Tis the season for Eggnog Cheesecake. The rich combination of cream cheese, eggnog, and a touch of rum turns a classic cheesecake into a festive holiday centerpiece. Velvety, dense, and warmly spiced, this dessert makes any gathering feel special.
Cheesecake is a timeless dessert—creamy, indulgent, and versatile. Adding eggnog gives it a seasonal twist that’s perfect for holiday dessert tables.
Top with a light dusting of nutmeg and a few fresh cranberries for color and flavor contrast, and you’ll have a show-stopping centerpiece that disappears fast.
Making Eggnog Cheesecake
This recipe is made in a 9″ springform pan. Lining the sides with parchment paper helps ensure a smooth release, but it’s optional.
Graham Cracker Crust
Combine graham cracker crumbs with melted butter and granulated sugar until evenly moistened. Press the mixture firmly into the bottom of the springform pan to form an even crust.
Bake in a preheated oven at 325° for 10 minutes, then remove and cool on a wire rack. While the crust cools, increase the oven temperature to 425° and prepare the filling.
Cheesecake Filling
You can make the filling with a stand mixer, a hand mixer, or a food processor. A hand mixer works fine but may take a bit longer.
Beat the cream cheese, sugar, eggnog, and flour until smooth and lump-free. Scrape the bowl as needed to ensure an even texture.
Add the eggs one at a time, mixing until each is incorporated. Stir in the rum and ground nutmeg, then pour the filling into the cooled crust.
Bake at 425° for 10 minutes, then reduce the oven to 250° and continue baking about 45 minutes, or until the edges are set and the center still has a slight jiggle when the pan is gently shaken.
Let the cheesecake cool on a wire rack for 15 minutes. Once it’s cool enough to touch, run a knife around the pan sides to loosen, then cool completely. Chill in the refrigerator before serving for best texture and flavor.
Loves Me Some Cheesecake!
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For more dessert ideas, browse the Desserts section on the site or use the search to find recipes like “cheesecake.” If you try this recipe and enjoy it, please leave a 5-star rating on the recipe card and share a comment—feedback is appreciated.
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Eggnog Cheesecake
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 Tbsp. butter, melted
- 2 Tbsp. granulated sugar
Filling:
- 3 8 oz. pkgs. cream cheese, room temperature
- 1 cup granulated sugar
- 3/4 cup eggnog, room temperature
- 3 Tbsp. all-purpose flour
- 2 large eggs
- 2 Tbsp. rum
- 1/8 tsp. ground nutmeg
Instructions
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Preheat oven to 325°.
Crust:
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In medium bowl, mix cracker crumbs, butter, and sugar together until well combined. Press into bottom of 9″ springform pan. Bake for 10 minutes, then remove from oven and allow to cool on wire rack.
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Increase heat to 425° and make the filling.
Filling:
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Using a food processor or electric stand mixer, beat together the cream cheese, sugar, eggnog, and flour until smooth and creamy.
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Add eggs, 1 at a time until fully combined. Stir in rum and nutmeg. Pour filling into cooled crust. Bake for 10 minutes.
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Reduce heat to 250° and continue baking for approx. 45 minutes, or until edges are puffed and surface is firm except for a small spot in the center that will jiggle when pan is shaken.
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Set on a wire rack to cool for 15 minutes. When cool enough to touch, loosen sides to cool completely. Store in the refrigerator. Enjoy!
Nutrition
Eggnog Cheesecake
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Wishing you a joyful holiday season and happy baking.