Eggnog Cheesecake is a cozy twist on classic cheesecake that brings warm holiday spices and rich eggnog flavor into every bite. I’ve made this for family gatherings and testing it taught me how small technique tweaks—like a gentle water bath—prevent cracks and keep the texture silken. If you enjoy seasonal cheesecake variations, try a lighter snack version like these apple crisp cheesecake bites for party nibbles.
Why Make This Recipe
- It tastes like the holidays: nutmeg, cinnamon, and eggnog in a creamy filling make a festive center‑piece dessert.
- Crowd-pleaser: rich but smooth, it slices cleanly and feeds a room—makes dessert planning simple.
- Make-ahead convenience: it chills for several hours, so you can bake the day before and relax.
- Versatile: serve plain, with whipped cream, or a boozy caramel glaze to match your crowd.
- Personal note: I love this because the eggnog flavor elevates an ordinary cheesecake into something memorable without extra fuss; it’s my go‑to for holiday potlucks. If you want a delicate pastry twist, this apricot cheesecake fillo galette is a lovely companion idea.
Recipe Overview
- Prep time: 25 minutes (plus 15 minutes to preheat and prep crust)
- Cook time: 55–65 minutes (bake at 325°F / 160°C)
- Total time: about 5 hours (includes 4 hours chilling)
- Servings: 12 slices (9-inch springform pan)
- Difficulty: Medium — mainly due to temperature control and a water bath step
- Method: Pressed cookie crust, baked cream cheese filling, cooled gradually and chilled.
My Experience Making This Recipe
I tested this cheesecake several times to get the texture just right and reduced overbaking by lowering the oven to 325°F. Using a water bath every trial cut down cracking dramatically and produced a glossy, custard-like finish. I also learned to whisk spices into the eggnog first so the flavor distributes evenly.
How to Make Eggnog Cheesecake
Start by pressing a 9-inch crust into a springform pan and prebake at 350°F for 8–10 minutes to set it. Beat room‑temperature cream cheese until smooth, add sugar, then blend in eggs one at a time with vanilla and 1 1/2–2 cups of eggnog and 1–2 teaspoons of ground nutmeg; keep the mixer on low and stop as soon as ingredients combine. Pour into the crust, place the springform in a large roasting pan, add hot water to come halfway up the outside of the pan, and bake at 325°F for 55–65 minutes until the center still slightly jiggles. Cool on the counter for 1 hour, run a thin knife around the edge, then chill at least 4 hours or overnight before slicing.
Expert Tips for Success
- Bring cream cheese and eggs to room temperature (about 60 minutes) so the batter mixes smooth and avoids lumps. I use a stand mixer on low to prevent overbeating air into the batter.
- Use a water bath (bain‑marie) in a large roasting pan with foil-wrapped springform bottom to stabilize oven temperature and stop the top from cracking.
- Watch doneness by feel: the center should wobble like gelatin; the internal temp around 150–155°F (65–68°C) is ideal. Avoid 170°F which dries the texture.
- Prebake the crust (8–10 minutes at 350°F) so it stays crisp; press crumbs firmly and chill the crust 10 minutes before filling for a stronger base. For a spiced twist, try crushed Biscoff cookies in the crust as a flavorful alternative—similar ideas inspired by this Biscoff cheesecake-style treat.
- After baking, cool slowly: turn oven off, crack the door for 30 minutes, then remove. Rapid cooling causes cracks.
How to Serve Eggnog Cheesecake
- Keep slices simple with lightly sweetened whipped cream and a dusting of nutmeg or cinnamon.
- For an adult crowd, drizzle a bourbon or rum caramel sauce over each slice.
- Plate with poached pears or a cranberry compote for contrast in texture and acidity.
- For a brunch or tea service, serve small slices with buttery brioche buns to balance richness—think of pairing ideas like these blueberry cheesecake brioche buns for inspiration.
Storage and Reheating Guide
- Refrigerate: store whole cheesecake or slices in an airtight container for up to 5 days. Place plastic wrap directly on the surface to prevent a skin.
- Freeze: wrap individual slices tightly in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: cheesecake is best served cold, but to serve slightly warm, heat an individual slice at 300°F for 8–10 minutes; this softens without melting. Avoid microwaving whole slices as texture can become grainy.
Recipe Variations
- Gluten-free crust: use almond flour (1 1/2 cups) + 3 tbsp melted butter, press and prebake for a nutty gluten-free base.
- No‑bake version: mix beaten cream cheese with sweetened condensed milk and eggnog, set over a graham crust with powdered gelatin or agar for stability — chill 6 hours.
- Dairy‑free: use cultured cashew cream cheese and unsweetened coconut eggnog; add 1–2 tablespoons cornstarch or tapioca to help set.
- Spiced/boozy: fold 1–2 tablespoons dark rum or bourbon into the batter and increase nutmeg for a deeper profile, or swap some crumbs for gingerbread for a seasonal crust. For a cookie-swirled idea, test a peppery cookie inclusion similar to these blueberry cheesecake swirls cookies.
Nutritional Highlights
- Rich in calcium and protein from cream cheese and eggs, making each small slice fairly satiating.
- High in calories, sugar, and saturated fat—best enjoyed in small portions (1/12 of a 9‑inch cake).
- Allergen note: contains dairy and eggs; crust typically contains gluten unless you use a gluten-free option.
Troubleshooting Common Issues
- Cracks on the surface: usually from overbaking or quick temperature changes — reduce oven temp, use a water bath, and cool slowly.
- Soggy crust: avoid by prebaking at 350°F for 8–10 minutes and pressing crumbs tightly; for extra protection brush a thin layer of melted chocolate on the cooled crust before filling.
- Grainy texture: often due to overmixing or cold ingredients; always soften cream cheese and mix on low speed until smooth.
Frequently Asked Questions
Q: Can I use store-bought eggnog, and does alcohol affect baking?
A: Yes, store-bought eggnog works well. If it contains alcohol, that small amount won’t stop the cheesecake from setting but will slightly loosen custard; reduce added liquid elsewhere by a tablespoon if eggnog is very thin.
Q: Is a water bath absolutely necessary?
A: It’s not mandatory, but it greatly improves results by regulating heat and moisture. For flawless texture and fewer cracks, use a water bath or bake in a convection setting at a lower temp with a pan of water on a lower rack.
Q: How do I slice clean, pretty pieces?
A: Chill thoroughly (at least 4 hours). Warm a thin knife under hot water, dry it, then slice with a single smooth stroke, wiping the blade between cuts.
Q: Can I halve the recipe for a smaller pan?
A: Yes. For a 6–7 inch springform, halve ingredients and reduce bake time to 40–50 minutes, checking for the slight wobble in the center.
Conclusion
For another tested version with step-by-step photos and a slightly different technique, see the Easy Eggnog Cheesecake Recipe | Life Love and Sugar.
Eggnog Cheesecake
- Total Time: 300 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A cozy twist on classic cheesecake with warm holiday spices and rich eggnog flavor.
Ingredients
- 1 1/2 cups crushed ginger snaps or graham crackers
- 3 tablespoons melted butter
- 3 (8 oz) packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2–2 cups eggnog
- 1–2 teaspoons ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C) and press the crust mixture into a 9-inch springform pan. Prebake for 8-10 minutes to set it.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, then mix in the eggs one at a time along with vanilla, eggnog, and nutmeg, mixing on low speed just until combined.
- Pour the batter into the prebaked crust.
- Place the springform pan in a large roasting pan and pour hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake at 325°F (163°C) for 55-65 minutes, until the center still slightly jiggles.
- Cool on the counter for 1 hour, run a knife around the edge, and then chill in the refrigerator for at least 4 hours or overnight before slicing.
Notes
For best results, use room temperature ingredients and avoid overmixing to prevent a grainy texture.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American