Imagine walking into a cozy kitchen, the warm scent of nutmeg and cinnamon wrapping around you like your favorite blanket. The gold and cream swirls of an exquisite Eggnog Cheesecake sit proudly in the center of the room, beckoning like a holiday wish waiting to be granted. This dreamy dessert, complete with a delightful gingersnap crust, is the perfect centerpiece for festive gatherings, evoking memories of joyful winter moments with family and friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Eggnog Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Eggnog Cheesecake

As each forkful of the creamy filling melts in your mouth, you’ll taste the magic of the holiday season. With its rich eggnog flavor, creamy texture, and hints of cinnamon, every bite feels like a hug from the inside. In my own family, eggnog always signified celebration, a time when we’d gather around the table, laughter filling the air. So, whether you’re showcasing this Eggnog Cheesecake at a holiday feast or enjoying a quiet evening with a warm cup of spiced cider, this treat truly elevates any occasion. Let’s jump into this delightful recipe that’s sure to impress both guests and your taste buds!

Why You’ll Love This Recipe

Simple & Quick: With just 40 minutes of prep time, you can craft a stunning dessert that feels like a labor of love.
Irresistible Flavor: Each slice bursts with festive eggnog flavor, complemented by a crunchy gingersnap crust and creamy layers.
Eye-Catching Appeal: This cheesecake not only tastes amazing but looks impressive, making it a showstopper at any gathering.
Flexible Serving: Enjoy it as a holiday dessert, during a cozy brunch, or as a sweet treat just because.
Diet-Friendly Options: Feel free to experiment with gluten-free gingersnaps or dairy-free alternatives to cater to dietary needs.

Ingredients You’ll Need

12 oz Gingersnaps: Ideal for the buttery, spiced crust that complements the richness of the cheesecake.
7 TBSP Unsalted butter: Melting this helps bind the gingersnap crumbs while adding richness.
24 oz Cream cheese: Room temperature cream cheese creates a smooth filling; don’t skip on quality here!
3/4 cup White granulated sugar: Balances the spices and enhances the overall sweetness.
1 tsp Pure vanilla extract: Provides depth and warmth in flavor; avoid imitation for the best results.
1 cup Eggnog: Using room temperature eggnog ensures a smooth batter; choose your favorite brand for it.
1/2 tsp Ground nutmeg: Essential for that classic holiday flavor; freshly grated will give a better taste.
4 Large eggs: Also at room temperature, these help achieve a creamy texture; cold eggs can affect the batter consistency.
3/4 cup Brown sugar: Adds a hint of caramel flavor that’s rich and delightful.
1 tsp Ground cinnamon: Pairs beautifully with the nutmeg, enhancing the spiced vibe of this cheesecake.
2 tsp Unsweetened cocoa powder: Offers a nice contrast and deeper color to the cinnamon swirl.
1 cup Heavy cream: For making the whipped topping, it provides a rich, luscious texture.
1/4 cup Powdered sugar: Sweetens the whipped cream without graininess, helping it hold its shape.
1 tsp Pure vanilla extract: Ensures the whipped cream is flavorful and vanillay.
2 oz Cream cheese: Adds a smooth creaminess to the whipped topping.
3 TBSP Eggnog: Keeps the whipped cream cohesive with the cheesecake’s flavor.
1/4 tsp Ground nutmeg: A pinch gives that extra holiday hint for the topping.

How to Make Eggnog Cheesecake

Preheat and Prepare: Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a layer of parchment paper for easy removal. Spray the parchment paper lightly again to prevent sticking.

Make the Gingersnap Crust: Using a food processor, finely blend the gingersnaps until you have a crumb-like texture. In a mixing bowl, combine the gingersnap crumbs with melted butter, using a fork to mix until evenly coated. Pour this mixture into the prepared pan, pressing it gently down and up the sides about halfway. Use the bottom of a measuring cup to ensure it’s compact and even. Bake the crust for about 13 minutes until it’s fragrant and slightly set.

Beat the Cheesecake Filling: While the crust is cooling, boil water for your water bath. In a mixing bowl, use a hand mixer on high speed to beat the cream cheese and white sugar together for about 2 minutes until light and fluffy. Add in the vanilla extract, eggnog, and ground nutmeg, mixing on high until everything is well combined and the batter is smooth.

Incorporate the Eggs: Next, add the room-temperature eggs one at a time, mixing on low just until combined. Over-mixing can introduce too much air, leading to cracks in your cheesecake, so be gentle.

Create the Cinnamon Swirl: In a small bowl, combine the brown sugar, cinnamon, and unsweetened cocoa powder. This mixture provides flavor and a beautiful marbled appearance. Pour half of the cheesecake batter on top of your cooled crust, then sprinkle the cinnamon blend evenly over this layer. Dollop the remaining cheesecake filling on top, allowing some cinnamon to peek through – it’s all part of the charm!

Prepare the Water Bath: Use one of two options for your water bath method. For the first, place the springform pan inside a 10-inch cake pan and then fill the roasting pan with hot water up to halfway. Alternatively, wrap the springform pan in aluminum foil and place it directly into the roasting pan filled with water. Bake in the oven for about 75 to 95 minutes, watching for the edges to set while the center remains slightly jiggly. This longer cooking time is essential for that silky texture.

Cool the Cheesecake: Once baked, turn off the oven and crack the door open. This gradual cooling method helps prevent cracks. Let the cheesecake rest for about 30 minutes, then transfer it to a cooling rack to cool completely. Cover the cheesecake with foil and refrigerate for at least 6 hours or preferably overnight to firm up beautifully.

Whip the Eggnog Cream: In a cool metal bowl, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. In a separate bowl, combine cream cheese, 3 TBSP eggnog, and ground nutmeg, beating until creamy. Fold this cream cheese mixture into the whipped cream until you have ultra-fluffy, festive eggnog whipped cream.

Assemble and Serve: When ready to serve, run a knife around the edges of the springform pan, then remove the sides. Carefully peel off the parchment paper. Spread about 3/4 cup of the whipped eggnog cream over the top, using a piping bag for beautiful dollops if you’d like. Take a moment to sprinkle a dash of nutmeg on top for that final touch of holiday cheer. Now, it’s ready to cut and enjoy!

Storing & Reheating

To keep your Eggnog Cheesecake fresh, store any leftovers in the refrigerator, covered tightly with plastic wrap or inside an airtight container for up to 5 days. If you’re looking to keep it longer, you can freeze it for up to 3 months—just wrap it securely in plastic wrap followed by foil. When you’re ready to enjoy a slice, thaw it in the fridge overnight and allow a few hours at room temperature before serving for the best flavor and texture.

Chef’s Helpful Tips

Be sure to use room temperature ingredients to help the batter mix smoothly and create a creamy texture.
Avoid over-mixing after adding the eggs to prevent cracks in your cheesecake.
If you see cracks form during baking, don’t worry! They can be covered with whipped cream for a beautiful finish.
Experiment with swapping out gingersnaps for other cookies if they’re not your favorite—speculoos or graham crackers would be solid alternatives.
If you want to make this ahead for a party, bake the cheesecake a couple of days in advance, allowing it to chill in the fridge.

The beauty of this Eggnog Cheesecake is hard to surpass—rich in flavor, festive, and utterly satisfying. By experimenting with it, you can make it entirely your own, whether it’s enhancing the cinnamon swirl or trading gingersnaps for another crust option. So roll up your sleeves and get ready to spread joy this holiday season with this delightful dessert that’s sure to charm everyone at your table. Enjoy every luxurious bite!

Recipe FAQs

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better after a day in the fridge. Feel free to bake it one or two days ahead and let it chill, which allows the flavors to meld beautifully. Just make sure it’s stored properly in the refrigerator to keep it fresh.

How can I tell when the cheesecake is done baking?

Look for the edges to be set while the center should still have a slight jiggle. If it’s overbaked, it might crack or become dry, so err on the side of underbaking a bit, as it will continue to firm up as it cools.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular cake pan, but be aware that removing the cheesecake can be trickier. Be sure to line the bottom with parchment paper and cool completely before trying to release it from the pan.

Can I freeze this cheesecake?

Yes! To freeze, wrap the cheesecake tightly with plastic wrap and foil after it’s completely cooled. It can last in the freezer for up to 3 months. When ready to enjoy, simply thaw in the fridge overnight.