Eggnog Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it brings together the holiday magic of eggnog with the indulgence of a classic cheesecake. The gingersnap crust adds bold flavor and a crunchy contrast to the soft, custardy center. It’s a make-ahead dessert that always impresses, and it freezes well, so I can prepare it weeks in advance. This cheesecake is festive, flavorful, and perfect for Christmas, Thanksgiving, or any cozy winter celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 12 oz. gingersnap cookies, crushed to a fine crumb

• 1/4 cup granulated sugar

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 6 tbsp salted butter, melted

For the Filling:

• 4 (8 oz.) bricks cream cheese, softened to room temperature

• 4 large eggs, at room temperature

• 1 1/2 cups eggnog

• 1 1/4 cups granulated sugar

• 3 tbsp all-purpose flour

• 1 tsp rum extract

• 1/2 – 1 tsp ground cinnamon (to taste)

Topping (Optional):

• 1 can Reddi-Wip

• Ground cinnamon, for garnish

Directions

Prepare the Crust

1. I preheat my oven to 325°F and line the bottom of a 10-inch springform pan with parchment paper.

2. In a bowl, I combine the gingersnap crumbs, sugar, cinnamon, nutmeg, and melted butter until evenly moistened.

3. I press the mixture into the bottom and up the sides (about 1 inch) of the springform pan using the bottom of a glass to pack it firmly.

Make the Cheesecake Filling

4. In a large mixing bowl, I beat the softened cream cheese until fluffy and smooth.

5. I add the eggs one at a time, mixing well after each and scraping down the sides.

6. Then I stir in the eggnog, sugar, flour, rum extract, and cinnamon, mixing until silky smooth and lump-free.

Bake and Chill

7. I pour the filling into the prepared crust and smooth the top.

8. The cheesecake bakes for 1 hour. After that, I turn off the oven, crack the door, and let it rest inside for another hour to avoid sudden temperature changes that cause cracks.

9. I cool it completely at room temperature, then refrigerate for at least 6 to 8 hours—or overnight—for the best texture.

Serve

10. Just before serving, I add a generous swirl of Reddi-Wip and a sprinkle of cinnamon for garnish.

Servings and Timing

This recipe makes 12 slices and takes about 10 hours and 20 minutes total, including chilling time. Active prep is minimal—just 20 to 30 minutes—so it’s ideal for making ahead of a big event.

Variations

• Spice it up: I sometimes add a pinch of cloves or ginger to the filling for extra warmth.

• Different crust: If I’m out of gingersnaps, I use graham crackers or Biscoff cookies for a similar spiced flavor.

• Boozy twist: A splash of dark rum or bourbon in place of the rum extract gives this cheesecake a grown-up edge.

• No whipped topping: For a cleaner presentation, I often skip the Reddi-Wip and just garnish with powdered sugar and cinnamon.

Storage/Reheating

I store the cheesecake in the fridge for up to 5 days, tightly covered. To freeze, I wrap slices individually in plastic and foil, then freeze for up to 1 month. When I’m ready to serve, I thaw them overnight in the fridge. I don’t recommend microwaving—it’s best served chilled or at room temperature.

FAQs

Can I use store-bought eggnog for this cheesecake?

Yes, I always use store-bought eggnog. It’s consistent and saves time. Just make sure it’s full-fat for the creamiest texture.

How do I prevent cracks in the cheesecake?

I let it cool slowly in the oven with the door cracked, and I never skip this step. You can also use a water bath if you’re extra cautious, but I’ve had great results without one.

What’s the best way to crush the gingersnaps?

I pulse them in a food processor until fine. If I don’t have one handy, I place them in a zip-top bag and use a rolling pin to crush them evenly.

Can I make this without a springform pan?

A springform pan is best for easy release, but if I don’t have one, I use a deep 9×13 baking dish and cut squares instead of slices. I just make sure to line it well with parchment paper.

Can I make this cheesecake gluten-free?

Yes, I swap in gluten-free gingersnaps for the crust and use a 1:1 gluten-free flour for the filling. The texture is still creamy and delicious.

Conclusion

This Eggnog Cheesecake is everything I want in a holiday dessert—rich, creamy, and beautifully spiced. It’s easy to make, looks impressive, and keeps well for days. When I serve this at a holiday party, it always disappears fast. Whether I’m celebrating Christmas, ringing in the New Year, or just craving something festive, this cheesecake hits the sweet spot.

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