eggnog cheesecake with two slices on white plates

Eggnog Cheesecake

Eggnog cheesecake is has a rich, creamy filling that sits on a spiced ginger snap crust. This holiday dessert is easy to make and simply delicious!
Course Dessert
Cuisine American
Keyword Eggnog Cheesecake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 20 minutes
Servings 14 slices
Calories 360kcal
Author Haley D Williams


Ginger Snap Crust

  • 1 1/4 cups (191 g) ginger snap cookie crumbs (I used Stauffer's Ginger Snaps)
  • 1/4 cup (28 g) all-purpose flour
  • 1/2 teaspoon ground ginger
  • 2 tablespoons (28 g) brown sugar
  • 1/4 cup (57 g) unsalted butter, melted

Eggnog Cheesecake

  • 3 cups (three 8 oz packages) cream cheese, room temperature
  • 1 cup (200 g) sugar
  • 3 tablespoons (24 g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 3/4 cup (187 ml) eggnog, room temperature
  • 1 teaspoon rum extract
  • 1/4 teaspoon ground nutmeg
  • Whipped cream and additional ground nutmeg for garnish, optional


  • Preheat the oven to 350°F. Line the bottom of a 10″ round springform pan with parchment paper. Grease the bottom and sides of the pan and set aside.

Ginger Snap Crust

  • In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
  • Bake for 10 to 12 minutes or until fragrant. Set aside. Reduce the oven temperature to 300°F.

Eggnog Cheesecake

  • In the bowl of a stand mixer (or using a hand mixer), beat cream cheese until smooth and no clumps remain. Add the sugar and flour and beat until combined, about 2 minutes. Halfway through, scrape the sides and bottom of the bowl to ensure even mixing.
  • Add the eggs and mix to combine, about 30 seconds. With the mixer on low, slowly add the eggnog. Finally, stir in the rum extract and nutmeg until incorporated. Use a spatula to scrape the sides and bottoms of the bowl if necessary.
  • Pour the mixture into the prepared pan/crust and bake for 55 to 60 minutes.
  • The cake is finished when the sides are set, but the center 2 inches of the cake is still a bit wobbly when gently shaken. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then remove cake from the oven, lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight.


Freezing eggnog cheesecake

Let the cheesecake cool completely and remove the outer rim of the springform pan. You can keep the cake on the pan bottom or transfer to a plate. Freeze the cake uncovered until firm (about 1-2 hours). Remove from freezer and wrap it in plastic wrap and aluminum foil so no air can penetrate the cake. Freeze for up to 1 month. Defrost in the refrigerator before cutting and serving.

Suggested tools

  • Kitchen scale - Weighing your ingredients guarantees accuracy, which is important  in baking.
  • Food processor - I own this model and it works really well. Great for getting fine cookie crumbs.
  • Stand mixer - The consistency in the beating helps get the cream cheese extra smooth.
  • 10-inch springform pan - The release of the sides makes serving cheesecake easy.


Serving: 1slice | Calories: 360kcal | Carbohydrates: 35g | Protein: 6g | Fat: 23g | Sodium: 254mg | Fiber: 1g | Sugar: 22g