When the holiday season comes around, one of the first things I crave is eggnog. While the creamy drink can be a dessert all on its own, I wanted to transform it into something even more decadent. Hence, this delicious Eggnog Cheesecake recipe was born!
Ingredients
All of these ingredients come together to make one of the best seasonal cheesecakes!
- Graham Cracker Crumbs – To make these, simply place them in a resealable plastic bag and use a mallet or a rolling pin to crush them.
- Salted Butter – Melt the butter in the microwave in intervals and allow it to cool slightly before using.
- Sugar – Granulated sugar helps to sweeten the crust.
- Ground Cinnamon – Cinnamon adds a distinctive warm flavor to the crust.
- Ground Nutmeg – Nutmeg perfectly complements the flavor of eggnog.
Eggnog Cheesecake Filling:
- Cream Cheese – Be sure to soften the cream cheese so that it’s easier to work with.
- Sugar – White sugar sweetens the filling.
- Flour – Flour helps to give the filling structure.
- Ground Cinnamon – Adding cinnamon to the filling complements the flavor of the crust.
- Ground Nutmeg – Nutmeg adds warmth and nuttiness to the filling.
- Eggnog – The star of the show, eggnog adds richness and its signature flavor.
- Vanilla Extract – Vanilla rounds out all of the other ingredients.
- Rum Extract or Real Rum – The flavor of rum pairs beautifully with the sweetness of the filling and adds complexity.
- Eggs – In addition to flour, eggs give the cheesecake its structure.
- Sugared Cranberries – Sugared cranberries add a pop of festive color and sparkle to the top of the cheesecake.
- Whipped Cream – Creamy whipped cream is the perfect topping for the cheesecake. Make your own whipped cream at home or use a store-bought version.
Variations
Switch up some of the ingredients to give this eggnog cheesecake your own unique flair.
- Nuts – Add crushed nuts to the crust or sprinkle them over the top.
- Cookies – Instead of graham crackers, crush up gingersnap cookies.
- Chocolate – Melt chocolate and drizzle it over the top of the cheesecake. Dark chocolate, milk chocolate, and white chocolate will all work well.
- Spiced Rum – Instead of regular rum use a spiced version for even more flavor.
- Pumpkin – Add pumpkin puree to the filling or sprinkle in some pumpkin pie spice.
How to Make Eggnog Cheesecake
This eggnog cheesecake recipe has a few steps but it’s well worth the time it takes to make it!
Prep
- Prepare the pan. Use parchment paper to line the springform pan’s bottom (on the inside) as well as the sides. To help the paper stick to the pan, use a bit of vegetable shortening. Then, use aluminum foil to wrap the bottom of the pan, extending it three-quarters of the way up the side of the pan.
- Create a base for the water bath. Set aside a high-sided roasting pan that you’ll be able to fill part-way with water and still accommodate the springform pan, too. If you’re not planning to use a water bath, set aside a rimmed baking sheet.
Crust
- Prep the crust. Add the graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg to a medium bowl. Next, use your fingers or a fork to combine it until it becomes crumbly.
- Form the crust. Press the graham cracker mixture into the bottom of the springform pan.
- Bake. Place the pan in the oven and bake the crust for the recommended time.
- Cool. Remove the pan from the oven and allow the crust to cool.
Cheesecake Filling
- Combine. Add the cream cheese to a large bowl and beat it using an electric hand mixer (or a stand mixer with a paddle attachment). Then, mix in the sugar, flour, cinnamon, and nutmeg.
- Add wet ingredients. Pour in the eggnog, vanilla extract, and rum extract and blend them into the cream cheese mixture. Then, gradually add the eggs and beat until just combined.
- Fill the crust. Transfer the cheesecake filling to the crust before placing the springform pan in the roasting pan.
- Make the water bath. Pour hot top water into the roasting pan until it is halfway up the sides of the springform pan. Avoid adding too much so that it doesn’t reach beyond the aluminum foil.
- Bake. Place the pan in the oven and bake for the recommended time, rotating the pan halfway through. If you notice that the top is beginning to brown, place aluminum foil loosely over it.
- Cool. When the cheesecake is finished baking, turn off the oven, open the oven door just slightly, and let the cheesecake cool.
- Refrigerate. Once the cheesecake has reached room temperature, remove the aluminum foil from the pan, cover the top with plastic wrap, and place it in the fridge to chill overnight (or at least for 4 hours).
- Serve. After chilling the cheesecake, take the sides off of the pan, remove the parchment paper, and transfer to a serving tray. Then, add whipped cream and sugared cranberries and serve.
Storage and Freezing
Always keep eggnog cheesecake in the fridge or freezer when you’re not serving it.
How to Store Eggnog Cheesecake
Transfer the cheesecake to an airtight container or wrap it tightly in plastic wrap and store it for up to 5 days in the fridge.
Can I Freeze Eggnog Cheesecake?
Wrap leftovers in plastic wrap or transfer them to a freezer-safe container and freeze for up to 3 months.
Common Questions about Eggnog Cheesecake
Does eggnog taste like melted ice cream?
Eggnog’s flavor does somewhat resemble the flavor of ice cream that has melted but with warm spices, as well.
What are the three types of cheesecake?
The three types of cheesecake are New York-style, no-bake, and classic.
What is the difference between New York-style cheesecake and regular cheesecake?
New York-style cheesecake has a more rich and dense consistency than regular cheesecake. The reason for that is that it uses more heavy cream.
More Delicious Cheesecakes
If you can’t get enough cheesecake in your life, you’re in the right place! Check out some of our other favorites.
Eggnog Cheesecake
This creamy, decadent Eggnog Cheesecake recipe is a seasonal favorite that will satisfy any sweet tooth during the holidays!
Servings:
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup salted butter , melted
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cheesecake Filling:
- 40 ounces cream cheese , softened (5 bricks)
- 1 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup eggnog
- 1 tablespoon vanilla extract
- 1 tablespoon rum extract or real rum
- 4 eggs
Topping:
Instructions
Prep:
- Preheat the oven to 325°F. Line the bottom of a high-sided 9-inch springform pan with parchment paper. Using a strip, line the sides as well. Use a small dab of vegetable shortening to get it to stick. Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaking. make sure the foil reaches about 3/4 way up the sides to prevent the water bath from seeping inside. Set aside.
- Find a high sided roasting pan that the springform pan fits inside. It does not need to be higher sided than the springform pan. Using a water bath is optional, but will prevent cracks in the cake and also has been shown to make for a creamy filling. If you choose not to use a water bath, place the pan onto a dry rimmed baking sheet. Set aside until ready to bake.
Crust:
- In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, sugar, cinnamon and nutmeg until it resembles wet sand.
- Pour this into the bottom of the springform pan and press down using the bottom of a measuring cup to form a bottom crust only.
- Bake for 10 minutes (just the pan, NOT the water bath) and remove.
Cheesecake Filling:
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, beat the cream cheese until soft and smooth. Add the sugar, flour, cinnamon and nutmeg, blending until just combined.
- Add the eggnog, vanilla extract and rum extract until smooth. Mixture may start sloppy, but will blend together.
- Add the eggs, one at a time, until incorporated, trying not to overmix.
- Pour the cheesecake batter over the pie crust. Place the pan into the roasting pan then using a measuring cup, pour hot tap water around it until it reaches about half way up the side, but not above the aluminum foil. Bake the cheesecake for approximately 1 hour and 10 minutes, turning 180° halfway through baking to cook evenly. If the top starts to brown, gently lay a piece of aluminum foil over top (doesn’t need to be fitted on, just loosely). The cake should be set and not jiggle in the center.
- Turn the oven off and crack the oven door about an inch (however small your oven will crack without shutting or opening wide). If you placed aluminum foil over top, remove it now.
- Allow the cheesecake to cool in the oven until it is room temperature.
- Remove it (and the water bath) from the oven and the cake pan from the water bath. Take off the aluminum foil bottom. Cover the cake and chill in the refrigerator for a minimum of 4 hours, but better overnight.
- When ready to serve or display, unhinge the spring form pan and gently peel away the parchment strips from the side. You can try to release the bottom parchment, but honestly I transfer mine to a serving platter or plate with the parchment still on or leave it on the bottom of the springform pan and decorate around the bottom to cover the seam.
- Top each slice or the whole cake with whipped cream and sugared cranberries.
Nutrition
Calories: 863 kcal, Carbohydrates: 56 g, Protein: 14 g, Fat: 66 g, Saturated Fat: 38 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 17 g, Trans Fat: 0.5 g, Cholesterol: 270 mg, Sodium: 719 mg, Potassium: 304 mg, Fiber: 1 g, Sugar: 40 g, Vitamin A: 2427 IU, Vitamin C: 0.4 mg, Calcium: 203 mg, Iron: 2 mg
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