This eggnog cheesecake has a spiced gingersnap cookie crust filled with a silky smooth eggnog filling. Then it's topped with whipped cream and sugared cranberries for a fun festive Christmas dessert!
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Why You'll Love This Eggnog Cheesecake!
Gingersnap cookie crust - The cheesecake crust is made from spiced gingersnap cookies for extra Christmasy flavor!
Silky smooth baked cheesecake - The texture of the eggnog cheesecake filling is so smooth and creamy that it melts in your mouth!
Easy to decorate - This eggnog cheesecake is super easy to decorate! Just some dollops of whipped cream and sugared cranberries!
Make ahead dessert - Since cheesecake ideally needs to set over night, it makes the perfect make ahead dessert!
You might also like this eggnog layer cake or this cranberry curd tart!
Ingredient Notes
You just need a handful of ingredients to make this creamy eggnog cheesecake!
Gingersnap Cookies - For extra Christmasy flavor, I like to use gingersnap cookies to make the crust. However, you can also substitute graham crackers or biscoff cookies!
Full-Fat Cream Cheese - Be sure to use full-fat bricks of cream cheese for the best flavor and texture! For the best results I highly recommend using Philadelphia cream cheese. You need the cream cheese to be room temperature so it combines smoothly, so be sure to leave it out for about 30 minutes before baking.
Eggs - Make sure to let the eggs come up to room temperature before making the filling for the best results!
Eggnog - Eggnog is a classic Christmas drink that's made with cream, eggs, and nutmeg and usually a bit of alcohol! It's slightly sweet, creamy, and full of wintery spices. For this cheesecake, just use your favorite store-bought eggnog!
Spices - For that classic eggnog flavor, I just add vanilla and a little extra nutmeg to the filling. But you could also add a pinch of cinnamon or pumpkin spice!
Rum Extract - This is optional but I like to add ½ teaspoon of rum extract to the filling.
Garnish - I like to garnish the eggnog cheesecake with some homemade whipped cream and sugared cranberries and rosemary!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Eggnog Cheesecake
Make sure all the ingredients are room temperature before getting started!
Preheat the oven to 350°F.
Pulse the gingersnap cookies in a food processor until you have about 2 cups of crumbs.
In a large bowl, combine the cookie crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the springform pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for 10 minutes or until it's lightly golden brown and looks dried out.
Remove from the oven and let cool while you make the filling.
Reduce the oven to 300°F.
In the bowl of a stand mixer, beat the room temperature cream cheese on medium-low speed until completely smooth.
Add in the sugar, vanilla, nutmeg, and rum extract and mix until just combined. Be sure to scrape down the sides of the bowl several times while mixing.
With the mixer on medium-low speed, mix in the eggs one at a time, scraping down the bowl between each one. Once the eggs are fully incorporated, add in the eggnog and mix until just combined.
Pour the batter into the cooled gingersnap crust.
Use an electric kettle to boil a pot of water. Then pour 1-2 inches of boiling water in a 9x13 inch baking dish (make sure you use a metal baking dish so that it doesn't crack from thermal shock) and place on the bottom rack of the oven. Then place the cheesecake on the middle rack of the oven and close the door quickly. This will trap all the steam in the oven to help prevent cracking.
Bake at 300°F for 50-60 minutes. Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven and let the cheesecake cool completely to room temperature.
Transfer to the fridge and chill for at least 4 hours before slicing and serving (overnight is even better). Cover the cheesecake once fully chilled.
Use a butter knife to gently loosen the sides of the cheesecake before removing from the springform pan.
Top the eggnog cheesecake with homemade whipped cream and garnish with sugared cranberries and sugared rosemary!
Tips for Perfect Cheesecake
Use room temperature ingredients! Always make sure ingredients like cream cheese, eggs, milk, sour cream, butter, etc. are at room temperature before baking! This ensures they'll incorporate smoothly and prevents lumps in the batter; so that you get that perfectly creamy texture! Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Use a stand mixer or hand mixer but don't over-mix! For the smoothest texture, I recommend using a stand mixer or hand mixer to ensure you fully incorporate all of the ingredients. Just be sure to mix until just combined! Over mixing adds too much air to the batter which can lead to cracks in the cheesecake.
Use a springform pan! The best kind of pan to use for cheesecake is a 9 inch springform pan with removable sides. This is optional, but you can also line the sides of the springform pan with parchment paper to keep the cheesecake from sticking to the sides as it cools which can prevent cracking.
Water bath! A water bath is essential for preventing cracks in the cheesecake. I like to use an electric kettle to boil a pot of water. Then pour 1-2 inches of boiling water in a 9x13 inch baking dish (make sure you use a metal baking dish so that it doesn't crack from thermal shock - a disposable aluminum pan is also a good option) and place on the bottom rack of the oven. Then place the cheesecake on the middle rack of the oven and close the door quickly. This will trap all the steam in the oven to help prevent cracking.
Proper cooling time! It's important to cool the cheesecake very slowly to prevent cracking. When the cheesecake is done cooking, turn the oven off and crack door open slightly. Let the cheesecake cool in the oven for 1 hour, then remove from the oven and continue cooling at room temperature. Allow to cool completely to room temperature before transferring to the fridge. Let chill for at least 4 hours before slicing and serving.
Cheesecake Decorating Tips
You don't need much to make this eggnog cheesecake look festive and stunning!
Just top with a few dollops of homemade whipped cream around the edges.
Then garnish with candied cranberries and sugared rosemary (which are both super easy to make)!
Bonus: You can also make eggnog whipped cream! Use my homemade whipped cream recipe but swap out ¼ cup of the heavy cream for eggnog.
Recipe FAQ's
Cover tightly with plastic wrap and store in the fridge for up to 5 days.
Yes this cheesecake freezes well (before decorating)! I recommend freezing individual slices for the best results. Let the cheesecake cool completely, then before decorating, wrap each slice tightly in plastic wrap, then place in an airtight container for up to 3 months. To thaw, unwrap and thaw in the fridge overnight or let sit at room temperature for 30-60 minutes. Garnish with whipped cream and sugared cranberries after thawing.
The main causes for cheesecake cracks are over mixing the batter, not using a water bath, and cooling the cheesecake too quickly. If you follow my tips you'll get perfect cheesecake every time!
The cheesecake should be set and firm on the edges, but the center should still be puffed up and jiggly (like jello). The top of the cheesecake should also look matte instead of shiny. You might think it's underbaked, but it will continue to set as it cools in the oven.
To get clean slices of this eggnog cheesecake, run a super sharp knife under hot water until the blade is warm, then wipe it dry. Then cut a single slice and repeat. It's a bit tedious to clean the knife before every cut, but you get perfect slices every time!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Eggnog Cheesecake
Special Equipment
Ingredients
Gingersnap Cookie Crust
- 2 cups gingersnap cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Eggnog Cheesecake
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon rum extract , optional
- 3 large eggs, room temperature
- ¾ cup eggnog, room temperature
Instructions
- Make sure all the ingredients are room temperature before getting started!
Gingersnap Crust
- Preheat the oven to 350°F.
- Pulse the gingersnap cookies in a food processor until you have about 2 cups of crumbs.
- In a large bowl, combine the cookie crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture into the bottom of the springform pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
- Bake the crust at 350°F for 10 minutes or until it's lightly golden brown and looks dried out.
- Remove from the oven and let cool while you make the filling.
Cheesecake Filling
- Reduce the oven to 300°F.
- In the bowl of a stand mixer, beat the room temperature cream cheese on medium-low speed until completely smooth.
- Add in the sugar, vanilla, nutmeg, and rum extract and mix until just combined. Be sure to scrape down the sides of the bowl several times while mixing.
- With the mixer on medium-low speed, mix in the eggs one at a time, scraping down the bowl between each one. Once the eggs are fully incorporated, add in the eggnog and mix until just combined.
- Pour the batter into the cooled gingersnap crust.
- Use an electric kettle to boil a pot of water. Then pour 1-2 inches of boiling water in a 9x13 inch baking dish (make sure you use a metal baking dish so that it doesn't crack from thermal shock) and place on the bottom rack of the oven. Then place the cheesecake on the middle rack of the oven and close the door quickly. This will trap all the steam in the oven to help prevent cracking.
- Bake at 300°F for 50-60 minutes. The cheesecake should be set and firm on the edges, but the center should still be puffed up and jiggly (like jello). The top of the cheesecake should also look matte instead of shiny. You might think it's underbaked, but it will continue to set as it cools in the oven.
- Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let the cheesecake cool completely to room temperature.
- Transfer to the fridge and chill for at least 4 hours before slicing and serving (overnight is even better). Cover the cheesecake once fully chilled.
- Use a butter knife to gently loosen the sides of the cheesecake before removing from the springform pan.
- Top the eggnog cheesecake with homemade whipped cream and garnish with sugared cranberries and sugared rosemary!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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