Eggnog Cheesecake Recipe

If you’re craving something rich, creamy, and festively delicious, you’ve got to try this Eggnog Cheesecake Recipe. I absolutely love how this cheesecake blends the cozy spice of traditional eggnog with a silky smooth texture that just melts in your mouth. It’s one of those desserts that instantly makes your holiday celebrations feel extra special, and trust me—you’ll want to whip this up again and again once you see how easy and impressive it is.

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Ingredients You’ll Need

The ingredients in this Eggnog Cheesecake Recipe combine classic cheesecake staples with just the right amount of eggnog and spices to make it unique. When shopping, I recommend grabbing good-quality cream cheese and fresh eggnog for the best flavor.

• Graham cracker crumbs: Use finely crushed crumbs for the perfect crunchy crust.
• Brown sugar: Adds a hint of molasses flavor that makes the crust a little richer.
• Unsalted butter: Melted, it binds the crust together beautifully.
• Cream cheese: Make sure it’s softened to room temperature to avoid lumps in your cheesecake.
• Granulated sugar: Sweetens the filling evenly without overpowering the spices.
• All-purpose flour: Helps stabilize the cheesecake so it’s dense but not too firm.
• Large eggs and egg yolk: They add richness and help set the filling perfectly.
• Eggnog: This is the star, infusing the whole cheesecake with that festive flavor.
• Sour cream: Adds creaminess and a subtle tang that balances the sweetness.
• Vanilla extract: Enhances the overall flavor depth.
• Ground nutmeg: A classic spice that complements the eggnog beautifully.
• Hot water and granulated sugar for cranberries: For sweetening and softening the fresh cranberries.
• Sparkling sugar: Gives the cranberries a festive, frosted sparkle.
• Heavy whipping cream, confectioner’s sugar, and extra eggnog: Whipped together for the heavenly topping.

Variations

This Eggnog Cheesecake Recipe is flexible, and I love mixing things up sometimes based on the occasion or what I have on hand. Don’t hesitate to tweak the flavors to suit your taste buds!

• Alcohol-Enhanced: I sometimes add a tablespoon of bourbon or rum for an adult twist, which really amps up that cozy holiday spirit.
• Gluten-Free Crust: Swap the graham cracker crumbs for gluten-free ones or ground nuts for a nutty base that still holds well.
• Spiced Up: Increase the nutmeg or add a pinch of cinnamon to make the flavors more pronounced—my family loves the extra warmth.
• Berry-Topped: Try fresh or macerated raspberries instead of cranberries for a tart contrast that’s equally stunning.

How to Make Eggnog Cheesecake Recipe

Step 1: Prep the Crust with Care

Start by preheating your oven and preparing your crust. Mix the graham cracker crumbs, brown sugar, and melted butter until everything is evenly moistened. Press this mixture firmly and evenly into the bottom of a springform pan. I usually use the bottom of a glass to really compact it—this helps the crust hold together nicely after baking. Bake it for about 10 minutes, then let it cool while you prepare the filling. This step is crucial because a soggy crust is the one mistake I’ve learned to avoid!

Step 2: Whip Up the Creamy Filling

In a large mixing bowl, beat the cream cheese until smooth with no lumps. Gradually add granulated sugar and flour, mixing until combined. Then add the eggs and egg yolk one at a time—making sure each is fully incorporated before adding the next. This prevents curdling and keeps the filling silky. Next, mix in the eggnog, sour cream, vanilla extract, and ground nutmeg. I always scrape down the sides of the bowl a couple of times to ensure everything’s evenly combined. The batter should be smooth and luscious.

Step 3: Bake Gently for Perfection

Pour the filling over the cooled crust and gently smooth the top. Bake your cheesecake low and slow for about 90 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. I’ve found that baking with a water bath helps keep the texture creamy and prevents cracks, but if you don’t have the setup, no worries—just watch the baking time closely! Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside to avoid cracks.

Step 4: Chill and Decorate

After the cheesecake reaches room temperature, refrigerate it for at least 6 hours, preferably overnight. Meanwhile, soak fresh cranberries in hot water mixed with sugar to soften and sweeten them. Roll the cranberries in sparkling sugar for that pretty frosted look. When you’re ready to serve, whip the heavy cream, confectioner’s sugar, a pinch of nutmeg, and a splash of eggnog until soft peaks form. Spread or pipe this eggnog whipped cream on top of the cheesecake and garnish with the sugared cranberries. The layers of flavor and texture here? Pure holiday magic.

How to Serve Eggnog Cheesecake Recipe

Garnishes

I swear by sugared cranberries and a generous dollop of eggnog whipped cream to finish this cheesecake. The tart burst from the cranberries balances the rich, creamy filling perfectly, and the whipped cream adds a lovely lightness. You can also sprinkle a little extra nutmeg or cinnamon on top for that aromatic touch.

Side Dishes

This cheesecake pairs beautifully with a warm cup of spiced coffee or mulled wine. For a brunch or dessert spread, I like serving it with fresh fruit salad, candied nuts, or even a light citrus sorbet to refresh the palate.

Creative Ways to Present

For special occasions, I’ve tried serving individual portions in clear glass jars, layering slices with whipped cream and sugared cranberries for a visually stunning effect. You could also pipe piped rosettes of eggnog whipped cream around the edges and sprinkle with edible gold dust for extra holiday sparkle.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps really well in the fridge, tightly wrapped or in an airtight container for up to 4-5 days. I find it tastes even better the next day after the flavors have had time to meld.

Freezing

If you want to freeze it, wrap it very well in plastic wrap and then aluminum foil to prevent freezer burn. It can keep for up to 2 months. When you’re ready, thaw overnight in the fridge—it holds up surprisingly well without the texture suffering.

Reheating

I don’t recommend reheating cheesecake, but if you prefer it slightly less cold, let it sit at room temperature for about 30 minutes before serving. This softens the texture without losing that signature creamy indulgence.

FAQs

Final Thoughts

This Eggnog Cheesecake Recipe holds a special place in my heart because it combines so many nostalgic holiday flavors into one indulgent treat. It’s been my go-to dessert for parties and family dinners, and I’ve watched it bring smiles to the table year after year. If you want a dessert that feels both classic and a little bit unexpected, you can’t go wrong here. I really hope you give this a try — baking (and eating) this cheesecake might just become one of your new favorite holiday traditions!

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