So here’s the thing—I didn’t even like eggnog until I made this cheesecake. And now I’m obsessed.
Last Christmas, my sister-in-law brought this eggnog cheesecake to our family dinner and I was like “ugh, eggnog” because I’ve always thought it tasted weird. But then I tried a slice just to be polite and… wow. Game changer. It doesn’t taste super eggnoggy like drinking a glass of it, but more like a creamy, spiced, holiday-flavored dream.
I immediately demanded the recipe. She said it was her grandma’s. Of course it was. Why is it always grandma’s recipe that’s the best?
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Why This is Actually the Best Eggnog Cheesecake Recipe
Look, I’m gonna be honest—I tried making this four times before I got it right. The first attempt cracked so badly it looked like the Grand Canyon in dessert form. The second one was weirdly grainy. The third one didn’t set properly and was basically eggnog soup in a crust.
But the fourth time? Perfect.
The secret to how to make eggnog cheesecake without it cracking is the water bath. I KNOW. I didn’t want to deal with wrapping my pan in foil and fussing with boiling water either. But it works. It really, really works. The steam keeps the oven humid and the cheesecake bakes gently instead of getting all stressed out and developing fault lines.
And that gingersnap crust? Total game changer. Way better than regular graham crackers. The spicy-sweet cookie flavor plays so well with the nutmeg and eggnog. My husband, who claims he doesn’t like “fancy desserts,” had three slices. Three.
What Makes This Rich Creamy Eggnog Cheesecake Different
The key is—oh wait, I forgot to mention—you absolutely MUST use room temperature ingredients. I learned this the hard way when I tried to rush it with cold cream cheese straight from the fridge and ended up with lumpy batter that never smoothed out no matter how long I mixed it.
Also, don’t use that weird shelf-stable eggnog. Get the good stuff from the refrigerated section. I use the Southern Comfort brand but honestly any quality refrigerated eggnog works. The flavor is just better.
And here’s something nobody tells you—this homemade eggnog cheesecake from scratch actually tastes BETTER the day after you make it. Something about the flavors melding together overnight in the fridge. So plan ahead. Make it the day before your holiday party.
Ingredients for This Creamy Holiday Eggnog Dessert
For the gingersnap crust:
- 2 1/2 cups gingersnap cookie crumbs (I use Nabisco—one box is perfect)
- 1/3 cup melted butter
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
For the cheesecake filling:
- 32 oz cream cheese, softened (that’s four 8-oz blocks—don’t skimp)
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup eggnog (the good refrigerated kind)
- 4 large eggs, room temperature
- 2 tablespoons bourbon (optional but recommended—you can use rum extract if you don’t drink)
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the whipped cream topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons eggnog
- Extra nutmeg for dusting
Shopping for this is mostly easy except finding good gingersnaps in December—apparently everyone has the same idea. I had to go to three stores last year. Stock up when you see them.
And about that cream cheese—leave it on the counter for at least 2 hours before you start. I’ve tried the microwave trick to soften it faster and it always ends up partially melted and weird. Just plan ahead.
How to Make the Best Eggnog Cheesecake Recipe (Without Cracking It)
Alright, buckle up because this has multiple steps but I promise it’s worth it:
Step 1: Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with 3 layers of heavy-duty aluminum foil. This is for the water bath so water doesn’t leak into your pan. Use wide foil and really wrap it good.
Step 2: Make the crust. Crush your gingersnaps into fine crumbs. I use my food processor but you can also put them in a ziplock bag and smash them with a rolling pin (very therapeutic after a long day). Mix the crumbs with melted butter, brown sugar, and salt until it looks like wet sand.
Step 3: Press the crust mixture into the bottom of your springform pan. I use the bottom of a measuring cup to really pack it down. Go up the sides about an inch if you can. Bake for 10 minutes, then let it cool while you make the filling.
Step 4: In a large bowl with a hand mixer (or stand mixer if you’re fancy), beat the softened cream cheese on medium speed for about 2-3 minutes until it’s completely smooth. And I mean SMOOTH. No lumps. Scrape down the sides of the bowl multiple times.
Step 5: Add the sugar and flour and mix on low speed until just combined. Don’t overmix once you add the sugar or your cheesecake will be too airy and more likely to crack.
Step 6: Pour in the eggnog and mix on low until combined. Add the bourbon (or rum extract), nutmeg, cinnamon, vanilla, and salt. Mix until smooth.
Step 7: Add the eggs ONE AT A TIME. This is crucial. I add one egg, mix on low just until incorporated, then add the next. After all four eggs are in, give it one final gentle mix. The batter should be smooth and pourable but not super fluffy.
Step 8: Pour the filling into your prepared crust. Tap the pan gently on the counter a few times to release any air bubbles.
Step 9: Place your wrapped springform pan into a large roasting pan. Put it in the oven, then CAREFULLY pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This is the water bath. Be careful not to splash water onto your cheesecake.
Step 10: Bake for 70-80 minutes. The center should still jiggle slightly when you gently shake the pan. It’ll look underdone but it’s not. It will continue cooking as it cools. If the top is browning too much, tent it with foil.
Step 11: Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit in the oven for 1 hour. This gradual cooling helps prevent cracking. I set a timer because I ALWAYS forget about this step.
Step 12: Remove from oven and water bath. Take off the foil. Let it cool on the counter to room temperature, then refrigerate for at least 6 hours, preferably overnight.
Step 13: Before serving, make the whipped cream. Beat the heavy cream with powdered sugar and eggnog until stiff peaks form. Spread it on top of the chilled cheesecake and dust with nutmeg.
My Eggnog Cheesecake Disasters (So You Don’t Repeat Them)
Attempt #1: Didn’t use a water bath because I thought “how bad could it be?” CRACKS EVERYWHERE. Like the surface of Mars.
Attempt #2: Used cold ingredients because I forgot to take them out early. The batter had chunks of cream cheese that never fully mixed in. Grainy texture. Not good.
Attempt #3: Overbaked it because I was scared of underbaking. It was dry and dense instead of creamy. The edges were almost brown. Yikes.
Attempt #4: Skipped the hour-long cooling in the oven and immediately put it in the fridge. Massive crack formed as it cooled too quickly. Still tasted good but looked terrible.
Tips for Perfect Baked Eggnog Cheesecake Instructions
Room temp everything. Eggs, cream cheese, eggnog. I leave them on the counter for 2-3 hours before starting. Set a reminder on your phone.
Don’t overmix. Once you add the eggs, mix as little as possible. Overmixing incorporates too much air which causes cracks and makes the texture weird.
The jiggle test. The center should jiggle like jello when you gently shake the pan. If it’s totally firm, you’ve overbaked it.
Make ahead for parties. This make ahead holiday cheesecake is actually better after sitting in the fridge for 24 hours. The flavors meld and intensify. I always make it 2 days before I need it.
Gingersnap crust is superior. I’ve tried it with graham crackers and it’s fine, but the gingersnap crust just hits different with the eggnog flavor.
Bourbon is optional but recommended. It adds depth without making it taste boozy. If you’re serving kids or don’t drink, use 1 teaspoon rum extract instead.
Why This is the Ultimate Festive Eggnog Cheesecake Dessert
This cheesecake is IMPRESSIVE. Like, people will think you’re a professional baker. Last year someone at our Christmas party asked if I bought it from a fancy bakery. NOPE. Made it in my regular kitchen while wearing sweatpants.
It’s also perfect for eggnog cheesecake for holiday parties because you can make it way ahead of time. Unlike cookies that you have to bake day-of, this actually needs to be made ahead. One less thing to stress about on party day.
My father-in-law, who is super picky about desserts, had two slices and asked for the recipe. That’s when I knew I’d nailed it.
And honestly? The texture is incredible. Smooth, creamy, almost mousse-like. The nutmeg and cinnamon give it that warm spicy flavor without being overwhelming. And that gingersnap crust with its snap and spice… chef’s kiss.
Just Make It Already
Seriously, if you’re looking for a show-stopping holiday dessert that isn’t pie (because everyone makes pie), this is IT. It’s festive, it’s delicious, and it’s actually easier than it looks once you understand the basics.
Make it for Thanksgiving. Make it for Christmas. Make it for New Year’s. Heck, make it in July if you want eggnog flavor in the summer. I won’t judge.
People will ask for the recipe. You’ll feel like a baking champion. And you’ll finally understand why eggnog cheesecake is a thing. Because it’s GOOD. Really, really good.
Let me know how yours turns out! And if it cracks, just cover it with extra whipped cream—nobody will ever know 😊
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