Eggnog Cheesecake

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Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!

Eggnog Cheesecake on a white plate with a fork next to it.

I made this eggnog cheesecake a few weeks back and have been dying to share it with you!

This cheesecake is not even close to being diet food. It’s a rich, decadent dessert. And it’s one of the best cheesecakes I’ve ever had.

And if the cheesecake wasn’t enough, there’s eggnog whipped cream to top it all off. Yep, I went there. Just in time for the holidays too!

Eggnog isn’t my favorite thing in the world. Although, I am guilty of indulging in heavily spiked eggnog whenever it’s available.

I decided it was time to try experimenting with eggnog in my baking. And let me tell you, it was the best choice I could have made. Remember this eggnog cake? SO GOOD!

Overhead view of a slice of Eggnog Cheesecake on white plate with a fork taking a bite out.

Eggnog cheesecake with gingersnap crust

This recipe was one of those that came out on the first try. Well, the second try. But that wasn’t due to a recipe flop.

It had more to do with the fact that I failed to wrap my springform properly before placing it in the water bath and the cheesecake became mush.

I was devastated… Be sure to properly wrap your pan. Or invest in wide aluminum foil so that it fits around the pan without much manipulation.

Eggnog cheesecake batter in a mixing bowl.

Eggnog cheesecake batter in a pan.

Round two was a complete success, though. The addition of the eggnog makes the cheesecake extra rich and creamy. It’s like velvet on the tongue, just like my favorite Nutella cheesecake!

You will notice in the recipe that I have you stir in the eggs at the very end of mixing. This is a very important technique in preventing cracks in your cheesecake.

If you add the eggs too early, they will develop air bubbles while beating them in with the rest of your ingredients. The excess air will cause the cheesecake to rise during baking. As the cheesecake cools, it will fall and develop cracks.

The goal is to whip the eggs as little as possible.

Eggnog whipped cream topping in a white bowl.

Eggnog whipped cream

I finished the cheesecake off with an eggnog whipped cream topping. It’s made with confectioners’ sugar, eggnog, heavy cream, nutmeg, and mascarpone cheese.

Mix the mascarpone with confectioners’sugar and eggnog until it well combined and smooth. Then whip the heavy cream to soft peaks and fold it into the mascarpone mixture.

I like to dust the nutmeg over the topping once it’s on the cheesecake but you could just mix it right in.

If you want to be able to pipe the topping like I did in the photos, you’ll need to whip the heavy cream to stiff peaks before adding it to the mascarpone mixture. This will make the topping a tad more sturdy.

Eggnog cheesecake on white plate with a fork taking a bite out.

Trust me. If you follow my recipe exactly your cheesecake will come out perfect. This is one dessert you will want to make and show off at your holiday gathering!

Helpful tools

More cheesecake recipes you’ll love

  1. Pecan Pie Cheesecake
  2. Pumpkin Cheesecake
  3. Butterfinger Cheesecake with Caramel Drizzle
Divine eggnog cheesecake on top of a gingersnap crust, topped with eggnog whipped cream. This is something every eggnog lover must try!

Eggnog Cheesecake

Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!
4.8 from 5 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 6 hours 45 minutes
Yields: 20 servings
Calories: 433
Author: Jen Sobjack


For the crust

For the cheesecake

  • 32 ounces cream cheese, softened
  • 1 and 1/3 cup granulated sugar
  • 3/4 cup eggnog, room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten

For the topping

  • 8 ounces mascarpone cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup eggnog
  • 1/2 cup heavy cream
  • ground nutmeg, for garnish


Make the crust

  • Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. 
  • Combine the gingersnap crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. 
  • Bake for 10 minutes. Set aside to cool while you make the filling.

Make the cheesecake

  • Reduce the oven temperature to 300ºF.
  • In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 
  • Add the sugar and eggnog, beat until well combined. Add the vanilla, beat on low speed until smooth. 
  • Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
  • Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 
  • Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 
  • Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely. 
  • Cover and refrigerate for at least 4 hours, preferably overnight.

Make the topping

  • Whisk together the mascarpone cheese, confectioner's sugar, and eggnog until smooth. 
  • In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until blended. 
  • Spoon over cheesecake slices. Lightly sprinkle with ground nutmeg if desired.


Plan ahead! Total time does not include chilling time. The cheesecake needs to refrigerate for at least 4 hours before serving.
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.


Serving: 1slice | Calories: 433kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  • Sharon Murphy

    I baked this for 70 minutes then left it in the oven for an hour. It was complete mush in the middle. Tasty “pudding” but not cheesecake.

      • Sharon Murphy

        I realized my mistake. I didn’t add boiling water as my water bath. I used tap water. Also, i had a “foil failure” as well so the water seeped in to the bottom.
        I made it again, got heavy duty foil, used boiling water and cooked it about 80 minutes and it was perfect. So delicious and got some raving fans out of the deal.
        Thanks for sharing!

  • Sheila faccio

    Made this cheese cake for Xmas. It was the best cheesecake I have ever made. Everyone loved it. Will definitely make again! Followed recipe exactly as written!

  • Scott

    This looks seriously like the best recipe I’ve seen for eggnog cheesecake, and I am going to try it! However, I’m wondering if it has a distinct, fairly pronounced eggnog flavor. (The two versions I’ve tasted were lacking in this!) I am considering pouring one-and-a-half cups of eggnog in a saucepan, slowly reducing it to three-quarters cup over very gentle heat, then using that in the base mix. Of course, if the reduction process splits or breaks the eggnog, I’ll forget this idea. Otherwise, I’ll let you know how this turns out.

  • kayla

    Thinking of making this for a crowd for Christmas. If I add 1/3 rum will that alter the texture of the cheesecake or will it ok?

  • Laura Roberson

    I’ve made this recipe twice in three weeks. The first time as part of thanksgiving desserts, Apple pie, pecan pie, pumpkin pie made with eggnog instead of evaporated milk, and this cheesecake. Everyone loved this and the others got little attention. My daughter asked me to make it for her 17th birthday, which is tomorrow, rather than a traditional birthday cake. I added a bit of nutmeg and cinnamon, to kick up the eggnog flavor, but it was absolutely delicious without it. I used a shortbread cookie crust, but that’s a matter of preference. Cut the slices small, it is devilishly rich. Pure perfection.

  • Kara

    mum made this cheesecake this morning and everything came out beautifully except for the crust. Because we stuck with the recipe entirely during the baking process the water got into the pan and made the crust a mushy mess. So all in all the recipe is great we’re just going to have to put the springform on the rack above the roasting pan like we usually do with cheesecakes rather than in it.

    • Jen Sobjack

      This is why it is so important to properly wrap the bottom of the springform pan before using the water bath method. You also won’t get the same results with placing a pan of water on the bottom rack as opposed to actually baking the cheesecake in the bath. In my “How to make the best cheesecake” post, I talk in depth about how to properly bake cheesecakes on my site.

    • Jen Sobjack

      Yes, that should be 4 (8-ounce) packages of cream cheese. I do apologize for the confusion. We migrated to a new recipe format and things have gotten jumbled in the process. Thank you for your patience!


    I am so excited to make this!! This will be my first cheesecake so why not start at the top??

    Eggnog + Cheesecake = YUM X A KABILLION

  • sandi

    Looks absolutely amazing!! Going to try this out today & just wondering if adding a little rum or brandy would change the consistency too much, any experience with this? Thanks for the recipe, can’t wait!! I’ll return with updates after trying =)

    • Jen

      It shouldn’t if you only add a couple tablespoons. If you wanted to add more brandy, say 1/4 cup, it would be best to reduce the eggnog by 1/4 cup. But I fear you would lose the flavor.

    • Jen

      So delicious it was banned. I am not allowed to make another cheesecake unless I have someone to give the whole thing away too. I want to eat all the cheesecake.

  • Oana

    Oh my goodness, look at this beauty. Lovely pictures, I just wanna grab a slice. It looks amazing and the flavor combination is perfect for this season. Pinned!

  • Sarah@WholeandHeavenlyOven

    Okay, that’s it. Would you tell anyone if I were, say, to have cheesecake for breakfast this morning? I am seriously craving ALL the slices of this gorgeous cheesecake! I just love the double-whammy of eggnog in both the actual cheesecake and the topping! Dreamy AND stunning. 😀 Pinning this beauty!