Eggnog Cheesecake

A holiday cheesecake inspired by eggnog

Eggnog is a classic holiday drink, and this dessert takes the same comforting flavors—nutmeg, vanilla, and a boozy note—and turns them into a creamy cheesecake. The result is fragrant and rich, with a texture that stays smooth and custardy without requiring a water bath. It’s designed to feel like a New York-style cheesecake, with a simple oven technique that helps keep the center creamy and the edges gently set.

This cheesecake is also practical for entertaining. It needs a long chill to fully set, which makes it a natural make-ahead dessert for holiday gatherings. You can prepare the cheesecake up to three days in advance, and even make the crust ahead of time if you want to split the work across multiple days.

What makes this version work

The crust starts with graham cracker crumbs mixed with melted butter, sugar, and nutmeg. After pressing the mixture firmly into a springform pan, the crust is parbaked until it turns light golden and smells fragrant. That quick bake helps the crust hold together and keeps it crisp under the creamy filling.

The filling is built from cream cheese beaten until smooth, then flavored with bourbon (or aged rum, or rum extract) and vanilla. A generous amount of eggs and an extra yolk help capture the eggnog character, and sour cream is mixed in at the end. The batter is mixed just until combined to maintain a creamy texture.

Instead of a water bath, the cheesecake uses a two-temperature bake and a slow cool-down in the oven. It begins at a higher heat, then finishes at a lower temperature until the edges are lightly puffed while the center remains slightly jiggly. Turning off the oven and letting the cheesecake rest inside with the door closed allows residual heat to gently finish the bake.

Ingredients overview

• Graham cracker crumbs (from 13 graham cracker sheets)
• Granulated sugar (divided)
• Ground nutmeg (divided, plus more for garnish)
• Unsalted butter, melted
• Bourbon or aged rum (or rum extract), divided
• Large eggs plus 1 egg yolk, at room temperature

The recipe also uses cream cheese, vanilla, sour cream, heavy cream, and confectioners’ sugar as part of the filling and topping process described below.

Step-by-step method (no water bath)

1) Prepare the pan and oven. Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray.

2) Mix and press the crust. In a medium bowl, stir together graham cracker crumbs, 2 tablespoons granulated sugar, and 1/2 teaspoon each nutmeg and salt. Stir in melted butter until fully combined and the mixture holds together when squeezed. Transfer to the prepared pan and press firmly into the bottom and about 1 1/2 inches up the sides. Using the bottom of a measuring cup helps compact the crumbs evenly.

3) Parbake the crust. Place the pan on a baking sheet and bake until the crust is light golden and fragrant, 10 to 12 minutes. Let it stand on the baking sheet on a wire rack until mostly cooled, about 20 minutes.

4) Mix the filling carefully. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes. Add 2 tablespoons bourbon (or 1 teaspoon rum extract), 1 1/2 teaspoons vanilla, the remaining 1 cup granulated sugar, 1 teaspoon nutmeg, and 1/2 teaspoon salt. Beat on medium-low speed, scraping down the bowl as needed, until combined (about 30 seconds). Add the eggs and egg yolk one at a time, beating until just combined. Beat in the sour cream until just combined, 15 to 30 seconds.

5) Fill and bake in stages. Pour the filling into the cooled crust and spread evenly. Bake at 350°F for 15 minutes. Without opening the oven, reduce the temperature to 300°F and continue baking until the edges are lightly puffed and the center is slightly jiggly, 30 to 35 minutes.

6) Cool gradually. Without removing the cheesecake, turn off the oven and let it cool inside with the door closed for 1 hour. Then remove it from the oven and cool in the pan on a wire rack for 1 hour.

7) Chill thoroughly. Refrigerate uncovered until completely chilled, at least 6 hours and up to 3 days. If refrigerating longer than 6 hours, cover the cheesecake.

Bourbon whipped topping and serving

When you’re ready to serve, whip the cream with confectioners’ sugar, the remaining 2 tablespoons bourbon (or 1/2 teaspoon rum extract), and 1/2 teaspoon vanilla until medium-stiff peaks form, about 3 minutes. Remove the collar from the springform pan and dollop the whipped cream over the chilled cheesecake, leaving a 1-inch border. Finish with a little extra nutmeg if desired.

Tips for a smooth, crack-resistant cheesecake

• Start with room-temperature ingredients. This helps the batter blend smoothly and improves your chances of avoiding cracks.
• Don’t overmix. Mix only until ingredients are combined, especially after adding the eggs.
• Use the gradual cool-down. Turning off the oven before the cheesecake is fully set and letting it rest inside allows residual heat to finish baking gently.

Make-ahead planning

This cheesecake can be made up to 3 days ahead. After it chills for at least 6 hours, cover it with plastic wrap and keep it refrigerated until serving time. If you want to prep in stages, the crust can also be made up to 3 days ahead; once completely cooled, wrap it tightly and store at room temperature.

With its nutmeg-scented crust, bourbon-vanilla filling, and creamy finish, this eggnog cheesecake fits neatly into holiday dessert spreads while keeping the process straightforward and water-bath free.