There's something truly magical about the rich, festive flavors of Eggnog Cheesecake during the holiday season. This smooth, creamy dessert captures the warmth of classic eggnog, with hints of nutmeg and vanilla, all wrapped up in a buttery graham cracker crust.

I first made this cheesecake as a twist on our family’s usual holiday desserts, and it instantly became a hit. Now, it’s a must-have every year, enjoyed by everyone from eggnog enthusiasts to cheesecake lovers.

Get ready to wow your guests with this decadent Eggnog Cheesecake that’ll make your holiday celebrations unforgettable. Let’s dive into what makes this recipe so special.

Why You’ll Love This Eggnog Cheesecake

You’re about to fall in love with this indulgent Eggnog Cheesecake, and here’s why. It's not only deliciously creamy and full of holiday spirit, but it's also the ultimate dessert for parties and gatherings.

First, the flavor combination is truly irresistible. Imagine the silky texture of classic cheesecake, infused with eggnog, warm nutmeg, and a touch of cinnamon. It's like Christmas in every bite, guaranteed to bring joy to anyone who tries it.

Surprisingly, it’s simpler to make than you might think. With just a few easy steps, you’ll create a showstopping centerpiece that looks like it came from a professional bakery. Plus, this dessert can be made ahead of time, saving you from holiday stress and leaving you more time to enjoy your guests.

And let’s not forget the graham cracker crust. It adds the perfect crunch, balancing out the creamy filling with a satisfying texture. You can even customize the crust with gingersnaps or vanilla wafers for an extra festive twist.

No worries about leftovers either – this cheesecake stores beautifully. You’ll have a delightful treat to enjoy all week long (if it lasts that long!). [IMAGE]

Ingredients Notes

The magic of this Eggnog Cheesecake lies in using a blend of fresh, high-quality ingredients. Here’s a look at what you’ll need and why each component is important.

Eggnog: The star of this dessert, eggnog lends its creamy texture and signature holiday flavors to the cheesecake. Make sure to use a high-quality, full-fat eggnog for the best results. Lighter versions might affect the cheesecake’s consistency.

Cream Cheese: To achieve that rich, creamy texture, you’ll need full-fat cream cheese. Let it soften at room temperature before using so it blends smoothly and avoids lumps in the batter.

Graham Crackers: These form the buttery base of the crust. You can stick with classic graham crackers, but crushed gingersnaps or vanilla wafers also make wonderful alternatives for a more festive twist.

Nutmeg and Cinnamon: These spices bring the cozy, warm flavors of the holiday season. Freshly grated nutmeg offers the most fragrant result, but pre-ground nutmeg will work if that’s what you have.

Eggs: Eggs are crucial for binding the filling and creating that velvety cheesecake texture. Make sure to beat them in one at a time on low speed to avoid over-mixing, which can lead to cracks.

You’ll also need a springform pan for easy release and a water bath to ensure even baking. Don’t worry – I’ll guide you through it step by step.

How To Make This Eggnog Cheesecake

Creating this dreamy Eggnog Cheesecake is easier than it looks. Here’s how to do it.

Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers with melted butter and a sprinkle of sugar. Press the mixture firmly into the bottom of a greased springform pan, making sure it’s even. Bake for 10 minutes, then let it cool while you make the filling.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese until smooth and creamy. Slowly add granulated sugar and continue mixing until fully incorporated. Next, pour in the eggnog, followed by the eggs (one at a time), vanilla extract, nutmeg, and cinnamon. Mix on low speed to avoid incorporating too much air, which can cause the cheesecake to crack.

Step 3: Assemble and Bake
Pour the filling over the cooled crust, smoothing out the top with a spatula. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath technique ensures even cooking and a smooth, crack-free surface. Bake for 60-70 minutes or until the center is slightly jiggly but the edges are set.

Step 4: Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Then, transfer it to the refrigerator and let it chill for at least 4 hours or overnight. This step is essential for achieving the perfect texture.

Step 5: Garnish and Serve
Before serving, dust the top with a light sprinkle of nutmeg and pipe whipped cream around the edges for a stunning presentation. Slice with a warm knife (wiped clean between cuts) for the most beautiful slices.

Total time may seem long, but most of it is hands-off, giving you plenty of time to prep other holiday dishes!

Storage Options

Eggnog Cheesecake is great for making ahead. Here’s how to store it to keep it fresh and delicious.

Refrigerator: Store your cheesecake in an airtight container or wrap it tightly with plastic wrap. It will keep in the fridge for up to 5 days, making it perfect for holiday planning.

Freezer: To freeze, wrap individual slices or the whole cheesecake in plastic wrap, then place in a freezer-safe bag or container. It will stay fresh for up to 3 months. Thaw in the refrigerator overnight before serving.

When reheating (if desired), warm slices gently in the microwave for 10-15 seconds, but this cheesecake is usually best enjoyed cold or at room temperature.

Variations and Substitutions

This Eggnog Cheesecake recipe is highly adaptable to suit your preferences.

Spiced Crust: Swap out graham crackers for crushed gingersnaps or Biscoff cookies to add extra holiday spice to the crust. It’ll make your cheesecake even more festive.

Boozy Twist: Add a tablespoon or two of your favorite rum or bourbon to the cheesecake batter for a grown-up version that captures the essence of traditional eggnog.

Dairy-Free Version: Use dairy-free cream cheese and almond-based eggnog for a lactose-friendly treat. The texture may vary slightly, but the flavors will still be divine.

Mini Cheesecakes: Make individual cheesecakes using a muffin tin. Press the crust into lined muffin cups and fill with the eggnog mixture. Bake for 20-25 minutes, then chill.

Toppings: Experiment with different toppings like caramel sauce, candied nuts, or a sprinkle of crushed peppermint candies for a unique twist.

Don’t be afraid to make this recipe your own. After all, holiday baking should be fun and delicious!