This Homemade Eggnog Cheesecake is rich, smooth, and full of classic holiday flavor. Made with creamy eggnog, warm cinnamon, fragrant nutmeg, and a spiced gingersnap crust, it is a festive Christmas cheesecake that feels special enough for any holiday gathering. A topping of homemade cinnamon whipped cream makes every slice even more irresistible.
If you love the creamy, lightly spiced taste of eggnog, this eggnog cheesecake recipe is a wonderful way to turn that holiday favorite into a beautiful dessert. The cheesecake filling is thick and velvety, while the gingersnap and graham cracker crust adds a crisp, buttery contrast with just the right amount of spice.
This Christmas cheesecake is ideal for parties, family dinners, cookie exchanges, and holiday dessert tables. It has all the flavor of a glass of eggnog, but in a rich baked cheesecake that slices beautifully after chilling. Serve it cold with cinnamon whipped cream for a dessert that feels cozy, festive, and homemade.
Ingredients
- Gingersnap cookie crumbs – Gingersnaps give the crust a bold spiced flavor that pairs perfectly with eggnog, cinnamon, and nutmeg.
- Graham cracker crumbs – Graham cracker crumbs help balance the gingersnap flavor and create a crust that packs firmly into the pan.
- Sugar – Granulated sugar sweetens both the crust and the cheesecake filling.
- Butter – Melted butter binds the cookie crumbs together and gives the crust a rich flavor.
- Cream cheese – Full-fat cream cheese gives this homemade cheesecake its classic dense, creamy texture.
- All-purpose flour – Flour helps thicken and stabilize the cheesecake filling as it bakes.
- Cinnamon and nutmeg – These warm spices bring out the traditional eggnog flavor.
- Eggnog – Use a rich, full-fat eggnog for the best flavor and texture. Avoid thin or diet-style eggnog for this recipe.
- Vanilla extract – Vanilla enhances the sweetness and rounds out the flavor of the cheesecake.
- Eggs – Large eggs help bind the filling and give the cheesecake its smooth, rich structure.
Substitutions and Variations
- Use all gingersnap crumbs for a stronger spiced crust, or use all graham cracker crumbs for a milder flavor.
- Replace the crust crumbs with speculoos cookies, speculaas cookies, molasses cookies, or gingerbread cookies.
- Use rum extract instead of vanilla extract if you want a stronger eggnog-inspired flavor.
- Swap granulated sugar for light brown sugar in the cheesecake filling for a slightly deeper sweetness.
- Add 1/4 teaspoon ground cloves, ground ginger, or allspice for a warmer, spicier cheesecake.
- Fold 1 cup of mini chocolate chips into the batter for a chocolate chip eggnog cheesecake.
- Try a different flavored eggnog in place of original eggnog, if desired.
Note: This recipe has not been tested with every possible substitution or variation, so results may vary.
How to Make Eggnog Cheesecake
- Prepare the crust by combining gingersnap crumbs, graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan, then chill it while you make the filling.
- Beat the softened cream cheese until smooth, then add the sugar and mix until creamy.
- Add the flour, cinnamon, and nutmeg, mixing only until the dry ingredients are incorporated.
- Pour in the eggnog and vanilla gradually, then add the eggs one at a time. Mix gently and avoid overbeating once the eggs are added.
- Pour the eggnog cheesecake filling over the chilled gingersnap crust.
- Wrap the springform pan in two layers of foil, or place it inside a slightly larger pan, then bake it in a water bath.
- Bake until the edges are set and the center jiggles slightly like set gelatin when the pan is gently moved. The center should not look wet or liquid.
- Let the cheesecake cool slowly, then refrigerate until fully chilled and firm before removing it from the pan.
- Finish the chilled cheesecake with homemade cinnamon whipped cream before slicing and serving.
Tips for Best Results
- Do not overmix the batter after adding the eggs. Too much air can cause the cheesecake to rise like a souffle, crack, and then sink as it cools.
- Bake the cheesecake until the edges are set and the center has only a slight jiggle. If the center looks like wet batter, it needs more time in the oven.
- Let the cheesecake cool gradually in the oven with the door slightly open. Slow cooling helps reduce the chance of cracks.
- Chill the cheesecake until it is firm before removing it from the springform pan or adding the whipped cream topping.
- Use room-temperature cream cheese so the batter blends smoothly without lumps.
How to Store Cheesecake
Once the eggnog cheesecake has baked, cooled, chilled, and been decorated, it should be stored in the refrigerator. Cheesecake contains dairy and eggs, so it needs to stay cold until serving.
For the best results, place the cheesecake in a covered cake container or pie container that will protect the whipped cream topping. You can also cover the cheesecake loosely with plastic wrap, being careful not to press the wrap into the decoration.
If you want to freeze this eggnog cheesecake, freeze it without the cinnamon whipped cream topping. Wrap the cooled and chilled cheesecake tightly in plastic wrap, then place it in the freezer for up to two months. You may freeze the whole cheesecake or individual slices.
To serve after freezing, thaw the cheesecake overnight in the refrigerator. Once thawed, add the cinnamon whipped cream and slice as usual.
Recipe FAQs
Yes. Homemade eggnog can be used in this cheesecake as long as it is a rich, full-fat eggnog. A thick, creamy eggnog will give the cheesecake the best flavor and texture.
Yes, eggnog cheesecake can be frozen. For best results, freeze it plain and add the whipped cream after thawing. Wrap the chilled cheesecake tightly in plastic wrap, or wrap individual slices, and store in the freezer for up to two months. Thaw overnight in the refrigerator before serving.
Yes. The cheesecake batter can be made in advance and stored in the refrigerator for 2 to 3 days. Stir it well before pouring it into the crust because the batter may separate slightly while it sits. The texture may change a little after baking, but the cheesecake will still taste delicious.
If you are looking for a festive holiday dessert or a new twist on classic cheesecake, this eggnog cheesecake with gingersnap crust is a delicious choice. It is creamy, spiced, and full of real eggnog flavor, making it a memorable dessert for Christmas and winter celebrations.
Eggnog Cheesecake
Ingredients
Crust
- 32 gingersnap cookies, about 3/4 cup cookie crumbs
- 1/2 cup graham cracker crumbs, about 2 graham cracker sheets
- 2 tablespoons granulated sugar
- 7 tablespoons butter, melted
Cheesecake
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 4 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup eggnog, original flavor
- 1 teaspoon vanilla extract
- 4 large eggs
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon
Instructions
Crust
- Preheat the oven to 325 degrees F. Spray the sides of a 9-inch springform pan with nonstick cooking spray. Line the sides with a 3-inch-wide strip of parchment paper.
- Add the gingersnap cookies and graham cracker crumbs to a food processor. Pulse until the gingersnaps become fine crumbs.
- Add the granulated sugar and melted butter. Pulse until the butter evenly coats the crumbs.
- Pour the crumb mixture into the prepared springform pan and press it firmly and evenly into the bottom.
- Place the crust in the refrigerator while you prepare the cheesecake batter.
Cheesecake
- Add the cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl.
- Add the sugar, flour, cinnamon, and nutmeg. Beat until incorporated, then scrape the bowl again.
- Add half of the eggnog and the vanilla extract. Beat until combined.
- Add the remaining eggnog and mix just until incorporated.
- Add the eggs one at a time, beating only until each egg is blended into the batter. Scrape the bowl before adding the next egg.
- Wrap the outside of the springform pan with two layers of heavy-duty foil, or place the springform pan inside a slightly larger pan.
- Pour the cheesecake batter over the chilled crust.
- Place the cheesecake pan into a larger pan filled with 1 to 1 1/2 inches of warm water.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes, or until the edges are set and the center jiggles slightly like gelatin when gently moved.
- Turn off the oven and leave the cheesecake inside with the door slightly open until it cools to room temperature.
- Transfer the cheesecake to the refrigerator and chill overnight until fully set.
Cinnamon Whipped Cream
- Add the heavy whipping cream, powdered sugar, and cinnamon to a large mixing bowl. Beat with a hand mixer on medium speed until stiff peaks form.
- Pipe or spread the cinnamon whipped cream over the chilled cheesecake.
- Slice and serve cold.
- Store leftovers in an airtight container in the refrigerator.
Notes
Storage: Once the cheesecake has cooled, cover it with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days.
Nutrition
| Carbohydrates: 51g
| Protein: 10g
| Fat: 45g
| Saturated Fat: 26g
| Cholesterol: 197mg
| Sodium: 460mg
| Sugar: 34g
Nutrition facts are an estimate and are not guaranteed to be accurate.