Topped with sugared cranberries and eggnog whipped cream, this Eggnog Cheesecake is a festive way to celebrate the holiday season!
Every year I buy a container of eggnog on the weekend after Thanksgiving. It’s become a tradition of sorts in our house that we sip on a glass of eggnog while decorating the Christmas tree. I don’t spike the nog – I prefer to drink my liquor neat. That glass of eggnog has become the unofficial start of the Christmas season here in our house!
Well I’m about to add another tradition – Eggnog Cheesecake. Now I think I’ll need a glass of eggnog and a slice of Eggnog Cheesecake on the weekend after Thanksgiving!
Eggnog is rich and creamy in its own right, so it makes sense that it would work well in cheesecake form. I love a good slice of cheesecake, and the extra flavor from the eggnog really makes this tasty dessert feel like ‘holidays on a plate.’
This cheesecake is delicious – it doesn’t need any extra garnishes. But then again, it’s the holiday season, so I couldn’t resist the urge to make this one a bit more festive! Adding some eggnog whipped cream along with some sugared cranberries makes this cheesecake look like something you would get at a restaurant. Add in a couple sprigs of rosemary for color, and you’re all set!
Whenever I make cheesecake, I always bake it the day before I want to serve it. The rationale is simple – First, the dessert is already made (unless you want to add some whipped cream or another easy garnish). Second, I freeze the cheesecake overnight, and I’ve found it’s much easier to slice a cheesecake when it’s partially frozen. (It’s an easy trick to get those perfectly clean slices like you see in restaurants.)
And since we’re talking about freezing cheesecake, I’ll also note that we like to freeze individual slices of leftover cheesecake. I know, I know. Leftover cheesecake!? Who has leftover cheesecake? I need to meet this person…and eat their cheesecake! In all seriousness, though, the individual slices are the perfect way to enjoy a portion-controlled dessert a couple of weeks later. There’s no way to go back for ‘just one more bite’ when that bite is frozen solid!
If you’re looking for a fantastic way to celebrate the arrival of the holiday season, then put this Eggnog Cheescake on the list! Happy baking!
Did you bake this Eggnog Cheesecake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
For the Crust
- 2¼ cups graham cracker crumbs ~11 full-sized graham crackers
- ¼ cup brown sugar
- ½ cup unsalted butter melted
For the Cheesecake
- 32 oz. cream cheese room temperature
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 3 large eggs
- 1 large egg yolk
- ¾ cup eggnog
- ½ cup sour cream
- 2 tsp vanilla extract
- ½ tsp ground nutmeg
For the Sugared Cranberries
- ½ cup granulated sugar
- ½ cup hot water
- ½ cup fresh cranberries
- 2 Tbsp sparkling sugar
For the Eggnog Whipped Cream
- ½ cup heavy whipping cream
- 2 Tbsp confectioner’s sugar
- pinch ground nutmeg
- 2 Tbsp eggnog
For the Crust
- Preheat oven to 350°F.
- Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.
- Using a medium mixing bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.
- Transfer mixture into prepared pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
- Bake for 10 minutes.
- Remove pan from oven and let cool.
- Reduce oven temperature to 325°F.
For the Cheesecake
- Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add sugar and flour; mix on medium speed until well combined.
- Using a separate bowl, whisk eggs and additional egg yolk together. Add this egg mixture to the mixing bowl in 2 additions, mixing fully after each addition.
- Add the eggnog, sour cream, vanilla extract and ground nutmeg; mix on medium speed until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Pour mixture on top of cooled crust.
- Wrap the bottom of the pan with a piece of foil and place in a rimmed baking pan. Fill pan with ~½” of water. Bake at 325° until center of cake is just barely set (~80-85 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1″ ring of “looser” filling left in the center of the cake.)
- Remove cake from oven and let cool in pan for 1 hour.
- Cover pan with plastic wrap and refrigerate overnight. (Note: Go ahead and start the sugared cranberries portion of this recipe as the cranberries get refrigerated overnight, too.)
- The next day, release pan and slice cheesecake.
For the Sugared Cranberries
- Using a medium bowl, stir together granulated sugar and hot water. Add cranberries. Cover and refrigerate overnight. The next day, drain cranberries and toss them in sparkling sugar. Spread cranberries out and let dry for 1 hour.
For the Eggnog Whipped Cream
- Using an electric mixer, add the whipping cream, confectioner’s sugar and nutmeg; whip until stiff peaks form.
- With the mixer running on medium-low speed, slowly pour the eggnog into the bowl; continue mixing until stiff peaks form.
- Spread the whipped cream evenly on top of the cheesecake.
- Before serving, garnish the top of the cheesecake with the sugared cranberries.
Looking for more tasty cheesecake recipes? Check out these other favorites, too:
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Cant wait to make this soon for me for the crust can i use vegan butter / cheesecake can i use vegan cream cheese/ coconut cream and whipped cream can i use coconut cream i never had eggnog cheesecake before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Hey Ramya! I’m not sure what the best ingredient swaps are for a vegan cheesecake – perhaps someone else can chime in and let us know. However, I can say the flavor of this cheesecake is delicious. It’s perfect for the holiday season!
What a great tradition and I must say you are a master cheesecake baker! This is so perfect for the holidays – first with that eggnog and second with those festive decorative touches.
Haha – I don’t know if I’m a master cheesecake baker or just a master cheesecake eater. 🙂 I will say that I wouldn’t touch cheesecake as a kid as I literally thought it was cheddar cheese in a cake. I’m making up for those lost years now though!
What a delicious way to use eggnog, David! My eldest would definitely be all over this dessert. That texture is spot on – rich and creamy!
The holidays aren’t the holidays until the first glass of eggnog comes out! 🙂 And now we’ll have to add the first slice of eggnog cheesecake comes out, too. Thanks, Michelle!
You know those recipes that “cheat” by using the word “Eggnog” in the name while the recipe only calls for nutmeg? That’s outrageous, isn’t it?! And the fact you’ve used real eggnog is terrific! Yeah I know the eggnog flavour is quite subtle, but it totally makes the difference when you know real eggnog is involved, right?! 🙂 Loving this luscious, delicate, and festive (Those cranberries really make it look elegant) cheesecake. And that infused whipped cream? Yes sure!!
Absolutely outrageous! I also get annoyed when recipes say pumpkin, but really just use pumpkin spice. Call me strange like that! If a recipe says eggnog, it needs eggnog – or at least all of the ingredients that go into eggnog. Either way, this recipe is it. It’s now a staple in our holiday dessert lineup! Thanks, Ben!
I audibly gasped when I saw this cheesecake picture, David. It looks THAT good. Putting this on our list of must-try holiday desserts.
Haha – why thank you very much, Marissa. You are too kind! I’ll say that this cheesecake did turn out well in appearance…but it tastes even better!!
i admire your dedication david to making this cheesecake. Eggnog always sounds special to me, after making and having it in Philly with our Quaker friends. This looks so very pretty.
I’m taking it that eggnog isn’t a thing down there? It needs to be! The flavor of eggnog just screams Christmas to me!
we can buy cartons of eggnog at christmas but it’s not a huge ‘thing’ here. I have a recipe by Reverend Talleluh that I got in the US years ago and I have often made that but no longer due to dairy intolerances. :=(
It’s so pretty. You did a beautiful job of decorating it.
Thanks so much, Mimi! I do love holiday desserts. 🙂
Living at your house must be like living in a Cheesecake Factory restaurant.
All kidding aside, I’ve never made a cheesecake. But, if I could find eggnog here I might go for it.
Eggnog without bourbon? Isn’t that a bit like having a gin and tonic without the gin???
Take care and have a very Happy Holiday…
Hahaha – thank you for the compliment, Ron! It’s more like our freezer must look like a Cheesecake Factory restaurant as we freeze those cheesecakes as soon as the photos are taken. 🙂
Wait. You’ve never made a cheesecake? Holy cow! You need to try your hand at one – they’re amazing. The problem is I’m not sure how your ingredients over there compare to the ones here. That could make a big difference. Also, you should make your own eggnog!
Finally, I hear ya on the gin and tonic – that one I’ll mix. But as far as the eggnog, I’ll take a glass of nog in one hand and a glass of bourbon in the other. Haha! Happy holidays, my friend!
I know what you mean about eggnog … it’s the start of the holiday season! It always appears on store shelves so early, but I always have to get some! Loving this eggnog cheesecake (just another delicious way to enjoy a favourite holiday drink). It looks super creamy and great tip about freezing the cake to get nice, clean slices!
I’m pretty sure I saw eggnog back in September this year. Haha! As much as I love a glass of nog, I can’t do it in September. 🙂 Thanks so much, Dawn!
We don’t get eggnog here until the end of November. For 2 of us, I buy 5 half gallons at a time. We also avoid the scales! Can’t wait to try this recipe!
Haha! I totally know what you mean, Ruth. We don’t look at the scales this time of the year either. That’s what January and “soup season” is for! Hope you enjoy this recipe!!
What a unique and beautiful cheesecake David! I love eggnog and can imagine how delicious that flavor is as whipped cream and cheesecake. 😋. And what a great tip to slice the cheesecake while partially frozen! I’m going to start doing that. Your photos are gorgeous, this is one model cheesecake!
Why thank you very much, Shannon! I picked up that tip about freezing cheesecakes years ago, and it’s how I do it all the time now. You have to plan ahead a bit more, but it’s worth it to not make a complete mess out of that cheesecake once it’s baked! 🙂
I love eggnog and I love cheesecake. Ergo… I bet I’d love this!
And congrats on the garnish. Simple but really pretty. I’ve never been any good at that sort of thing so it’s always impressive when someone has the knack!
Your logic is spot-on here, Frank! 🙂 And if I can get this garnish to work, then you can, too. I issue you a formal challenge to give it a try this holiday season!
Ohhh this is a new cheesecake flavour for me, looks really nice.
Eggnog + cheesecake is a match made in heaven! So creamy, so delicious!