There’s something truly festive about an Eggnog Cheesecake during the holiday season. Imagine the creamy, spiced flavors of eggnog combined with the rich, velvety texture of a classic cheesecake – it’s a dessert that brings holiday cheer in every bite!

I first tried this recipe during a family holiday gathering, and it’s since become a staple on our dessert table every December. Not only is it a crowd-pleaser, but it’s also incredibly easy to make.
Ready to dive into this holiday-inspired cheesecake? Let’s get started with the details!
Why You’ll Love This Eggnog Cheesecake
This Eggnog Cheesecake is the perfect treat for any holiday celebration, and here’s why:
First, it’s full of classic holiday flavors. With hints of nutmeg, cinnamon, and a splash of rum extract, this cheesecake captures everything we love about traditional eggnog.
It’s also perfect for holiday entertaining. Not only does it look gorgeous on the table, but it can be made a day or two ahead of time, making it a convenient option for busy holiday prep.
This recipe balances sweetness and spice beautifully. The eggnog adds a smooth richness to the cheesecake, while the nutmeg and cinnamon give it that warm, spiced flavor that’s perfect for the season.
Finally, this cheesecake is easy to serve and share. Just slice and plate for an elegant yet effortless holiday dessert that’s sure to impress!
Ingredients Notes

This Eggnog Cheesecake comes together with a few simple ingredients that really let the flavors shine.
- Graham Cracker Crumbs: These make up the crust, providing a crunchy base that complements the creamy filling. You can substitute with gingersnap cookies or vanilla wafers for a fun twist.
- Butter: Melted butter helps bind the graham cracker crumbs and adds richness to the crust. Make sure to fully melt the butter for even mixing.
- Cream Cheese: For the creamiest filling, use full-fat cream cheese at room temperature. This ensures a smooth, lump-free texture and gives the cheesecake its signature richness.
- Eggnog: This is the key ingredient that gives the cheesecake its holiday flavor. For the best texture, use full-fat eggnog, as low-fat varieties can affect the consistency of the filling.
- Granulated Sugar and Rum Extract: These add sweetness and depth to the filling. If you don’t have rum extract, you can substitute with a splash of real rum or leave it out for a more kid-friendly version.
- Nutmeg and Cinnamon: These spices are essential for that warm, cozy eggnog flavor. Freshly grated nutmeg provides an extra burst of aroma, but ground nutmeg works just as well.
You’ll also need a springform pan for this recipe, which helps create a perfectly set cheesecake that’s easy to slice and serve.
How To Make This Eggnog Cheesecake

Making this cheesecake is easier than you might think! Here’s a step-by-step guide to get it just right.
- Prepare the Crust: Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs and melted butter together in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust for 8-10 minutes, then set it aside to cool slightly.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and continue beating until the mixture is fluffy. Next, add eggnog, rum extract, nutmeg, and cinnamon, mixing until everything is well combined. Finally, add the eggs one at a time, beating just until incorporated.
- Pour and Bake: Pour the filling over the crust in the springform pan, spreading it evenly with a spatula. Place the pan in the oven and bake for 50-60 minutes, or until the center is mostly set but still slightly jiggly. This will firm up as it cools, giving you a perfectly creamy texture.
- Cool Completely: Turn off the oven, crack the oven door, and let the cheesecake sit in the oven for an additional 30 minutes to prevent cracks. Afterward, transfer the cheesecake to a cooling rack. Once it reaches room temperature, refrigerate it for at least 4 hours, or ideally overnight.
- Serve and Enjoy: Before serving, sprinkle a pinch of nutmeg on top or pipe a border of whipped cream around the edges for an extra festive touch.
In total, this cheesecake requires some time to bake and chill, so plan ahead to allow it to set completely before serving.
Storage Options
Storing your Eggnog Cheesecake is simple, and it even tastes better as the flavors meld over time.
- Refrigerate: Cover the cheesecake with plastic wrap or store it in an airtight container in the fridge. It will keep well for up to 5 days, making it an ideal make-ahead dessert for the holiday season.
- Freeze: If you’d like to keep it for a longer period, you can freeze the cheesecake. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months. When ready to serve, let it thaw in the refrigerator overnight.
- Serving Tip: For best results, serve the cheesecake chilled. A quick dusting of nutmeg before serving adds a beautiful holiday touch.
Variations and Substitutions
This Eggnog Cheesecake is wonderfully versatile. Here are a few ways to make it your own:
- Spiced Crust: Use gingersnap cookies instead of graham crackers for a spicy crust that pairs perfectly with the eggnog filling.
- Extra Nutmeg and Cinnamon: If you love warm spices, feel free to add an extra pinch of nutmeg or cinnamon to the filling.
- Bourbon or Brandy: For a deeper flavor, substitute the rum extract with a tablespoon of bourbon or brandy. It will add a subtle kick that enhances the eggnog flavor.
- Chocolate Drizzle: For a touch of indulgence, drizzle melted white or dark chocolate over the top of the cheesecake just before serving.
- Mini Cheesecakes: Turn this recipe into mini eggnog cheesecakes by dividing the crust and filling among a lined muffin tin. Adjust the baking time to 20-25 minutes for perfectly portioned treats.
Feel free to get creative with this recipe and add your personal twist! This Eggnog Cheesecake is the perfect way to celebrate the holiday season.
PrintEggnog Cheesecake Recipe
This Eggnog Cheesecake recipe combines the rich flavors of eggnog, cream cheese, and warm spices in a creamy cheesecake with a spiced graham cracker crust. Perfect for the holidays, this festive dessert is a must-try for eggnog and cheesecake fans alike. Bring this seasonal treat to your next gathering for a guaranteed hit!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including cooling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground nutmeg
- ⅓ cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- ¾ cup eggnog
- 2 tbsp all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, ¼ cup sugar, nutmeg, and melted butter. Press mixture firmly into the bottom of the pan.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggnog and flour, mixing well.
- Add eggs one at a time, beating after each addition. Stir in vanilla extract and nutmeg.
- Pour batter over crust. Bake for 50-60 minutes, until the center is set.
- Turn off oven, crack open the door, and allow cheesecake to cool gradually for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
Notes
For added flair, garnish with whipped cream and a sprinkle of nutmeg before serving. Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27g
- Sodium: 360mg
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