Go Back
Close-up shot of the finished Eggnog Cheesecake, beautifully decorated with sugared cranberries, fresh rosemary, and a sprinkle of nutmeg

Eggnog Cheesecake Recipe

This Eggnog Cheesecake is the ultimate holiday treat! It features a creamy eggnog-infused filling on a spiced graham cracker crust, topped with whipped cream and a sprinkle of nutmeg. Perfect for festive gatherings or cozy winter nights!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 8 hours
Total Time 9 hours 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 500 kcal

Equipment

  • Springform pan (9-inch)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Food processor
  • Baking sheet
  • Parchment paper
  • Cooling rack

Ingredients
  

Gingersnap Crust

  • 3 cups gingersnap cookies or gingerbread cookies crushed into crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons brown sugar packed optional if cookies aren’t very sweet
  • ¼ teaspoon sea salt

Cheesecake Batter

  • 32 oz cream cheese softened – four 8 oz packs
  • ¾ cup granulated sugar
  • ¼ teaspoon sea salt
  • 4 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon nutmeg ground
  • 1 cup eggnog room temperature

Whipped Cream

  • ½ cup heavy whipping cream 35% and chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon dark rum optional
  • sugared cranberries and rosemary for decorating

Instructions
 

  • Prepare the Pan & Crust: Preheat oven to 355°F (180°C). Lightly butter a 9-inch springform pan. Mix crushed gingersnap cookies, melted butter, and salt. Pack the mixture into the pan, covering the bottom and sides, and bake for 8-10 minutes. Leave the oven on.
  • Beat Cream Cheese: In a large bowl, beat softened cream cheese until creamy. Scrape down the sides to ensure smooth mixing.
    Close-up shot of softened cream cheese being whipped in a mixing bowl with an electric hand mixer until smooth and creamy
  • Add Sugar & Vanilla: Mix in sugar, salt, and vanilla, scraping the sides to combine evenly.
  • Incorporate Eggs: Beat in eggs one at a time, mixing well and scraping the bowl between additions.
    Close-up shot of an egg being cracked into the cheesecake batter while a spatula folds it in gently to maintain a smooth texture.
  • Add Eggnog & Nutmeg: Stir eggnog and grated nutmeg into the batter until smooth.
    Close-up shot of the eggnog cheesecake batter being poured into the baked gingersnap crust in a springform pan, ready for baking.
  • Pour & Prep for Water Bath: Pour the batter into the baked crust. Place the springform pan in a larger pan, then into an even bigger pan for a water bath.
    Close-up shot of a springform pan wrapped in aluminum foil, placed inside a larger pan filled with hot water for a gentle, even bake
  • Bake the Cheesecake: Boil water and carefully pour it into the outer pan. Bake for 70-80 minutes until edges are set and the center is jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes.
  • Cool & Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours or overnight.
    Close-up shot of the baked cheesecake resting inside the refrigerator with the door slightly open, gradually cooling to prevent cracks
  • Make Whipped Cream & Decorate: Whip cream, sugar, and vanilla to stiff peaks. Fold in rum and spread over the chilled cheesecake. Sprinkle with nutmeg and garnish as desired. Enjoy!
    Close-up shot of the finished Eggnog Cheesecake, beautifully decorated with sugared cranberries, fresh rosemary, and a sprinkle of nutmeg