Eggnog Cheesecake with Whipped Cream
Silky baked eggnog cheesecake with nutmeg and cinnamon whipped cream on a graham cracker crust, rich, flavorful, and perfect for the holiday season.
Three layers of delicious eggnog cheesecake dessert with baked graham cracker crust, spiced eggnog cheesecake with cinnamon, nutmeg, and ginger, and a luscious whipped cream frosting. Silky and delicate, the cheesecake melts in your mouth, perfectly balanced by the crunchy, buttery crust, a delicious treat for the holiday season.
If you like cream cheese desserts make sure to bake these Chocolate Cheesecake Cupcakes with Pretzel Crust.
Eggnog Cheesecake with Whipped Cream Recipe
Texture: silky, creamy, rich and smooth.
Taste: sweet with nutmeg and cinnamon.
Simplicity: moderately easy to make, prepare a graham cracker crust, mix the cheesecake filling, bake, and chill.
Meal Type: dessert, Christmas recipes, New Year’s Eve recipes.
Ingredients Needed
- Graham Cracker Crumbs – it provides crunchy base for the cheesecake.
- Unsalted Butter – it’s needed to bind the crumbs together and add richness, creating a buttery crust.
- Cream Cheese – a second silky layer of the cheesecake, it needs to be softened.
- Eggs – it provides the structure and binds everything together. They help the cheesecake set while keeping it creamy.
- Cane Sugar – sweetens the filling naturally and balances the spices.
- All Purpose Flour – it helps to stabilize the cheesecake, giving it a slightly firmer texture.
- Eggnog – adds the flavor and extra moisture.
- Nutmeg – it’s needed for flavor.
- Cinnamon – it enhances the flavor of the cheesecake.
- Ginger – for extra flavor.
- Whipping Cream – 3rd layer of the cheesecake, adds silky topping to the dense filling.
- Powdered Sugar – sweetens and stabilizes the whipped cream so it holds its shape on the cheesecake.
How to make Eggnog Cheesecake
Try this Eggnog Cheesecake with Whipped Cream today! (Full recipe and ingredients list below).
- Firstly combine the graham cracker crumbs with butter. Press into a pan and bake for 10 minutes at 300 F (150 C).
- Next, beat the cream cheese with eggs, sugar, flour, and spices. Pour over the baked crust and bake for 1 hour at 300 F (150 C).
How to make Whipped Cream
Mix the whipping cream with powdered sugar and nutmeg using an electric mixer until soft peaks form. Be careful not to overmix, as overbeaten whipped cream can become clumpy. If this happens, you can rescue it by adding a few tablespoons of whipping cream and gently mixing with an electric mixer until the desired consistency is achieved.
Tips to make Homemade Eggnog Cheesecake
- Properly prepare your springform pan by lining the bottom with both aluminum foil and parchment paper. This helps prevent any leaks while baking, keeping your cheesecake intact.
- Taste your eggnog and cheesecake batter before adding all the sugar. Different brands of eggnog can vary in sweetness, so adjust accordingly. While 3/4 cup of cane sugar is typical, I often find that 1/2 cup is just right. I personally prefer desserts that aren’t overly sweet.
- Bake the cheesecake slowly at 300 F (150 C). Slow baking ensures a smooth, creamy texture and prevents cracks. Taking your time in the oven is much better than rushing it with a higher temperature.
Eggnog Cheesecake FAQ’s
Yes, you can freeze eggnog cheesecake, and it freezes well if you do it properly. First, let the cheesecake cool completely and chill in the fridge, you don’t want to freeze a hot dessert. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn, or place it in an airtight plastic container. Freeze for up to 2-3 months. Thaw it in the fridge overnight. Do not freeze the cheesecake with the whipped cream layer; it’s best to add the whipped cream after thawing, as freezing can cause it to separate.
There are plenty of recipes you can make with leftover eggnog. For breakfast, try pancakes, eggnog French toast, quick breads, or muffins. You can also make drinks like smoothies, coffee, or lattes, simply add it to your morning coffee for a festive twist.
There are many possibilities, you can use seasonal ingredients to make your cheesecake festive. For the holidays, try dusting with ground cinnamon, adding cinnamon sticks, star anise, cranberries, or candy canes. You can also dust with powdered sugar or cocoa powder, drizzle with caramel or melted chocolate, or add fresh fruits like oranges, bananas, persimmons, or berries. Crushed nuts are great option too: pistachios, walnuts, hazelnuts.
Other Cheesecake Recipes
- Mini Pumpkin Cheesecake Cupcakes
- Butternut Squash Greek Yogurt Cheesecake Bars
- Tiramisu Cheesecake
- Baked Mini Matcha Cheesecake
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Eggnog Cheesecake with Whipped Cream
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 4 Tbsp. unsalted butter
Eggnog Cheesecake
- 24 oz. cream cheese softened
- 3 eggs room temperature
- 3/4 cup cane sugar
- 3 Tbsp. all-purpose flour
- 1 cup eggnog room temperature
- 1/2 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/8 tsp. ginger
Whipped Cream
- 2 cups whipping cream
- 4 Tbsp. powdered sugar
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
Instructions
Graham Cracker Crust
- Preheat the oven to 300 F (150 C). Prepare a 10-inch springform pan by lining the bottom with aluminum foil, making sure it fully covers the base. Then, place a sheet of parchment paper on top. See the photo above for reference.
- In a medium bowl, combine the graham cracker crumbs with butter. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes.1 1/2 cups graham cracker crumbs, 4 Tbsp. unsalted butter
Eggnog Cheesecake
- In a large bowl, combine the cream cheese and eggs. Mix with an electric mixer until smooth.24 oz. cream cheese, 3 eggs
- Add sugar and flour and mix.3/4 cup cane sugar, 3 Tbsp. all-purpose flour
- Add eggnog, nutmeg, cinnamon and ginger. Mix with electric mixer until soft peek.1 cup eggnog, 1/2 tsp. nutmeg, 1/4 tsp. cinnamon, 1/8 tsp. ginger
- Pour onto the graham cracker crust.
- Bake at 300 F (150 C) for 50 – 60 minutes. Remove from the oven and allow to cool completely before topping with whipped cream.
Whipped Cream
- In a large bowl, combine the whipping cream, powdered sugar, nutmeg, and cinnamon. Mix with an electric mixer until smooth.2 cups whipping cream, 4 Tbsp. powdered sugar, 1/2 tsp nutmeg, 1/4 tsp cinnamon
- Top the cheesecake with whipped cream and store it in the refrigerator.
Notes
- Properly prepare your springform pan by lining the bottom with both aluminum foil and parchment paper. This helps prevent any leaks while baking, keeping your cheesecake intact.
- Taste your eggnog and cheesecake batter before adding all the sugar. Different brands of eggnog can vary in sweetness, so adjust accordingly. While 3/4 cup of cane sugar is typical, I often find that 1/2 cup is just right. I personally prefer desserts that aren’t overly sweet.
- Bake the cheesecake slowly at 300 F. Slow baking ensures a smooth, creamy texture and prevents cracks. Taking your time in the oven is much better than rushing it with a higher temperature.
Nutrition
Update Notes: The post was originally posted December 13, 2018, it was updated with step by step photos and extra tips in December, 2025.
