This eggnog cheesecake is an ultra-creamy holiday dessert with a gingersnap crust, a baked eggnog-flavored filling with a cinnamon swirl, and a cloud of eggnog whipped cream on top.
I’m not usually an eggnog drinker, but in baked desserts it’s magical. Eggnog is essentially a rich custard made from milk, sugar, eggs and warming spices, so it pairs perfectly with cheesecake. Adding one cup of eggnog to the batter keeps the texture light and fluffy while infusing holiday flavor. The cinnamon swirl gives the cake a coffee-cake vibe, and the stabilized eggnog whipped cream on top is the finishing touch. It’s also delicious spooned onto hot chocolate.
Tips for making the cheesecake
Follow these tips to ensure a smooth, crack-free cheesecake with bright flavor.
- Choose full‑fat eggnog. Avoid light versions so the cheesecake stays rich and flavorful.
- Mix eggs on low speed. Beating too vigorously traps air, which makes the cheesecake rise and then collapse, causing cracks.
- Cocoa in the cinnamon swirl. A small amount of unsweetened cocoa deepens the swirl’s color and helps it hold together during baking without adding a chocolate taste.
If you enjoy holiday cheesecakes, try variations like hot chocolate cheesecake or eggnog cinnamon rolls for more seasonal ideas.
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Recipe Video
5 from 1 review
Eggnog Cheesecake
Stephanie Rutherford
A holiday cheesecake with a gingersnap crust, nutmeg-scented eggnog filling, a cinnamon swirl, and eggnog whipped cream.
Prep Time: 40 mins
Cook Time: 1 hr 20 mins
Chilling Time: 6 hrs
Total Time: 8 hrs
Servings: 16 slices
Ingredients
Gingersnap Crust
- 12 oz gingersnaps, finely crushed
- 7 tbsp unsalted butter, melted
Eggnog Cheesecake
- 24 oz cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup eggnog, room temperature
- 1/2 tsp ground nutmeg
- 4 large eggs, room temperature
Cinnamon Swirl
- 3/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 2 tsp unsweetened cocoa powder
Eggnog Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 oz cream cheese, room temperature
- 3 tbsp eggnog
- 1/4 tsp ground nutmeg
Instructions
Gingersnap Crust
- Preheat oven to 325°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
- Pulse gingersnaps to fine crumbs. Mix crumbs with melted butter, press into the pan, and press halfway up the sides. Compact with a measuring cup.
- Bake crust for 13 minutes. Remove and set aside.
Eggnog Cheesecake
- Start heating water for a water bath. In a mixer, beat cream cheese and sugar on high for 2 minutes until smooth.
- Add vanilla, eggnog, and nutmeg and mix until combined; the batter will be runny. Add eggs and mix on low until just combined.
Cinnamon Swirl
- Combine brown sugar, cinnamon and cocoa powder in a small bowl. The cocoa deepens the color and helps the swirl hold up during baking.
- Pour half the cheesecake batter over the crust, sprinkle the cinnamon mixture evenly, then dollop the remaining batter over the top. A little swirl on the surface is fine.
- Prepare a water bath using one of two methods: place the springform pan inside a larger cake pan and set both inside a roasting pan, or wrap the springform tightly in foil and set it directly in the roasting pan. Add hot water to come halfway up the outer pan or springform. Both will produce a moist bake; the cake-pan method reduces the chance of water getting into the crust.
- Bake 75–95 minutes, until the edges are set and the center has a slight jiggle. Eggnog lengthens the bake time.
- Turn off the oven, crack the door, and let the cheesecake cool slowly for 30 minutes. Transfer to a rack and cool completely.
- Wrap and refrigerate at least 6 hours or overnight for best texture.
Eggnog Whipped Cream
- In a chilled metal bowl, whip heavy cream with powdered sugar and vanilla on high until soft peaks form.
- In a separate bowl, beat the 2 oz cream cheese with the eggnog and nutmeg until smooth. Fold into the whipped cream and beat to stiff peaks.
- Remove the springform sides, peel away the parchment, spread about 3/4 cup of the whipped cream over the cheesecake, and pipe additional dollops if desired. Finish with a light dusting of nutmeg.
Notes
Bring dairy ingredients to room temperature about 2 hours before baking for best results.
Calories: 446 kcal, Carbohydrates: 43 g, Protein: 5 g, Fat: 30 g, Saturated Fat: 17 g, Sugar: 27 g
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