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Why You’ll Love This Recipe

Love cheesecake? You’re going to fall head over heels for this holiday twist! Eggnog doesn’t always get the spotlight it deserves, but it is the star ingredient in this irresistibly creamy dessert. It transforms a classic cheesecake into something that’s truly magical!

Eggnog doesn’t get the love it deserves; it’s more than just a once-a-year drink. In this recipe, it transforms a classic cheesecake into a rich, creamy, and festive dessert that tastes like Christmas in every bite and will be the dessert everyone talks about long after the last slice is gone!

Be sure to use this Graham Cracker Crust recipe to create the perfect crust for your eggnog cheesecake. Also, don’t forget to make some Caramel Syrup yourself to make this even better!

A whole cheesecake with one slice removed sits on a plate, surrounded by a jug of syrup, forks on a plate, jars of sauce, and cinnamon sticks on a white surface.

Karlynn’s Recipe Notes

Skill Level: Cheesecake is always a showstopper, and this recipe delivers all that impressive flavour in a fast and easy way!
Total Time: This recipe comes together in about 60 minutes, making it great for any occasion.
Variations: Most cheesecakes rely on the rich flavour of cream cheese and a buttery crust, but since this one’s made with eggnog, a touch of cinnamon or nutmeg fits perfectly. Don’t be afraid to experiment, in any case! You could always try switching up your spices by trying cardamom, turmeric, or any of your favourites to make it your own!
Tools For This Recipe: For this recipe, you’ll need a 9-inch springform pan, a wire cooling rack, and a stand mixer fitted with the paddle attachment to achieve the perfect texture and bake.

A hand pours syrup from a small white pitcher onto a slice of cheesecake on a plate. In the background are jars of sugar, cinnamon sticks, and a fork rests beside the dessert.

What You’ll Need For Ingredients

Graham Cracker Crust: There’s nothing better than the perfect graham cracker crust for your cheesecake

Cream Cheese, White Sugar, All-Purpose Flour, Eggs: This cheesecake starts with a simple base of cream cheese, white sugar, and all-purpose flour, which are all classic ingredients that create a rich, smooth, and perfectly structured filling Karlynn’s Tip: Using room temperature eggs and cream cheese help to create a silky, lump-free batter that bakes more consistenetly and prevents overcooked or undercooked spots and help to give the cheesecake a richer, creamier texture. If you forget to take them out ahead of time, place the eggs in a bowl of warm water for 5-10 minutes to bring them to room temperature quickly.

Eggnog, Cinnamon, Nutmeg, Salt, Vanilla Extract: a touch of cinnamon, nutmeg and salt brings out the warm, cozy flavours of the eggnog and adds just the right balance. Karlynn’s Tip: Try using real vanilla extract for a more complex flavour. It’s a small upgrade with a big impact

Caramel Syrup: This sweet and deeply satisfying syrup is perfect for drizzling over your eggnog cheesecake to add an extra layer of indulgent flavour.

Top-down view of ingredients for baking, including eggs, sugar, flour, butter, cream cheese, vanilla extract, cocoa powder, and a bowl of brown crumbs, arranged on a white countertop.

How To Make Eggnog Cheesecake

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A round springform pan with a graham cracker crust sits on a marble surface, surrounded by baking ingredients like eggs, sugar, butter, cream cheese, flour, vanilla, and cinnamon in jars and bowls.

A mixing bowl with creamed batter and three cracked eggs, surrounded by ingredients like sugar, butter, vanilla, cinnamon, honey, a crumb crust in a pan, and eggshells on a marble surface.

Preheat oven to 325ºF
Prepare the graham cracker crust and press it into the bottom and slightly up the sides of a 9-inch springform pan.
Bake the crust for 10 minutes, then let it cool on a wire rack.
Increase oven temperature to 425ºF
In a stand mixer with the paddle attachment, beat cream cheese, sugar, flour, cinnamon, nutmeg, and salt until smooth. Mix in eggs one at a time, then add eggnog and vanilla.
Pour filling into the cooled crust.
Bake at 425°F for 10 minutes, then reduce the heat to 250°F and bake for 40-45 minutes, or until the center slightly jiggles.
Remove from the oven and run a knife around the edge to loosen the crust, preventing it from cracking.
Let cool completely before removing the pan rim.
Slice and serve with a drizzle of caramel syrup. Enjoy!

A slice of creamy cheesecake with a golden-brown crust sits on a stack of white plates, with the rest of the cheesecake and kitchen ingredients blurred in the background.

Karlynn’s Tips and Tricks for the Perfect Eggnog Cheesecake

Look For The Jiggle: One of the keys to perfect cheesecake is knowing when to stop baking! It should have a slight jiggle in the center, like Jell-O, when you gently shake the pan. This ensures it finishes cooking from residual heat without becoming overbaked or dry.
Skip The Low-Fat Cream Cheese: It’s tempting to swap in low-fat ingredients to lighten things up, but this isn’t the time. Low-fat cream cheese won’t provide the rich, creamy texture a proper cheesecake requires. It will be off no matter what you do. Instead, stick with full-fat, enjoy a small slice, or make it for a crowd so you’re not tempted to eat the whole thing yourself!

A creamy cheesecake with a graham cracker crust sits on a plate, one slice removed. In the background are jars of sugar and brown sugar, utensils, and a small pitcher, all arranged on a kitchen counter.

Storage Instructions

Cheesecake is always best served fresh, but it can be stored—if there are leftovers, that is!

Refrigerator: Make sure to let it cool completely, wrap it tightly in plastic wrap and aluminum foil (or place it in an airtight container) and refrigerate for up to 7 days.

Freezer: You can freeze the cheesecake for up to 3 months by wrapping it first in plastic wrap, then foil or an airtight container to protect it from freezer burn. When ready to serve, thaw a frozen cheesecake in the refrigerator overnight.

More Delicious Cheesecake Recipes

Churro Cheesecake is fast and easy. This cinnamon and cream cheese dessert is sure to impress!
Girl Guide Cookie Cheesecake, what better way to enjoy Girl Guide Cookies than in a glorious cheesecake?
Christmas Shortbread Cheesecake is all of my favourite Christmas flavours, baked into a decadent vanilla cheesecake.

Eggnog cheesecake is rich, creamy, and full of holiday flavour, but honestly, it’s so good, there’s no reason to wait for a special occasion to make it.

Let me know how it turns out in the comments below. You know that I always love hearing about your baking adventures!

Happy Baking!

Karlynn

Bridget says

3 years ago