Eggnog Cheesecake

Why You Will Love This Recipe

• Creamy and Indulgent: The addition of eggnog gives this cheesecake a smooth, creamy texture and classic eggnog taste.
• Festive for the Season: Perfect for the holiday season, from Christmas dinner to a cozy night in with individual slices of cheesecake.
• Make-Ahead Friendly: This dessert needs chill time, making it a great option to prepare the day before your holiday party.
• Gingersnap Flavor: A warm, spiced twist on a classic graham cracker crust levels up the flavor.
• Crowd-Pleasing: Rich enough to feel special, yet simple enough to earn a spot in your best cheesecakes collection.

Ingredients

All you need are a couple holiday favorites and pantry staples to be ready to make this festive cheesecake.

See the recipe card below for the exact quantities of each ingredient.

• Gingersnap Cookies: Crushed into a fine crumb mixture to form the spiced crust.
• Unsalted Butter: Binds the crust and adds buttery flavor.
• Cream Cheese: Use full fat cream cheese for the best texture.
• White Granulated Sugar: Sweetens the cheesecake filling and helps create a smooth cheesecake.
• Cornstarch: Adds structure and helps to prevent cracking without the need for flour.
• Eggnog: The star ingredient in your eggnog filling. We use store-bought eggnog but a homemade should work well.
• Large Eggs: Ensures a silky cheesecake batter and provides structure.

For this cheesecake recipe, you'll want to have on hand a 9-inch springform pan, mixing bowls, measuring cups and spoons, electric hand mixer, aluminium foil and a large baking sheet with deep sides for a water bath.

Variations

• Graham Crackers: Substitute gingersnaps with graham cracker crumbs for a more traditional base.
• Brown Sugar: Add a tablespoon of brown sugar to the crust for a deeper molasses note.
• Sour Cream: Blend in ¼ cup sour cream for added tang and richness in the filling.
• Rum Extract: A few drops of rum extract can amplify that eggnog flavor without adding alcohol.
• Mini Cheesecakes: Bake the filling in cupcake liners for mini eggnog cheesecakes perfect for a dessert table.

How to Make Eggnog Cheesecake

With just a few simple steps, you’ll have a smooth, creamy holiday dessert ready to impress.

Preheat oven to 325F.

In a small mixing bowl add ginger snap crumbs and melted butter, mix until damp. Press the mixture into the bottom of the pan and slightly up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.

Reduce the oven temperature to 300F.

In a large bowl, add the cream cheese and sugar, whip until smooth. Mix in the cornstarch and until well blended on low speed.

Pour in the eggnog and continue mixing on low speed until well combined.

Add eggs one at time, beating slowly just until incorporated. Scrape the sides of the bowl.

Pour the cheesecake mixture into the crust and spread evenly.

Wrap the springform pan in tinfoil to place into a water bath later.

Place the springform pan in a roasting pan and fill it up halfway with water and place in the oven to bake. Bake cheesecake for 1 hour and 40 minutes.

Shut the heat off and open the oven door just a bit and leave in for an additional 30 minutes.

After the 30 minutes, remove the cheesecake from the open and let sit for 2 hours. Place in the fridge for 1 ½ to 2 hours or overnight.

Garnish with whipped cream and freshly ground nutmeg if desired.

Hint: Room temperature ingredients mix more smoothly. Take out your cream cheese, eggs and eggnog out about 30 minutes prior to starting.

Recipe Tips

• Avoid Overmixing: Mix on low or medium speed to keep the cheesecake filling smooth without air bubbles.
• Water Bath Tips: Wrap the outside of the pan tightly with foil and place in a larger pan to prevent leaking. Alternatively, you can use a silicone protector.
• Don’t Rush Cooling: Cooling gradually in the oven prevents cracking and keeps the creamy texture intact.
• Use a Food Processor: The easiest way to get fine crumbs for your gingersnap crust is running your cookies through a food processor.

Storage Instructions

• Refrigerator: Store leftover cheesecake in an airtight container or covered with plastic wrap for up to 4-5 days.
• Freezer: Wrap individual slices in wax paper or plastic wrap, place in a freezer-safe bag and freeze for up to 2 months.
• Reheating: Cheesecake is best served chilled or at room temperature. Thaw slices in the fridge overnight, then rest on the counter for 15-20 minutes before serving.

Serving Suggestions

• Warm Beverages: Maple whipped coffee, Peppermint Mocha, Espresso Irish Coffee, Caramel Mocha, Crockpot Spiked Apple Cider, Pumpkin Spice Latte, Irish coffee with Baileys, Crockpot Hot Chocolate or Starbucks Peppermint Hot Chocolate.

Eggnog Cheesecake Recipe FAQs