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
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.
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.
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 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.
MORE HOLIDAY CHEESECAKE RECIPES TO TRY
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Eggnog Cheesecake
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
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.
Victoria Cross says
Sounds delicious, but did you mean 1 cup of eggnog? You have 3/3 cup written. Thank you!
Tracey Smith says
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 😉
bonnie mitchell mitchell says
Do not understand the 3/3 eggnog. Would like to make but the directions are complete on the eggnog
lyuba says
Hi Bonnie! It was a typo, it’s supposed to be 3/4 cup eggnog. So sorry about that and thank you for checking!!
lyuba says
So sorry about that, everyone!
It was 3/4 cup, yes!
I hope you all enjoy it 🙂
Sue says
What size springtime pan– 9 or 10″ ??????
LyubaB says
Hi, Sue! I like to use a 9 inch pan. 🙂
Frank says
Loved this recipe!
LyubaB says
Thanks, Frank!
Sharon says
Do you think this will freeze well? And should I put whipped topping on before freezing?
LyubaB says
Hi Sharon,
You can freeze the cheesecake but I would wait to add the whipped topping until you are ready to serve it.
Taryn says
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!!
LyubaB says
Awe thanks, Taryn! So glad you liked it!
Sophia says
Do I cook the crust before I put the batter in it?
Janet says
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!!
LyubaB says
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!
Renee says
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🌹
Rebekah says
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?
LyubaB says
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.
Ranel Nordstrom says
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!
LyubaB says
I hope it turned out well!
Bridget says
Hey Lyubab, can I use a store brought graham cracker crust, and will it fit into one or two crust
LyubaB says
Sure, you can get a deep dish store-bought and it will all fit.
Nicole Sanchez says
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!
LyubaB says
You are so welcome, Nicole! I am so glad you liked it!
Maggie says
I made this cheesecake for my family Christmas dinner and it was a huge hit!
LyubaB says
So glad they liked it, Maggie!