Name: Eggnog Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup brown sugar; 5 tablespoons unsalted butter, melted; Pinch of salt; 3 (8 oz) packages cream cheese, softened; 1 cup sour cream; 1 cup granulated sugar; 3 large eggs; 1 1/2 cups eggnog; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1 tablespoon cornstarch; Whipped cream (optional topping); Grated nutmeg or cinnamon (optional topping); Crushed graham crackers (optional topping)

Why You’ll Love Eggnog Cheesecake Recipe

I enjoy this recipe because it combines the comfort of a traditional cheesecake with the nostalgic taste of eggnog. I like how the graham cracker crust adds a subtle crunch, while the filling stays creamy and lightly spiced. I also appreciate that it can be made ahead, which makes entertaining far less stressful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust: 1 ½ cups graham cracker crumbs: This forms the base for the cheesecake. It’s slightly sweet and crumbly, providing a contrast to the creamy filling.
¼ cup brown sugar: Adds a subtle caramel flavor to complement the spiced filling.
5 tablespoons unsalted butter, melted: Helps bind the crust together and adds richness.
Pinch of salt: Balances the sweetness of the crust.

For the Cheesecake Filling: 3 (8 oz) packages cream cheese, softened: The base for the cheesecake filling. It provides the rich, creamy texture that’s essential for any cheesecake.
1 cup sour cream: Adds smoothness and a slight tang to the cheesecake, balancing the sweetness of the eggnog.
1 cup granulated sugar: Sweetens the cheesecake without overpowering the flavor.
3 large eggs: These help set the cheesecake and provide structure.
1 ½ cups eggnog: The star ingredient, giving the cheesecake its signature flavor.
1 teaspoon ground nutmeg: Adds the warm, festive spice that’s synonymous with eggnog.
½ teaspoon ground cinnamon: Enhances the spiced flavor of the cheesecake filling.
1 teaspoon vanilla extract: Adds depth and a subtle sweetness to the filling.
¼ cup all-purpose flour: Helps stabilize the cheesecake filling and gives it the perfect texture.
1 tablespoon cornstarch: Prevents the cheesecake from cracking while baking.

For the Topping (Optional): Whipped cream: To create a light, airy topping that complements the richness of the cheesecake.
Grated nutmeg or cinnamon: For a final dusting to give the cheesecake a festive, aromatic finish.
Crushed graham crackers: For extra crunch and flavor.

Directions

I start by making the crust, mixing the graham cracker crumbs, brown sugar, melted butter, and salt until the texture looks like wet sand. I press the mixture firmly into the bottom of a 9-inch springform pan and bake it at 325°F (163°C) for 8–10 minutes, then let it cool.

For the filling, I beat the softened cream cheese until smooth, then mix in the sugar and sour cream until creamy. I add the eggs one at a time, followed by the eggnog, nutmeg, cinnamon, and vanilla. I finish by blending in the flour and cornstarch, making sure the batter stays smooth.

I pour the filling over the cooled crust and bake the cheesecake for 40–50 minutes, until the edges are set and the center gently jiggles. I let it cool in the oven with the door slightly open for an hour, then refrigerate it for at least three hours or overnight. Before serving, I add whipped cream and a light dusting of nutmeg or cinnamon.

Servings and Timing

I usually get about 10–12 slices from this cheesecake. Prep time takes me around 20 minutes, baking takes about 50 minutes, and chilling requires at least 3 hours. From start to finish, I plan for roughly 4 hours, including cooling and chilling time.

Variations

When I want extra spice, I mix in a pinch of ground cloves. For a chocolate twist, I drizzle melted white chocolate over the chilled cheesecake before serving.

Storage/Reheating

I store leftover cheesecake covered in the refrigerator for up to 4 days. When I want a slice, I enjoy it straight from the fridge, as I find cheesecake tastes best chilled. If needed, I let it sit at room temperature for about 10 minutes before serving.

FAQs

Can I use store-bought eggnog?

I often use store-bought eggnog, and it works perfectly as long as it’s full-fat for the best flavor.

Can I make this cheesecake ahead of time?

I like making it a day in advance because the flavors develop even more as it chills overnight.

How do I prevent cracks on the cheesecake?

I cool the cheesecake slowly in the oven and use flour and cornstarch in the batter, which really helps.

Can I freeze eggnog cheesecake?

I freeze individual slices wrapped tightly, then thaw them overnight in the refrigerator.

What type of cream cheese works best?

I always use full-fat block cream cheese for the creamiest texture.

Can I skip the topping?

I sometimes serve it plain, and it’s still rich and flavorful without any topping.

How do I know when the cheesecake is done?

I look for set edges and a slightly jiggly center, which firms up as it cools.

Can I use a different crust?

I occasionally use a gingersnap crust for extra holiday flavor.

Is this cheesecake very sweet?

I find it balanced, with sweetness mellowed by the tangy cream cheese and spices.

Can I make this without a springform pan?

I prefer a springform pan for easy removal, but I’ve made it in a deep pie dish with careful slicing.

Conclusion

I find this eggnog cheesecake to be a perfect holiday dessert that feels indulgent yet familiar. With its creamy texture, warm spices, and make-ahead convenience, it’s a recipe I return to whenever I want a festive and comforting treat.