Eggnog Cheesecake Recipe

Name: Eggnog Cheesecake Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 310 min
Ingredients: 300 g biscuit (, I used digestive biscuits); 1/3 cup unsalted butter (, melted or room temperature); 2 tbsp granulated sugar; 700 g cream cheese (, room temperature); 1 tsp vanilla extract; 3/4 cup eggnog (, room temperature); 4 eggs (, room temperature); 3/4 cup granulated sugar; 1 cup heavy cream (, cold); 2 tbsp powdered sugar; 2 tbsp eggnog; 1 tsp ground cinnamon

Jump to Recipe

This baked eggnog cheesecake is rich, creamy, and perfect for Christmas or the holiday season. It has a buttery biscuit crust, smooth eggnog cheesecake filling, and a light eggnog whipped cream topping with cinnamon.

Eggnog cheesecake topped with a layer of eggnog whipped cream.

Baked Eggnog Cheesecake

I tested this cheesecake with full-fat Philadelphia cream cheese and store-bought eggnog. Chilling it for at least 6 hours gave the cleanest slices, and baking it in a water bath helped prevent cracks.

Why You’ll Love This Eggnog Cheesecake

Creamy baked cheesecake with eggnog in the filling and topping
Perfect Christmas dessert
Uses simple ingredients

Cut a piece of the eggnog cheesecake with fork.

Ingredients

Crust

Biscuit: I use digestive biscuits. My mother uses graham crackers, and they work just fine.
Butter: I prefer unsalted.
Granulated sugar: To sweeten the crust, I used only 2 tablespoons.

Cheesecake filling

Cream cheese: I use Philadelphia cream cheese, You may use Mascarpone or any cream cheese you prefer.
Vanilla extract: For flavor.
Eggnog: I use store-bought eggnog. You may use homemade if you have some at home.
Eggs: I recommend using large eggs at room temperature.
Granulated sugar: For the filling I used ¾ cup of sugar.

Topping

Heavy cream: To make the rich, creamy topping layer. Use it cold.
Powdered sugar: I use powdered sugar because it dissolves faster.
Eggnog: I used just 2 tablespoons for the topping.
Cinnamon: Optional, to sprinkle on top.

“See the recipe card for full information on ingredients and quantities.”

How to make Eggnog cheesecake?

Before starting, preheat the oven to 170C / 338F .

beat biscuits crumbs, butter and sugar then press the mixture into the springform pan and bake.

One (Make the Crust): Put your biscuits in the food processor and blitz until crumbs.

Two: Add butter and sugar to the biscuit crumbs in the food processor and beat again until combined. Then, press the mixture in the bottom and sides of a 9-inch springform and bake for 8-10 minutes.

Photo steps of making the eggnog cheesecake filling.

Three (Make the Cheesecake Filling): In a large mixing bowl, combine cream cheese and sugar using an electric whisk until well combined followed by eggnog and vanilla extract, mix again.

Four: After that, add the eggs one by one and mix. Wrap the outside of the springform with foil to prevent the water from getting in. Then, pour the mixture over the crust (in the springform).

Five: Place the wrapped springform in another baking pan filled 1-2 inches with hot water.

Six: Put the baking pan in the preheated oven and bake for an hour, then turn off the heat and keep the cheesecake in the oven for another hour to cool gradually. Then, take it out of the oven and refrigerate for 4-6 hours.

Seven (Make the Topping): In a separate bowl, whisk heavy cream, sugar, and eggnog until stiff peaks form.

Eight: After that, spread the heavy cream mixture on top of the cheesecake and keep some of the mixture to put in a piping bag and make small swirls on top of the cheesecake; use your favorite tip.

Nine: Finally, sprinkle some ground cinnamon on top and serve.

Overheat shot to the eggnog cheesecake sprinkled with ground cinnamon.

Expert Tips

You can replace plain biscuits with Oreo if you want your crust to be chocolaty or ginger cookies if you like the taste of ginger in your crust.
You have to refrigerate the cheesecake for at least 4-6 hours to set.
Leftovers can be frozen for a whole month in a well-sealed container.
It is important to wrap the springform pan with foil sheets to prevent the water from getting into the cheesecake.
For a smooth and creamy filling texture, use eggs and cream cheese at room temperature.
For a creamy and rich filling, use full-fat cream cheese.
Don't open the oven door while the cheesecake is still baking. If you do that, the cheesecake will deflate and crack on the top.
For best results, don't overmix the filling and don't overbake the cake, or you will get a cheesecake with a rubbery texture.

FAQs

Why Bake The Cheesecake In A Water Bath?

The most important reason for baking the cheesecake in a water bath is to prevent the top of the cake from cracking.

Does Eggnog Taste Like eggs?

No, it doesn't. Eggnog has a sweet taste more like a sweetened heavy cream with a hint of nutmeg.

A slice of the eggnog cheesecake is in a plate and a cup of tea next to it.

More Cheesecake Recipes

Easy Eggnog Recipes

Easy Eggnog Cookies Recipe
Eggnog Bundt Cake with White Chocolate Icing
Easy Eggnog Cake

Thank you for checking out my recipe! Don't forget to subscribe to the newsletter to get all the latest recipes once published! You can also follow Healthy Life Trainer on Pinterest!