Eggnog Cheesecake

Eggnog cheesecake is a creamy, spiced dessert that tastes like the holiday drink in cake form. The filling stays silky because you bake it low and slow, and a water bath keeps it from cracking. The crust is buttery and holds everything together.

Ingredients for Eggnog Cheesecake

Graham cracker crumbs and melted butter form a sturdy, tender crust that supports the filling. Cream cheese at room temperature creates the smooth base. Sugar sweetens it, while eggs set the structure without making it rubbery when you bake it gently. Sour cream adds tang and keeps the texture creamy. Eggnog brings the flavor, vanilla extract deepens it, and nutmeg, cinnamon, and rum extract give the spiced warmth. Salt balances everything.

Why This Eggnog Cheesecake Works

The water bath is the key. Hot water surrounding the pan heats the filling gently and evenly, so the edges do not overcook before the center sets. This keeps the texture creamy instead of dense or cracked.

Baking at a low temperature for a long time matters just as much. At 325°F (163°C), the filling has time to cook through without the top browning or the sides puffing up and cracking as they cool. You stop baking when the center still jiggles a tiny bit when you shake the pan, because it keeps cooking as it cools.

Letting the cheesecake cool slowly in a turned-off oven prevents the sudden temperature drop that causes cracks. Room-temperature cream cheese and eggs blend smoothly into the filling without lumps or air bubbles that would make it dense.

Mistakes To Avoid

Overmixing the filling after adding the eggs whips air into the batter, which puffs up in the oven and deflates as it cools, leaving cracks and a dense texture. Mix just until the eggs are combined, then stop.

Baking without a water bath lets the sides cook faster than the center, so the edges get grainy or overcook while the middle is still wet. The cheesecake also cracks as it cools unevenly.

Skipping the foil wrap on the springform pan allows water to seep into the filling, making it soggy and throwing off the texture. Wrap the outside of the pan completely before it goes near the water.

Cutting the cheesecake while it is still warm softens the structure and makes the slices fall apart. Refrigerate it for at least 4 hours, ideally overnight, so it sets firm enough to hold its shape.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 1/2 cups (150 grams) graham cracker crumbs
• 4 tablespoons (57 grams) melted butter
• 2 tablespoons sugar
• 32 ounces cream cheese, room temperature
• 1 cup (200 grams) sugar
• 1/4 cup (30 grams) all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 cup eggnog, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Step-by-step Instructions

1. Heat the oven to 325°F (163°C). Position a rack in the lower third of the oven.
2. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan, going up the sides slightly. Bake for 5 minutes until light golden, then remove and cool.
3. Wrap the outside of the cooled springform pan tightly with heavy-duty foil, covering the bottom and sides completely so water cannot seep in.
4. In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy. Scrape the bowl well.
5. Add 1 cup sugar, flour, and salt. Beat on medium speed for 1 minute until combined. Do not overmix.
6. Add eggs one at a time, beating on low speed just until each is blended in. Scrape the bowl after each addition. Stop as soon as the last egg is incorporated.
7. Stir in sour cream, eggnog, vanilla extract, rum extract, nutmeg, and cinnamon with a spatula until just combined. Do not use the mixer.
8. Pour the filling into the crust. Place the springform pan on a rimmed baking sheet. Pour hot water into the baking sheet until it comes halfway up the sides of the springform pan.
9. Bake at 325°F (163°C) for 60 to 70 minutes. The edges should be set, but the center 2 inches should still jiggle slightly when you gently shake the pan. Do not overbake.
10. Turn off the oven, crack the door open about 2 inches, and let the cheesecake sit in the cooling oven for 1 hour. This gradual cooling prevents cracks.
11. Remove the cheesecake from the oven and let it cool to room temperature, about 1 hour. Refrigerate for at least 4 hours, preferably overnight, before serving.