This Homemade Eggnog Cheesecake is so rich and creamy. It's packed full of eggnog, cinnamon, and nutmeg and then topped with homemade cinnamon whipped cream! This is the perfect Christmas cheesecake to serve at any get-together this holiday season.
I was trying to think of a new, delicious holiday dessert that incorporated the creamy, spicy taste of eggnog. I immediately thought of cheesecake. That is how this cheesecake with gingersnap crust recipe was born. And what a delicious recipe it is!
If you are a fan of rich cheesecake and also love a good glass of eggnog around the holidays, then you must make this eggnog cheesecake recipe. It is the perfect seasonal cheesecake that will have everyone asking for another slice.
Ingredients for Eggnog Cheesecake
Some eggnog cheesecake recipes just use basic spices to get that classic eggnog flavor. However, there are other rich tastes in real eggnog that cannot be duplicated with a simple spice. That is why I like to use real eggnog in my cheesecake batter.
Take a look at the ingredients that go into my eggnog cheesecake recipe.
- Gingersnap cookie crumbs- Gingersnap cookies make a fantastic, flavorful crust that goes well with the flavors of eggnog.
- Graham cracker crumbs - The graham cracker crumbs absorb the butter better than the gingersnap crumbs and help create a well-packed gingersnap cookie crumb crust.
- Sugar- White sugar is used in the crust and also to sweeten the cheesecake filling.
- Butter- Melted butter helps hold the crust together. I typically reach for salted butter for my cheesecake crusts.
- Cream cheese- Full-fat cream cheese is needed to make a real, rich cheesecake.
- All-purpose flour- Flour will bind the cheesecake together and thicken the filling as it bakes.
- Cinnamon and nutmeg- Cinnamon and nutmeg are classic eggnog flavors.
- Eggnog- Choose a rich, thick eggnog. Do not go for the “diet” options! You want the real thing.
- Vanilla extract- Vanilla enhances and sweetens the flavors of the cheesecake.
- Eggs- I always use large eggs. The eggs bind the cheesecake and add a rich taste as well.
How to Make Eggnog Cheesecake
Making eggnog cheesecake is as easy as making any cheesecake. It may take a few steps but none of them are difficult. Here is how to make this delicious holiday cheesecake:
- Make the crust first by mixing together the gingersnap crumbs, graham cracker crumbs, melted butter, and sugar. Press the mix into the bottom of a springform pan. Place the pan in the fridge while you make the eggnog cheesecake filling.
- Beat the softened cream cheese and sugar together until smooth.
- Add the dry ingredients to the cream cheese and mix until just combined.
- Add the eggs and eggnog slowly. Stir until the batter is smooth. Do not over-mix!
- Pour the eggnog cheesecake filling on top of the gingersnap crust.
- Wrap the pan in two layers of foil and bake in a water bath until the center of the cheesecake is set. The cheesecake should no longer look wet and it should jiggle like set up jello when you shake the pan gently.
- Let the cheesecake cool completely in the pan and then place it in the fridge to cool more. Once cold, unmold the cheesecake from the pan.
- Top the eggnog cheesecake with homemade cinnamon whipped cream.
TIP: Avoid crushing the Oreos in a storage bag with a rolling pin. The Oreo filling that we need for sweetness will stick to the sides of the bag instead of being incorporated into the cookie crumbs.
Tips and Tricks
Making eggnog cheesecake is exactly like making any of your favorite cheesecake recipes. The best tips I can give to ensure this cheesecake recipe bakes up perfectly is:
- Do not overmix the batter once the eggs have been added. Overmixing may cause the cheesecake to crack while baking or inflate like a souffle and then fall after it's removed from the oven.
- Make sure to fully cook the cheesecake. Bake until the center is no longer liquid in appearance and doesn't jiggle like wet better. It should be completely set around the edges and the center should have a slight jiggle.
- Once the cheesecake is cooked, turn off the oven and leave the oven door ajar to let the cheesecake slowly cool down. This helps to avoid cracking.
- Let the cheesecake chill until it's firmed up before trying to remove it from the pan.
Follow these tips and you will be successful in your quest for an amazing holiday cheesecake.
There are a few ways to tweak this recipe. Sometimes I am out of a certain ingredient or I just want to switch up the recipe a little bit. Here are some substitutions and alterations I have tried that work well.
- Use all gingersnap crumbs for the crust, skipping the graham crackers or vice versa.
- You could substitute the all of the crumbs in the crust for speculoos cookies, speculaas cookies, molasses cookies, gingerbread man cookies, etc.
- Try rum extract in place of vanilla for a stronger eggnog flavor
- Use light brown sugar in place of granulated sugar for the cheesecake filling
- Add ¼ teaspoon ground cloves, ground ginger or allspice to give the cheesecake an even spicier taste.
- Add 1 cup of mini chocolate chips to the cheesecake batter for a chocolate chip eggnog cheesecake.
- Use different flavored eggnogs instead of the original flavor.
Let me know if you have any awesome ideas to make this eggnog cheesecake recipe even more exciting. I love trying out new ways to make my favorite recipes even tastier.
How to Store Cheesecake
Once your eggnog cheesecake with gingersnap crust is baked, cooled, and decorated, you want to be sure to store it properly.
Cheesecakes need to be kept in the fridge. I like to put my cheesecake into a reusable pie box or cake box with a lid. The pie box is shorter so it's my preferred container. This keeps the cheesecake sealed without messing up the decorations. Any cake box will work well!
You can also wrap the cheesecake loosely in plastic wrap and store it in the fridge wrapped this way. The cheesecake will keep in the fridge for about a week.
To freeze the eggnog cheesecake, skip the whipped cream topping and wrap the cooled cheesecake tightly in plastic wrap. Place it in the freezer for up to two months.
When you are ready to enjoy the cake, let it thaw overnight in the fridge. Add the cinnamon whipped cream once the cheesecake has thawed and then enjoy a nice, big slice!
Frequently Asked Questions
You can use homemade eggnog in this recipe. Any kind of full-fat eggnog will work perfectly.
You can freeze eggnog cheesecake. Skip the whipped cream frosting and keep the eggnog cheesecake plain. Once chilled, wrap the whole cheesecake in plastic wrap, sealing it tightly. You can also slice the cheesecake and wrap individual slices.
Place the wrapped cheesecake in the freezer and store it for up to two months. Defrost the cheesecake overnight in the fridge. Anytime you need a quick holiday dessert or sweet treat, you will have one ready to go!
You can make the cheesecake batter in advance. Make the batter completely and then store it in the fridge for 2-3 days. Before you pour the batter into the cheesecake crust to bake, be sure to stir it well. When the batter sits in the fridge, it will separate slightly. A good stir will make the batter smooth again.
I have noticed that the cheesecake changes slightly in texture after being baked when the batter is made in advance, but it's still just as tasty.
If you are looking for a tasty holiday dessert or just a new twist on a classic cheesecake, this eggnog cheesecake with gingersnap crust is a delicious option. It has a strong eggnog flavor that everyone will love. Let me know how much you and your family love this cheesecake! Happy baking!
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
- 1 ¾ cups gingersnap cookie crumbs 32 gingersnaps
- ½ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 7 tablespoons butter melted
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- 4 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup eggnog original flavor
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- Preheat the oven to 325 degrees F. Spray the sides of a 9-inch springform pan with nonstick cooking spray. Wrap the sides of the springform pan with a 3 inch wide strip of parchment paper.
- Add the gingersnap cookies and graham cracker crumbs to a food processor. Pulse until the gingersnap cookies are crumbs.
- Add in the sugar and melted butter and continue to pulse until the butter has coated all of the crumbs.
- Pour the crumbs into the prepared springform pan. Begin to press the crumbs into the bottom of the pan firmly and evenly.
- Once the crust is ready, place it in the fridge to set while working on the cheesecake batter.
- In a large bowl, add the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides and bottom of the bowl.
- Add the sugar, flour, cinnamon, and nutmeg to the cream cheese. Beat until incorporated. Scrape down the sides and bottom of the bowl.
- Add half of the eggnog and the vanilla into the cream cheese mixture and beat until combined.
- Add the remaining eggnog and mix just until incorporated.
- Add in the eggs one at a time and beat just until each is worked into the batter. Scrape down the sides and bottom of the bowl before adding the next egg.
- Wrap the outside of the springform pan with 2 layers of heavy-duty tin foil or place the springform pan inside a slightly larger pan.
- Pour the cheesecake batter into the prepared pan(s).
- Fill a larger pan with about 1 to 1 ½ inches of warm water and place the tin foil wrapped or double panned cheesecake into the water bath.
- Place the cheesecake in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes until the edges of the cheesecake are set and the center slightly jiggles like jell-o when the pan is wiggled back and forth. If the center looks like wet batter, continue to bake the cheesecake until the center is set like gelatin.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.
Cinnamon Whipped Cream
- In a large mixing bowl, add in the heavy whipping cream, powdered sugar, and ground cinnamon. Whip with a hand mixer on medium until stiff peaks form.
- Add the whipped cream to a piping bag fitted with the Wilton 1M piping tip and pipe tall swirls of cinnamon whipped cream around the top of the chilled cheesecake.
- Cut and serve.
- Store the cheesecake in an airtight container in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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