This traditional eggnog cheesecake is rich, creamy, and perfect for the holiday season. I love how the smooth eggnog filling, warm nutmeg, buttery graham cracker crust, and fluffy eggnog whipped cream come together in one festive dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2.25 cups graham cracker crumbs

1/2 cup salted butter, melted

3 tbsp sugar

1/2 tsp nutmeg

For the cheesecake filling:

24 oz cream cheese, softened

1 cup sugar

3 tbsp all-purpose flour

1 cup eggnog

3/4 tsp ground nutmeg

4 large eggs, room temperature

For the topping:

1 cup heavy whipping cream

3 tbsp eggnog

10 tbsp powdered sugar

Nutmeg for sprinkling

Pearl sprinkles, optional

Directions

I preheat the oven to 325°F, then mix the graham cracker crumbs, melted butter, sugar, and nutmeg until everything is evenly combined.

I press the crust firmly into the bottom of a 9-inch springform pan and bake it for 10 minutes. Then I set it aside to cool.

I reduce the oven temperature to 300°F and wrap the outside of the springform pan with foil.

I beat the cream cheese until smooth, then add the sugar and flour, mixing just until combined. I stir in the eggnog and ground nutmeg until the filling is smooth.

I add the eggs one at a time, mixing on low speed after each addition. Then I pour the filling over the cooled crust.

I place the springform pan inside a larger roasting pan and add warm water halfway up the sides of the springform pan.

I bake the cheesecake for 90 to 100 minutes, until the edges are set and the center still has a slight jiggle.

I turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Then I open the door fully and let it rest for another 30 minutes.

I cool the cheesecake to room temperature, then refrigerate it for at least 5 to 6 hours or overnight.

For the topping, I beat the heavy cream until soft peaks form. I add eggnog and powdered sugar, then beat until stiff peaks form.

I remove the cheesecake from the pan, decorate it with eggnog whipped cream, sprinkle nutmeg on top, add pearl sprinkles if I want a festive finish, and slice it chilled.

Servings and timing

This recipe makes 4 servings.

Prep Time: 130 minutes

Cooking Time: 260 minutes

Total Time: 390 minutes

Calories: 4950 kcal total

Variations

I sometimes add a little cinnamon to the crust for extra warmth. I can also use gingersnap crumbs instead of graham cracker crumbs for a stronger holiday flavor. For a prettier finish, I pipe the whipped cream around the edges and add a light dusting of nutmeg before serving.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 4 days. I like to keep it chilled until serving so the texture stays firm and creamy.

I do not reheat this cheesecake because it is best served cold. For longer storage, I freeze slices tightly wrapped for up to 2 months, then thaw them overnight in the refrigerator.

FAQs

Can I make eggnog cheesecake ahead of time?

Yes, I like making it a day ahead because the cheesecake needs several hours to chill and set properly.

Why do I bake this cheesecake in a water bath?

I use a water bath because it helps the cheesecake bake gently and keeps the texture smooth and creamy.

Can I use store-bought eggnog?

Yes, I use store-bought eggnog for this recipe, and it works well in both the filling and whipped topping.

How do I know when the cheesecake is done?

I know it is done when the edges are set and the center still has a slight jiggle.

Can I freeze eggnog cheesecake?

Yes, I freeze slices tightly wrapped, then thaw them in the refrigerator before serving.

Conclusion

This traditional eggnog cheesecake is a creamy, festive dessert that I love serving during the holidays. With its buttery crust, smooth eggnog filling, warm nutmeg flavor, and whipped topping, it makes a beautiful make-ahead treat for any winter celebration.

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