Creamy Eggnog Cheesecake Recipe for Festive Holidays

This creamy eggnog cheesecake has a luxurious texture, a crunchy gingersnap crust, and warm spiced eggnog flavor. It’s a beautiful dessert to serve at holiday dinners.

This post was updated December 8, 2024 with new photos and step-by-step recipe tips

This eggnog cheesecake is silky smooth, richly flavored with eggnog and nutmeg, and finished with a crunchy gingersnap crust. The eggnog flavor is pleasantly mellow compared to a glass of eggnog, while the crust adds texture and a hint of warm spice. Serve slices with a dollop of whipped cream or a drizzle of butterscotch sauce for an elegant holiday dessert.

Making the Perfect Eggnog Cheesecake

Below are clear, practical tips and photos to help you achieve a flawless cheesecake. Because cheesecakes use pricier ingredients, read the steps through before you begin so you’re prepared.

For the Gingersnap Crust

The crust is made from crisp gingersnap crumbs, a little brown sugar, and melted butter. Use very crispy gingersnaps (not soft cookies) so the crust stays crunchy and holds together well. Store-bought gingersnaps work perfectly and save time.

1. Crush the cookies to fine crumbs in a food processor or in a sealed bag with a rolling pin. Note: you can substitute graham cracker crumbs if needed.
2. Mix in the brown sugar and melted butter until the texture resembles damp sand. You may need slightly more or less butter depending on how dry the crumbs are; when squeezed the mixture should hold its shape.
3. Press the mixture firmly into the bottom of a prepared springform pan.
4. Bake the crust for about 8–10 minutes to set it and keep it crisp.

For the Creamy Eggnog Cheesecake Filling

The filling gets its signature taste from full-fat eggnog, extra egg yolks, ground nutmeg, and spiced rum (or rum extract). Full-fat eggnog gives the best texture; low-fat versions can make the filling thinner. If you prefer not to use alcohol, omit the rum or use rum extract for flavor.

1. In a large bowl, beat softened cream cheese with sugar, cornstarch (or flour), and nutmeg until smooth. Turn off the mixer and scrape the bowl a few times to remove any lumps.
2. With the mixer on low, slowly add the eggnog, vanilla, and rum or rum extract until combined.
3. Whisk the eggs and additional egg yolks in a small bowl, then gently add them to the batter in batches, stopping as soon as the mixture looks uniform and no pieces of egg remain.

Baking & Cooling the Cheesecake

This cheesecake bakes in a water bath to maintain even temperatures and moisture, resulting in a creamy texture and fewer cracks. Wrap the outside of the springform pan tightly so no water can seep in, then place it inside a large roasting pan and pour in hot water about 1/2–1 inch deep before baking.

To wrap the pan securely, use a disposable oven bag or multiple layers of heavy-duty aluminum foil, covering the bottom and sides and sealing all seams. The water bath regulates oven temperature and keeps the cheesecake moist while it bakes.

Bake until the top is mostly set but still slightly wobbly in the center (about 50–60 minutes at 350°F/180°C). Remove from the oven and cool the cheesecake slowly in the water bath to room temperature—this step reduces cracking—then refrigerate, covered, for at least 6 hours or overnight so the flavors meld and the cheesecake fully sets. This makes the dessert an excellent make-ahead option.

The finished cheesecake is luxuriously creamy with balanced eggnog spice, and the gingersnap crust provides a delightful contrast. Leftovers keep well in the refrigerator for up to four days, or you can freeze the cheesecake for up to three months—thaw in the fridge before serving.