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Home » Dessert » Cheesecake » Eggnog Cheesecake

Eggnog Cheesecake

Created: December 18, 2019 Updated: November 22, 2021 by Lyuba Brooke 27 Comments *This post may contain affiliate links. Read More...

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Eggnog Cheesecake is a wonderful holiday dessert with the most perfect silky texture and eggnog flavor throughout. This cheesecake has a smooth and creamy eggnog filling, sweet graham cracker crumble, and light eggnog whipped cream on top. It’s a perfect holiday dinner dessert or to bring to holiday parties.

Don’t miss more holiday cheesecake recipes like Christmas Cheesecake and Peppermint Cheesecake. 

eggnog cheesecake with a slice being lifted out

EGGNOG CHEESECAKE

There are a few treats that make us feel the holidays and eggnog is definitely one of them. Whether you enjoy some eggnog with rum at night or a cup of eggnog with your pancakes, it tastes like holidays. 

Even for those of us who is not the biggest fan of eggnog will love this cheesecake. Personally, I don’t drink eggnog because I can’t get passed the idea of raw eggs. I do enjoy the taste though when it is added to baked treats. This cheesecake will convince even the most skeptical person to try and love eggnog. 

I used nutmeg and rum extract in every layer of the cheesecake to carry the flavor throughout each bite. On the bottom, is the sweet, buttery graham cracker crust flavored with nutmeg and rum for better compliment to the eggnog. The cheesecake filling is absolutely perfect too. Texture is so smooth and creamy with a generous amount of eggnog in it. It’s so soft, it melts in your mouth. 

Eggnog whipped cream is a perfect topping for this cheesecake and for many other desserts as well. My husband even added some of this whipped cream to his hot cocoa. 

The trick about the whipped cream was to figure out just the right amount of ingredients. Too much eggnog caused it to not whip and stiffen. Powdered sugar  worked better for whipped cream to get stiffer as well. 

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pouring cheesecake filling into the pan

HOW TO MAKE EGGNOG CHEESECAKE

Before Starting the Cheesecake: 

Prepare the pan by wrapping outside of the pan in aluminum foil.  Many springform pans, especially ones that have been used quite a bit, have a chance of leaking water inside. Wrapping the springform in foil will help keep water out.

Preheat the oven to 325° and take out a roasting pan that is large enough to comfortable fit the cheesecake springform inside. (You can even use a large aluminum pan if you don’t have a roasting pan.)

Graham Cracker Crust:

Combine graham cracker crumbs, ground nutmeg, melted butter, rum extract, and brown sugar in a mixing bowl and mix very well. Grease the inside of the springform pan with some cooking spray and spread crumb mixture in the bottom on the prepared springform.

Press the graham cracker mixture all over the bottom and a little up the sides.

Cheesecake Filling:

In a bowl of an electric mixer, beat cream cheese on medium-high speed for about a minute, until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.

Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl. 

Add eggnog and rum extract and beat, still on medium-high speed, until all mixed very well.

Lower the speed and beat in corn starch and nutmeg. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.

Transfer batter into the springform and spread in evenly. 

eggnog cheesecake in a water bath

Bake the Cheesecake:

Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.

Bake for 85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10-15 minutes and take it out of the oven. Take off the foil wrap off the pan.

Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)

Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight. 

eggnog cheesecake out of the oven

Eggnog Whipped Cream:

Make sure the bowl and the whisk attachment are clean and dry. Chill the bowl of the electric mixer in the refrigerator for a few minutes and don’t take the heavy whipping cream and eggnog out until ready to whip. 

Beat cold heavy whipping cream and powdered sugar with a whisk attachment on medium-high speed. Slowly pour in eggnog and rum extract while mixing and keep mixing until stiff peeks form.

Transfer 2/3 of eggnog whipped cream into a piping bag with a decorative attachment and spread remaining whipped cream on top of the cheesecake. Pipe rosettes on top of the cheesecake to decorate it.

taking out slice of eggnog cheesecake

MORE HOLIDAY CHEESECAKE RECIPES TO TRY

New York Cheesecake

Cinnamon Roll Cheesecake

S’Mores Cheesecake

Ultimate Oreo Cheesecake

eggnog cheesecake slice

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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PIN THIS RECIPE

Eggnog Cheesecake

This cheesecake has a smooth and creamy eggnog filling, sweet graham cracker crumble, and light eggnog whipped cream on top. 
4.70 from 10 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Chill Time:: 8 hours hours
Servings: 8 (can feed 8-10)
Calories: 793kcal
Author: Lyuba Brooke

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 4 tbsp unsalted butter melted
  • 1 tsp rum extract
  • 1/2 tsp ground nutmeg

Eggnog Cheesecake Filling:

  • 32 oz cream cheese softened
  • 3 eggs
  • 3/4 cup granulated sugar
  • 3/4 cup eggnog
  • 1 tsp rum extract
  • 3 tbsp cornstarch
  • 1 tsp ground nutmeg

Eggnog Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/4 cup eggnog
  • 1/4 cup powdered sugar
  • 1/2 tsp rum extract
  • 1/2 tsp ground nutmeg
US Customary - Metric

Instructions

  • Prepare the pan by wrapping outside of the pan in aluminum foil.  Many springform pans, especially ones that have been used quite a bit, have a chance of leaking water inside. Wrapping the springform in foil will help keep water out.
  • Preheat the oven to 325° and take out a roasting pan that is large enough to comfortable fit the cheesecake springform inside. (You can even use a large aluminum pan if you don’t have a roasting pan.)

Graham Cracker Crust:

  • Combine graham cracker crumbs, ground nutmeg, melted butter, rum extract, and brown sugar in a mixing bowl and mix very well.
  • Grease the inside of the springform pan with some cooking spray and spread crumb mixture in the bottom on the prepared springform.
  • Press the graham cracker mixture all over the bottom and a little up the sides.

Eggnog Cheesecake Filling:

  • In a bowl of an electric mixer, beat cream cheese on medium-high speed for about a minute, until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
  • Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl. 
  • Add eggnog and rum extract and beat, still on medium-high speed, until all mixed very well.
  • Lower the speed and beat in corn starch and nutmeg. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.
  • Transfer batter into the springform and spread in evenly. 

Baking the Cheesecake:

  • Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.
  • Bake for 85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10-15 minutes and take it out of the oven. Take off the foil wrap off the pan.
  • Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight. 

Eggnog Whipped Cream:

  • TIPS: Make sure the bowl and the whisk attachment are clean and dry. Chill the bowl of the electric mixer in the refrigerator for a few minutes and don’t take the heavy whipping cream and eggnog out until ready to whip. 
  • Beat cold heavy whipping cream and powdered sugar with a whisk attachment on medium-high speed. Slowly pour in eggnog and rum extract while mixing and keep mixing until stiff peeks form.
  • Transfer 2/3 of eggnog whipped cream into a piping bag with a decorative attachment and spread remaining whipped cream on top of the cheesecake. Pipe rosettes on top of the cheesecake to decorate it. 

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 793kcal | Carbohydrates: 53g | Protein: 12g | Fat: 61g | Saturated Fat: 34g | Cholesterol: 265mg | Sodium: 527mg | Potassium: 304mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2306IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

eggnog cheesecake collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

22.0K shares

Filed Under: Cheesecake, Christmas Baking, Dessert

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Maggie says

    January 7, 2023 at 1:34 pm

    5 stars
    I made this cheesecake for my family Christmas dinner and it was a huge hit!

    Reply
    • LyubaB says

      January 9, 2023 at 12:31 pm

      So glad they liked it, Maggie!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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