If you’re searching for a dessert that’s rich, creamy, and bursting with holiday cheer, you’re going to absolutely adore this Eggnog Cheesecake Recipe. I promise it’s fan-freaking-tastic — a perfect balance of classic cheesecake smoothness with the warm, spicy flavors of eggnog and a hint of rum, bringing a cozy festive vibe to your dessert table. Stick around because I’m sharing everything you need to make this showstopper from scratch, plus personal tips to get it just right every time.
Why You’ll Love This Recipe
- Unique Holiday Flavor: Eggnog and warm spices bring a festive twist to classic cheesecake.
- Creamy & Smooth Texture: Perfectly balanced ingredients create a melt-in-your-mouth experience.
- Easy to Make: Straightforward steps that make a complex dessert approachable.
- Beautiful Presentation: Simple garnishes make it look festive and inviting on any dessert table.
Ingredients You’ll Need
These ingredients come together to create a luscious cheesecake with all the warm spices you expect from eggnog. I recommend using full-fat cream cheese for the best creamy texture, and fresh or quality eggnog for the most authentic flavor.
- Cream Cheese: Make sure it’s at room temperature for smooth mixing and no lumps.
- Granulated Sugar: Sweetens the cheesecake without overpowering.
- Eggs: Room temperature eggs blend better, helping create a silky batter.
- Eggnog: This is the star flavor—choose your favorite brand or homemade eggnog for richer taste.
- Rum: Adds complexity and warmth; feel free to omit for a non-alcoholic version.
- Vanilla Extract: Enhances the overall flavor profile.
- Cornstarch (or Flour): Helps give the cheesecake structure and prevents cracking.
- Cinnamon & Nutmeg: Classic warm spices that tie everything together beautifully.
- Salt: Balances the sweetness and spices.
- Graham Cracker Crust: Provides a buttery base that complements the creamy filling perfectly.
- Optional Decorations (Pomegranate Seeds, Fresh Rosemary): Adds festive color and a hint of freshness to the finished cheesecake.
Variations
I love making this Eggnog Cheesecake Recipe my own by swapping around a few ingredients or adding a little extra flair. Feel free to customize it to suit your preferences or dietary needs — it’s super forgiving!
- Non-Alcoholic Version: Omit the rum and maybe add a tiny splash of vanilla or extra nutmeg to keep the richness.
- Spice It Up: Add a pinch of ground cloves or ginger for an even spicier feel — my family loves how this warms up the flavors.
- Crust Swap: Instead of graham crackers, try gingersnap cookies for an extra gingery crunch that pairs beautifully.
- Dairy-Free Alternative: Use a dairy-free cream cheese and coconut-based eggnog to make it vegan-friendly, adjusting baking times slightly.
How to Make Eggnog Cheesecake Recipe
Step 1: Beat the Cream Cheese and Sugar Until Creamy
This first step is crucial for a smooth cheesecake filling. I like to beat the room temperature cream cheese with the sugar until there aren’t any lumps. It usually takes around 2-3 minutes with a hand mixer on medium speed. Scrape down the sides a few times to make sure everything is evenly combined. A lumpy base can lead to an uneven texture in your cheesecake, which you definitely want to avoid.
Step 2: Incorporate Eggs, Eggnog, Rum, and Spices
Next, add the eggs one at a time, beating well between each addition to keep the batter smooth and incorporated. Then pour in the eggnog, rum, and vanilla extract. Finally, add cornstarch (or flour), cinnamon, nutmeg, and salt. Beat everything together until you see a silky smooth batter. When I first tried this, I almost overlooked the cornstarch, but it really helps to keep the cheesecake from cracking and adds a subtle silkiness.
Step 3: Prepare the Pan and Pour the Batter
Give the bowl a few firm taps on the counter for about 30-45 seconds to pop any stubborn air bubbles — this little trick keeps your cheesecake from having unwanted holes or cracks. Pour the filling right into your prepared 9-inch graham cracker crust, then gently smooth the top with a spatula. Don’t overwork it; just a light touch to level the surface is perfect.
Step 4: Bake with Patience
Bake at 325°F for 30 minutes, then reduce the heat to 250°F and bake for another 30 minutes. Once that’s done, turn the oven off and leave the cheesecake inside with the door closed for 30 minutes. This slow heat-down prevents cracks and helps it set beautifully. Trust me, I’ve made the mistake of opening the oven too soon — it’s worth the wait! Afterward, crack the oven door open and let it slowly cool for about an hour before taking it out.
Step 5: Chill and Serve
After cooling on the counter for 3-4 hours, cover the cheesecake and refrigerate for at least 6-8 hours, or overnight if you can. This chill time lets all those festive flavors marry and makes slicing much easier. When you’re ready to serve, remove the springform pan’s collar carefully, slice, and add your favorite decorations like pomegranate seeds and fresh rosemary for an eye-catching, Christmas-ready dessert.
Pro Tips for Making Eggnog Cheesecake Recipe
- Room Temperature Ingredients: Always use cream cheese and eggs at room temp for easy mixing and smooth texture.
- Avoid Overbeating: Beat until just combined to keep your batter silky without adding too much air.
- Gentle Cooling: Don’t rush removing the cheesecake from the oven or cooling it too quickly—slow cooling prevents cracks.
- Use a Water Bath (Optional): If you want to be extra careful, bake the cheesecake in a water bath to maintain even moisture and temperature.
How to Serve Eggnog Cheesecake Recipe
Garnishes
I’m a big fan of topping this cheesecake with pomegranate seeds and fresh rosemary sprigs—it creates contrast in color and adds a fresh, slightly tart bite that balances the richness. Plus, it’s festive and makes for a great conversation starter at holiday parties!
Side Dishes
Serve alongside warm mulled cider or a cup of spiced coffee for a cozy holiday experience. If you want a bit of crunch, toasted pecans or a spiced nut mix make excellent partners, offering a nice texture contrast.
Creative Ways to Present
I like to present this cheesecake on a beautiful wooden board with scattered pomegranate arils around the edges and a dusting of cinnamon on top. For a party, slice it into smaller squares and serve on festive mini plates—everyone gets a perfect, bite-sized piece of holiday joy!
Make Ahead and Storage
Storing Leftovers
I store leftover cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge, and it keeps wonderfully for up to 5 days. Make sure to keep it chilled, as the texture is best when cold and fresh.
Freezing
If you want to make it ahead or save some for later, freezing works like a charm! Wrap your cheesecake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months, then thaw overnight in the fridge before serving to maintain that creamy texture.
Reheating
I recommend serving this cheesecake chilled, so no reheating needed. Just slice straight from the fridge for the best creamy, cool texture. If you like it just a touch softer, leave slices out for 10-15 minutes before serving.
FAQs
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Can I make the Eggnog Cheesecake Recipe without alcohol?
Absolutely! You can simply omit the rum, or replace it with additional vanilla extract or a splash of rum-flavored extract if you want the flavor without the alcohol content. It still tastes delicious and festive.
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How do I prevent cracks in my cheesecake?
Beating ingredients just until combined and avoiding overmixing helps. Also, the slow cooling process in the oven and gradual temperature changes prevent cracks. Optional water baths and tap-tapping out air bubbles before baking make a big difference, too.
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Can I use a homemade graham cracker crust?
Definitely! A homemade graham cracker crust with melted butter and a bit of sugar adds extra flavor and crunch, and it pairs beautifully with the creamy filling.
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What’s the best way to serve leftover Eggnog Cheesecake?
Keep it refrigerated and serve chilled. Leftovers taste best cold and fresh, but if you prefer softer texture, removing it from the fridge 10–15 minutes before serving works well.
Final Thoughts
This Eggnog Cheesecake Recipe has become a holiday staple in my kitchen because it’s the perfect marriage of creamy cheesecake texture and festive flavors that remind me of cozy winter evenings with loved ones. Whether you’re serving it at a family gathering or just indulging yourself, it’s one of those recipes that feels homemade, special, and seriously delicious every time. Give it a try—you’ll be so glad you did—and don’t forget to let me know how it turns out!
Print
Eggnog Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and creamy Eggnog Cheesecake combines the festive flavors of traditional eggnog with a smooth, velvety cheesecake filling set in a classic graham cracker crust. Enhanced with warm spices like cinnamon and nutmeg, and a splash of rum for an authentic holiday twist, this cheesecake makes a perfect festive dessert. Topped optionally with vibrant pomegranate seeds and fresh rosemary, it’s a beautiful and flavorful centerpiece for any Christmas or holiday gathering.
Ingredients
For the Cheesecake:
- 3 (8 oz) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup eggnog
- 2 tablespoons rum
- 1 tablespoon vanilla extract
- 3 tablespoons cornstarch or flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 (9-inch) graham cracker crust, in a 9-inch springform pan
Optional Decoration:
- Pomegranate seeds
- Fresh rosemary
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl using a hand mixer or a stand mixer, beat the room temperature cream cheese with granulated sugar until the mixture is completely smooth with no lumps.
- Add Wet Ingredients and Spices: Add the eggs one at a time, mixing well after each addition. Next, beat in the eggnog, rum, and vanilla extract. Then incorporate the cornstarch (or flour), cinnamon, nutmeg, and salt, continuing to beat until the batter is smooth and well combined.
- Remove Air Bubbles and Pour Filling: Tap the bowl gently on the counter for 30-45 seconds to release any air bubbles; you should see bubbles popping on the surface. Pour the cheesecake batter into the prepared 9-inch graham cracker crust in the springform pan and gently smooth the top with a spatula.
- Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for 30 minutes at 325°F, then reduce the temperature to 250°F (121°C) and continue baking for an additional 30 minutes. After baking, turn off the oven and leave the cheesecake inside for 30 minutes without opening the oven door to prevent cracking.
- Cool the Cheesecake Slowly: After the 30 minutes resting in the oven, crack the oven door open and allow the cheesecake to cool slowly inside for about one hour.
- Bring to Room Temperature: Remove the cheesecake from the oven and allow it to cool to room temperature on the counter for approximately 3-4 hours.
- Chill in Refrigerator: Cover the cheesecake with plastic wrap and refrigerate until completely chilled, ideally for 6-8 hours or overnight for best texture and flavor.
- Serve and Decorate: Remove the metal collar from the springform pan, slice the cheesecake, and serve. Optionally, garnish with pomegranate seeds and fresh rosemary to add a festive holiday touch.
Notes
- Storage: Store the cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake tightly in multiple layers of plastic wrap or place in an airtight container. Consume within 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
