Eggnog Christmas Cheesecake

Eggnog Christmas Cheesecake is a festive treat that feels like a hug in dessert form. It combines the creamy richness of classic cheesecake with the warm, nutmeg-spiced flavors of eggnog—perfect…

By Julia • November 5, 2025 • Reading time: 7 min

Save Recipe Print Recipe

Tip: save now, cook later.

Eggnog Christmas Cheesecake is a festive treat that feels like a hug in dessert form. It combines the creamy richness of classic cheesecake with the warm, nutmeg-spiced flavors of eggnog—perfect for holiday celebrations. The smooth texture, lightly spiced taste, and a buttery graham cracker crust make it something special for Christmas gatherings.

I love making this cheesecake because it brings together two of my favorite holiday flavors in a simple and delicious way. I usually sprinkle a little extra nutmeg on top for that cozy holiday touch, and sometimes add a dollop of whipped cream to balance the richness. It’s always a hit, and people often ask me for the recipe!

For serving, I like to slice it thin so everyone gets a taste of the holiday magic without feeling too full. It pairs wonderfully with a hot cup of coffee or a festive mug of cocoa. This cheesecake has become one of my go-to desserts for holiday parties because it’s both elegant and comforting, and it makes the season feel even more special.

Key Ingredients & Substitutions

Graham Cracker Crust: This crust gives a buttery, slightly sweet base with warm cinnamon and nutmeg notes. If you don’t have graham crackers, digestive biscuits or vanilla wafers are great substitutes.

Cream Cheese: The star of any cheesecake, softened cream cheese ensures a smooth and creamy texture. Avoid cold cream cheese to prevent lumps.

Eggnog: Adds classic holiday flavor. If you want to skip alcohol, use regular eggnog or make a homemade version without rum or bourbon.

Spices (Nutmeg & Cinnamon): These warm spices bring the Christmas vibe. Freshly grated nutmeg makes a noticeable difference in aroma and taste.

Sour Cream: Adds creaminess and a slight tang that balances the richness. Greek yogurt can be used as a substitute if needed.

How Do I Prevent My Cheesecake From Cracking?

Cracks usually happen when the cheesecake cools too quickly or is overbaked. Here are some tips to keep it smooth:

• Use a Water Bath: Placing your springform pan in a pan of hot water during baking helps heat circulate evenly and prevents cracking.
• Don’t Overmix: Mix just until ingredients combine to avoid excess air, which can cause cracks.
• Slow Cooling: Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. This avoids sudden temperature changes.
• Don’t Overbake: The center should jiggle slightly when done. It will firm up as it cools in the fridge.

Equipment You’ll Need

• 9-inch springform pan – makes it easy to release the cheesecake without ruining its shape.
• Electric mixer – helps you blend the cream cheese filling until smooth and creamy.
• Mixing bowls – you’ll need a few for crust and filling prep, so having multiple sizes helps.
• Measuring cups and spoons – for accurate ingredient amounts, especially spices and liquids.
• Roasting pan for water bath – prevents cracking by gently and evenly baking the cheesecake.
• Rubber spatula – great for scraping the bowl and spreading the batter evenly in the pan.

Flavor Variations & Add-Ins

• Add bourbon or rum to the filling for a boozy adult version that boosts the eggnog flavor.
• Stir in chopped toasted pecans or walnuts for a crunchy texture contrast and nutty taste.
• Mix in mini chocolate chips or swirl in caramel sauce for extra richness and a festive twist.
• Use gingerbread cookie crumbs instead of graham crackers in the crust to deepen the holiday spice flavor.

Eggnog Christmas Cheesecake

Ingredients You’ll Need:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the cheesecake filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup sour cream
• 1 cup eggnog
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

For the topping:

• 1/4 cup eggnog (to make a glaze)
• 2 tablespoons powdered sugar
• Ground nutmeg, for dusting
• Cinnamon sticks or gingerbread cookies (for garnish)

For plating (optional):

• Dollops of whipped cream or eggnog-flavored mousse
• Cranberries or cherry halves
• Gelatin pearls or small pearls of flavored jelly
• Crumbled spiced cookies or streusel crumbs
• Thin slices of citrus (e.g., orange or lemon)

Time You’ll Need

About 20 minutes to prepare, 60-70 minutes to bake, plus 1 hour of slow cooling in the oven, and at least 4 hours to chill in the fridge (overnight is best). Add 30 minutes extra for setting the glaze and garnishing before serving.

Step-by-Step Instructions:

1. Make the crust:

Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter until crumbs are fully moistened. Press the mixture firmly and evenly into the bottom of a greased 9-inch springform pan lined with parchment paper. Set aside.

2. Prepare the filling:

Beat softened cream cheese in a large bowl until smooth and creamy. Add sugar and flour, and beat again until well combined. Add eggs one at a time, mixing well after each. Then stir in sour cream, eggnog, vanilla extract, nutmeg, and cinnamon until just combined—try not to overmix.

3. Bake the cheesecake:

Pour the filling onto the crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan, then pour hot water into the roasting pan, halfway up the sides of the cheesecake pan (this water bath helps keep the cheesecake from cracking). Bake for 60-70 minutes until the edges look set but the center still jiggles slightly.

4. Cool and chill:

Turn off the oven and crack the door open. Leave the cheesecake in the oven for 1 hour to cool slowly. After that, remove it from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

5. Add the glaze and garnish:

Whisk eggnog and powdered sugar until smooth for the glaze. Pour evenly over the chilled cheesecake and chill another 30 minutes to set the glaze. Just before serving, dust with ground nutmeg and garnish with cinnamon sticks or gingerbread cookies. For a festive touch, plate the cheesecake with dollops of whipped cream, cranberries, spiced crumbs, citrus slices, or jelly pearls, as shown.

Enjoy your delicious and creamy Eggnog Christmas Cheesecake—perfect for sharing with family and friends during the holiday season!

Can I Use Frozen Cream Cheese for This Cheesecake?

It’s best to use cream cheese that’s fully thawed and softened at room temperature. This ensures a smooth, lump-free filling. If frozen, thaw overnight in the fridge and then leave at room temperature for about 30 minutes before mixing.

Can I Substitute Eggnog with Another Liquid?

Yes! You can use whole milk or half-and-half if you don’t have eggnog on hand, but the flavor will be less rich and festive. To add holiday flavor, sprinkle in a little extra nutmeg and cinnamon.

How Should I Store Leftover Cheesecake?

Store leftovers covered tightly with plastic wrap or in an airtight container in the fridge for up to 4-5 days. Let slices come to room temperature for about 20 minutes before serving for the best texture and flavor.

Can I Freeze This Cheesecake?

Absolutely! Wrap the cooled cheesecake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving and add any glaze or garnish fresh after thawing.