Go Back
–+ servings
Eggnog Cheesecake Recipe

Decadent Eggnog Cheesecake Recipe for Holiday Bliss

This Eggnog Cheesecake Recipe combines festive flavors for a creamy dessert perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 4 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free version.
  • 0.5 cups Salted Butter Unsalted butter can be used with added salt to taste.
  • 0.25 cups Sugar Try using brown sugar for a deeper flavor.
  • 1 dash Nutmeg Freshly grated nutmeg is recommended for a stronger taste.
For the Filling
  • 24 oz Cream Cheese Use full-fat for the best texture.
  • 1 cup Granulated Sugar Adjust based on your personal sweetness preference.
  • 3 tbsp Flour Gluten-free all-purpose flour can serve as a substitute.
  • 1 cup Eggnog Homemade eggnog can elevate the taste.
  • 4 large Eggs Incorporate one at a time for a smooth batter.
For the Topping
  • 1 cup Heavy Cream Can substitute with a lighter cream for a less rich topping.
  • 3 tbsp Powdered Sugar Ensures it’s light and fluffy.
  • 1 dash Ground Nutmeg For dusting on top of the finished cheesecake.

Equipment

  • 9-inch springform pan
  • medium bowl
  • Large mixing bowl
  • Whisk
  • Mixer
  • baking dish
  • foil

Method
 

Step‑by‑Step Instructions
  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Mix together graham cracker crumbs, melted butter, sugar, and a dash of nutmeg until well combined. Press into a 9-inch springform pan.
  2. Bake for about 10 minutes, then let it cool completely.
  3. Mix the Filling: Beat the cream cheese until smooth. Gradually add sugar and flour, mixing on low speed. Pour in the eggnog and a pinch of nutmeg, mix until smooth. Add eggs one at a time, ensuring each is incorporated.
  4. Bake the Cheesecake: Pour filling into the crust. Wrap the pan in foil and place in a larger baking dish with hot water. Bake at 300°F (148°C) for 90-110 minutes. Once baked, let cool inside the oven for 30 minutes.
  5. Chill: Remove from water bath and refrigerate for at least 4 hours or overnight.
  6. Make the Topping: Whip heavy cream until soft peaks form. Gradually add powdered sugar and a splash of eggnog. Pipe or dollop over cheesecake, dust with ground nutmeg before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 80mgIron: 0.5mg

Notes

Allow the cheesecake to sit at room temperature for about 30 minutes before serving after refrigeration or freezing for better texture and flavor.

Tried this recipe?

Let us know how it was!