1. Home
  2. Recipes
  3. Eggnog Cheesecake

Creamy Eggnog Cheesecake

Featured in Sweet treats that make you happy.

This holiday cake fuses eggnog with a warm, spicy crust. Perfectly creamy with a rum cream topping, it's a stress-free make-ahead treat for any celebration.
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Mon, 12 May 2025 10:56:17 GMT
A rich slice of eggnog cake covered in whipped cream, a sprig of fresh rosemary, and a cranberry dusted with powdered sugar, served on a plate. Pin it
A rich slice of eggnog cake covered in whipped cream, a sprig of fresh rosemary, and a cranberry dusted with powdered sugar, served on a plate. | tastyhush.com

This dreamy Eggnog Cheesecake brings together all the wonderful things about treats for the holidays. I've switched up the regular cheesecake by mixing the spicy, rich taste of eggnog with a crisp gingersnap base and fluffy whipped cream on top. It's a real wow-factor dessert for your holiday spread that you can fix up ahead of time so you can spend more of your day hanging out with family and friends.

Why You'll Love This Sweet Creation

Everyone will be amazed when this stunning dessert appears at your gathering. The smooth, creamy middle tastes exactly like your favorite holiday eggnog, and the zingy gingersnap base gives you that perfect bit of crunch. I really like that I can whip it up a day early, giving me extra time for holiday fun. The best part? A fluffy layer of whipped cream with sparkly sugar-coated cranberries on top that makes it look absolutely gorgeous.

What You'll Need to Gather

  • Eggnog: The kind from the store works great but making your own adds something extra if you've got time.
  • Cream Cheese: Go for the full-fat blocks because they'll give you that perfect smooth texture you want.
  • Gingersnap Cookies: The English kind work wonders with their bold spicy kick, but feel free to tweak the sugar amount based on how sweet your cookies already are.
  • Heavy Cream: This makes that beautiful fluffy topping you'll definitely want.
  • Nutmeg: Try to find whole nutmeg to grate yourself as it smells amazing.
  • Rum: Just a tiny bit in the whipped cream turns this from yummy to absolutely fantastic.

Baking Steps Together

Fix the Bottom Layer
Smash up those gingersnaps, stir in melted butter with a bit of salt, push into your springform pan, and pop in the oven until you can smell that wonderful ginger about 8 to 10 minutes.
Mix Up the Middle
Whip your softened cream cheese with sugar and vanilla until it's all smooth. Drop in eggs one by one, then pour in your rich eggnog and some freshly grated nutmeg. Just stir until mixed because we don't want too many bubbles.
Get the Water Ready
This step's super important for the right texture. Put your cheesecake pan inside a bigger one and pour hot water halfway up the sides.
Cook it Gently
Let it bake for about 70 to 80 minutes, then switch off the heat, crack the door open a bit, and let it cool slowly. After that, stick it in the fridge for at least 8 hours.
Put on the Fancy Bits
Beat some cream with sugar, vanilla, and that little splash of rum. Spread it all over the top and put on those pretty sugared cranberries and some fresh rosemary.

My Best Tricks for Perfect Results

Want to know how I get that super smooth texture every time? Start with everything at room temp, especially the cream cheese. When you add the eggs, don't mix too hard because extra air makes cracks. The water bath might seem like extra work but it's totally worth it. No big enough pan? Just wrap your springform really well in foil and you're all set.

Make it Early and Keep it Fresh

What's great about this cheesecake? You can fix it ahead of time. It actually needs to chill overnight to get that perfect creamy feel. It'll stay good in the fridge for up to 4 days if covered, but at my house it never sticks around that long. Want to plan way ahead? Stick it in the freezer whole or in slices for up to 2 months. Just let it thaw in the fridge overnight and add all the pretty toppings right before you serve it.

Getting the Water Bath Just Right

Let's talk about how to get that smooth top with no cracks. My sure-fire way is putting the springform in a slightly bigger pan before adding hot water. Worried water might leak in? Try using a sous vide bag instead of foil. If you're using a regular cake pan, just put down some parchment paper first so you can lift the cake out easily.

Dress it Up Beautifully

The final touches really make this cheesecake stand out. The whipped cream with a hint of rum goes so well with those sugar-coated cranberries and bits of fresh rosemary, making it look like a beautiful winter scene. A little sprinkle of fresh nutmeg adds that last festive touch. For neat slices, run your knife under hot water and wipe it clean between cuts. Serve it with coffee or some tasty holiday mulled wine.

A slice of cheesecake topped with whipped cream and a cherry, sitting on a plate with a fork beside it. Pin it
A slice of cheesecake topped with whipped cream and a cherry, sitting on a plate with a fork beside it. | tastyhush.com

Frequently Asked Questions

→ How long ahead can this be prepped?
You can put it together up to 2 days before. Keep it chilled under cover and save decorating until right before setting it out.
→ Why is a water bath needed?
It helps cook the cake slowly and evenly, stopping it from cracking. Be sure to tightly seal the pan to keep water out.
→ Can I store it in the freezer?
Absolutely, it'll last for 2 months frozen. Keep it sealed well, then leave it in the fridge overnight before slicing.
→ What's the best kind of cream cheese?
Stick to full-fat brick cream cheese. Skim or spreadable options could mess with the texture and firmness.
→ Can this be alcohol-free?
Of course! Skip the rum in the whipped cream, and make sure your eggnog is the non-alcoholic kind.

Eggnog Cheesecake

Rich and velvety eggnog cake on a gingersnap crust, covered with fluffy rum cream, and garnished with frosted cranberries and fresh rosemary sprigs.

Prep Time
30 Minutes
Cook Time
80 Minutes
Total Time
110 Minutes
By: Maria

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 ½ cup melted unsalted butter.
02 3 cups crushed gingersnap cookies.
03 ¼ teaspoon sea salt.
04 2 tablespoons brown sugar, optional.
05 1 tablespoon vanilla extract.
06 32 oz softened cream cheese.
07 4 large eggs at room temperature.
08 ¾ cup white sugar.
09 ¼ teaspoon sea salt.
10 1 teaspoon ground nutmeg.
11 1 cup room-temperature eggnog.
12 1 tablespoon granulated sugar.
13 ½ cup chilled heavy cream.
14 1 teaspoon vanilla.
15 1 tablespoon optional dark rum.
16 Sugared cranberries and rosemary to garnish.

Instructions

Step 01

Turn the oven on at 355°F. Stir cookie crumbs and butter with a bit of salt till mixed. Push the mix into a springform pan, bake for 8-10 mins, and wait till the sides turn golden.

Step 02

Beat the cream cheese to get it creamy. Stir in the sugar, vanilla, and salt. Drop the eggs in one at a time, mixing between each. Toss in the eggnog and nutmeg, then blend it all together.

Step 03

Grab a larger pan for the cheesecake to sit in. Set all of it inside a roasting dish, then pour in enough hot water to reach halfway up the sides.

Step 04

Bake it 70-80 minutes; the edges should set while the middle wiggles. Let it cool in the oven with the door cracked open for 20 minutes. Pop it into the fridge to chill overnight, about 8 hours.

Step 05

Whip heavy cream with sugar and vanilla till stiff peaks form. Gently mix in the rum. Finish the cheesecake with whipped topping and any decorations you want.

Notes

  1. It stays fresh up to 2 days in advance.
  2. Keeps in the freezer for about 2 months.
  3. Choose full-fat cream cheese in brick form.

Tools You'll Need

  • A springform pan.
  • A roasting pan.
  • Mixer, handheld or stand.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Eggs are included.
  • Has gluten ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 304
  • Total Fat: 13 g
  • Total Carbohydrate: 34 g
  • Protein: 12 g