Eggnog Cheesecake!


If you’re looking for a fantastic way to celebrate the arrival of the holiday season, then put this Eggnog Cheescake on the list! Happy baking!

Eggnog Cheesecake

Topped with sugared cranberries and eggnog whipped cream, this Eggnog Cheesecake is a festive way to celebrate the holiday season!

5 from 9 votes

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Refrigeration Time: 8 hours hours

Total Time: 10 hours hours 15 minutes minutes

Servings: 12 servings

Calories: 537 kcal



For the Crust

cups graham cracker crumbs ~11 full-sized graham crackers ¼ cup ½ cup melted

For the Cheesecake

32 oz. room temperature cups 3 Tbsp 3 1 large egg yolk ¾ cup eggnog ½ cup 2 tsp ½ tsp

For the Sugared Cranberries

½ cup ½ cup hot water ½ cup fresh cranberries 2 Tbsp sparkling sugar

For the Eggnog Whipped Cream

½ cup 2 Tbsp confectioner’s sugar pinch 2 Tbsp eggnog


For the Crust

Preheat oven to 350°F.

Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.


Using a medium mixing bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.

Transfer mixture into prepared pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)

Bake for 10 minutes.

Remove pan from oven and let cool.

Reduce oven temperature to 325°F.

For the Cheesecake

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).

Add sugar and flour; mix on medium speed until well combined.

Using a separate bowl, whisk eggs and additional egg yolk together. Add this egg mixture to the mixing bowl in 2 additions, mixing fully after each addition.


Add the eggnog, sour cream, vanilla extract and ground nutmeg; mix on medium speed until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour mixture on top of cooled crust.

Wrap the bottom of the pan with a piece of foil and place in a rimmed baking pan. Fill pan with ~½” of water. Bake at 325° until center of cake is just barely set (~80-85 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1″ ring of “looser” filling left in the center of the cake.)

Remove cake from oven and let cool in pan for 1 hour.

Cover pan with plastic wrap and refrigerate overnight.


(Note: Go ahead and start the sugared cranberries portion of this recipe as the cranberries get refrigerated overnight, too.)

The next day, release pan and slice cheesecake.

For the Sugared Cranberries

Using a medium bowl, stir together granulated sugar and hot water. Add cranberries. Cover and refrigerate overnight. The next day, drain cranberries and toss them in sparkling sugar. Spread cranberries out and let dry for 1 hour.

For the Eggnog Whipped Cream

Using an electric mixer, add the whipping cream, confectioner’s sugar and nutmeg; whip until stiff peaks form.

With the mixer running on medium-low speed, slowly pour the eggnog into the bowl; continue mixing until stiff peaks form.

Spread the whipped cream evenly on top of the cheesecake.

Before serving, garnish the top of the cheesecake with the sugared cranberries.

news flash