If you love eggnog, you’re going to go crazy for this Eggnog Cheesecake.
It’s creamy, rich, and full of cozy holiday flavor.
The nutmeg whipped cream on top? Total game changer.
I’ve made this one every December for the past few years and it never lasts more than a day in our house.
It’s like a warm hug in dessert form.
What You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- ¾ cup eggnog
- 3 large eggs
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
For the nutmeg whipped cream:
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- ¼ tsp ground nutmeg
- ½ tsp vanilla extract
Why I Love This Recipe
This cheesecake has everything I love about the holidays baked into one slice.
- It’s super creamy and smooth
- The eggnog flavor is festive without being overpowering
- The nutmeg whipped cream is so dreamy
- It looks fancy but it’s actually really easy to make
- It keeps well in the fridge so you can make it ahead
Makes
8–10 servings
Total Time
Cook time: 1 hour
Chill time: 6 hours or overnight
Prep time: 20 minutes
Total: About 7.5 hours (including chilling)
Macros (per slice, based on 10 servings)
Calories: 420
Protein: 6g
Fat: 31g
Carbs: 31g
Sugar: 23g
Why This Recipe Works (Quick Science)
The flour stabilizes the cheesecake and keeps it from cracking while baking. Eggnog adds both moisture and fat, making the filling extra creamy. Room-temperature ingredients blend more smoothly, keeping the texture silky. Adding whipped cream with nutmeg at the end balances out the dense filling with lightness and spice.
Common Mistakes
- Using cold cream cheese – This causes lumps in your batter
- Overmixing after eggs go in – Can make the texture tough and cause cracking
- Skipping the water bath – Increases the risk of cracks and uneven baking
- Opening the oven door – Sudden temp changes can ruin the texture
What to Serve With
- Hot coffee or espresso
- Warm spiced cider
- Mulled wine or hot toddy for adults
- Fresh berries on the side
- A crisp green salad if you’re serving this after a heavier meal
FAQ
Can I make this without eggnog?
You can swap in half-and-half and a little extra nutmeg for a similar taste.
Can I freeze this cheesecake?
Yes! Wrap it well and freeze for up to 1 month.
Do I need a springform pan?
Yes, it’s the best way to get clean slices and easy removal.
Can I make it ahead?
Absolutely. It actually tastes better the next day!
Substitutions and Variations
- Use gingersnap crumbs instead of graham crackers for a spicier crust
- Add a splash of rum extract for a boozy twist
- Use dairy-free cream cheese and eggnog to make it lactose-free
- Sprinkle crushed candied pecans on top for texture
Make Ahead Tips
- Bake the cheesecake the day before and chill overnight
- Make the whipped cream just before serving for best texture
- You can freeze the baked (un-topped) cheesecake and thaw in the fridge overnight
Tools Required
- Springform pan (9-inch)
- Hand mixer or stand mixer
- Rubber spatula
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Offset spatula (optional, for smoothing top)
- Baking sheet (for water bath)
How to Make Eggnog Cheesecake with Nutmeg Whipped Cream
Step 1: Make the Crust
Mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ tsp ground cinnamon, and 6 tbsp melted unsalted butter in a bowl until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.
Step 2: Make the Filling
In a large bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar and 3 tbsp flour until smooth. Add ¾ cup eggnog, ½ tsp ground nutmeg, and 1 tsp vanilla extract and mix until creamy. Add 3 large eggs, one at a time, mixing just until combined after each.
Step 3: Pour Filling into Crust
Take the crust from the fridge. Pour the filling over it and smooth the top with a spatula.
Step 4: Bake the Cheesecake
Place the springform pan inside a larger baking dish. Fill the outer dish with 1 inch of hot water for a water bath. Bake at 325°F for 60 minutes, until the center is just set. Turn off oven, crack the door slightly, and let it sit for 1 hour.
Step 5: Chill
Remove the cheesecake from the oven and water bath. Let it cool completely at room temp, then cover and chill at least 6 hours or overnight in the fridge.
Step 6: Make Nutmeg Whipped Cream
In a cold bowl, beat 1 cup heavy whipping cream with 2 tbsp powdered sugar, ¼ tsp ground nutmeg, and ½ tsp vanilla extract until soft peaks form.
Step 7: Top and Serve
Unmold the chilled cheesecake, spread or pipe the nutmeg whipped cream on top, and dust lightly with extra nutmeg. Slice and serve.
Leftovers and Storage
Store leftovers covered in the fridge for up to 5 days. The whipped cream may lose some volume, so re-whip or add fresh on the side if needed. You can freeze the cheesecake (without topping) tightly wrapped for up to 1 month.
Wrap-Up
This eggnog cheesecake is one of those desserts that feels like an instant classic. It’s festive, cozy, and surprisingly simple to pull off. I’d love to hear how yours turns out—leave a comment and tell me how it went, or ask any questions if you need help.
