Eggnog Christmas Cheesecake is a festive treat that combines the creamy texture of cheesecake with the warm, comforting flavors of eggnog and holiday spices. This dessert has a rich, smooth filling infused with nutmeg and cinnamon, all sitting on a buttery graham cracker crust. It feels like a holiday party in every bite!
I love making this cheesecake during the holidays because it instantly brings a cozy, cheerful vibe to the table. One of my favorite things is the subtle eggnog flavor that’s not too sweet but perfectly balanced with the creamy cheesecake. If you like a little extra festive touch, I sometimes sprinkle a bit of nutmeg on top just before serving—it makes the whole thing smell amazing.
When it comes to serving, I like to cut the cheesecake into small slices and enjoy it with a cup of hot cocoa or coffee. It’s a great way to end a holiday dinner or to share with friends and family when everyone gathers around to chat. I promise this cheesecake will quickly become a holiday favorite in your home, bringing a little celebration with every forkful.
Key Ingredients & Substitutions
Graham Cracker Crust: This makes a crunchy, buttery base. If you don’t have graham crackers, digestive biscuits or vanilla wafer cookies work well.
Cream Cheese: The star of any cheesecake! Make sure it’s softened to avoid lumps. You can try Neufchâtel for a lighter version.
Eggnog: Gives that classic holiday flavor. If unavailable, mix milk with a bit of rum extract and nutmeg for a similar taste.
Spices: Nutmeg and cinnamon add warmth and festive flair. Feel free to add a pinch of ground cloves or ginger if you want extra spice.
Whipping Cream for Topping: Adds a light, creamy contrast. If you want a dairy-free option, coconut cream can be whipped similarly.
How Do I Avoid Cracks When Baking Cheesecake?
Cracking is a common cheesecake issue but can be avoided with a few tricks:
- Make sure all ingredients are room temperature to blend smoothly.
- Don’t overmix the batter; this traps air, which causes cracks.
- Bake at a low temperature (325°F) and avoid rapid temperature changes.
- Use a water bath or place a pan with water under the cheesecake to keep the oven moist.
- Let the cake cool gradually by leaving it in the turned-off oven with the door cracked before refrigerating.
These steps help keep your cheesecake smooth, creamy, and crack-free every time!
Equipment You’ll Need
- 9-inch springform pan – makes removing the cheesecake easy without damaging its shape.
- Electric mixer – helps blend cream cheese and other ingredients smoothly without lumps.
- Mixing bowls – for preparing crust and batter separately.
- Measuring cups and spoons – to keep ingredient amounts accurate for perfect flavor and texture.
- Whisk or hand mixer – useful for whipping the heavy cream topping until stiff peaks form.
- Spatula – great for scraping down the sides of bowls and smoothing the batter.
Flavor Variations & Add-Ins
- Add a tablespoon of bourbon or rum to the batter for an adult-friendly twist with extra warmth.
- Mix in 1 cup mini chocolate chips or white chocolate chunks into the cheesecake for little bursts of sweetness.
- Top with crushed gingerbread cookies or caramel drizzle instead of whipped cream to add more festive crunch.
- Fold in 1/2 cup chopped pecans or toasted walnuts to add a nutty texture that pairs well with the spices.
Eggnog Christmas Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3/4 cup eggnog
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional ground nutmeg for dusting
- Whole star anise for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 50-60 minutes for baking. After baking, allow the cheesecake to cool in the oven for 1 hour, then chill in the refrigerator for at least 4 hours or overnight. Whipping and decorating the topping will take an additional 10 minutes. Plan ahead to let your cheesecake set well and develop its full flavor.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press this mixture firmly and evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then take it out and set aside.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and flour, and continue beating until well mixed. Slowly pour in the eggnog and vanilla extract, mixing on low speed to blend. Add the eggs one at a time, beating gently after each addition—avoid overmixing to prevent cracks. Finally, stir in the nutmeg and cinnamon until just combined.
3. Bake and Cool the Cheesecake:
Pour the cheesecake batter over the crust in your springform pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes until the edges look set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour. This gradual cooling helps prevent cracks.
After that, refrigerate the cheesecake for at least 4 hours, preferably overnight, so it can fully set and chill properly.
4. Prepare and Add the Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. You can pipe or dollop the whipped cream onto the top of your cheesecake in pretty swirls or designs.
Lightly sprinkle ground nutmeg over the whipped cream for an extra festive touch. Optionally, garnish the center with star anise to give it a holiday look.
5. Serve and Enjoy:
Carefully remove the cheesecake from the springform pan, slice it with a clean knife, and serve chilled. Each bite delivers creamy, spiced eggnog flavor with a buttery crust—a perfect Christmas dessert to share and enjoy!
Can I Use Frozen Eggnog for This Cheesecake?
Yes, you can use frozen eggnog, but be sure to thaw it completely in the fridge before mixing. Shake well to combine before adding to your batter for the best texture.
How Long Can I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze the cheesecake for up to 2 months—just thaw it overnight in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! In fact, this cheesecake tastes even better after chilling overnight. Prepare it a day ahead to let the flavors meld and the texture set perfectly.
What Can I Substitute for Heavy Cream in the Topping?
If you prefer a non-dairy option, coconut cream whipped until fluffy works well. Just chill a can of full-fat coconut milk, scoop out the solid cream, and whip it like heavy cream. It adds a subtle coconut flavor that pairs nicely with the spices.