Eggnog Cheesecake Recipe

Make the holidays sweeter with this eggnog cheesecake recipe featuring a gingersnap crust and a silky spiced filling. It slices clean and tastes like festive comfort.

You might also enjoy Italian rainbow cookies, eggnog tres leches cake, key lime pie, cranberry jello salad, and this creamy chocolate peanut butter pie.

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!

Eggnog Cheesecake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Gingersnap crumbs: Spiced cookie crumbs that bring crunch and aroma to the crust.
Butter: Melted fat that binds the crumbs and adds richness to this eggnog cheesecake recipe.
Cream cheese: Softened blocks whip into a smooth, creamy base.
Granulated sugar: Balances tang and sweetness while aiding structure.
Eggnog: Liquid dairy with seasonal flavor that enriches the batter.
Cornstarch: Gentle thickener that prevents a runny center.
Spices: Nutmeg and cinnamon for classic eggnog character.
Eggs: Emulsify the batter and help it set cleanly.

How to Make 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 (or use a springform pan cover) 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

Gluten free crust: Use gluten free gingersnaps for the crumbs and build the crust the same way.
Cookie swap: Try vanilla wafers or graham crackers for a milder crust.
Spice twist: Add a pinch of allspice or clove for deeper warmth.
Boozy note: Stir in a splash of rum extract for an adults only vibe.
Lighter style: Use Neufchâtel in place of part of the cream cheese for a softer finish in your eggnog cheesecake recipe.

Serving Suggestions

With savory bites: Enjoy Christmas tree puff pastry appetizers, Christmas tree themed antipasto and this yummy reindeer cheese ball.
With sweet treats: Serve marshmallow pops and maybe some Santa treats too.
With a drink: 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.
Thaw: Defrost in the fridge and stir it well before serving.