Name: Eggnog Cheesecake Recipe
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: dessert
Ingredients: 1 sleeve (9 full-size crackers) graham crackers; 2 tablespoons white sugar; 3 tablespoons melted butter; 3 bricks, 8 oz each, cream cheese, softened; 1 cup sugar; 3 tablespoons all purpose flour; 2 eggs; 3/4 cup eggnog; 1 teaspoon vanilla extract; ground nutmeg; 1/2 small tub of whipped cream

Eggnog Cheesecake is a holiday dessert that has a graham cracker crust base and is filled with a thick and creamy filling just perfect for eggnog lovers! This easy cheesecake recipe is a delicious way to enjoy one of the most popular drink flavors of the season.

Easy Eggnog Cheesecake Recipe With Graham Cracker Crust

There are plenty of cheesecake recipes you can turn to during the Christmas season, but why not try this one out? The creamy cheesecake filling has just the right amount of eggnog flavor and won’t overpower the other fresh ingredients that are a part of the dish. Here’s how to get started:

Ingredients:

Graham Crackers: Try a different cookie (Oreos!) for your own spin.
Sugar/ Butter / Flour / Eggs / Vanilla Extract: the foundation of the cheesecake
Cream Cheese: provides added richness and creaminess to the batter
Eggnog: adding this right into the recipe will spruce up that holiday flavor
Nutmeg: Don’t you feel cozy just reading the word “nutmeg”?
Whipped Cream: the tub kind is easier to pipe with, but you can use the can as well

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How To Make Eggnog Cheesecake:

Heat oven to 325 and mix together graham crackers and 2 tablespoons white sugar in a medium bowl. Add melted butter and mix well. Press into a 10″ spring-form pan. Bake for 10 minutes and cool.

With a mixer, combine cream cheese and white sugar. Beat well. Add flour, eggs, eggnog and vanilla. Beat well. Fold into prepared crust and spread evenly.

Add a pan of water to the bottom rack of your oven. Bake cheesecake for 44-50 minutes or until edges are set and the middle is a little jiggly. My edges were set about 2″ from the edge. Cool before refrigerating overnight.

Loosen the edges of the pan with a knife and remove the pan collar. Place whipped topping in a pastry bag fitted with a star tip. Pipe whipped topping onto the outside edge of the cheesecake and sprinkle with ground nutmeg. Slice, wiping the knife after each slice, and serve.

Serves 12

If you want to know how to make homemade heavy whipping cream, be sure to check out my easy recipe! It’s the perfect addition to any holiday dessert idea.

Tips and Variations:

Consider adding gingersnap cookies to the top to add some decorative pieces to your dessert.
This creamy eggnog cheesecake is served best chilled.
If you are bringing this sweet treat to a friend, consider writing the instructions on a recipe card for the host.
Looking for additional toppings? How about caramel sauce? It will take this decadent dessert to the next level.
Serve with homemade eggnog. It’s the perfect way to tie the entire theme together.

What do you think about this easy eggnog cheesecake? It’s simply the best dessert! I always love to seek out new recipes for the holidays. Hopefully, you will give this one a try.

If you are looking for other holiday flavors, try one of these other great dessert ideas:

What If I Want To Add Rum To This Recipe?

If you’d like to add a little rum to this eggnog cheesecake, you can! Simple add ¼ cup rum to the batter and enjoy!

Eggnog Cheesecake Recipe

Yield: 12

Cook Time: 50 minutes

Total Time: 50 minutes

Ingredients

1 sleeve (9 full-size crackers) graham crackers
2 tablespoons white sugar
3 tablespoons melted butter
3 bricks, 8 oz each, cream cheese, softened
1 cup sugar
3 tablespoons all purpose flour
2 eggs
3/4 cup eggnog
1 teaspoon vanilla extract
ground nutmeg
1/2 small tub of whipped cream

Instructions

Heat oven to 325 and mix together graham crackers and 2 tablespoons white sugar in a medium bowl. Add melted butter and mix well. Press into a 10" spring-form pan. Bake for 10 minutes and cool.
With a mixer, combine cream cheese and white sugar. Beat well. Add flour, eggs, eggnog and vanilla. Beat well. Fold into prepared crust and spread evenly.
Add a pan of water to the bottom rack of your oven. Bake cheesecake for 44-50 minutes or until edges are set and the middle is a little jiggly. My edges were set about 2" from the edge. Cool before refrigerating overnight.
Loosen the edges of the pan with a knife and remove the pan collar. Place whipped topping in a pastry bag fitted with a star tip. Pipe whipped topping onto the outside edge of the cheesecake and sprinkle with ground nutmeg. Slice, wiping the knife after each slice, and serve.

Notes