Creamy Eggnog Cheesecake with Gingersnap Crust

If you love a cold glass of eggnog by the tree, this eggnog cheesecake is going to become your new holiday tradition. It tastes exactly like the classic Christmas drink, with warm nutmeg, a hint of cinnamon and vanilla, baked into a dense, silky New York style filling. A spiced gingersnap crust adds crunch, and a crown of whipped cream makes every slice look festive.

Below I walk you through choosing the right eggnog, baking a cheesecake that stays smooth and crack free, and a simple holiday timeline so the whole thing is done before Christmas Eve. You will also find variations, a troubleshooting table, storage tips and answers to common questions. The printable recipe card with exact measurements is at the bottom of the post.

Why This Eggnog Cheesecake Works

A great cheesecake is all about balance: rich but not heavy, creamy but still sliceable, and full of flavor without being overly sweet. This recipe hits every one of those notes, and the eggnog does a lot of the work for you.

• Real eggnog in the batter. A full cup of eggnog replaces some of the usual cream, so the filling tastes like the drink itself rather than just a spiced cheesecake.
• Fresh nutmeg. Freshly grated nutmeg is far more fragrant than the pre-ground kind and gives that unmistakable eggnog aroma.
• Sour cream for tang. A half cup of sour cream keeps the filling from tasting flat and makes the texture extra smooth.
• A gingersnap crust. Crisp ginger cookies bring warmth and spice that pair beautifully with the creamy filling.
• A gentle water bath. Baking the cheesecake low and slow in a water bath keeps the edges from overcooking and helps prevent cracks.

The result is a holiday cheesecake that slices cleanly, holds its shape on the dessert table and tastes even better the day after you bake it. That last part is important when your oven is booked solid with a ham or roast.

Ingredients You Will Need

Everything here is easy to find in December. Set out the cream cheese, eggs, sour cream and eggnog about an hour before you start so they reach room temperature.

• Gingersnap cookies: Crushed into fine crumbs for the crust. Graham crackers work too if you prefer a milder base.
• Butter and brown sugar: Melted butter binds the crumbs and a little brown sugar helps the crust crisp up.
• Full-fat block cream cheese: Four 8-ounce blocks. Avoid tub-style or reduced-fat cream cheese, which can make the filling loose.
• Granulated sugar and flour: Sugar sweetens and a few tablespoons of flour help the filling set and resist cracking.
• Eggnog: Store-bought pasteurized eggnog or cooked homemade eggnog. Use the full-fat kind for the creamiest result.
• Sour cream: Full-fat sour cream for tang and silkiness.
• Large eggs: Four eggs, added one at a time and mixed only until blended.
• Spices and flavorings: Fresh nutmeg, ground cinnamon, vanilla extract, a pinch of salt and optional rum or rum extract.
• For the topping: Cold heavy cream, powdered sugar and an extra grating of nutmeg.

How to Make Eggnog Cheesecake

Plan to bake this the day before you want to serve it. Most of the time is hands off while it bakes, cools and chills.

1. Prep the pan. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty foil so no water can seep in.
2. Make the crust. Stir the gingersnap crumbs, brown sugar and melted butter together until the mixture looks like wet sand. Press firmly into the bottom and about 1 inch up the sides of the pan.
3. Bake the crust. Bake for 10 minutes, then cool while you make the filling. Lower the oven to 325°F (165°C).
4. Beat the cream cheese. On medium-low speed, beat the cream cheese until completely smooth, scraping the bowl often. Add the sugar, flour, nutmeg, cinnamon and salt and beat until creamy.
5. Add the liquids. Beat in the eggnog, sour cream, vanilla and rum on low speed until smooth.
6. Add the eggs. Add the eggs one at a time on low speed, mixing just until each disappears. Too much air leads to cracks.
7. Bake in a water bath. Pour the filling over the crust, set the springform in a large roasting pan and add hot water to come halfway up the sides. Bake for 70 to 80 minutes, until the edges are set and the center still jiggles slightly in a 3-inch circle.
8. Cool slowly. Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, cool to room temperature, then refrigerate for at least 6 hours or overnight.
9. Top and serve. Whip the cream with the powdered sugar to soft peaks, pipe or spoon it over the cheesecake and finish with freshly grated nutmeg.

That gentle wobble in the center is the most important clue. The cheesecake keeps cooking as it cools in the oven, and pulling it at the wobbly stage is what gives you a creamy, never chalky texture.

Tips for the Best Creamy Eggnog Cheesecake

• Mix on low to medium-low speed the whole time. A cheesecake batter needs to be smooth, not fluffy.
• Scrape the bottom of the bowl at least twice. Hidden streaks of cream cheese turn into lumps in the finished cake.
• Use an instant-read thermometer if you are unsure. The center should read about 150°F (66°C) when you turn off the oven.
• Wipe the knife clean and dip it in hot water between every slice for neat, bakery-style pieces.
• Add the whipped cream topping shortly before serving so it stays fresh and fluffy.
• Grate the nutmeg right before using it. Its aroma fades quickly once ground.

If eggnog is your favorite flavor of the season, you will also love my soft eggnog cookies with nutmeg glaze and a cozy batch of homemade cooked eggnog to pour into this recipe. For a classic plain version, try my rich New York cheesecake, and browse more holiday baking in my dessert recipe collection.

Choosing Eggnog and Keeping It Egg Safe

The eggnog you choose shapes the flavor of the cheesecake, so pick one you would happily drink on its own. Thick, full-fat store-bought eggnog gives a rich, custardy filling. Light eggnog works, but the cheesecake will taste a little milder.

Always use pasteurized eggnog from the dairy case or a cooked homemade eggnog that was heated to 160°F (71°C). Never use an old-fashioned raw egg eggnog in this recipe or anywhere it will not be fully cooked. The four eggs in the filling are baked into a firm custard, so the finished cheesecake is not a raw egg dessert, but the batter itself contains raw eggs, so skip tasting it from the bowl.

If you are serving guests who are pregnant, elderly or have weakened immune systems and you want an extra layer of caution, look for pasteurized in-shell eggs. They bake exactly the same way and give you peace of mind.

Easy Variations

• Graham cracker crust: Swap the gingersnaps for an equal amount of graham cracker crumbs plus 1/4 teaspoon nutmeg.
• Spiked eggnog cheesecake: Use 2 tablespoons of dark rum or bourbon in the filling instead of 1 tablespoon.
• Eggnog cheesecake bars: Bake in a foil-lined 9×13-inch pan without a water bath at 325°F (165°C) for 40 to 45 minutes.
• Mini cheesecakes: Use a lined muffin tin, a spoonful of crust in each cup, and bake for 20 to 24 minutes.
• Caramel drizzle: Drizzle thick salted caramel over each slice just before serving.
• White chocolate swirl: Swirl 3 ounces of melted white chocolate into the top of the batter before baking.

Common Mistakes and How to Fix Them

Holiday Make-Ahead Timeline

Christmas falls on Friday, December 25, 2026, and this cheesecake fits neatly into a busy week of holiday cooking. Here is how I plan it so dessert is never a last-minute scramble.

Make Ahead, Storage and Freezing

Cheesecake is made with eggs, dairy and eggnog, so it must live in the refrigerator. Cover leftovers and keep them for up to 5 days, and do not leave the cheesecake at room temperature for more than 2 hours. The USDA guide to leftovers and food safety explains why perishable desserts should go back in the fridge promptly.

To freeze, chill the cheesecake completely, then wrap it on the springform base or in slices with two layers of plastic wrap and one of foil. Freeze for up to 2 months and thaw overnight in the refrigerator. Add the whipped cream after thawing, since frozen whipped cream can weep.

Frequently Asked Questions

Ready to bake? Here is the full printable eggnog cheesecake recipe with exact measurements, baking times and estimated nutrition.

Eggnog Cheesecake

A silky, nutmeg-spiced eggnog cheesecake baked on a gingersnap crust in a gentle water bath and topped with whipped cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Cooling and chilling 7 hours hrs

Total Time 8 hours hrs 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

Gingersnap crust

• 2 cups gingersnap cookie crumbs about 8 ounces of cookies (225 g)
• 2 tablespoons light brown sugar packed
• 6 tablespoons unsalted butter melted (85 g)

Eggnog filling

• 32 ounces full-fat cream cheese four 8-ounce blocks, softened (900 g)
• 1 cup granulated sugar (200 g)
• 3 tablespoons all-purpose flour
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 cup eggnog pasteurized store-bought or cooked homemade, room temperature (240 ml)
• 1/2 cup full-fat sour cream room temperature (120 g)
• 2 teaspoons pure vanilla extract
• 1 tablespoon dark rum optional, or 1 teaspoon rum extract
• 4 large eggs room temperature

Whipped cream topping

• 1 cup heavy cream cold (240 ml)
• 2 tablespoons powdered sugar
• freshly grated nutmeg for garnish

Method

 

Crust

1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
2. Stir the gingersnap crumbs, brown sugar and melted butter together. Press into the bottom and 1 inch up the sides of the pan.
3. Bake for 10 minutes and let cool. Reduce the oven to 325°F (165°C).

Filling

1. Beat the cream cheese on medium-low until smooth. Add the sugar, flour, nutmeg, cinnamon and salt and beat until creamy, scraping the bowl.
2. Beat in the eggnog, sour cream, vanilla and rum on low until smooth.
3. Add the eggs one at a time on low speed, mixing just until blended.
4. Pour over the crust. Set the pan in a roasting pan and add hot water halfway up the sides.
5. Bake for 70 to 80 minutes, until the edges are set and the center jiggles slightly, about 150°F (66°C).
6. Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Run a knife around the edge and cool to room temperature.
7. Refrigerate for at least 6 hours or overnight.

Topping

1. Whip the cream and powdered sugar to soft peaks. Spread or pipe over the cheesecake, grate nutmeg on top and serve chilled.

Notes

Eggnog safety: Use pasteurized store-bought eggnog or cooked homemade eggnog heated to 160°F (71°C). The eggs in the filling are fully baked.

Make ahead: Refrigerate up to 2 days before serving, or freeze without topping for up to 2 months.

Storage: Keep refrigerated up to 5 days.

Nutrition is an estimate per slice.

I hope this eggnog cheesecake earns a permanent spot on your Christmas table. If you bake it, please leave a comment and a star rating below and let me know whether you went classic or spiked. Merry baking, friends. Chef Amber