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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

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

Eggnog Cheesecake

Yield: 20 servings
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes

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

Ingredients

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 (266 g) cup 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

Instructions

Make the crust

  1. 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. 
  2. 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. 
  3. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the cheesecake

  1. Reduce the oven temperature to 300ºF.
  2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 
  3. Add the sugar and eggnog, beat until well combined. Add the vanilla, beat on low speed until smooth. 
  4. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
  5. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 
  6. 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. 
  7. 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. 
  8. Cover and refrigerate for at least 4 hours, preferably overnight.

Make the topping

  1. Whisk together the mascarpone cheese, confectioner's sugar, and eggnog until smooth. 
  2. 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. 
  3. Spoon over cheesecake slices. Lightly sprinkle with ground nutmeg if desired.

Notes

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.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 433

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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49 Comments

  1. Beth DeSimas says:

    Do you leave the oven door open or CLOSED AFTER THE 60 MIN Cooking time
    Thank you?

  2. Carissa J Houser says:

    Thank you for this recipe! I made it today for my family’s Thanksgiving meal, which was also my Mom’s birthday celebration, and it was a hit! I used a teaspoon of rum extract (I ended up not having vanilla extract like I had thought, but I didn’t miss it) in the cheesecake batter, which added a nice element. Thanks again!

  3. Sharon Murphy says:

    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.
    Advice?

    1. My cheesecake recipes are designed to be creamy. It will firm up after it has had time to chill in the refrigerator but it won’t be a super firm cheesecake.

      1. Sharon Murphy says:

        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!
        Sharon

  4. Sheila faccio says:

    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!

  5. 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.

      1. Tony Ward says:

        To punch up the eggnog flavor, I’d just add some additional nutmeg to the mixture and a glug of good dark rum (as part of the eggnog mixture) .. those are the predominant flavors in eggnog.

  6. 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?

    1. I haven’t tried the recipe with the addition of rum so I’m 100% sure on how it will turn out. You may need to add a few extra minutes to the bake time.

  7. Laura Roberson says:

    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.

  8. Oh sweet goodness. This is museum display-worthy! Not to mention well worthy of my MOUF. 🙂 happy holidays!

  9. 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.

    1. 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.