Eggnog Cheesecake Recipe

Hey friend, if you’re looking to wow your holiday guests or just treat yourself to something truly special, you’ve got to try this Eggnog Cheesecake Recipe. I absolutely love how this cheesecake layers the rich creaminess of classic cheesecake with the warm, festive flavors of eggnog and nutmeg — it’s like a cozy holiday hug on a plate. Trust me, once you make it, this will become your go-to Christmas dessert, and you’ll be asked for it year after year!

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Ingredients You’ll Need

Before you start, gather your ingredients to make sure everything blends perfectly. The combination of cream cheese and eggnog creates a rich base, while spices like nutmeg ensure it’s unmistakably festive. Here’s what you’ll want to have on hand:

• Graham Cracker Crumbs: Use fresh crumbs from full-sized crackers for the best crust texture.
• Brown Sugar: Adds a touch of caramel warmth to the crust.
• Unsalted Butter: Melted butter binds the crust — try to use real butter rather than margarine for flavor.
• Cream Cheese: Make sure it’s softened to room temp for smooth mixing.
• Granulated Sugar: Sweetens the cheesecake filling perfectly without grit.
• All-Purpose Flour: Helps set the cheesecake without affecting its softness.
• Eggs & Egg Yolk: Fresh eggs create structure and richness.
• Eggnog: The star ingredient! Use your favorite brand or homemade eggnog for best results.
• Sour Cream: Adds tang and creaminess, balancing the sweetness.
• Vanilla Extract: Deepens the flavor.
• Ground Nutmeg: Just a pinch lends warmth without overpowering.
• Hot Water & Granulated Sugar (for cranberries): To create that beautiful sugared cranberry topping.
• Fresh Cranberries: Look for firm, bright ones for a nice pop of color.
• Sparkling Sugar: Adds a festive sparkle on the cranberries.
• Heavy Whipping Cream: For the perfectly fluffy eggnog whipped cream topping.
• Confectioner’s Sugar: Sweetener for the whipped cream, blends so smoothly.

Variations

I love experimenting with this Eggnog Cheesecake Recipe depending on the crowd or occasion — you can easily personalize it to suit your tastes, and it still shines every time.

• Spiced Up: Add a splash of rum or bourbon to the batter for an adult twist. My family goes crazy for that little extra kick during the holidays.
• Nut-Free: Swap the graham cracker crust for a gluten-free cookie or nut-free crust option if needed – just be sure to adjust the butter for binding.
• Dairy-Free: I’ve tried a version with vegan cream cheese and coconut-based eggnog substitute; texture varies slightly but still delicious.
• Mini Cheesecakes: Make individual servings in a muffin tin, perfect for parties or easy gifting.

How to Make Eggnog Cheesecake Recipe

Step 1: Prepare the Perfect Crust

Start by preheating your oven and getting your crust ready. Combine the graham cracker crumbs with brown sugar and melted butter until everything’s moistened like damp sand. Press this mixture firmly into the bottom of a springform pan — I like to use a glass measuring cup bottom to get a nice even layer. Bake the crust for about 10 minutes, then let it cool while you mix up the filling. This step ensures your crust is crisp and sets a solid foundation for all that creamy cheesecake magic.

Step 2: Whip Up the Creamy Filling

Beat the softened cream cheese with granulated sugar until silky smooth — this can take 3-4 minutes, so be patient. Then add in the flour, eggs, and the extra egg yolk one at a time, mixing well after each addition. Now, pour in the eggnog, sour cream, vanilla extract, and a sprinkle of ground nutmeg. Mix on low speed just until combined. The mix will be luscious and smooth, which is exactly what you want — avoid overmixing to keep the texture perfect.

Step 3: Bake and Cool with Care

Pour your batter over the cooled crust and bake it at 325°F (160°C) for about 90 minutes. Here’s the trick — the cheesecake is done when the edges are set but the center still has a slight jiggle. Turning off the oven and leaving the cheesecake inside with the door cracked open for an hour helps it cool gently and prevents cracking. Once it’s completely cooled, chill it in the fridge for at least 4 hours or overnight. I’ve found this slow-cooling step makes all the difference in texture and flavor.

Step 4: Make the Stunning Toppings

While the cheesecake chills, prepare the sugared cranberries by dissolving granulated sugar in hot water, then stirring in fresh cranberries. Let them soak for about 15 minutes so they soften slightly, then drain and toss with sparkling sugar for that festive sparkle. For the whipped cream topping, whip heavy cream with confectioner’s sugar, eggnog, and a pinch of nutmeg until soft peaks form. Spread this over your chilled cheesecake just before serving, then scatter the sugared cranberries on top. It’s easier than it sounds and looks absolutely stunning.

How to Serve Eggnog Cheesecake Recipe

Garnishes

I swear by the sugared cranberries and whipped eggnog cream topping on this cheesecake — they not only add a pop of color but also give a wonderful crunch and subtle sweetness that complements the smooth filling perfectly. Sometimes I also sprinkle a light dusting of extra nutmeg or even a few toasted pecans for texture. It turns a simple slice into something truly special.

Side Dishes

This Eggnog Cheesecake is rich enough to stand on its own, but if you want to pair it, I love serving it alongside a cup of strong coffee, spiced cider, or even a glass of chilled eggnog for the ultimate indulgence. A small fruit salad with orange segments and pomegranate seeds adds a refreshing balance too.

Creative Ways to Present

For holiday parties, I’ve made mini individual cheesecakes in cute mason jars topped with the sugared cranberries and a dollop of whipped cream — they’re adorable and so easy to serve. Another fun idea is to garnish with edible gold leaf or a dusting of cinnamon for a glamorous look that’ll impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge. It stays fresh and creamy for up to 5 days — though it rarely lasts that long in my house! Just make sure to add the whipped cream topping when ready to serve for best texture.

Freezing

I’ve frozen slices of this cheesecake successfully by wrapping each piece in plastic and then foil. Thaw overnight in the fridge, and it’s almost as good as fresh — a little firmer texture but still delicious, especially if you add fresh whipped cream after thawing.

Reheating

Since cheesecake is best served chilled, I don’t recommend reheating. But if you want to bring out the flavors a bit, let slices sit at room temperature for about 20 minutes before serving. This helps the cream cheese flavor shine.

FAQs

Final Thoughts

I hope you enjoy making this Eggnog Cheesecake Recipe as much as I enjoy eating it! It’s a festive, rich, and creamy dessert that brings holiday cheer straight to your table. Whether you’re serving it at a holiday party or just treating yourself, it’s guaranteed to impress and satisfy. Give it a go — I promise, once you’ve had a slice, it’ll be on your holiday baking list forever.

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