Eggnog Cheesecake

Why You’ll Love This Recipe

I appreciate how luxurious and seasonal this cheesecake tastes. The warming spices—nutmeg, cinnamon, and a hint of rum extract—blend beautifully with the creamy eggnog base. I enjoy how the gingersnap crust adds crunch and flavor, and I also love that this is a make-ahead dessert. Chilling overnight makes the texture even better, so it’s perfect for holiday prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gingersnap crust:
12 oz gingersnap cookies, crushed
¼ cup granulated sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons salted butter, melted

Filling:
4 (8 oz) bricks cream cheese, softened
4 large eggs, room temperature
1 ½ cups eggnog
1 ¼ cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon rum extract
½–1 teaspoon ground cinnamon, to taste

Topping:
Reddi-Wip
Ground cinnamon (optional)

Directions

1. I preheat my oven to 325°F (163°C) and line the bottom of a 10-inch springform pan with parchment.

2. For the crust, I mix the gingersnap crumbs, sugar, cinnamon, nutmeg, and melted butter until everything is evenly moistened.

3. I press the mixture firmly into the bottom and about 1 inch up the sides of the pan, then set it aside.

4. In a large mixing bowl, I beat the cream cheese until light and fluffy.

5. I add the eggs one at a time, mixing and scraping the bowl between each addition.

6. I mix in the eggnog until smooth, then add the sugar, flour, rum extract, and cinnamon. I beat until the filling is completely creamy.

7. I pour the filling into the crust and smooth the top.

8. I bake the cheesecake for 1 hour, then turn off the oven, crack the door, and let it sit inside for another hour.

9. I remove the cheesecake and allow it to cool completely at room temperature.

10. I refrigerate it for at least 6–8 hours, preferably overnight, before serving.

11. Just before serving, I top it with Reddi-Wip and a dusting of cinnamon.

Servings and Timing

Servings: 12 slices
Prep time: 20 minutes
Cook time: 1 hour
Cooling time: 1 hour
Chilling time: 6–8 hours
Total time: 10 hours 20 minutes

Variations

I sometimes add a pinch of nutmeg to the crust for even more holiday warmth. When I want extra richness, I replace the rum extract with a splash of real rum. A whipped cream cheese topping instead of aerosol whipped cream also works beautifully. I also enjoy sprinkling crushed gingersnaps over the finished cheesecake for added texture.

Storage/Reheating

I refrigerate the cheesecake (without topping) for up to 5 days. If I want to make it ahead, I freeze it for up to 1 month, thawing it overnight in the fridge before serving. I always add the whipped topping right before serving for the best texture.

FAQs

How do I know when the cheesecake is done?

The center should jiggle slightly but not slosh. It continues to set as it cools.

Can I use a water bath?

Yes, I sometimes bake it in a water bath to help prevent cracking.

Why must the ingredients be at room temperature?

Room-temperature cream cheese and eggs blend smoothly and prevent lumps.

Can I replace the rum extract?

I use vanilla extract or a splash of real rum if I prefer.

Can I use a different crust?

Absolutely. A graham cracker or vanilla wafer crust also works well.

Conclusion

I love this Eggnog Cheesecake for its creamy texture, festive spices, and beautiful holiday presentation. It’s a rich, crowd-pleasing dessert that’s easy to prepare ahead of time and perfect for celebrating the season. Every slice delivers classic holiday warmth with a silky finish that keeps everyone coming back for more.

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