There are few desserts as deeply evocative of the holiday season as a classic egg nog cheesecake. This baked cheesecake recipe transforms the rich, spiced flavors of your favorite Christmas treat into an elegant, showstopping dessert. It’s the perfect culmination of a festive meal, a creamy indulgence that feels both familiar and new. With its velvety texture and comforting aroma, this is a holiday dessert destined to become a cherished tradition. I consider it the ultimate expression of seasonal baking with egg nog.

The Story Behind This Cherished Holiday Dessert

The first time I tasted a version of this cheesecake recipe, it was at a holiday market in Vermont. The air was crisp, and the scent of pine and cinnamon filled the streets. A local baker offered me a sliver, and the flavor was a revelation—the nostalgic essence of egg nog perfectly captured in a slice. I’ve spent years refining that memory into this recipe, ensuring it delivers that same moment of pure, spiced joy. It has since become the centerpiece of my own family’s celebrations. For another cheesecake that tells a story, try this pistachio cream kunafa cheesecake, a delightful fusion of flavors. Or, for a completely different festive experience, our classic pumpkin pie never fails to impress.

Why This egg nog cheesecake Recipe Truly Shines

You will adore this dessert for its incredible creaminess and the authentic, spiced flavor that only real egg nog can provide. Using a water bath method ensures a texture that is impossibly smooth and free of cracks, making it as beautiful as it is delicious. It’s a make-ahead dream, which means less stress for you on the day of your gathering. This is the kind of dessert that earns requests for the recipe year after year.

What You’ll Need for Your egg nog cheesecake

Gathering high-quality ingredients is the first step to a perfect baked cheesecake. Use full-fat cream cheese that is truly softened at room temperature; this is non-negotiable for a lump-free filling. Your egg nog should also be full-fat for the richest flavor and creamiest texture. Freshly grated nutmeg is a small detail that makes a monumental difference, offering a brighter, more aromatic spice than its pre-ground counterpart. Don’t forget the heavy-duty aluminum foil for the all-important water bath.

Ingredients for Your Perfect Holiday Cheesecake

• For the Crust: 2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter, melted
• For the Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/4 cups granulated sugar, 3 large eggs, at room temperature, 1 cup full-fat egg nog, 2 tablespoons all-purpose flour, 1 teaspoon pure vanilla extract, 1/2 teaspoon freshly grated nutmeg
• For Serving (Optional): 1 cup heavy cream, additional freshly grated nutmeg

How to Craft Your Irresistible Holiday Treat

1. Preheat your oven to 325°F (160°C). Tightly wrap the bottom and sides of a 9-inch springform pan with heavy-duty foil. Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the pan’s bottom and pre-bake for 8-10 minutes until golden. Set aside to cool.
2. In a stand mixer, beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth. Add 1 1/4 cups sugar and beat for another 2 minutes until light and fluffy, scraping the bowl as needed.
3. Reduce the mixer speed to low. Gradually pour in the egg nog, flour, and vanilla, mixing until just combined. Fold in the 1/2 teaspoon of nutmeg. Add the eggs one at a time, mixing on low until just incorporated after each. Do not overmix.
4. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the springform pan’s sides.
5. Bake for 60-75 minutes, until the edges are set and golden but the center still has a slight jiggle.
6. Turn off the oven. Prop the door open with a wooden spoon and let the cheesecake cool inside for 1 hour. Remove from the oven and water bath, remove the foil, and let cool completely on a wire rack.
7. Once at room temperature, cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
8. Before serving, remove the pan sides. Whip the heavy cream to soft peaks if desired and garnish with additional fresh nutmeg.

My Favorite Ways to Customize This Christmas Treat

The beauty of this dessert is its adaptability. For a boozy twist, add a tablespoon of bourbon, rum, or brandy to the filling along with the vanilla. A drizzle of salted caramel or a sprinkle of toffee bits over the whipped cream creates a delightful textural contrast. You could even swap the graham cracker crust for one made with gingersnaps or vanilla wafers to complement the spices. For a fun, non-traditional cheesecake, these fruity pebbles cheesecake tacos are a colorful surprise. If you love chocolate, our German chocolate cake is another magnificent option.

Tips for Perfect egg nog cheesecake Results Every Time

The single most important tip is to ensure all your refrigerated ingredients—the cream cheese, eggs, and egg nog—are at true room temperature. This prevents a lumpy batter and helps everything emulsify into a silky-smooth filling. When adding the eggs, mix on the lowest speed and stop as soon as they are incorporated; overmixing incorporates too much air and leads to cracking. The water bath method is your best friend for gentle, even heat. For another dessert that requires a careful hand, our angel food cake is a masterpiece of lightness.

Storing Your Leftover Holiday Dessert

Keep any remaining egg nog cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices. Place them on a parchment-lined baking sheet to freeze solid, then wrap each slice tightly in plastic wrap and aluminum foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. This make-ahead quality makes it perfect for planning your holiday menus. For another great make-ahead option, consider this easy strawberry icebox cake.

Answering Your egg nog cheesecake Questions

Can I use store-bought egg nog?

Absolutely. A good quality, full-fat store-bought egg nog works perfectly in this recipe and delivers that classic holiday flavor.

Do I really need a water bath?

I highly recommend it. The water bath provides gentle, moist heat that cooks the cheesecake evenly and is the best defense against a cracked top.

Why does it need to chill overnight?

This waiting period is crucial. It allows the cheesecake to fully set, resulting in the firm, creamy texture that makes a slice so perfect.

Can I make this without a springform pan?

A springform pan is essential for this type of baked cheesecake because it allows for easy removal without damaging the delicate dessert.

More Decadent Desserts You’ll Love

• Churro Cheesecake
• Boston Cream Pie
• Red Velvet Cake
• Purple Velvet Cake
• Flan
• Trifle

Why This egg nog cheesecake Will Impress Your Guests

With its luxuriously creamy texture and the warm, spiced essence of the holidays, this egg nog cheesecake is an unforgettable finale to any festive gathering. It’s a dessert that feels special yet is straightforward to create, especially with the helpful tips provided. I hope this recipe brings as much joy to your table as it has to mine. It’s more than a Christmas treat; it’s a delicious memory in the making.