Some desserts just feel like the holidays, and this Creamy Eggnog Cheesecake is one of them. With a buttery gingersnap crust and a luxuriously smooth eggnog filling, it brings all the cozy warmth of the season to your table.
One bite, and you’ll understand why this cheesecake has become a December favorite in my kitchen — comforting, creamy, and full of holiday spice.
Table of Contents
Why You’ll Love This Eggnog Cheesecake
This cheesecake takes the essence of eggnog — creamy sweetness, gentle spice, and warmth — and transforms it into a show-stopping dessert.
- Creamy, velvety texture that melts in your mouth
- Perfectly spiced with nutmeg and cinnamon
- Ideal for holiday parties, potlucks, or cozy nights in
- Freezes beautifully for make-ahead ease
- A crowd-pleaser that feels both nostalgic and new
- No fancy techniques — just simple, real ingredients
As a Texas kid, I wasn’t big on fancy desserts until one Christmas, my mom’s food truck sold “holiday cheesecakes” with hints of nutmeg. I’d sneak a slice every night until one was left — and that’s when I realized dessert can feel like home. This cheesecake brings me right back to that memory: smooth, fragrant, and made to share.
Ingredients You’ll Need
Eggnog cheesecake is all about balance — rich cream cheese, aromatic spices, and that silky eggnog flavor.
Main Ingredients
- 24 oz cream cheese, softened – creates the creamy base
- 1 cup granulated sugar – balances richness
- 3 tbsp all-purpose flour – adds structure
- 3/4 cup eggnog – creamy holiday flavor
- 1/4 cup sour cream – adds tang and smoothness
- 4 large eggs – give the cheesecake body
- 1 tsp ground nutmeg – signature eggnog spice
- 1 tsp ground cinnamon – adds warmth
- 1 tsp rum extract (optional) – deepens the flavor without alcohol
- 1 1/2 cups crushed graham crackers or gingersnap cookies – classic crust option
- 1/4 cup melted butter – binds the crust
Optional Add-Ons or Substitutes
- Use gingersnap cookies for a spicier, festive crust
- Replace sour cream with Greek yogurt for lightness
- Add a pinch of cloves for extra warmth
- Substitute vanilla extract for rum extract if preferred
- Top with whipped cream and a sprinkle of nutmeg before serving
- For a twist, add a swirl of caramel or white chocolate drizzle
Step-by-Step Instructions
This cheesecake may look fancy, but it’s straightforward. Jake’s approach? Keep your ingredients at room temperature, bake low and slow, and let the oven do the work.
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. (Jake tip: room-temperature cream cheese = no lumps.)
- Mix the crust by combining crushed graham crackers (or gingersnaps) with melted butter. Press firmly into the pan base. Bake for 10 minutes, then cool.
- Beat cream cheese, sugar, and flour until smooth and fluffy — about 2 minutes on medium speed.
- Add sour cream, eggnog, and extracts; blend until creamy. (Don’t overmix — that’s how cracks form.)
- Add eggs one at a time, mixing gently after each addition.
- Fold in nutmeg and cinnamon until evenly distributed.
- Pour batter over crust and smooth the top.
- Bake in a water bath (place pan in a larger pan with 1 inch of hot water) for 60–70 minutes or until the center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake rest inside for 1 hour. (Prevents sinking and cracks.)
- Chill overnight before slicing for perfect texture.
Quick Reminders:
- Always use room-temp ingredients
- Don’t overmix your batter
- Bake low and steady for creamy texture
- Let cool gradually to avoid cracks
- Chill before slicing for clean cuts
Expert Tips for Success
A few simple tricks make this cheesecake bakery-worthy every time.
- Add a thin layer of foil around your springform pan to prevent water leaks
- Use full-fat ingredients for best texture
- Mix on low speed once eggs are added to keep it smooth
- Let the cheesecake rest overnight for flavor to deepen
- Slice with a warm knife for clean edges
- Decorate just before serving with whipped cream or sugared cranberries
- Dust lightly with cinnamon for a cozy finish
Patience makes perfect here — your cheesecake rewards the wait with that dense, creamy perfection everyone craves around the holidays.
Serving Suggestions
This dessert is the perfect finale for your Christmas feast or cozy fireside evening.
- Serve chilled with whipped cream and a sprinkle of nutmeg
- Pair with hot cocoa or coffee for a comforting balance
- Add a side of Cinnamon Sugar Blondies for a dessert spread
- Top with a drizzle of caramel or maple glaze for extra sweetness
- Plate alongside Peppermint Brownie Cookies for a festive dessert board
- Enjoy with family after a hearty meal like White Spinach Lasagna
This cheesecake is indulgent enough to impress but simple enough to make again and again — a holiday tradition in the making.
Storing and Reheating
Cheesecake is one of those desserts that only gets better with time. Here’s how to keep it perfect.
How to Store It
- Cool completely before covering
- Store in an airtight container or wrap tightly with plastic wrap
- Refrigerate up to 5 days
- Freeze slices individually for up to 2 months
- Thaw overnight in the fridge before serving
How to Reheat It
While cheesecake is best chilled, you can lightly warm slices if preferred.
- Microwave: 10–15 seconds for a soft, warm texture
- Room Temp: Let rest 30 minutes before serving for best creaminess
- Avoid oven reheating — it can dry the edges
- Add fresh whipped cream after warming
Your cheesecake will stay creamy and luscious even after a few days — just as decadent as the first slice.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely. It tastes even better the next day once the flavors settle. Make it 1–2 days before serving.
Do I have to use a water bath?
It’s not mandatory but highly recommended. It ensures even baking and that silky texture with no cracks.
Can I skip the rum extract?
Yes. Vanilla extract works perfectly as a substitute and keeps the flavor family-friendly.
Final Thoughts
This Creamy Eggnog Cheesecake isn’t just a dessert — it’s a slice of holiday nostalgia. Each bite brings comfort, warmth, and that unmistakable Christmas cheer. Whether you serve it at your family dinner or gift it to a neighbor, it’s bound to bring smiles.
- Bake it slow, chill it long
- Embrace the holiday spices
- Serve it with joy and a little whipped cream
Creamy Eggnog Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix crushed graham crackers (or gingersnaps) with melted butter. Press into pan base. Bake for 10 minutes, then cool.
- Beat cream cheese, sugar, and flour until smooth and fluffy — about 2 minutes on medium speed.
- Add sour cream, eggnog, and extract. Blend until creamy without overmixing.
- Add eggs one at a time, mixing gently after each addition.
- Fold in nutmeg and cinnamon until evenly mixed.
- Pour batter over crust and smooth the top.
- Bake in a water bath at 325°F for 60–70 minutes until the center slightly jiggles.
- Turn off oven, crack door, and let rest inside for 1 hour.
- Chill overnight before slicing and serving.
Nutrition
Notes
- Rum extract can be substituted with vanilla extract.
- Use gingersnaps for a spicier crust.
