Eggnog Cheesecake

Eggnog has always felt like a quiet reminder that the year is winding down, and every time it appears in stores, I get that little spark of excitement.

That’s the moment I pull out my mixing bowls because this cheesecake has become a small yearly tradition for me.

It started as a casual experiment during a cold December evening, but it turned into a dessert my family started waiting for long before the season even arrived.

The aroma that fills the kitchen while it bakes is rich and warm, the kind that makes people pause as they walk by.

The smooth, creamy texture blends beautifully with the soft spice from the eggnog, and the cool, dense filling always settles perfectly on the graham crust.

It slices neatly, holds its shape, and tastes even better the next day, which makes it a dependable dessert when guests drop by or when the table needs something sweet and calm.

I love serving it chilled with a small cloud of whipped cream on top. It looks gentle but feels incredibly satisfying with each bite—soft, balanced, and full of that holiday charm that never feels too heavy.

Year after year, this cheesecake earns its place on my table, and I’m always excited to share it again.

Eggnog Cheesecake Recipe

Ingredients

For The Crust

1 ½ cups graham cracker crumbs (very fine, no large pieces)
2 tablespoons granulated sugar
½ teaspoon ground nutmeg
6 tablespoons unsalted butter, melted and slightly cooled

For The Cheesecake Filling

24 ounces cream cheese, softened to room temperature (leave out at least 1 hour)
1 cup granulated sugar
3 tablespoons cornstarch
¾ cup eggnog (full-fat for best texture)
¾ cup sour cream, room temperature
3 large eggs, room temperature
1 tablespoon pure vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

For The Whipped Topping (Optional But Recommended)

½ cup heavy cream, chilled
2 tablespoons powdered sugar
Pinch of ground nutmeg for sprinkling

Instructions

Preheat your oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch springform pan. For extra insurance, line the bottom with parchment so the slice comes out perfectly clean.
Prepare the crust by mixing the graham crumbs, sugar, and nutmeg in a medium bowl. Pour in the melted butter and stir until every crumb looks evenly moistened and resembles wet sand.
Press the crumb mixture firmly into the bottom of the springform pan. Use the bottom of a flat glass to compact it evenly so the crust is smooth and level.
Bake the crust for 10 minutes, then set it aside to cool completely while you prepare the filling. Reduce the oven temperature to 300°F (150°C).
Beat the softened cream cheese in a large mixing bowl on medium speed for 2 to 3 minutes, until it becomes completely smooth with no lumps. Scrape the bowl often.
Add the sugar and cornstarch. Mix again for about 1 minute until fully combined and creamy.
Add the sour cream and mix just until smooth. Avoid whipping too much air into the batter.
Pour in the eggnog, vanilla, nutmeg, and cinnamon. Mix on low speed until everything is blended and silky.
Add the eggs one at a time, mixing on low after each egg until it’s fully incorporated. The batter should be thick, creamy, and glossy. Do not overmix or the cheesecake may crack.
Wrap the outside of the springform pan tightly with two layers of heavy-duty foil to prevent water leaking in during baking.
Pour the filling over the cooled crust and smooth the top with an offset spatula.
Place the pan into a large roasting pan. Fill the roasting pan with hot water halfway up the springform pan to create a gentle water bath.
Bake at 300°F (150°C) for 65 to 75 minutes. The edges should look set, and the center should have a soft wobble that jiggles like custard, not like liquid.
Turn the oven off and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to avoid sudden temperature changes.
Remove the cheesecake from the water bath. Take off the foil and let it cool on the counter for 1 more hour.
Cover the pan with foil (do not remove the springform ring yet) and refrigerate for at least 6 hours, but overnight gives the absolute best texture.
To make the whipped topping, whip the cold heavy cream and powdered sugar together until soft-medium peaks form.
Release the cheesecake from the springform ring. Slice with a warm knife (dip in hot water and wipe dry between each cut). Pipe or spoon a small dollop of whipped cream on each slice and sprinkle a pinch of nutmeg on top.

What Are The Most Common Mistakes When Making Eggnog Cheesecake?

Even small steps can change how your eggnog cheesecake sets, so understanding the usual mistakes helps you avoid them.

Overmixing The Batter: When you mix the filling too much, extra air enters the batter, which can cause cracks while baking or cooling. Mix only until everything looks smooth.
Using Cold Ingredients: Cold cream cheese or sour cream creates lumps that do not blend well. Let them sit at room temperature so they blend evenly and create a silky texture.
Skipping The Water Bath: A water bath keeps the heat gentle and steady. Without it, the cheesecake may rise too fast and crack.
Opening The Oven Door Too Early: Sudden drops in temperature can make the center collapse. Keep the door shut until baking is nearly done.
Not Cooling It Slowly: A fast temperature change after baking can also cause cracks. Turn off the oven and let the cheesecake rest inside before moving it to the counter.

How Do You Prevent Cracks On The Cheesecake Surface?

Cracks can happen easily, but you can stop them by paying attention to a few simple habits.

Keeping Heat Gentle: A slow and steady bake prevents the top from drying or puffing up too quickly.
Using A Water Bath: The steam created keeps the surface moist and smooth.
Avoiding Overbaking: The cheesecake should still wobble in the center when you turn off the oven. If it becomes firm in the middle, it is already overbaked.
Cooling Gradually: Let it rest in the oven with the door cracked open so the temperature drops slowly.

How Do You Know When An Eggnog Cheesecake Is Fully Baked?

Understanding the right doneness helps you get clean slices and the rich texture you expect.

Gentle Jiggle Test: When you tap the pan lightly, the edges should look set while the center moves softly like a smooth custard.
No Wet Shine On Top: A glossy, wet-looking surface means it needs more time. A soft matte finish means it is ready to rest.
Firm Edges: The outer ring should feel slightly firm when you lightly press it with a spoon, but the middle stays tender.

Why Use Sour Cream In Eggnog Cheesecake?

Sour cream plays a big role in how the cheesecake tastes and feels.

Creamy Texture: Sour cream adds moisture and smoothness to the filling, keeping it soft instead of dense.
Balanced Flavor: It adds a mild tang that balances the sweetness of the eggnog and sugar.
Better Stability: Sour cream helps the batter set evenly, giving the cheesecake a clean structure.

What Type Of Eggnog Works Best For Eggnog Cheesecake?

The eggnog you choose affects both the flavor and texture of the cheesecake.

Full-Fat Eggnog: Rich eggnog gives the filling a velvety feel and helps the cheesecake firm up properly.
Avoid Low-Calorie Eggnog: These options are often thinner and may lead to a softer or runny filling.
Use Fresh Eggnog: Freshly opened eggnog keeps the flavor bright and prevents unwanted separation.

Can You Make Eggnog Cheesecake Ahead Of Time?

Yes, and it often tastes even better when made in advance.

Chill Overnight: The flavor becomes deeper when the cheesecake rests for several hours in the fridge.
Plan One Day Ahead: You can bake it the day before serving, leaving enough time for full cooling and chilling.

How Do You Slice Eggnog Cheesecake Neatly?

A neat slice makes the cheesecake look clean and smooth.

Warm Knife Method: Dip your knife in hot water, wipe it dry, and cut. Repeat between slices.
Slow Cutting: Press down gently instead of dragging the knife so the crust stays in place.

How Do You Store Eggnog Cheesecake Properly?

Good storage makes your cheesecake last longer without losing flavor or texture.

Refrigerator Storage: Keep it in an airtight container to prevent it from absorbing other food aromas. It stays fresh for 4 to 5 days.
Cover Carefully: Keep the top covered with foil or plastic wrap so the surface does not dry out.
Chill Before Covering: Make sure the cheesecake is fully cold before covering it, or water droplets may form and affect the texture.

Can You Freeze Eggnog Cheesecake?

Freezing helps you save leftovers or prepare ahead for busy days.

Freeze Without Topping: If you plan to add whipped cream, do it after thawing for the best texture.
Wrap Tightly: Wrap the cheesecake or slices with plastic wrap, then add a layer of foil to protect against freezer burn.
Storage Time: Frozen cheesecake stays good for about 1 month.
Thaw Slowly: Move it to the fridge and let it thaw overnight. This keeps the texture firm and smooth.

What Toppings Work Well With Eggnog Cheesecake?

Simple toppings add extra character without taking away from the eggnog flavor.

Soft Whipped Cream: A small swirl on top gives a light, airy finish.
Light Sprinkle Of Nutmeg: It enhances the warm flavor already present in the cheesecake.
Crushed Graham Crumbs: Adds a little crunch if you enjoy contrast in texture.

Can You Use A Different Pan For Eggnog Cheesecake?

If you don’t have a springform pan, there are other ways to bake it.

Metal Cake Pan: You can line it with parchment and lift it out once chilled, but you must line every side carefully.
Smaller Pans: These may shorten or lengthen baking time depending on depth. Check doneness often to avoid overbaking.
Avoid Glass Pans: They heat unevenly, which may cause cracks or overbaked edges.

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