Eggnog Cheesecake

This eggnog cheesecake is sure to impress at any holiday gathering. WIth a silky, creamy texture, the eggnog and nutmeg flavors shine. To make your own graham cracker crumbs, process crackers in a food processor until fine.

a recipe photo of the Eggnog Cheesecake
Photo: Alexandra Shytsman
Active Time:
50 mins
Total Time:
4 hrs 10 mins
Nutrition Profile:


  • 1 ½ cups graham cracker crumbs

  • 5 tablespoons unsalted butter, melted

  • 2 tablespoons sugar plus 2/3 cup, divided

  • ½ teaspoon salt, divided

  • 3 (8 ounce) packages reduced-fat cream cheese, softened

  • 2 large eggs, at room temperature

  • ¾ cup eggnog, at room temperature

  • 1 teaspoon rum extract

  • 1 tablespoon vanilla extract

  • ½ teaspoon ground nutmeg


  1. Position rack in lower third of oven; preheat to 350°F. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil; coat the inside with cooking spray.

  2. Combine graham cracker crumbs, butter, 2 tablespoons sugar and 1/4 teaspoon salt in a medium bowl. Transfer the mixture to the prepared pan, pressing it into the bottom of the pan. Bake until set and light golden, 8 to 12 minutes. Let cool on a wire rack for 30 minutes. (Do not turn off oven.)

  3. Add cream cheese and the remaining 2/3 cup sugar to a large bowl. Beat with an electric mixer on medium speed until soft and no lumps remain. Add eggs, one at a time, mixing until the first egg is fully incorporated before adding the second. Reduce the mixer speed to low and beat in eggnog, rum extract, vanilla and nutmeg. Mix just until smooth; do not over-mix.

  4. Pour the filling into the cooled crust. Gently jiggle the pan to smooth the top. Place the cheesecake in a large roasting pan; place on the rack in the bottom third of the oven. Pour enough warm water into the roasting pan to come halfway up the sides (do not let water get into the foil wrapping).

  5. Bake until set on the edges and light golden-brown, 45 to 50 minutes. The middle should still jiggle slightly when you nudge the pan. Turn the oven off, prop open the door and let the cheesecake cool for 1 hour. Remove the pan from the oven and refrigerate the cheesecake for at least 2 hours before removing the sides of the pan and serving.


9-inch springform pan

Nutrition Facts (per serving)

329 Calories
21g Fat
28g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 329
% Daily Value *
Total Carbohydrate 28g 10%
Total Sugars 20g
Added Sugars 13g 26%
Protein 6g 12%
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 100mg 33%
Vitamin A 982IU 20%
Vitamin D 15IU 4%
Vitamin E 1mg 4%
Folate 22mcg 6%
Vitamin K 2mcg 2%
Sodium 316mg 14%
Calcium 75mg 6%
Iron 1mg 6%
Magnesium 10mg 2%
Potassium 63mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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