Eggnog Christmas Cheesecake is the perfect holiday treat that brings together creamy cheesecake and the warm, spicy flavors of eggnog all in one delicious slice. This cheesecake is smooth and rich, with hints of nutmeg and cinnamon that remind me of cozy winter nights. The crust is buttery and a little crumbly, creating a nice contrast to the silky filling.
I love making this cheesecake when the weather gets chilly because it instantly feels festive and brightens up any holiday gathering. One of my favorite things to do is sprinkle a little extra nutmeg on top before serving—it makes the whole kitchen smell like Christmas! Plus, it’s a dessert that feels special without being too fussy, so it’s great for sharing with family and friends.
When I serve this cheesecake, I like to add some whipped cream and maybe a few crushed ginger snaps on the side for added crunch. It’s always the first dessert to go at our holiday parties, and I think it’s because it captures that classic Christmas flavor we all love, but in a fun, creamy way. If you’re looking for a new holiday favorite, this cheesecake is definitely worth trying!
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a sweet, buttery base. If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers instead. Just crush and mix with melted butter the same way.
Cream Cheese: The heart of any cheesecake. Make sure it’s softened to room temperature for a smooth, creamy texture. If you want a lighter option, try using part cream cheese and part Greek yogurt.
Eggnog: This ingredient brings the festive flavor of nutmeg and cinnamon. You can substitute with plain milk or half-and-half plus a teaspoon of nutmeg and cinnamon if eggnog isn’t available.
Spices (Nutmeg & Cinnamon): Key to that Christmas vibe! Freshly ground nutmeg tastes best, but pre-ground works fine too. You can adjust the spices to your liking, adding a pinch more if you want it bolder.
Eggs: They help set the cheesecake, so don’t skip or substitute with anything less binding. Use large eggs at room temperature for even mixing.
How Do I Prevent Cracks in My Cheesecake?
Cracks can be frustrating! The key is gentle baking and gradual cooling:
- Use a water bath: Place your springform pan inside a larger pan with hot water. This adds moisture and prevents the edges from cooking too fast.
- Don’t overmix: Mix just until combined to avoid adding too much air.
- Low oven temperature: Baking at 325°F helps the cheesecake cook evenly.
- Gradual cooling: When baking time is up, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Sudden temperature changes cause cracking.
- Cool completely before refrigerating: Moving it too quickly from hot to cold can also crack the surface.
Following these steps made my cheesecakes smooth and crack-free every time!
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Electric mixer or stand mixer – helps beat the cream cheese smooth and the filling well combined.
- Mixing bowls – for preparing the crust and filling separately.
- Measuring cups and spoons – to keep ingredient amounts accurate for the best texture and taste.
- Baking sheet – to catch any drips and help with even baking when placing the springform pan inside.
- Spatula – great for scraping down bowl sides and spreading the crust evenly.
Flavor Variations & Add-Ins
- Add a splash of rum or bourbon to the filling for a grown-up twist on the eggnog flavor.
- Mix in crushed candy canes to the crust or sprinkle on top for a peppermint kick and a festive look.
- Try swapping nutmeg with allspice or cloves for a different holiday spice profile you might enjoy.
- Top with caramel sauce or toasted pecans instead of whipped cream for extra crunch and sweetness.
Eggnog Christmas Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3/4 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3 large eggs
For the Topping:
- Whipped cream (about 1 cup), for decorating
- Ground nutmeg or cinnamon, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, then around 1 hour of baking. After baking, allow the cheesecake to cool gradually for 1 hour in the oven, then cool completely at room temperature. Finally, chill in the refrigerator for at least 4 hours or overnight to fully set. In total, plan for about 6 hours including chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
Press this mixture firmly into the bottom and up about 1 inch on the sides of a 9-inch springform pan. Set the pan aside while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and flour, mixing well.
Pour in the eggnog, vanilla extract, nutmeg, and cinnamon, then beat until the mixture is silky and well combined.
Add the eggs one at a time, beating on low speed after each addition just until blended. Be careful not to overmix — a gentle touch helps prevent cracks later.
3. Bake and Chill the Cheesecake:
Pour the filling over the prepared crust in your springform pan.
Place the pan on a baking sheet and bake in the preheated oven for 50 to 60 minutes. The cheesecake should be almost set in the center, with just a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually. This step helps prevent cracks on the surface.
After this, take the cheesecake out of the oven and allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight, to let it fully set and develop its creamy texture.
4. Decorate and Serve:
Before serving, carefully remove the sides of the springform pan.
Use a piping bag or spoon to add dollops of whipped cream evenly around the top edge of the cheesecake.
Lightly sprinkle ground nutmeg or cinnamon on top for a festive touch.
Slice the cheesecake, serve chilled, and enjoy your rich, creamy, festive Eggnog Christmas Cheesecake!
Can I Use Frozen Cream Cheese for This Cheesecake?
It’s best to use cream cheese that’s fully thawed and softened to room temperature. This ensures a smooth, lump-free filling. Thaw frozen cream cheese in the fridge overnight and let it sit at room temperature for about 30 minutes before mixing.
How Should I Store Leftover Cheesecake?
Store leftovers covered tightly in the refrigerator for up to 4-5 days. You can also freeze slices for up to 1 month—just wrap each slice in plastic wrap and place in an airtight container. Thaw overnight in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! In fact, it tastes even better the next day once the flavors have melded. Prepare and bake the cheesecake a day or two before your event, then refrigerate until ready to serve.
What’s the Best Way to Prevent Cracks on the Cheesecake?
Bake at a low temperature, don’t overmix the batter, and allow the cheesecake to cool gradually in the oven with the door slightly open. This gentle cooling step helps prevent cracking and gives you a perfectly smooth surface.
