Eggnog Cheesecake

Eggnog spiked cream cheese filling with warm spices over a chocolate graham crust.

Extra creamy, this bakes up higher than your average cheesecake with a silky and luxurious texture that is just delicious with the chocolate cookie crust.

My uneasiness over using chocolate with eggnog was for nothing. It’s a combination that works surprisingly well together.

While this doesn’t include rum, a much-loved component in eggnog, you can certainly add a tablespoon or two to the filling or even a little bit of rum extract if you have it on hand.

Although, I didn’t – it doesn’t need it.

The warmly spiced eggnog flavor shines through in every single decadent bite.

Eggnog Cheesecake

Rating: 51

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours, 25 minutes

Yield: 1 (9-inch) cake

Eggnog Cheesecake

Eggnog spiked cream cheese filling with warm spices over a chocolate graham crust! This holiday cheesecake bakes up fluffy and taller than your average cheesecake.


5 tablespoons unsalted butter, melted plus more for greasing the pan
11-12 (3×5-inch) chocolate graham crackers
1/4 cup sugar
dash of salt
32 ounces cream cheese, room temperature
1/2 cup eggnog
1 + 1/2 cups sugar
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg


  1. Preheat the oven to 325 degrees F. Butter a 9-by-3-inch springform pan.
  2. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt; pulse to combine. Press crumb mixture into bottom of pan and about 1 inch up side of pan.
  3. In a medium bowl beat cream cheese, eggnog and sugar together until smooth. Add eggs, and beat until incorporated. Beat in vanilla, cinnamon and nutmeg.
  4. Pour into prepared pan, and place in a large roasting pan or on a sheet pan with sides. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come an inch up the side of the cake pan.
  5. Bake until the center is firm, about 2 hours, adding more boiling water if necessary. Turn off the oven and leave oven door ajar. Let cake cool completely in the oven.
  6. Refrigerate until chilled through and serve with fresh whipped cream.


Adapted from Martha Stewart

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