Rich, creamy, and infused with festive flavor, Eggnog Cheesecake is a holiday dessert that turns heads and delights taste buds. This luscious cheesecake captures the warmth of eggnog and nutmeg in every bite, wrapped in a buttery graham cracker crust. It’s a showstopper for Christmas gatherings and cozy winter evenings.

What makes this cheesecake extra special is its silky texture and seasonal taste. The eggnog flavor is bold but balanced, pairing beautifully with a hint of rum extract and freshly grated nutmeg. Whether you serve it topped with whipped cream or dusted with cinnamon, this dessert brings holiday cheer in every slice.

What Kind of Eggnog Should I Use?

Go for a rich, full-fat eggnog to achieve the creamiest texture. Homemade or store-bought both work well—just make sure it’s one you love sipping on its own. If you prefer a dairy-free or vegan version, use a thick plant-based eggnog and dairy-free cream cheese substitute.

Ingredients for the Eggnog Cheesecake

1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 teaspoons rum extract (or 1 tablespoon dark rum)
1/2 teaspoon ground nutmeg
3 large eggs
Whipped cream and extra nutmeg or cinnamon for topping (optional)

How To Make the Eggnog Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Filling

In a large bowl, beat the cream cheese until smooth and fluffy. Add sugar and flour, and continue mixing until well combined. Slowly beat in the eggnog, rum extract, and nutmeg. Add the eggs one at a time, mixing on low speed until just blended.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust. Bake for 50-60 minutes or until the center is almost set. The middle should still jiggle slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Step 4: Chill and Serve

Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Before serving, top with whipped cream and a sprinkle of nutmeg or cinnamon.

How to Serve and Store Eggnog Cheesecake

Serve your eggnog cheesecake chilled with a generous dollop of whipped cream and a dusting of freshly grated nutmeg or cinnamon. For extra flair, garnish with white chocolate curls or a drizzle of caramel sauce.

Store leftovers covered in the refrigerator for up to 5 days. You can also freeze the cheesecake—wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. Eggnog cheesecake is even better the next day, making it perfect for prepping ahead of a big holiday meal.

What if I don’t have rum extract?

You can substitute with dark rum, bourbon, or simply leave it out for a kid-friendly version.

Can I use a different crust?

Yes! A gingersnap or vanilla wafer crust would also complement the eggnog flavors beautifully.

How do I know when the cheesecake is done?

It should look set around the edges but still have a slight wobble in the center. Don’t overbake—residual heat will continue to cook it.

Can I make this gluten-free?

Yes, use gluten-free graham crackers and a gluten-free flour blend for the best results.

Want More Cheesecake Dessert Ideas?

If you love this Eggnog Cheesecake, you’ll probably fall in love with these other sweet sensations:

Cherry Chocolate Cheesecake for a fruity-chocolatey dream.
Sopapilla Cheesecake Bars for a cinnamon sugar twist.
Pistachio Cheesecake Brownies if you’re craving nutty decadence.
Peanut Butter Balls with Chocolate Rice Krispies for no-bake indulgence.
Funnel Cake Bites to relive fairground nostalgia in bite-size form.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go full holiday mode with extra whipped cream and cinnamon? Did you swap in a different crust?

I love hearing how you make these desserts your own. Got questions? Drop them below—let’s make your baking magical.

Find more delicious ideas on my Pinterest at Nina Dishes.

Eggnog Cheesecake

Author: Nina Klatten
Total Time: 6 hours
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Eggnog Cheesecake blends festive eggnog, warm nutmeg, and rich cream cheese into one silky holiday dessert. Perfect for Christmas gatherings or cozy winter nights, it features a buttery graham cracker crust and a smooth, spiced filling with a subtle hint of rum.

Instructions

1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

2. Beat cream cheese until smooth. Add sugar and flour; mix well. Gradually beat in eggnog, rum extract, and nutmeg.

3. Add eggs one at a time, mixing just until blended.

4. Pour filling over crust. Bake for 50–60 minutes until center is almost set but slightly jiggly.

5. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.

6. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

7. Top with whipped cream and a sprinkle of nutmeg or cinnamon before serving.