This eggnog cheesecake is a super creamy cheesecake for the holidays! It has a gingersnap crust, baked eggnog cheesecake with a cinnamon swirl in the middle, and topped with an eggnog whipped cream.

Slice of eggnog cheesecake on a wood platter.

I am personally not an eggnog fan, at least to drink it. However, eggnog in baked goods is just a dream. Eggnog itself is a thicker custard drink that has milk, sugar, eggs, and spices in it. Which means it was meant to go in a cheesecake!
The texture of this cheesecake is so light and fluffy because it has one cup of eggnog in it! My favorite parts are the cinnamon swirl and eggnog whipped cream. I was thinking of how to make this cheesecake more interesting, and I thought of coffee cake! So, I gave it a cinnamon swirl. The eggnog whipped cream is stabilized and honestly would be delicious on top of hot chocolate.

Side view of opened cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to use a high quality eggnog ( not a light version!) to give the best flavor.
  • Tip 2: When mixing in the eggs, make sure to mix on low speed. Any extra air mixed in with the eggs, will cause the cheesecake to rise fast and collapse, causing cracks.
  • Tip 3: The cinnamon swirl has cocoa powder in it, don’t worry you won’t taste it. This is to make the swirl stand out more and to make sure it doesn’t melt while it is baking.
Cheesecake batter in a bowl.
The cheesecake batter will be runny because of the eggnog.
Cinnamon filling on top of batter.
Sprinkle the cinnamon layer on top of half of the cheesecake batter.
Cheesecake batter in a pan.
Pour the rest of the cheesecake batter on top, I had to spoon dollops on top evenly. It is okay if some of the cinnamon gets to the top.
Baked cheesecake on a platter.
The cheesecake is best when chilled overnight.
Decorated cheesecake on a wood platter.
Spread some of the whipped cream on top of the cheesecake. Then I piped dollops on top of that. Then, I dusted with some ground nutmeg.
One slice of eggnog cheesecake on a plate.

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For more holiday recipes, try my hot chocolate cheesecake and eggnog cinnamon rolls!

One slice of cheesecake on a plate on its side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Slice of eggnog cheesecake on a wood platter.
5 from 1 review

Eggnog Cheesecake

Stephanie Rutherford
This eggnog cheesecake is perfect to make for the holidays! It has a gingersnap crust, nutmeg eggnog cheesecake with a cinnamon swirl, and topped with eggnog cheesecake.
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Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours
Servings: 16 slices

Ingredients
 
 

Gingersnap Crust

  • 12 oz Gingersnaps, fine crumb, I used Archway
  • 7 TBSP Unsalted butter, melted

Eggnog Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 cup Eggnog, room temperature
  • 1/2 tsp Ground nutmeg
  • 4 Large eggs, room temperature

Cinnamon Swirl

  • 3/4 cup Brown sugar, packed light or dark
  • 1 tsp Ground cinnamon
  • 2 tsp Unsweetened cocoa powder

Eggnog Whipped Cream

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 2 oz Cream cheese, room temperature
  • 3 TBSP Eggnog
  • 1/4 tsp Ground nutmeg

Instructions
 

Gingersnap Crust

  • Preheat the oven to 325℉. Spray a 9- inch springform pan with nonstick baking spray. Line the bottom with a parchment paper circle. Spray again.
  • Using a food processor, blend the gingersnaps into a fine crumb. Add gingersnap crumbs and melted butter to a bowl and mix with a fork. Pour the crumbs into the pan. Use your hands to press the crumbs halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
    12 oz Gingersnaps, 7 TBSP Unsalted butter
  • Bake for 13 minutes.

Eggnog Cheesecake

  • * Start the boiling the water for the water bath first. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
    3/4 cup White granulated sugar, 24 oz Cream cheese
  • Add vanilla, eggnog, and nutmeg. Mix on high speed until combined. It will be a runny batter. Add the eggs and mix on low speed until just combined.
    1 tsp Pure vanilla extract, 1 cup Eggnog, 1/2 tsp Ground nutmeg, 4 Large eggs

Cinnamon Swirl

  • In a small bowl, combine brown sugar, cinnamon, and cocoa powder. The cocoa powder is to give it a darker color and make it won't melt while it makes.
    3/4 cup Brown sugar, 1 tsp Ground cinnamon, 2 tsp Unsweetened cocoa powder
  • Pour half of the cheesecake batter on top of the crust. Sprinkle all of the cinnamon on top of the cheesecake batter. Dollop the rest of the batter on top of the cinnamon layer. It is okay if some of the cinnamon gets to the top.
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 75-95 minutes. Bake until the edges are set and the middle has a slight jiggle. This cheesecake has a longer bake time because of the eggnog.
  • Turn off the oven, crack open the door, and let the cheesecake slowly cool for 30 minutes. Then, transfer the springform pan to the cooling rack. Cool completely.
  • Wrap the pan with foil and chill in the fridge for at least 6 hours or overnight.

Eggnog Whipped Cream

  • Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar and vanilla on high speed until soft peaks barley start to form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • In a separate bowl using a hand mixer, beat the cream cheese, eggnog, and nutmeg on high speed until creamy. Add the cream cheese to the whipped cream. Beat on high speed until stiff peaks form.
    2 oz Cream cheese, 3 TBSP Eggnog, 1/4 tsp Ground nutmeg
  • Take the pan off the cheesecake and remove the parchment paper. Spread 3/4 cup of whipped cream over the top of the cheesecake. I used a piping bag with a large French tip to pipe whipped cream dollops. I topped it with a dash of nutmeg.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 446kcal, Carbohydrates: 43g, Protein: 5g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 90mg, Sodium: 281mg, Potassium: 199mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1054IU, Vitamin C: 0.4mg, Calcium: 108mg, Iron: 2mg
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