Growing up, I never understood the appeal of eggnog until my grandmother made her famous cheesecake version one Christmas.

While regular eggnog always felt a bit heavy for my taste, something magical happened when she combined it with cream cheese and a buttery graham cracker crust. It became our family’s most requested holiday dessert, and now I make it every December without fail.

If you’re looking for a fresh spin on the classic holiday drink, or just want to bring something different to your next Christmas gathering, this eggnog cheesecake might just become your new tradition too.

Image: Mollyshomeguide.com / Photograph by Molly

Why You’ll Love This Eggnog Cheesecake

Holiday-perfect dessert – This cheesecake combines two holiday favorites – creamy cheesecake and festive eggnog – making it the perfect dessert for your Christmas gatherings.
Simple ingredient list – You only need 7 basic ingredients to make this impressive dessert, and most of them are probably already in your kitchen during the holiday season.
Make-ahead friendly – You can prepare this cheesecake a day or two before your holiday celebration, giving you more time to focus on other dishes when guests arrive.
Rich and creamy texture – The combination of cream cheese and eggnog creates an incredibly smooth, velvety texture that makes every bite feel special.

What Kind of Cream Cheese Works Best?

Regular full-fat cream cheese is your best bet for this cheesecake – it creates the richest, creamiest texture and helps prevent cracks on the surface.

While low-fat cream cheese might seem like a good option, it can lead to a drier, less creamy result since it contains more moisture and less fat.

Make sure your cream cheese is at room temperature before you start (about 30-60 minutes on the counter should do it), as this helps prevent lumps in your batter.

If you’re shopping for cream cheese, stick with block-style rather than the spreadable kind that comes in tubs – the blocks have a more consistent texture that works better for baking.

Options for Substitutions

Need to make some swaps for this festive cheesecake? Here’s what you can try:

Cream cheese: This is the main ingredient that you really shouldn’t substitute – it’s what makes a cheesecake a cheesecake! Just make sure it’s at room temperature before using.
Eggnog: If you can’t find eggnog, mix 3/4 cup heavy cream with 1 teaspoon vanilla extract and 1/4 teaspoon each of cinnamon and nutmeg. For dairy-free options, try coconut eggnog or almond milk eggnog.
Rum: Not into alcohol? Simply replace with 2 teaspoons of rum extract, or vanilla extract for a different but equally good flavor. You can also just skip it completely.
White sugar: Feel free to use light brown sugar instead – it’ll add a nice caramel note. You can also try coconut sugar, though it might darken the color slightly.
All-purpose flour: Cornstarch works as a substitute (use 1.5 tablespoons instead of 3 tablespoons flour), or you can use gluten-free flour blend in the same amount as regular flour.

How to Know When the Eggnog Cheesecake is Done

The key to a perfectly baked cheesecake is looking for a slight wobble in the center – when you gently shake the pan, the edges should be set but the middle should have a slight jiggle like Jell-O.

If you’re using an instant-read thermometer, the center should register between 150-155°F (65-68°C). A common mistake is waiting until the center is completely firm, which will result in an overcooked cheesecake.

Remember that the cheesecake will continue to set as it cools, so it’s better to pull it out a bit early than too late. You’ll know you’ve done it right when the surface looks matte rather than shiny, and the edges have just started to pull away from the sides of the pan.

Storage Instructions

Keep Fresh: This festive eggnog cheesecake stays good in the fridge for up to 5 days when stored in an airtight container. Just make sure it’s completely cooled before covering it to prevent condensation from forming on top. The flavor actually gets even better after a day or two as the eggnog notes settle in!

Freeze: Want to get ahead on your holiday baking? This cheesecake freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil. I like to freeze individual slices too – they make perfect portions when you need a quick holiday dessert fix!

Thaw: When you’re ready to enjoy your frozen cheesecake, move it to the fridge and let it thaw overnight. Take it out about 30 minutes before serving to get that perfect creamy texture. If you’re thawing individual slices, they usually only need 2-3 hours in the fridge.

Eggnog Cheesecake FAQ

Why does my cheesecake crack on top while baking?

Cracks usually happen when there’s a sudden temperature change or when we overbeat the batter. I always make sure my ingredients are at room temperature before starting, and I mix just until everything is combined – no more than that. Also, I never open the oven door while baking, as this can cause temperature fluctuations that lead to cracks.

Do I need to use a water bath for this cheesecake?

Yes, I strongly recommend using a water bath for this eggnog cheesecake. A water bath creates a moist environment in the oven that helps the cheesecake bake evenly and develop a smooth, creamy texture. Just wrap your springform pan in foil and place it in a larger pan filled with about an inch of hot water.

Why is my cheesecake filling lumpy?

Lumpy filling usually means the cream cheese wasn’t soft enough when mixing. I always let my cream cheese sit out for at least 2 hours before baking – sometimes even longer in cold weather. If you’re in a hurry, you can cut the cream cheese into cubes to help it soften faster, but don’t try to rush it by microwaving, as this can affect the texture.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1600-1800
Protein: 25-30 g
Fat: 90-100 g
Carbohydrates: 180-200 g

Preparation Time	15-20 minutes
Cooking Time	55-60 minutes
Total Time	70-80 minutes
Level of Difficulty	Medium

Ingredients

3 tbsp butter (unsalted, melted and cooled slightly)
1 cup crushed graham crackers (finely crushed for a firm crust)
2 tbsp sugar

Step 1: Prepare the Crust

Preheat the oven to 325°F (165°C).

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

Press the graham mixture firmly into the bottom of a 9-inch springform pan, forming an even layer.

Step 2: Bake and Cool the Crust

Bake the crust in the preheated oven for 10 minutes.

Once done, transfer the pan to a wire rack to cool.

Increase the oven temperature to 425°F (220°C) in preparation for baking the cheesecake.

Step 3: Prepare the Cheesecake Filling

While the crust is cooling, combine cream cheese, sugar, eggnog, and flour in a food processor.

Process until the mixture is smooth and creamy.

Blend in the eggs, rum, and nutmeg until fully incorporated.

Step 4: Assemble the Cheesecake

Pour the eggnog mixture over the cooled crust in the springform pan.

Spread it evenly to ensure a smooth top.

Step 5: Bake the Cheesecake

Bake the cheesecake in the preheated oven at 425°F (220°C) for 10 minutes.

After 10 minutes, reduce the oven temperature to 250°F (120°C) and continue baking until the edges are set and puffed, and the surface is mostly firm except for a small jiggle in the center when the pan is gently shaken, about 45 minutes.

Step 6: Cool and Serve

Once the cheesecake is baked, loosen the sides of the springform pan.

Allow the cheesecake to cool completely on a wire rack before removing the rim of the springform pan.

Serve chilled or at room temperature, and enjoy your creamy eggnog cheesecake!