Eggnog Cheesecake Recipe

This Eggnog Cheesecake Recipe is the Christmas dessert that steals the show: a creamy, spiced cheesecake with nutmeg and a whisper of rum flavour on a buttery biscuit base, topped with softly whipped cream.

For more festive dessert favourites, try our Lemon Bars, our Blueberry Crumble and our Pecan Bars.

What Makes This Eggnog Cheesecake So Good

The magic is the flavour. Eggnog brings a gentle warmth of nutmeg, vanilla and cinnamon to a classic creamy cheesecake, so every slice tastes like Christmas in a bite. The filling is silky and rich, the biscuit base adds a buttery crunch, and the whipped cream on top keeps it light.

It is also a wonderfully practical holiday dessert. It is made a day ahead, it slices into neat portions for a crowd, and it looks spectacular with almost no decorating effort. A dusting of nutmeg and a few cinnamon sticks are all it needs.

The Key Ingredients

A short list of classic ingredients builds the festive flavour.

The Eggnog

Full fat eggnog is the star, giving the filling its signature spiced flavour. Use a good quality store bought eggnog, or homemade if you prefer, and let it come to room temperature before mixing.

The Cream Cheese

Full fat cream cheese, softened completely, makes the silkiest filling. Beat it until smooth before adding anything else, as lumps at this stage never disappear later.

The Biscuit Base

Crushed graham crackers mixed with melted butter and a pinch of cinnamon press into a firm, buttery base. Bake it briefly so it holds together cleanly when sliced.

How to Make Eggnog Cheesecake

The method is simple: make the base, mix the filling, bake gently, then chill.

• Make the base: mix the crumbs, butter, sugar and cinnamon, then press into a springform pan.
• Bake the base: bake at 325 degrees F for 10 minutes, then cool slightly.
• Beat the cream cheese: beat the softened cream cheese and sugar until completely smooth.
• Add the eggs and eggnog: mix in the eggs one at a time, then the eggnog, vanilla and nutmeg.
• Bake in a water bath: pour the filling over the base and bake for 55 to 60 minutes until the edges are set.
• Chill overnight: cool to room temperature, then chill for at least 4 hours before serving.

Mistakes to Avoid

Overmixing the Filling

Beating too much air into the filling makes the cheesecake puff up, then crack as it cools. Mix on low speed and stop as soon as each ingredient is combined.

Skipping the Water Bath

A cheesecake baked without gentle, moist heat can crack and dry out. A simple water bath keeps the oven humid and the filling silky, so do not skip it.

Cutting It Too Soon

A warm cheesecake is soft and will not slice cleanly. Chill it for at least 4 hours, or overnight, so the filling firms up and cuts into neat slices.

What to Serve with Eggnog Cheesecake

This is a rich, festive dessert, and it loves simple accompaniments:

• Softly whipped cream, for a light, creamy topping
• A dusting of nutmeg, for a classic festive finish
• Fresh berries, for a bright, colourful contrast
• A cup of coffee, for a warm, classic pairing

Make It Your Own

The recipe welcomes tweaks. Add a splash of rum or bourbon to the filling for a grown up version, or fold in a little white chocolate for extra richness. A gingersnap base makes a spicier crust, and a caramel drizzle over the top adds a golden finish. For a lighter version, top with fresh whipped cream and a sprinkle of cinnamon instead of a heavy frosting.

Make This Eggnog Cheesecake Today

Creamy, spiced and made to impress, this is the dessert your Christmas table has been waiting for. Beat the cream cheese tonight and let the fridge do the rest. Browse more of our Dessert recipes for more festive favourites.