Eggnog Cheesecake Recipe

If you're team 'eggnog is elite', this festive Eggnog Cheesecake Recipe is your new show stopping holiday dessert! This ultra-creamy cheesecake brings a subtle eggnog flavor, with a secret that makes it unforgettable, rum spiked butter cookie crust - it gives twinkly lights, cozy sweater, dessert first energy.

This cheesecake feels difficult but isn't. It's basically stress free because you can make this Christmas Cheesecake up to 3 days in advance, before your holiday party and, you can purchase silicone leakproof pan protectors to put your springform pan in to make water baths a breeze!

A Quick Glance At The Eggnog Cheesecake Recipe

Why You'll Love This Recipe

• This is a wonderful make-ahead holiday dessert, along with Gingerbread Cream Pie.
• All parts are homemade, from the crust to the whipped cream, making a truly impressive conversation piece.
• Decorated with sugared cranberries & rosemary, this Eggnog Cheesecake is not one to be quickly forgotten.

Recipe Ingredients

• Butter Cookies: Most eggnog cheesecake recipes use graham cracker crust but this signature buttery rum crust pairs perfectly with holiday spices. These cookies are also used in my Lemon Blueberry Cheesecake recipe.
• Eggnog: Use your favorite full-fat brand that you enjoy drinking straight. Oberweis Eggnog is my jam, but likely not available in all areas. Also used to make the frosting in Gingerbread Cinnamon Rolls.
• Butter: I always use unsalted in my baking so I can control the added salt.
• Cream Cheese: Only full-fat will do here. I love Philadelphia brand.
• Eggs: It's important to have these room temperature when making Eggnog cheesecake.
• Rum: Use your favorite dark rum or a rum extract.
• Whipping Cream: Found in the grocery store, also called heavy cream.
• Optional: I like to use sugared cranberries and sugared rosemary for decor along with a dusting of fresh grated nutmeg. Mini gingerbread cookies, white chocolate curls, or cinnamon work too

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• You can use graham crackers, Biscoff Cookies, or Golden Oreos like in my Apple Pie Stuffed Cheesecake for the crust. You can also use brown butter instead of melted butter - I use this often when baking!
• Use either rum or rum extract in the crust. You can also choose to use vanilla extract or almond extract if you aren't a fan of the taste.
• Drizzle this holiday eggnog dessert with homemade caramel sauce for enhanced holiday flavor.
• Homemade eggnog works just as well as store bought for Eggnog Cheesecake. Use spiked or plain eggnog depending on your flavor palate.
• Make Christmas Cheesecake Bites by using the ingredients in this recipe, put into small cups, and using the baking directions from Mini Cheesecakes for mini eggnog cheesecake.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Expert Baking Tips

• You must use a water bath when baking! This will ensure the cheesecake doesn't dry out or have an unsightly crack in the top.
• Don't skip the "oven rest." This will allow the cheesecake to continue cooking through and will also help stop cracking since you won't be shocking it by removing from a hot oven to a cool kitchen. This method is used in Chocolate Peanut Butter Cheesecake too.
• Before releasing the edges with the spring, ensure the cheesecake is fully cooled, then run a sharp knife such as a 6" utility knife, around the edges to loosen.
• Using parchment paper will help you remove the cake from the pan.
• Allowing the cheesecake to fully cool for 8 hours allows things to set. This Eggnog Cheesecake recipe is extra creamy and needs the full chilling time so it doesn't fall apart.
• Cheesecake will be slightly jiggly in the center, more of a wobble, with set edges. It will firm up upon chilling.

Ways To Prepare Springform Pan For Water Bath

When preparing a water bath for a cheesecake, there are several methods to choose from. Although, you can use a different type of pan, using a springform pan with these methods is the best option.

• Silicone Pan Protector - This is my favorite method. Out of all my times baking cheesecake, this is by far the easiest and most fool proof. Buy a springform pan that comes with a silicone protector to prevent leaks.
• Heavy Duty Foil - If you don't have the pan protector, you can use heavy duty aluminum foil to wrap the bottom and sides of your springform pan. Be sure to cover all the cracks and double wrap to prevent water leakage.
• Hotel Pan/Roasting Pan - You must use a larger pan for the water bath. I use hotel pans but a roasting pan will work just fine.
• Making Water Bath - The easiest way to make the water bath is to fill a pitcher with very warm water, place the eggnog cheesecake into the larger pan, then pour water in from the pitcher until it's halfway up the side of the springform pan. I will often pour the water in while the pan is already on the oven rack, pulled out a bit, so you don't have to worry about splashing water into the cheesecake while transferring the pan to the oven.

Eggnog Cheesecake Recipe FAQs