on low speed to avoid overmixing. Sprinkle in freshly grated nutmeg and cinnamon, and gently fold to distribute the spices evenly. Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake the cheesecake in a water bath for about 1 hour, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for another hour to prevent cracks.

Once cooled, refrigerate the cheesecake for at least 6 hours or overnight. This chilling time is crucial for the texture and flavor to fully develop.

Storage Options

Proper storage ensures your Eggnog Cheesecake stays fresh and delicious for days.

Refrigeration: Store the cheesecake in the fridge, covered with plastic wrap or in an airtight container, for up to 5 days.
Freezing: Cheesecake freezes beautifully. Wrap individual slices or the entire cheesecake tightly in plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: While cheesecake is best served cold, you can let it sit at room temperature for about 20 minutes before serving to soften slightly.

Variations and Substitutions

This Eggnog Cheesecake is as versatile as it is delicious. Here are a few ways to make it your own:

Spiced Crust: Swap graham crackers for gingersnaps or speculoos cookies to enhance the warm, spiced flavors.
Alcoholic Twist: Add a tablespoon of rum or bourbon to the filling for a boozy kick that echoes traditional eggnog.
Dairy-Free Option: Use a dairy-free cream cheese and eggnog substitute to cater to dietary restrictions while keeping the festive flavor intact.
Toppings Galore: Top your cheesecake with whipped cream, caramel drizzle, or even a sprinkle of cinnamon sugar for a finishing touch.
Mini Cheesecakes: Divide the crust and filling into a muffin tin for adorable, individual-sized servings – perfect for parties!

Feel free to get creative and make this recipe your own. However you serve it, this Eggnog Cheesecake is sure to become a holiday favorite for years to come.