Eggnog Cheesecake

A slice of decadent eggnog cheesecake with a dollop of whipped cream and dusting of nutmeg and cinnamon

Christmas is a great time to make your yummiest, most over-the-top treats, and this luscious eggnog cheesecake is worthy of the most festive occasions.


Eggnog Cheesecake
Makes 1 (9-inch) cake
  • 2 cups finely ground gingersnap cookies (about 40)
  • ¼ cup unsalted butter, melted
  • 5 (8-ounce) packages cream cheese, softened
  • 2 cups sugar
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 4 large eggs, room temperature
  • ½ cup Eggnog (recipe follows), room temperature
  • 2 teaspoons vanilla extract
  • Whipped Cream Cheese (recipe follows)
  1. Preheat oven to 350°. Spray a 9-inch springform pan with baking spray with flour. Wrap outside of pan with a double layer of heavy-duty foil.
  2. In a medium bowl, toss together cookie crumbs and melted butter until moistened. Press mixture into bottom of prepared pan.
  3. Bake for 10 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 325°.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy.
  5. In a small bowl, whisk together sugar, flour, nutmeg, and cinnamon. Gradually add sugar mixture to cream cheese, beating until smooth. Add eggs, one at a time, beating just until combined after each addition. (Do not overbeat.) With mixer on low speed, add Eggnog and vanilla, beating until combined. Pour onto prepared crust in springform pan. Place cheesecake in a roasting pan; fill roasting pan with enough hot water to come 1 inch up sides of springform pan.
  6. Bake until edges are set and center slightly jiggles, about 1 hour and 15 minutes. Turn off oven, and leave cheesecake in oven with door cracked for 2 hours. Remove cheesecake from oven and water bath. Run a knife coated with baking spray with flour around edge of cheesecake. Cover and chill for at least 4 hours or overnight. Remove from pan. Pipe with Whipped Cream Cheese. Garnish with cinnamon and nutmeg, if desired.

Makes about 6 Cups
  • 4 cups whole milk
  • 2 cups heavy whipping cream
  • 3 cinnamon sticks
  • 1 teaspoon grated fresh nutmeg
  • 6 egg yolks
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • 1½ tablespoons vanilla extract
  1. In a large saucepan, bring milk, cream, cinnamon sticks, and nutmeg to a simmer over medium heat. Remove from heat; cover and let steep for 10 minutes. Discard cinnamon sticks.
  2. In a medium bowl, whisk together egg yolks, sugar, and salt. Whisk about 1 cup hot milk mixture into egg yolk mixture. Whisk yolk mixture into milk mixture in pan.
  3. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Remove from heat; stir in vanilla. Serve warm or chilled.

Whipped Cream Cheese
  • 4 ounces cream cheese, softened
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • ¼ teaspoon ground nutmeg
  1. In a the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy. Add cream; beat until foamy, stopping to scrape down sides of bowl. Add confectioners’ sugar and nutmeg; beat until stiff peaks form. Use immediately.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.