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Eggnog Cheesecake – A Christmas Treat!

Posted by Gwen Watson on Nov 26, 2014

Eggnog Cheesecake – A Christmas Treat!

Eggnog is a drink that is usually enjoyed during the holiday season starting with Thanksgiving and ending with New Year’s Eve, and is a popular holiday beverage in both the United States and Canada. A dairy base either milk or cream (or a combination of both) is mixed with sugar and eggs to create a frothy and custard-like drink. Eggnog is usually spiced with cinnamon and/or nutmeg, and is often made into an “adult” version by adding brandy or rum.

Eggnog is often served during holiday parties and is enjoyed either sitting around the fireplace or sipped while admiring the Christmas tree. The drink’s unique flavor immediately conjures memories of winter and the holidays, and today eggnog flavored items are available during November and December that include eggnog lattes, ice cream, and non-dairy alternatives.

Instead of serving eggnog as a drink, why not consider eggnog as a dessert? We found a fantastic recipe from Taste of Home (adapted slightly) that merges eggnog with creamy cheesecake to create a holiday themed dessert that your guest will remember.

Eggnog Cheesecake Recipe


Cheesecake Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted

Cheesecake Filling:

  • 3 packages (8 ounces each) cream cheese, left out of fridge to soften
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup eggnog
  • 1/2 teaspoon rum extract
  • Ground nutmeg
  • Ground cinnamon


  1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. Place graham crackers in a plastic bag and crush until you have fine crumbs.
  3. In a small bowl, combine the cracker crumbs, sugar and butter. Press the mixture onto the bottom of pan and then place the pan in the oven. Bake at 325° for 10 minutes then remove and cool on a wire rack.
  4. In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog and rum extract. Sprinkle the nutmeg and/or cinnamon over the batter (enough to taste) and combine. Pour the filling over crust.
  5. Place the springform pan in a large baking pan and then add 1 inch of hot water to the larger pan.
  6. Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Cheesecake is best served when chilled thoroughly, so we recommend refrigerating it overnight.

This recipe makes about 12-16 servings.

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