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 is 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 as 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!

More cheesecake recipes you’ll love

  1. Pecan Pie Cheesecake
  2. Pumpkin Cheesecake
  3. Butterfinger Cheesecake with Caramel Drizzle

Eggnog Cheesecake

4.51 from 111 votes
Eggnog cheesecake on white plate with a fork taking a bite out.
Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!
Jen Sobjack
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Serving Size 20


For the crust

  • 2 ½ cups (250 g) gingersnap cookie crumbs
  • ¼ cup (50 g) granulated sugar
  • 5 tablespoons unsalted butter, melted

For the cheesecake

  • 32 ounces (904 g) cream cheese, softened
  • 1 ⅓ cups (266 g) granulated sugar
  • ¾ cup (180 ml) eggnog, room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten

For the topping

  • 8 ounces (226 g) mascarpone cheese, softened
  • ¼ cup (30 g) confectioners' sugar
  • ¼ cup (60 ml) eggnog
  • ½ cup (120 ml) 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.
  • Prevent a soggy cheesecake! Read through my helpful tips on how to create a leakproof water bath.
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.
Make Ahead Tip
  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
  2. Or freeze the whole cheesecake. Cool and chill as directed. Wrap tightly in two layers of plastic wrap, then again in two layers of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
  3. You can also freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30-45 minutes.


Serving: 1slice | Calories: 406kcal | Carbohydrates: 32g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 249mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 1017IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American

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Recipe Rating


  1. I made this cheesecake for Christmas. Oh my goodness it is by far the best and creamiest cheesecake I have ever made. Thank you for the recipe. I will be holding onto this one!!

  2. Can I turn this into a 10 inch cake? What do I need to add to the recipe

    1. Jen Sobjack says:

      I’ve never adapted the recipe to fit a 10-inch pan so I can’t advise on how to do that.

  3. Can I turn this into individual servings?

    1. Jen Sobjack says:

      You could but you may have leftover filling. You can follow the baking instructions from my mini cheesecakes.

  4. Are there any adjustments for high altitude?

    1. Jen Sobjack says:

      I don’t have experience baking at high altitudes so I can’t offer any adjustments.

  5. Made this last year and it was great!

    This year – I’m wondering about making it a week in advance and freezing it (without topping on it). Have you done that?

    1. Jen Sobjack says:

      Yes, cheesecakes freeze well! Cool and chill as directed. Once fully set you can wrap tightly in two layers of plastic wrap, then again in two layers of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.