Classic Eggnog Cheesecake Recipe

This eggnog cheesecake is SOO GOOD. It’s creamy and melts in your mouth! That classic eggnog taste makes it the best dessert for the holiday season! I can’t get enough of cheesecake! Some of my favorites are Peppermint, Pecan Pie, and this delicious Churro Cheesecake! They are all so different but so, so good!

Classic Eggnog Cheesecake

Well, putting two of my favorite things together in one (like this eggnog cheesecake!) really turned out amazing! This dessert could not be more perfect for the holiday season! In fact, it’s so good that I would bake it at least once now so you can see how good it is. Because you will definitely want to bake it again later! It has the perfect amount of eggnog flavoring. It’s not too strong but you can definitely taste it. Eggnog is already so creamy that it complements the texture of a cheesecake so well! And not only does it taste amazing but it looks gorgeous! These sugared cranberries make the perfect topping for it! Don’t be intimidated by baking a cheesecake. I have added so many tips and tricks to this post that will help yours turn out just right! Go ahead and give it a try, you will be so glad that you did!

Ingredients for Eggnog Cheesecake

These ingredients are fairly simple! I especially love the eggnog combined with the nutmeg… It’s so festive! See the recipe card at the bottom of the post for exact measurements.

Graham crackers: You will crush these up to make graham cracker crumbs!Sugar: This sweetens the crust up a bit. Ground Nutmeg: I love the flavor that nutmeg brings. It reminds me of the holiday season!Butter: I melted the butter to mix the crust all together. Salt: Just a pinch will work!

Cheesecake

Cream Cheese: Set your cream cheese out about 30 minutes before you start baking. When you soften it to room temperature then it mixes up so smoothly!Eggnog: You can use store bought eggnog or you can make this Homemade Eggnog! It’s soo good. Granulated sugar: This adds some sweetness to balance out the tangy cream cheese. Eggs: I used large eggs that were at room temperature.Ground nutmeg: This will pull in that same flavoring from the crust. They go so well together! Vanilla: This adds a little flavoring to the sweetness. Rum Extract: This is totally optional so you can leave it out if you want!

Whipped Cream Topping

Heavy Whipping Cream: This is what you will mix up to make that fluffy topping which completes this eggnog cheesecake.Eggnog: You can use store bought eggnog or you can make this Homemade Eggnog!Ground Nutmeg: Adds a tiny bit of earthy flavor to the whipped cream. Powdered sugar: This dissolves the easiest so it will help make the whipped cream smooth.

Let’s Bake a Cheesecake!

If you’ve never made a cheesecake then you should definitely try this eggnog cheesecake! Master it just in time for the holidays and everyone will be so impressed!

Crust

Cheesecake Filling

Baking Cheesecake

Whipped Cream

Let it cool IN THE OVEN: I can’t stress the importance of this enough! Once the cheesecake is done cooking then you turn the oven off then leave the cheesecake in the oven for another hour. Keep it in there until the oven has completely cooled down. Don’t open the door: Doing this will prevent it from cracking. One of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Don’t overmix: When you over mix or set your mixer to mix on high then you add more air to your batter! This can cause some cracks in your cheesecake. To prevent this then you should use room temperature ingredients. Then you don’t have to mix so many lumps and you can do it on a lower speed.Don’t use a toothpick: Using a toothpick to check for doneness is not something that you want to to with a cheesecake! It will cause it to crack. If it is firm yet slightly jiggly, then you can turn off the oven and let it cool (in the oven… again, I can’t stress this enough!)Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cheesecake. But when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cheesecake will crack. Use the oven light instead of opening the door! Room temperature ingredients: This can take a bit of thought beforehand but it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the batter really smooth!

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.