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Judy John

Eggnog Cheesecake

This eggnog cheesecake combines rich cream cheese, creamy eggnog, and warm holiday spices. It creates a smooth, festive dessert perfect for seasonal gatherings, celebrations, and special family occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs finely crushed
  • 5 tbsp butter melted
Eggnog Cheesecake Filling
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup eggnog full-fat preferred
  • 1 tsp vanilla extract pure vanilla
  • 1/2 tsp ground nutmeg freshly grated

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Springform Pan
  • Cooling Rack
  • Freezer
  • Spatula
  • Tray
  • Oven

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Mix graham cracker crumbs and melted butter. Press firmly into the pan.
  3. Beat cream cheese and sugar until smooth and creamy.
  4. Add eggs, eggnog, vanilla, and nutmeg. Mix until silky and combined.
  5. Pour filling over the crust and smooth the top evenly.
  6. Bake until nearly set. Cool completely, chill thoroughly, and slice.

Notes

For a softer cheesecake texture, avoid overbaking and chill well before serving. For firmer slices, refrigerate overnight. Freeze individual slices in airtight containers for up to 2 months. Handle chilled cheesecake carefully for clean presentation. Customize flavor with cinnamon, maple extract, or rum flavoring. Store covered in the refrigerator for up to 5 days.