Introduction

Eggnog cheesecake is a festive twist on a classic dessert, blending creamy cheesecake with the warm flavors of eggnog and spices. It’s perfect for holiday gatherings or any time you want a rich, seasonal treat.

The image shows a round cheesecake with two clear layers: a thick light brown crumbly base and a smooth thick creamy white middle layer. On top, there are eight evenly spaced white whipped cream swirls, each sprinkled with brown powder and small nut pieces. The cake is set on a round white marble board, placed on a white marbled surface. In the background, there are blurred pine cones, small gold ornaments, and soft white cloth adding a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup eggnog
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup whipped cream, for topping
Nutmeg, for garnish

Instructions

Step 1: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 3: Add the eggnog, vanilla extract, ground nutmeg, and ground cinnamon to the cream cheese mixture. Beat until everything is well combined and smooth.
Step 4: Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
Step 5: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until set.
Step 6: Before serving, top the cheesecake with whipped cream and sprinkle with a little nutmeg for garnish.

Tips & Variations

For a stronger eggnog flavor, substitute half the eggnog with eggnog-flavored liqueur.
Use crushed gingersnaps instead of graham crackers for a spicier crust.
Chill the cream cheese ahead of time for easier beating and a smoother texture.
Try topping with caramel sauce or toasted pecans for added texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, wrap the springform pan tightly with plastic wrap or transfer the cheesecake to an airtight container. Reheat is not recommended, but serving it chilled allows the flavors to shine.

How to Serve

A round cheesecake with two main layers sits on a white marble surface; the bottom layer is a thick, crumbly brown crust, while the top layer is a smooth, creamy off-white cheesecake. On top, there are eight evenly spaced swirls of white whipped cream, each sprinkled with a light dusting of brown cinnamon and small bits of crushed nuts. The cake is positioned in the center of the image, with blurred pine cones and holiday decorations in the background, creating a cozy, festive feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without eggnog?

You can substitute the eggnog with whole milk or half-and-half combined with a pinch of ground nutmeg and cinnamon, but the distinct eggnog flavor will be milder.

Do I need to bake this cheesecake?

No, this recipe is a no-bake cheesecake that sets in the refrigerator, making it quick and easy to prepare without heating your kitchen.

Eggnog Cheesecake Recipe

Print Recipe

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4.5 from 66 reviews

A creamy and festive Eggnog Cheesecake with a buttery graham cracker crust, infused with classic holiday spices, and topped with whipped cream for a perfect seasonal dessert.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

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

Filling

16 oz cream cheese, softened
1 cup powdered sugar
1 cup eggnog
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon

Topping

1 cup whipped cream
Nutmeg, for garnish

Instructions

Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter thoroughly. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust base.
Make the filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, ensuring there are no lumps.
Flavor the filling: Add the eggnog, vanilla extract, ground nutmeg, and ground cinnamon to the cream cheese mixture. Beat the ingredients together until fully combined for a smooth, spiced batter.
Assemble cheesecake: Pour the cream cheese mixture over the prepared graham cracker crust and smooth the top with a spatula for an even surface.
Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set firmly.
Add topping and garnish: Just before serving, spread the whipped cream over the cheesecake and sprinkle nutmeg on top for an aromatic garnish.

Notes

Ensure cream cheese is fully softened for a smooth filling without lumps.
Chilling overnight improves texture and flavor meld.
You can use store-bought whipped cream or whip your own heavy cream with sugar for freshness.
For a firmer set, consider adding gelatin or baking the cheesecake slightly (not in this recipe).
Use fresh nutmeg for a more vibrant spice flavor in the garnish.

Keywords: Eggnog Cheesecake, no-bake cheesecake, holiday dessert, creamy cheesecake, graham cracker crust, festive dessert