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Eggnog Cheesecake (Make-Ahead Christmas Dessert Idea)



Love cheesecake and eggnog?

Here’s how to easily combine these two delicious treats into a dense and creamy mouthwatering cheesecake! This is a PERFECT make ahead dessert for your holiday gathering that requires very little hands on time and will become the hit of the party!

It’s seriously that GOOD.

I made mine with a classic graham cracker crust but you could alternatively use gingersnap cookies for a fun variation. The eggnog taste is pretty subtle and not overpowering so you could come up with a special sauce or topping. I usually just top with fresh whipped cream, but have recently learned to make stabilized whipped cream using a little unflavored gelatin so it will stay perfect for days, instead of wilting right away.


Eggnog Cheesecake

Adapted from allrecipes.com, 16 servings


For Crust:
1 and 3/4 Cup Graham Cracker Crumbs
1/2 teaspoon ground Cinnamon
4 Tablespoons Butter, melted
2 Tablespoons brown sugar
For Cake:
3- (8 ounce) packages cream cheese, softened
3/4 Cup Eggnog
1 cup granulated white sugar
3 tablespoons all-purpose flour
2 eggs
1 Tablespoon Vanilla Extract or 2 Tablespoons Rum
1 pinch of nutmeg

*Whipping Cream for Serving (Recipe HERE for Stabilized Whipped Cream Frosting Pictured)

  • Mix graham cracker crumbs, melted butter, cinnamon, and brown sugar together and press it into a 9 inch Springform pan.
  • Bake at 325 degrees for 10 minutes. Let cool.
  • In a food processor, add cream cheese, eggnog, granulated sugar, flour, then process until smooth, which should be super quick! (You can also use mixer or beaters, but I love how quick the food processor is.)
  • Blend in eggs, vanilla, and nutmeg.
  • Pour mixture on top of the cooled crust.
  • Bake at 425 for ten minutes. Reduce heat to 250 and bake for another 45-50 minutes until the center of cake is barely firm to the touch.
  • Let cake cool before removing rim.
  • Refrigerate overnight for best results.
  • Top with whipped cream if desired before serving.


I am a relatively new cheesecake baker and was under the impression they were difficult to make for a long time, but I think it’s pretty easy, dangerously easy in fact! lol

This cheesecake is such a show stopper! I really love the texture and classic taste.  The crust is perfect too. What a yummy Christmas treat!


Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

Join The Discussion

Comments 37

  1. Jennifer

    I have never made a “real” cheesecake. I was wondering if I could make one in a regular cake pan then maybe freeze it then flip it out of the pan instead of shelling out money for the springform pan?

    • desiree

      I bake mine all the time in a square dish and comes out just as good and I leave it in the pan

      • Lina (Hip's Modern Martha)

        Thanks Desiree!

    • Lina (Hip's Modern Martha)

      I have not tried that Jennifer. I have read a well greased parchment paper lined cake pan could work! Hope that helps 😀 I have seen springform pans at thrift stores before also.

      • Jennifer

        Thanks for the ideas! I may make one in my square Pyrex this year and if it turns out to be a hit I will “spring” for the pan at goodwill when I run across one. Corny I know, but I couldn’t resist.

        • Alison

          Alton Brown is not a fan of springform pans for cheesecake because he used a water bath to bake his cheesecakes, and even though you can wrap springform pans in foil, they often leak water. Instead he uses greased parchment paper on the bottom and sides of the pan. To unmold, place the cheesecake in hot water for 15 seconds. I’ve done it before, and the cake will come out. Just use lots of grease!

    • jeanette

      I bake my cheesecake in a regular round cake pan rather than a springform pan. I just put a piece of parchment on the bottom to help it come out easier. After it chills in the fridge and is time to take it out i run a knife around the edges then I use a gas stove to heat up the bottom and the sides so it can come out. You could also use a blow torch or creme brulee torch instead of the stove. Then i put a platter or plate on top and flip it out.

      • Lina (Hip's Modern Martha)

        Thanks for sharing! 👍

        • Gladys

          I’ve never baked cheesecake so if I bake in a regular cake pan do I need to do use the water bath method??

  2. Gretchen

    Eggnog cheesecake is my fav to make every christmas. If you don;t want to use real eggnog. King Arthur flour makes an eggnog flavor extract. Also , I use gingersnaps (crushed up) instead of graham crackers for the crust.

    • Lina (Hip's Modern Martha)

      That’s a great tip! Thanks Gretchen 😀

    • Leslie Ramey

      Oh wow, I bet gingersnaps takes it over the top. Yum!

  3. Jaci

    Could you do a premade graham cracker crust pan?

    • Gretchen

      Yes, they are just smaller, so you would probably want to use two, following the recipe as it is, just split the batter between two crusts. It would probably need shorter baking time, so monitor it carefully HTH!

  4. Tiff

    I already had this on my menu.

  5. Jennifer

    I am definately gonna try this cheesecake. I spent so much time preparing food the day of Thanksgiving that I was completely exhausted. I told my family that if I couldn’t make everything ahead for Christmas then we would just have to eat cereal, thanks Lina!

    • HoneyNYC

      OMG Jennifer, I’m right there with you. Everything is going to be made ahead for Christmas so I can actually enjoy myself!

    • Lina (Hip's Modern Martha)

      Ha I agree too! Enjoy! 😀

  6. Zimmerman

    Lina needs to start selling the food she makes- I’d buy it all lol, I’m a terrible cook.

  7. Susan

    Here is a kohls 40% off. Merry Christmas,!

    • Kandyce

      Used. Bought some moisturizing gloves i needed to keep my hands creamy for the upcoming New York winter. Thank you. Happy Holidays.

  8. Leslie Ramey

    This sounds delicious, I’m going to try it!

  9. Michelle

    If someone can use my 40% off Kohl’s code, they’re welcome to it 🙂


    Hate to see it go to waste. Merry Christmas!

    • Stacey

      Used it. Thank you and Merry Christmas.

  10. Tracy

    How do you think I can make this not as big? I still have some eggnog left from my carton and have been wanting cheesecake and this sounds good. But my bf doesnt like cheesecake. Like if I want to make them in little souffle type cups. Any ideas if I put parchment and spray in it to help not stick?

  11. deals4reals

    Crust: crushed chessmen cookies+ butter

    • Lina (Hip's Modern Martha)

      Oh yum! Those cookies rock 👍

  12. Ann Dee

    Oh yum! So going to try this. Thanks!
    Here’s a 40% off Kohls code:

    • Vanessa

      Thank you!!!! Used!!

  13. Raedev

    Looks super yummy! 😍

  14. Darla

    how long will the cheese cake stay good and fresh after it is baked?

    • Lina (Hip's Modern Martha)

      3 days in the fridge and a couple weeks frozen. Thanks Darla

  15. Chez

    I’ve been making eggnog cheesecake during the holidays for last several years. I’ve experimented with the crust using the basic graham cracker, crushed Ginger Snaps, and the household favorite crushed chocolate wafers. My husband makes ganache to drizzle over the cheesecake and homemade whipped cream. It is so so good!!

  16. Jenny

    What do you do with the rum? Am I just missing that part in the instructions? Thank you!

  17. Lina D

    You would replace the vanilla – so blend in with eggs. Hope that helps!

    • Jenny

      I see it now. 🙂
      Thanks, Lina!

      • Jenny

        This was DELICIOUS! My husband requested it again this week but I can’t find egg nog. Should I try to make egg nog or is there a good substitute?
        Thank you!

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