Eggnog is a festive treat, but it isn’t just for sipping. This unusual eggnog cheesecake, which features a gingersnap crust and a gently spiced filling, is also perfect as a holiday dessert. A slice of eggnog cheesecake makes a lovely treat after your holiday dinner. The eggnog cheesecake filling is rich, sweet, and creamy, while the homemade crust encases the delicious eggnog flavor filling inside.
Celebrate the holidays in style with only the most delicious food! This tasty eggnog cheesecake makes a change from pumpkin pie and it’s perfect for those who enjoy a rich and creamy dessert.
Why You’ll Love It
Easy: There aren’t many steps involved in making this eggnog cheesecake and there’s nothing difficult about it. Even if you haven’t made a cheesecake before, you shouldn’t have any issues with this recipe.
Festive: Eggnog cheesecake makes a lovely festive dessert if you’re looking for something a little unusual but with special holiday flair.
Delicious: Everything from the gingersnap crumb mixture crust to the sweet and creamy filling is absolutely delicious. You might give your guests a small slice since it’s rich but they’re going to ask for seconds anyway! And if you are an eggnog fan, consider making other eggnog treats like egg-free rum eggnog Puerto Rican style or a spiked bananas foster eggnog cocktail.
Ingredients for Eggnog Cheesecake
The crust is made with gingersnap cookie crumbs and salted or unsalted butter. The filling is made with softened cream cheese, sugar, eggnog, cornstarch, eggs, nutmeg, and cinnamon.
How to Make this Easy Eggnog Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the gingersnap crust: Mix the cookie crumbs and butter together in a large bowl, and press into the bottom and up the sides of a springform pan, then bake and allow to cool.
Start the eggnog filling: Beat cream cheese with sugar, before mixing in the eggnog, cornstarch and spices.
Add the eggs and fill the crust: Beat in the eggs and then pour the mixture into the cooled gingersnap crust.
Cook the eggnog cheesecake: Wrap the springform pan in foil and bake cheesecake in a water bath in a baking pan in a preheated oven.
Let it cool: Crack open the oven door and let the cheesecake cool slowly in there and then finish cooling at room temperature. Chill for a couple of hours before serving.
Substitutions and Variations
Instead of making a gingersnap crust, you might prefer to use Biscoff cookie crumbs or graham cracker crumbs for a different flavor. You can also adjust the spices, omitting the nutmeg or cinnamon or adding a pinch of ginger or allspice, or add a splash of rum extract to the filling.
How to Serve this Thanksgiving or Christmas Cheesecake
This recipe for eggnog cheesecake makes a great dessert after a holiday main course, but you might want a pause between your Thanksgiving or Christmas dinner main course and this rich tasting cheesecake dessert! If you’d like to pair it with a festive beverage, consider a glass of limoncello or passion fruit martini.
How to Store Leftover Eggnog Dessert
Store: Leftovers will keep for up to 4 days in an airtight container in the fridge.
Freeze: You can freeze it for up to 3 months.
Easy Eggnog Cheesecake FAQs
This ingredient helps make sure the cheesecake doesn’t crack during baking. If you don’t have any, you can leave it out and if it does crack you can disguise this with a topping or garnish!
Anything from a drizzle of caramel sauce to sugared fresh cranberries, whipped cream flavored with eggnog, mini gingerbread men, or a sprig of fresh rosemary would look pretty as a garnish.
Don’t use the spreadable kind. Make sure you use blocks of cream cheese and also opt for full fat for the richest, fullest flavor.
A water bath is needed for this to cook properly without drying out or cracking but you might prefer to use a springform pan cover made from silicon rather than foil, as one tiny tear in the foil can ruin the cheesecake. If you often make cheesecakes or you plan to, you might want to invest in a silicon springform pan cover (here).
Eggnog Cheesecake Recipe
- Preheat the oven to 350 degrees F. Mix together cookie crumbs and butter.
- Pack into the bottom and sides of a round spring form pan. Bake for 5 minutes then remove and allow to cool and reduce the oven to 325 degrees F.
- In a large mixing bowl, beat together cream cheese and sugar. Add in eggnog, cornstarch, cinnamon and nutmeg until smooth.
- Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
- Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees F for 1 hour and 15 minutes.
- Turn off the oven, open the door a crack and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature.
- Move to the fridge and chill for two hours before serving.
the water bath. One small leak in your tinfoil can ruin the entire
• Garnish with sugar cranberries, rosemary, eggnog whipped cream or
mini gingerbread men.
• Using a high quality cream cheese will make a creamier, better tasting
cheesecake. Do not use the spreadable kind, only blocks.
• You can also use graham cracker crumbs or biscoff cookie crumbs if
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
You’re going to love how easy this eggnog cheesecake recipe is to make, as well as how rich and creamy it tastes. Whether you follow the recipe exactly or use handy shortcuts such as using a premade graham cracker crust, it’s sure to come out tasting wonderful. Everybody at the Thanksgiving or Christmas table is going to enjoy this wonderful and unusual cheesecake.
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Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.