2026 Eggnog Cheesecake for Holiday Desserts
This Traditional Eggnog Cheesecake combines the rich creaminess of classic cheesecake with the festive flavors of eggnog and nutmeg. Featuring a graham cracker crust and a luxurious eggnog-infused filling, topped with spiced whipped cream and optional pearl sprinkles for a beautiful, holiday-ready dessert. Perfect for seasonal celebrations and gatherings.
- Prep Time: 2 hours 10 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 6 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust:
- 3 tbsp sugar
- 1/2 cup salted butter (melted)
- 1/2 tsp nutmeg (freshly grated if possible for best flavor)
- 2.25 cups graham cracker crumbs (finely crushed for even texture)
For the filling:
- 24 oz cream cheese (softened to room temperature)
- 1 cup eggnog (chilled, not aged)
- 3 tbsp all-purpose flour (King Arthur recommended)
- 3/4 tsp ground nutmeg
- 4 large eggs (room temperature, about 70°F)
- 1 cup sugar
For the topping:
- 3 tbsp eggnog
- Nutmeg for sprinkling
- Pearl sprinkles (optional, adds festive decoration)
- 1 cup heavy whipping cream (cold, for best whipping)
- 10 tbsp powdered sugar (sifted to remove lumps)
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a bowl, combine finely crushed graham cracker crumbs, melted butter, sugar, and nutmeg, mixing until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a 9-inch springform pan using the bottom of a measuring cup. Bake for 10 minutes until lightly golden, then remove and set aside. Cover the outside of the pan with foil to prevent water seeping during the water bath.
- Make the filling: Reduce oven temperature to 300°F. Beat the softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Add sugar and flour; mix until just combined. Stir in 1 cup chilled eggnog and 3/4 tsp ground nutmeg gently to incorporate. Add eggs one at a time at low speed, mixing until each is fully incorporated to avoid overmixing.
- Assemble and bake: Pour the batter over the cooled crust in the springform pan. Place this pan inside a larger roasting pan. Pour warm water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake at 300°F for 1 hour and 30 to 40 minutes until edges are set but the center jiggles slightly.
- Cool the cheesecake: Turn off the oven and crack the door open about 4 inches. Leave cheesecake inside for 30 minutes, then fully open the door and leave for another 30 minutes. Remove from oven, cool to room temperature, then refrigerate at least 5 to 6 hours or overnight for optimal texture.
- Prepare the topping: Beat cold heavy whipping cream on high speed until soft peaks form. Add 3 tbsp eggnog and sifted powdered sugar, then continue beating until stiff peaks form. Be careful not to overbeat.
- Serve: Run a warm knife around cheesecake edges to loosen and remove springform ring. Pipe dollops of eggnog whipped cream on top, sprinkle with freshly grated nutmeg and pearl sprinkles if desired. Slice with a warm knife, wiping clean between cuts for neat portions.
Notes
- Use fresh, chilled eggnog (not aged) for the best flavor impact.
- Ensure eggs and cream cheese are at room temperature for better blending and texture.
- Covering the springform pan with foil during baking prevents water from seeping in and causing cracks.
- The water bath is essential for an evenly baked, creamy cheesecake with no cracks.
- Cool gradually inside the oven to avoid sudden temperature changes and cracking.
- Use a warm knife when slicing for cleaner cuts.
- Refrigerate overnight for best flavor and texture development.