• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ashlee Marie - real fun with real food

  • Recipes
    • Main Dish
    • Desserts
    • Breakfast
    • Sides
    • Bread
    • Soups & Salads
    • Drinks
    • Food Tutorials
  • Cakes
    • Cake Recipes
    • Cake Tutorials
    • Carved Cakes
    • Wedding Cakes
    • Smash Cakes
    • Party Cakes
    • How to Video Series
  • Parties
    • Complete Parties
    • Party Cakes
    • Party Food
    • Party Crafts & Decorations
    • Printables
    • Invitations
  • Holidays
    • Valentines
    • St. Patricks Day
    • Easter
    • Cinco De Mayo
    • Mothers Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Travel
    • Culinary Travel – Cooking Schools
    • Family Travel
    • Disney
    • Universal Studios
    • Blogger Trips
  • Videos
    • Recipe Videos
    • Short Videos
    • Kitchen Tip Videos
    • Video equipment links
  • Crafts
    • How to & Craft Tutorials
    • Crochet & Knit Patterns
    • Decorations
    • Photoshop
    • Sewing Projects
  • Shop
    • Video equipment links
    • Baking and Kitchen equipment
Home » Recipes » desserts

Eggnog Cheesecake Recipe

Published: December 12, 2019 | Updated: December 13, 2019 | By Ashlee

  • Facebook
  • Twitter
  • Yummly
Jump to Recipe

This cheesecake has a subtle eggnog flavor that makes it utter perfection. Follow all my tips and tricks for the perfect Cheesecake texture with no cracks!

eggnog-flavored cheesecake

The story behind the eggnog cheesecake

I think it’s clear by now that I adore cheesecakes. I mean a rich decadent dessert with amazing creamy texture? I’m all in.

Last year I filmed a live cooking show (something I do every Tuesday on my YouTube channel) making my homemade eggnog. At the end of the video I asked if anyone used eggnog as part of another recipe vs just drinking it.

The top two responses were – eggnog french toast (I took it a step further and made eggnog syrup) and eggnog cheesecake! So of course I had to create versions of both!

I adding gingersnaps to the crust to give it a more holiday flavor. You can use ALL gingersnaps but I found that a little overwhelming. And I top the cheesecake with an eggnog whipped cream!

The big question here is – What is your favorite brand of eggnog? After homemade eggnog of course. My mom likes the kroger store brand and I like darigold.

Even better question – apparently some people HATE nutmeg? And they are always on the lookout for eggnog without nutmeg (I think that’s what drives most people to make their own!). Are you a with nutmeg or without nutmeg person?

Let’s get started on the homemade cheesecake now!

If you’d rather skip my tips and tricks for eggnog cheesecake, along with links to other eggnog recipes and get straight to this delicious cheesecake – simply scroll to the bottom of the page where you can find the printable recipe card.

homemade eggnog cheesecake


Creating Cheesecake Recipes

Recently I’ve been getting some weird cheesecake recipe comments.  I’ve been told my cheesecake’s aren’t authentic for a few different reasons!

The first was that I don’t use sour cream in the recipe, the next was that I don’t use flour in my recipe and the weirdest was that I don’t use a sponge cake as the crust!?!?!

Remember the best part of cooking and baking from scratch is that you can personalize it! If you have a recipe you love that uses flour, sour cream or a sponge cake crust then go for it!!!

Should you add flour to your cheesecake?

First off adding flour to your cheesecake gives it a more cake like texture – I prefer a smooth dense cheesecake.

Should you add sour cream to your cheesecake?

Adding sour cream to your cheesecake is a way to help fight it being dry – I prefer to simply not overbake my cheesecake to keep it smooth and creamy.

How to adjust this Cheesecake for the instant pot

I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart. So depending on your pan size you might need to change the recipe a little

Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is 1.5 lbs for a thinner 8 inch cheesecake or for the 7 inch pan.

For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you can turn it into Instant pot cheesecake bites. (I have peanut butter bites, oreo bites and salted caramel bites already shared)

Does cheesecake have a cake crust?

And a sponge cake crust? I found out that Juniors cheesecake in NYC and Brooklyn do their cheesecake this way and so when I was in NY I went to give it a try.

Personally I found the cheesecake amazing, but the sponge cake crust soggy and it didn’t hold the cheesecake shape at all so the slice was delicate. AND I missed the crunch you get from a cookie/cracker crust.

homemade eggnog-flavored cheesecake

Tips and Tricks for the Perfect Cheesecake with no cracking

– Here is a video I made using my classic Cheesecake recipe, but the tips and tricks in the video work for ALL cheesecake recipes!!!

– Room temperate ingredients are key for a smooth texture.

– Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.

– Make sure your oven is the correct temperature (I love my oven thermometer)

– I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone water bath pan!!!

– TRY not to open the oven door, like ever, if you can help it.

– That said if you run out of water in the pan on the bottom of the oven or in the water bath and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan carefully and close the door – as quick as you can.

– Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.

– Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack

– Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor.

cheesecake made with eggnog

To make this eggnog cheesecake recipe you’ll need

  • Food processor (to make the crust easier)
  • 9″ springform pan
  • 9″ parchment cake circles
  • Oven thermometer (to make sure your baking at the right temp)
  • Silicone water bath pan
  • 12×3″ cake pan (for the water bath)
  • Stand mixer or hand mixer

Homemade Eggnog Cheesecake

If you love these cheesecakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

eggnog cheesecake

If you love eggnog cheesecake you’ll love these cheesecake recipes!

  • maple bacon cheesecake
  • pistachio cheesecake with coconut macaroon crust
  • creamy and decadent lemon meringue cheesecake recipe

Maple Bacon Cheesecake | Pistachio Cheesecake | Lemon Meringue Cheesecake

  • delicious chocolate cheesecake
  • caramel cheesecake dessert nachos
  • instant pot cheesecake berry coulis

Chocolate Cheesecake | Cheesecake Dessert Nachos | Instant Pot Cheesecake

Connect with Ashlee Marie Online!

homemade eggnog cheesecake

The full “tips and tricks” video is in the recipe card. The shorter eggnog cheesecake video should be auto-playing for you!

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

eggnog cheesecake with gingersnap crust

Eggnog Cheesecake

This cheesecake has a subtle eggnog flavor that makes it utter perfection. Follow all my tips and tricks for the perfect Cheesecake texture with no cracks!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 12 minutes
Cool time: 12 hours 30 minutes
Total Time: 13 hours 52 minutes
Servings: 16 slices
Calories: 416kcal
Author: Ashlee Marie
Prevent your screen from going dark

Ingredients

Crust

  • 3/4 C graham crackers
  • ½ C gingersnaps
  • 1 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 6 Tbsp butter melted

Cheesecake

  • 2 lbs full fat cream cheese softened
  • 1 C granulated sugar
  • 1 tsp vanilla
  • 1 C eggnog
  • 2 lrg eggs room temp
  • 1 lrg egg yolks room temp
  • ½ tsp nutmeg

Eggnog Whipped Cream

  • 1 c heavy whipping cream
  • ¼ C eggnog
  • 2/3 C powdered sugar
  • Sprinkle of nutmeg
US Customary – Metric

Instructions

Crust

  • Preheat oven to 350
  • mix all the crust ingredients and toss lightly with fork until well blended.
  • Press firmly into the bottom of a 9 inch spring form pan.
  • Bake on the bottom rack until crisp and golden, 10-12 min.
  • Let cool.

Cheesecake

  • Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
  • Beat cheese and sugar on med until light and fluffy, about 30-60 sec.
  • Add the vanilla, eggnog and nutmeg
  • Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
  • Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec – do NOT overbeat.
  • Pour the filling over crust
  • bake on the center rack until golden, about 1 hour.
  • When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook or overcook the first time as you get used to this style.
  • Turn the oven off and crack open the door and let the cake cool about 30 mins
  • Refrigerate overnight

Eggnog Whipped Cream

  • Beat the whipped cream, eggnog and powdered sugar until stiff peaks
  • Pipe on
  • Sprinkle nutmeg over the top

Video

Nutrition

Calories: 416kcal | Carbohydrates: 29g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 290mg | Potassium: 149mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1198IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

Related Posts:

  • Lemon Meringue Cheesecake Recipe and video
    Lemon Meringue Cheesecake Recipe and video
  • Dense and Creamy Cheesecake Recipe
    Dense and Creamy Cheesecake Recipe
  • Pistachio cheesecake with coconut macaroon crust
    Pistachio cheesecake with coconut macaroon crust

JOIN MY NEWSLETTER!

Become an insider and receive this FREE Maple Icing Recipe (not seen on the blog!)

You have Successfully Subscribed!

Privacy Policy: We hate spam and promise to keep your email address safe. You'll receive email updates through AshleeMarie.com. You can unsubscribe at anytime.

  • Facebook
  • Twitter
  • Yummly
ashlee marie

About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

youtube facebook instagram twitter pinterest email rss

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Brenda Etc er

    December 12, 2019 at 8:19 am

    5 stars
    Do I want to put the topping on once the cheesecake is cooled. Or wait the 8+ hours then put topping on?

    Reply
    • Ashlee Marie

      December 17, 2019 at 11:11 am

      I wait until the cheesecake is cool before adding the whipped cream

  2. Patricia

    December 12, 2019 at 4:37 pm

    I was confused making hostess snowballs. In ur ingredients u say gelatin n 3/4 cup cold water with6tbsp gelatin. Then dissolve sugar n 3/4 cup water. But n ingredients 3 1/3 c water. Pls clear this up for me I’m confused. Thx patricia

    Reply
    • Ashlee Marie

      December 17, 2019 at 11:11 am

      the ingredients show 6 tbsp gelatin and 3/4 C cold water – these go together. Then 3/4 C sugar and 3 1/2 C water – these go together. So two different water measurements because they are two different steps.

Primary Sidebar

about ashlee marie
youtube facebook instagram twitter pinterest email rss

You have Successfully Subscribed!

Privacy Policy: We hate spam and promise to keep your email address safe. You'll receive email updates through AshleeMarie.com. You can unsubscribe at anytime.

Popular Posts

Homemade deep-fried monte cristo sandwich
homemade choco taco
one pot loaded baked potato soup
tamatoa cake - moana - disney
I love these candied strawberries, like a candied apple, a glorious crunch with a ripe strawberry center!

Footer

SEEN ON

as seen on
  • TV and Media
  • Privacy Policy

COPYRIGHT © 2007–2023 Ashlee Marie - Real Fun with Real Food

ashlee marie lets make some awesome
  • Recipes
    • Main Dish
    • Desserts
    • Breakfast
    • Sides
    • Bread
    • Soups & Salads
    • Drinks
    • Food Tutorials
    • Back
  • Cakes
    • Cake Recipes
    • Cake Tutorials
    • Carved Cakes
    • Wedding Cakes
    • Smash Cakes
    • Party Cakes
    • How to Video Series
    • Back
  • Parties
    • Complete Parties
    • Party Cakes
    • Party Food
    • Party Crafts & Decorations
    • Printables
    • Invitations
    • Back
  • Holidays
    • Valentines
    • St. Patricks Day
    • Easter
    • Cinco De Mayo
    • Mothers Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
    • Back
  • Travel
    • Culinary Travel – Cooking Schools
    • Family Travel
    • Disney
    • Universal Studios
    • Blogger Trips
    • Back
  • Videos
    • Recipe Videos
    • Short Videos
    • Kitchen Tip Videos
    • Video equipment links
    • Back
  • Crafts
    • How to & Craft Tutorials
    • Crochet & Knit Patterns
    • Decorations
    • Photoshop
    • Sewing Projects
    • Back
  • Shop
    • Video equipment links
    • Baking and Kitchen equipment
    • Back