There’s something truly magical about capturing the spirit of the holidays in a single, glorious dessert. This eggnog cheesecake does exactly that, transforming your favorite festive drink into a luscious, creamy slice of heaven. It’s rich, it’s indulgent, and it brings all the cozy, spiced flavors of the season straight to your table.
Best of all, it’s a make-ahead marvel, which means you can bake it the day before and spend your time with guests, not in the kitchen. If the creamy, rum-kissed, nutmeg-spiced taste of eggnog makes you smile, you are in for a real treat with this one.
Why This Recipe is a Holiday Hero
First, the crust is made from gingersnap cookies, which adds a warm, spicy kick that pairs beautifully with the creamy filling. It’s a far more festive touch than a standard graham cracker base.
Second, the texture is absolute perfection—classic baked cheesecake firmness with an ultra-smooth, melt-in-your-mouth quality. Finally, its need for a long chill makes it the ultimate stress-free centerpiece for your holiday feast.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to success. Here’s what you’ll need, and why each one matters.
- Gingersnap Cookies: Crushed into fine crumbs, they form a spicy-sweet foundation that screams holidays.
- Unsalted Butter: Melted, it binds the cookie crumbs into a perfect, packable crust.
- Cream Cheese: Use full-fat, brick-style cream cheese only. This is non-negotiable for the right firm, rich texture.
- Granulated Sugar: Sweetens the filling just enough to complement the eggnog’s own sweetness.
- Eggs: They provide structure and richness; room temperature eggs incorporate much more smoothly.
- Eggnog: The star flavoring! Store-bought works perfectly, and it brings that signature creamy, spiced taste.
- Nutmeg: A little extra grated nutmeg amplifies the eggnog flavor beautifully.
- Heavy Whipping Cream: Chilled, it whips up into a light, rum-infused topping that balances the dense cheesecake.
- Dark Rum: This is optional in the whipped cream, but it adds an authentic, grown-up eggnog finish.
How to make Eggnog Cheesecake?
The process is straightforward, but a few key techniques ensure a flawless result. Let’s break it down.
Step 1- Make the Gingersnap Crust
Start by preheating your oven to 355°F and buttering a 9-inch springform pan. In a bowl, mix the crushed gingersnaps with melted butter and a pinch of salt until it resembles wet sand.
Press this mixture firmly into the bottom and up the sides of your prepared pan. Bake it for just 8-10 minutes until fragrant and lightly golden, then set it aside to cool.
Step 2- Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and creamy. Scrape down the sides of the bowl often—this is crucial for avoiding lumps.
Beat in the sugar, salt, and vanilla extract until everything is well combined and the mixture looks silky.
Step 3- Incorporate Eggs and Eggnog
Add the eggs one at a time, beating just until each yolk disappears into the batter before adding the next. Overmixing here incorporates too much air, which can cause cracks.
Now, gently stir in the room-temperature eggnog and the grated nutmeg. Use a spatula and mix just until the batter is uniform and smooth.
Step 4- Bake in a Water Bath
Pour the batter over your cooled crust. Place the springform pan into a slightly larger pan, then place both into a large roasting dish. This nesting method is my favorite way to do a water bath.
Carefully pour boiling water into the outer roasting pan until it comes about halfway up the side of the middle pan. Bake for 70-80 minutes; the edges will be set while the center has a gentle, confident jiggle.
Step 5- Cool, Chill, and Decorate
Turn the oven off, crack the door open, and let the cheesecake cool inside for 20 minutes. This gradual temperature change helps prevent sinking and cracking.
After it cools completely on the counter, refrigerate it for at least 8 hours, or overnight. Before serving, top with rum-spiked whipped cream and a festive wreath of sugared cranberries and rosemary.
Mastering the Water Bath
The water bath is the secret to that dreamy, crack-free, evenly-set texture. It creates a gentle, steamy environment for baking.
If the nesting-pan method isn’t for you, you can also double-wrap the bottom and sides of your springform pan in heavy-duty aluminum foil before placing it directly in the water. Just be very careful when sealing it.
Tips
A few pro pointers will guarantee your cheesecake is a showstopper. Keep these in mind.
- Room Temperature is Key: Let your cream cheese, eggs, and eggnog sit out for 30-60 minutes before starting. This prevents a lumpy batter.
- Don’t Peek: Resist the urge to open the oven door during the first hour of baking. Sudden temperature drops can cause the surface to crack.
- Chill Your Tools: For the best whipped cream, pop your mixing bowl and whisk in the freezer for 5-10 minutes before whipping.
- Slice with Care: For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
Creative Variations and Swaps
This recipe is wonderfully adaptable if you want to mix things up. The gingersnap crust can be swapped for graham crackers, Biscoff cookies, or even crushed vanilla wafers.
For a non-alcoholic version, simply omit the rum from the whipped cream—a tiny splash of rum extract can mimic the flavor if you like. You can also decorate with chocolate curls, toasted pecans, or a simple dusting of cinnamon instead of sugared fruit.
Make Ahead and Storage Notes
Cheesecake is a planner’s best friend. You can bake it up to two days in advance; just keep it covered in the refrigerator. Add any fresh decorations, like the sugared cranberries, right before serving so they stay pretty.
Leftovers keep beautifully in the fridge for up to 4 days. For longer storage, wrap slices or the whole cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Eggnog Cheesecake Recipe
Description
This eggnog cheesecake is luscious, rich, and packed full of creamy eggnog flavor! It has a gingersnap crust and a gorgeous wreath decoration on top with rum-infused fluffy whipped cream. The ultimate Christmas and holiday cheesecake centerpiece! It's especially convenient that it needs to be made ahead of time—so you can confidently make it the day before. If you love the creamy egg, rum, and nutmeg flavor of eggnog, you're going to love this cheesecake!
ingredients
Gingersnap Crust
Cheesecake Batter
Whipped Cream
Instructions
Gingersnap crust
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Preheat oven to 355°F (180°C). Lightly butter the bottom and sides of a 9" round springform pan with a piece of cold butter.
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In a large bowl, combine crushed gingersnap cookies, melted butter, and salt. Mix together really well. If your cookies aren't very sweet, add brown sugar.
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Add the crust mixture into the prepared baking pan. Spread it out to the edges and pack it in, including up the sides.
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Bake for 8–10 minutes, until lightly golden on the edges. While it bakes and cools, work on the cheesecake batter. Don’t turn the oven off!
Eggnog cheesecake batter
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In a large bowl or stand mixer, beat softened cream cheese until creamy and smooth. Add sugar, salt, and vanilla; mix until combined. Scrape down sides as needed.
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Add eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing.
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Mix in eggnog and ground nutmeg until smooth.
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Pour the batter into the baked crust. Tap the pan on a flat surface to knock out air bubbles.
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Place the springform pan into a slightly larger oven-safe pan, then place both into a large roasting pan. Boil water and carefully pour it into the roasting pan until it reaches halfway up the middle pan (water bath).
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Bake for 70–80 minutes until edges are set and center is puffed and jiggly. Turn oven off, prop door open slightly, and let cool inside for 20 minutes. Then remove carefully and cool to room temperature.
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Refrigerate for at least 8 hours or overnight.
Whipped cream
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Chill mixing bowl and whisk for 5 minutes. Combine heavy cream, sugar, and vanilla. Whip until stiff peaks form.
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Gently fold in dark rum (if using).
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Top the chilled cheesecake with whipped cream. Decorate with sugared cranberries, rosemary sprigs, and a dusting of nutmeg.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 17g85%
- Cholesterol 115mg39%
- Sodium 320mg14%
- Potassium 180mg6%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 22g
- Protein 8g16%
- Calcium 8 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Cheesecakes need at least 8 hours to chill—better if made 1–2 days ahead.
- Water bath tips: Use a double pan method or tightly wrap springform pan in foil to prevent leaks.
- Storage: Keep covered in fridge up to 4 days or freeze up to 2 months.
- Decoration tip: Add sugared cranberries and rosemary just before serving to prevent sugar from dissolving.
