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Home » Dessert » Cheesecake » Eggnog Cheesecake

Eggnog Cheesecake

Created: December 18, 2019 Updated: November 22, 2021 by lyuba 27 Comments

20.2K shares
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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

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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
Keyword: cheesecake, eggnog, eggnog cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Chill Time:: 8 hours
Servings: 8 (can feed 8-10)
Calories: 793kcal
Author: lyuba

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...

20.2K 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. Victoria Cross says

    December 19, 2019 at 3:55 am

    5 stars
    Sounds delicious, but did you mean 1 cup of eggnog? You have 3/3 cup written. Thank you!

    Reply
    • Tracey Smith says

      December 19, 2019 at 10:50 am

      I have the same question but was thinking it was 3/4C of eggnog and just a typo on the second number? Or is it the first number? LOL 😉

      Reply
      • bonnie mitchell mitchell says

        December 19, 2019 at 1:06 pm

        4 stars
        Do not understand the 3/3 eggnog. Would like to make but the directions are complete on the eggnog

        Reply
        • lyuba says

          December 21, 2019 at 11:14 am

          Hi Bonnie! It was a typo, it’s supposed to be 3/4 cup eggnog. So sorry about that and thank you for checking!!

          Reply
      • lyuba says

        December 21, 2019 at 11:16 am

        So sorry about that, everyone!
        It was 3/4 cup, yes!
        I hope you all enjoy it 🙂

        Reply
  2. Sue says

    January 7, 2020 at 9:43 am

    What size springtime pan– 9 or 10″ ??????

    Reply
    • LyubaB says

      January 7, 2020 at 9:58 am

      Hi, Sue! I like to use a 9 inch pan. 🙂

      Reply
  3. Frank says

    January 8, 2020 at 11:23 pm

    5 stars
    Loved this recipe!

    Reply
    • LyubaB says

      January 9, 2020 at 9:58 am

      Thanks, Frank!

      Reply
  4. Sharon says

    December 19, 2020 at 7:55 pm

    Do you think this will freeze well? And should I put whipped topping on before freezing?

    Reply
    • LyubaB says

      December 22, 2020 at 4:44 pm

      Hi Sharon,

      You can freeze the cheesecake but I would wait to add the whipped topping until you are ready to serve it.

      Reply
  5. Taryn says

    December 20, 2020 at 9:05 pm

    5 stars
    I made this recipe with slightly less sugar, a large splash of dark rum in with the egg nog mix, and doubled the nutmeg in the crust (by accident haha). I ended up baking it 10 extra minutes and it was perfect!! This recipe is amazing!!

    Reply
    • LyubaB says

      December 22, 2020 at 4:37 pm

      Awe thanks, Taryn! So glad you liked it!

      Reply
  6. Sophia says

    December 25, 2020 at 12:13 am

    5 stars
    Do I cook the crust before I put the batter in it?

    Reply
  7. Janet says

    October 5, 2021 at 10:43 pm

    Can I leave out the rum extract in the crust? I am using this crust in your pumpkin cheesecake pie recipe – I hope all that filling fits? Thank you!!

    Reply
    • LyubaB says

      October 6, 2021 at 3:22 pm

      Yes, you can leave out the rum extract without any problems. You will, but you will want to use a deep-dish pie pan for the pumpkin Pie Cheesecake so it all fits!

      Reply
  8. Renee says

    December 10, 2021 at 3:39 am

    5 stars
    Great cheesecake my family and friends loves it and has requested that I make it for Christmas thank you so very much for the recipe🌹

    Reply
  9. Rebekah says

    December 23, 2021 at 11:10 am

    So you bake it for about 43 minutes and then open the oven door and finish baking for 42 minutes with the oven door open?

    Reply
    • LyubaB says

      December 28, 2021 at 11:59 pm

      No, you bake it for 85 minutes. Then turn off the oven and open the oven door halfway. Let cheesecake rest for 10-15 minutes and take it out of the oven.

      Reply
  10. Ranel Nordstrom says

    December 24, 2021 at 11:46 am

    Made this now for Christmas. Hope it turns out! Excited to see how it tastes and the consistency of the cheesecake. Only have topping to make. I used fresh nutmeg with a mix of regular store bought nutmeg so hope the combination is tasty. Family loves egg nog so really hoping it turns out!

    Reply
    • LyubaB says

      December 28, 2021 at 11:53 pm

      I hope it turned out well!

      Reply
  11. Bridget says

    December 30, 2021 at 4:42 pm

    Hey Lyubab, can I use a store brought graham cracker crust, and will it fit into one or two crust

    Reply
    • LyubaB says

      January 3, 2022 at 2:58 pm

      Sure, you can get a deep dish store-bought and it will all fit.

      Reply
  12. Nicole Sanchez says

    January 2, 2023 at 7:52 pm

    This is the best cheesecake I have ever made. What a great recipe. I used Nellie’s eggnog & had to sub tapioca flour for the cornstarch just because I was out of cornstarch and didn’t realize. I used 6 T & it was great. Thank you!

    Reply
    • LyubaB says

      January 3, 2023 at 11:56 am

      You are so welcome, Nicole! I am so glad you liked it!

      Reply
  13. 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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