Eggnog Christmas Cheesecake

By Alina • November 5, 2025 • Reading time: 7 min

Tip: save now, cook later.

Eggnog Christmas Cheesecake is a festive treat that combines the creamy, smooth texture of cheesecake with the rich, cinnamon-spiced flavors of classic eggnog. It’s a perfect way to bring holiday cheer to your dessert table, with a touch of nutmeg and a hint of vanilla that really make it stand out.

I love making this cheesecake because it feels special but isn’t as tricky as some fancy holiday desserts. The best part is how the familiar taste of eggnog blends right into the cheesecake batter, giving it that cozy, warm feeling that reminds me of Christmas mornings. I always sneak a little extra sprinkle of nutmeg on top just before serving for a little festive flair.

One of my favorite ways to enjoy this cheesecake is after a big holiday meal, with a cup of hot coffee or a mug of spiced cider. It feels like the perfect way to wrap up a family dinner or friend get-together. Plus, it’s a crowd-pleaser that everyone asks for year after year. If you’re looking for a way to bring a little Christmas magic to your dessert, this cheesecake is it.

Key Ingredients & Substitutions

Cream Cheese: This is the star of your cheesecake. Use full-fat cream cheese for the best creamy texture. If you’re lactose intolerant, try a lactose-free cream cheese, but the texture might be a bit different.

Eggnog: The eggnog adds the classic holiday flavor. You can use store-bought or homemade. If you want to keep it alcohol-free, make sure to choose a non-alcoholic version.

Graham Cracker Crust: Graham crackers give a sweet, crunchy base. If you can’t find them, you can use digestive biscuits or vanilla wafers instead.

Nutmeg and Vanilla: These add warmth and depth. Freshly grated nutmeg really makes a difference. If you don’t have fresh, ground nutmeg works fine too.

Heavy Whipping Cream: Used for the topping, it whips up light and fluffy. For a lower-fat option, you can use whipped coconut cream, but it will taste different.

How Do You Get a Smooth, Crack-Free Cheesecake?

A smooth, crack-free cheesecake is all about mixing, baking, and cooling carefully. Here’s what helps:

Mix Gently: Beat the cream cheese until smooth, then add sugar and other ingredients carefully. Overmixing can add air that leads to cracks.
Water Bath: Wrapping the springform pan in foil and placing it in a water bath adds moisture and keeps the temperature even, which prevents cracking.
Don’t Overbake: The cheesecake is done when the edges are set but the center still jiggles a little. It will firm up as it cools.
Cool Slowly: Leave the cheesecake in the oven with the door cracked open to cool gradually. Sudden temperature changes can cause cracks.
Chill Well: Refrigerate for several hours or overnight to let it set fully, making slicing easier and cleaner.

Equipment You’ll Need

9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
Electric mixer – helps you beat cream cheese smoothly and mix the batter evenly.
Mixing bowls – you’ll need a couple for the crust, filling, and whipped topping.
Roasting pan or large baking dish – for the water bath to keep the cheesecake moist and crack-free.
Whisk or hand beater – perfect for whipping the cream topping until stiff peaks form.

Flavor Variations & Add-Ins

Add a swirl of caramel or butterscotch sauce into the batter for a richer, sweeter twist.
Mix in 1/2 cup of crushed peppermint candies for a festive crunch and minty flavor.
Use bourbon or rum-spiked eggnog to boost the warmth and holiday spirit.
Fold in mini chocolate chips or white chocolate chunks to add some texture and extra sweetness.

How to Make Eggnog Christmas Cheesecake?

Ingredients You’ll Need:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3/4 cup eggnog
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Ground nutmeg or cinnamon for garnish

For Garnish (Optional):

Sugared cranberries

How Much Time Will You Need?

This cheesecake takes about 20 minutes to prepare, plus around 1 hour to bake. After baking, it needs to cool gradually for 1 hour in the oven and then chill in the refrigerator for at least 4 hours or overnight before serving. Plan ahead so the cheesecake sets perfectly!

Step-by-Step Instructions:

1. Prepare the Crust:

Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are moistened. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Slowly add the sugar and continue beating until combined. Add the eggnog and eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ground nutmeg, mixing just until combined—avoid overmixing to keep the filling smooth.

3. Bake Using a Water Bath:

Pour the filling over the cooled crust. Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.

4. Cool and Chill the Cheesecake:

Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 1 hour to prevent cracks. Then, remove it from the water bath and chill in the refrigerator for at least 4 hours or overnight to set completely.

5. Prepare the Whipped Cream Topping and Serve:

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Pipe or dollop the whipped cream evenly around the edge. Sprinkle a little ground nutmeg or cinnamon on top for a festive touch. Optionally, garnish the plate with sugared cranberries for a beautiful holiday look.

6. Enjoy!

Slice your Eggnog Christmas Cheesecake and serve chilled. It’s a delicious, creamy treat that brings the warm flavors of the holidays to your table!

Can I Use Frozen Cream Cheese for This Recipe?

It’s best to use softened cream cheese for a smooth batter. If your cream cheese is frozen, thaw it in the fridge overnight before using, then let it come to room temperature to avoid lumps in your cheesecake.

How Should I Store Leftover Cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Make sure it’s well covered to keep it fresh and prevent it from absorbing other fridge odors.

Can I Make This Cheesecake Ahead of Time?

Absolutely! This cheesecake tastes even better after chilling overnight. Make it a day ahead to save time and allow the flavors to deepen and the texture to set perfectly.

What Can I Use Instead of Graham Cracker Crust?

If you don’t have graham crackers, try using digestive biscuits, vanilla wafers, or even crushed ginger snaps for a festive twist on the crust.