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This eggnog cheesecake is the perfect holiday centerpiece: rich, creamy, and spiked with bourbon. A crunchy gingersnap crust adds warmth and spice while real eggnog in the batter creates a silky texture and authentic holiday flavor. A hint of nutmeg brightens the cheesecake, and a topping of whipped cream with sugared cranberries and rosemary turns it into a showstopping dessert worthy of any festive table.
Getting that eggnog flavor into your cheesecake
I wanted the eggnog to be noticeable without turning the batter runny. This recipe uses 3/4 cup of full-fat eggnog — avoid low-fat versions for best texture — and 1/4 cup of bourbon for warmth. To help the filling hold its shape despite the extra liquid, I add a few tablespoons of flour. The batter is naturally looser than a standard cheesecake, so it needs a longer baking time: expect about 80–90 minutes depending on your oven. A half teaspoon of grated nutmeg enhances the classic eggnog notes for a slightly spicy, extra-creamy finish.
Because the batter is softer, check doneness carefully: the edges should be fully set and the center should have a gentle jiggle. The cake firms up as it cools and will be completely set after chilling in the refrigerator for several hours or overnight.
Substitutes for the bourbon
Bourbon pairs beautifully with eggnog, but rum or whiskey are traditional alternatives and work nicely. If you prefer to omit alcohol, replace the bourbon with an additional 1/4 cup of eggnog for the same volume and similar texture.
Tips for a perfect cheesecake
- Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature before mixing. Cold cream cheese can leave lumps and encourages overbeating, which incorporates too much air.
- Slow cooling: After baking, turn the oven off and crack the door open. Let the cheesecake cool in the water bath inside the turned-off oven for one hour, then cool another hour on the counter before refrigerating. Slow cooling helps prevent cracks.
- When loosening the springform ring, run a sharp knife around the edge to release any sticking crust.
- Fixing cracks: If the cheesecake cracks, cover the top with whipped cream or a decorative topping — it will still taste just as wonderful.
Preventing cracks in your cheesecake
Cheesecakes often crack when they cook or cool too quickly. Baking the cheesecake in a water bath (bain-marie) adds humidity and ensures more even heat, reducing cracking. Wrap the outside of the springform pan in two layers of heavy-duty foil, bringing the foil about three-quarters of the way up the pan to create a reliable seal. If you have only regular foil, use three layers. For extra protection, you can place an oven bag over the foil, though it’s optional.
Set the foil-wrapped pan inside a larger roasting pan and pour very hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Pour the water after the pan is in the oven to avoid sloshing.
How to tell when it’s done
Start checking the cheesecake at about 70 minutes. The outer edges should look fully set and not move when you gently jiggle the pan; the center should wobble slightly but not flow like a liquid. Because this recipe includes extra eggnog and bourbon, it commonly needs 80–90 minutes. After baking, the cake will firm as it cools and will be fully set after chilling at least four hours or preferably overnight.
How to serve the cheesecake
To remove the cheesecake from the springform base cleanly, line the base with parchment paper before assembling the crust. After chilling, run a knife around the inside edge of the ring, unlock it, and slide the cake off the base. Peel the parchment paper away while supporting the cheesecake from underneath, or serve it on the springform base if you prefer.
Top the center with a generous dollop of whipped cream and a dusting of freshly grated nutmeg, or pipe the cream in a decorative ring. Serve extra whipped cream on the side for anyone who wants more.
How to make sugared cranberries and rosemary
To make the sugared cranberries and rosemary used as decoration:
- Stir 1/2 cup water and 1/2 cup sugar in a saucepan over medium heat until the sugar dissolves, then remove from heat.
- Working in batches, add cranberries and rosemary to the syrup and roll to coat. Use a slotted spoon to transfer them to a parchment-lined tray.
- Let them cool for about an hour. Remove some cranberries at this point if you want a mix of sugared and glossy cranberries.
- Sprinkle about 1/2 cup sugar over the cranberries and rosemary and toss to coat evenly. Use them to decorate the cheesecake as desired.
How long does the cheesecake last?
Store the cheesecake tightly covered in the refrigerator for 3–4 days.
Can the cheesecake be frozen?
Yes. Cool the cheesecake completely, remove it from the springform pan, and place it on a round cardboard cake board or a sturdy plate. Freeze uncovered for about an hour so it firms up, then wrap tightly in plastic wrap and foil. It will keep for 1–2 months. Thaw overnight in the refrigerator before serving. You can also freeze individual slices wrapped the same way.
For more cheesecake recipes, check out:
- Mango Cheesecake with a Coconut Graham Crust
- Raspberry Cheesecake with a Brownie Crust
- Frozen Strawberry Cheesecake with a Pretzel Crust
- Lemon Blueberry Cheesecake
Tag me on Instagram @themarblekitchenblog if you make this — I’d love to see your photos. Leave a star rating and comment below. Thank you and enjoy!
Eggnog Cheesecake
Ingredients
Gingersnap Crust
- 10 oz gingersnap cookies crushed into fine crumbs (about 2 ½ cups)
- ¼ cup brown sugar packed
- 5 tablespoons unsalted butter
- ¼ teaspoon kosher salt
Eggnog Cheesecake
- 3 8 oz blocks of cream cheese full fat and softened
- 1 cup sugar
- 4 eggs room temperature
- ¾ cup eggnog
- ¼ cup bourbon
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- ½ teaspoon grated nutmeg
- ½ teaspoon kosher salt
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoon powdered sugar
- 1 teaspoon vanilla
Instructions
Gingersnap Crust
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Preheat the oven to 325°F (163°C).
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Crush the gingersnap cookies in a food processor or in a zip-top bag with a rolling pin until fine crumbs form.
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Combine the crumbs with brown sugar, melted butter, and salt and pulse or mix until combined.
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If you plan to serve the cheesecake off the springform base, line the base with parchment and lock the ring around it. Otherwise skip this step.
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Press the crumb mixture into the bottom of a 9-inch springform pan and up the sides about 2 inches. Use your fingers or the bottom of a glass to pack it firmly.
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Bake the crust 8–10 minutes until fragrant. Cool on a wire rack.
Eggnog Cheesecake
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Prepare the springform pan for a water bath by wrapping it in two layers of heavy-duty foil, bringing the foil at least three-quarters of the way up the sides. Optionally secure an oven bag over the foil.
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Beat the softened cream cheese and sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer) on medium until smooth, about 2–3 minutes, scraping the bowl as needed.
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Add the eggs one at a time, mixing well after each addition.
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Mix in the eggnog, bourbon, and vanilla until combined.
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Add the flour, nutmeg, and salt and mix just until incorporated, about 10 seconds.
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Pour the batter over the crust in the prepared pan. If your crust does not extend high enough up the sides, fill only to the top of the crust. Any extra batter can be baked as individual cheesecakes in paper liners for 25–30 minutes until nearly set.
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Place the springform pan in a larger roasting pan and carefully pour very hot water into the roasting pan until it reaches halfway up the springform sides, avoiding any gaps that let water inside the foil.
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Bake at 325°F (163°C) for 80–90 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle.
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Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour.
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Carefully remove the roasting pan, lift the cheesecake out of the water bath, and remove the foil. Cool another hour on a wire rack.
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Cover and refrigerate at least 4 hours or overnight before serving.
Whipped Cream
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Beat heavy cream, powdered sugar, and vanilla in a chilled bowl on low, increasing to medium-high until stiff peaks form. Use a stand mixer or hand mixer.
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Decorate the chilled cheesecake with whipped cream and a sprinkle of freshly grated nutmeg if desired.
Notes
- To decorate with sugared cranberries and rosemary, follow the directions above.
- Store covered in the refrigerator for 3–4 days.