I love how this cheesecake blends the warmth of holiday spices with the smooth richness of eggnog. The crust is buttery and crisp, the filling is perfectly spiced and creamy, and the whole thing looks beautiful once it’s chilled and sliced. It’s a great make-ahead dessert that only gets better the next day. Plus, I don’t need any fancy techniques—just a good mixer and a springform pan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
¾ cup granulated sugar
1 cup sour cream
3 large eggs
1 cup eggnog
1 tsp vanilla extract
½ tsp nutmeg
½ tsp cinnamon
Directions
I preheat the oven to 325°F (160°C) and lightly grease a springform pan.
In a mixing bowl, I combine the graham cracker crumbs, melted butter, and sugar until the mixture is evenly coated.
I press the mixture firmly into the bottom of the pan to create a smooth crust, then bake it for 10 minutes until lightly golden. I set it aside to cool.
In a large bowl, I beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
Gradually, I add the sugar and continue mixing until the mixture is light and fluffy.
I mix in the sour cream, nutmeg, cinnamon, vanilla extract, eggs, and eggnog until everything is well blended.
I pour the filling over the cooled crust and spread it evenly with a spatula.
I bake the cheesecake for 50–60 minutes, until the edges are set but the center still has a slight jiggle.
I turn off the oven, crack the door, and let the cheesecake cool for an hour inside to help prevent cracking.
Afterward, I let it cool completely at room temperature, then refrigerate it for at least 4 hours or overnight before slicing and serving.
Servings and Timing
Yield: Approximately 12 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes (plus chilling time)
Variations
Gingersnap Crust: Sometimes I swap the graham crackers for crushed gingersnap cookies for extra spice and crunch.
Bourbon Kick: I stir in a tablespoon of bourbon with the eggnog for a rich, adult twist.
Whipped Cream Topping: A swirl of whipped cream and a sprinkle of cinnamon or nutmeg on top make it extra festive.
Mini Cheesecakes: I pour the batter into a muffin tin with liners for individual servings—perfect for parties.
Eggnog-Free Version: If I’m out of eggnog, I use heavy cream with a bit of extra vanilla and nutmeg as a quick substitute.
Storage/Reheating
I store the cheesecake in the fridge, covered tightly, for up to 5 days. It’s even better the next day once the flavors have had time to meld. For longer storage, I freeze individual slices wrapped in plastic and foil. When I want a slice, I thaw it in the fridge overnight. Cheesecake is best served chilled, so I don’t usually reheat it.
FAQs
Can I make this cheesecake ahead of time?
Yes, I always make it a day ahead so it has time to chill and set properly. The flavor gets even better overnight.
What’s the best way to prevent cracks?
I cool the cheesecake slowly by leaving it in the oven with the door ajar. That gentle temperature drop helps prevent cracks.
Can I use store-bought crust?
Absolutely. If I’m in a hurry, a pre-made graham cracker crust works just fine, although I prefer making my own for that buttery crunch.
What type of eggnog should I use?
I usually go with full-fat classic eggnog for the creamiest texture, but light eggnog works too. Just avoid anything too watery.
How do I know when it’s done baking?
The edges should look set and the center should still jiggle slightly. It will firm up more as it cools.
Conclusion
This Eggnog Cheesecake is everything I want in a holiday dessert—creamy, spiced, and full of festive flavor. It’s easy to make, looks impressive, and always gets compliments. Whether it’s a holiday dinner or a cozy winter night, this cheesecake brings warmth and joy to every bite.
