Eggnog Christmas Cheesecake

Pull up a chair—let’s talk Eggnog Christmas Cheesecake

Alright, so here’s the scoop: every year when December sneaks up (which is always faster than I expect, honestly), I start craving all those weirdly nostalgic holiday flavors—the warm spices, boozy notes from just a splash of rum, that sort of thing. Last year, on a truly lazy Sunday, I mashed up my two December favorites: eggnog and cheesecake. Honestly, it was not love at first bite because I overbaked it pretty ferociously (cracks galore), but once I stopped minding the looks, well, my family basically devoured it while arguing over the last slice. So, here’s my not-so-perfect but very lovable Eggnog Christmas Cheesecake recipe—cracks and all. Let’s be real, perfection’s for store windows, not kitchens.

Why I keep coming back to this

I make this cheesecake when I want my kitchen to smell like a Christmas candle without, you know, eating actual wax. My family goes crazy for it because it tastes like drinking eggnog in a cozy jumper—plus, it’s got enough rum to make Auntie Barb giggle but not enough to knock anyone’s socks off. Oh, and once I tried skipping the water bath to save time, which, yeah, meant it was more rustic (code: cracked). But it still tasted proper. If you’ve ever cursed at a springform pan, you know what I mean.

Stuff you’ll need (and what I swap)

• For the crust:
  • 1 1/4 cups graham cracker crumbs (I’ve used ginger snaps or even digestives; works fine)
  • 1/4 cup sugar (sometimes I go half brown for a deeper flavor)
  • 1/3 cup melted butter (margarine in a rush is… functional, but less yummy)
• For the filling:
  • 3 (8-oz) packages cream cheese, softened (Grandma loved Philadelphia, but honestly store brand’s less spendy)
  • 1 cup sugar
  • 3 tbsp all-purpose flour (never tried a GF flour here, but maybe?)
  • 2 large eggs + 2 egg yolks (once forgot the yolks; tasted fine, a bit less rich)
  • 1 cup eggnog (store-bought works! On a wild day, I make my own. Sally has a legit recipe)
  • 2 tbsp dark rum (or bourbon, or leave it out for the kids; rum extract’s okay if you’re out)
  • 1/2 tsp ground nutmeg (fresh is fancy but ground works)
  • 1 tsp vanilla extract
• For the whipped topping (optional):
  • 1 cup heavy cream, whipped with a little powdered sugar and cinnamon
  • Fresh-grated nutmeg or a pinch of cinnamon for dusting

How I (mostly) make it step-by-step

1. Preheat & Prep: Get your oven going at 325°F (160°C). Wrap the bottom of your springform pan with foil—yes, you need this if you’re using a water bath (unless you like weird, damp crusts). A 9″ pan is good; 8″ works for a taller cake.
2. Crust: Mix up your crumbs, sugar, and melted butter. Press it down in the pan (I just use the bottom of a glass). Pre-bake this for about 10 minutes, then let it cool. This is my moment to sneak a crumb or two; no regrets.
3. The Filling: Make sure your cream cheese is actually soft—it’ll mix way smoother. Beat it (hand mixer or stand is fine) with sugar and flour until fluffy-ish. Then add the eggs + yolks, beating just till they’re all cozy (but not overmixed—lumpy is bad, but overbeating is risky too).
   
   Stir in your eggnog, rum, nutmeg, and vanilla. At this stage, it always looks a bit off—kind of runny and freckled. It’s normal.
4. Pour & Bake: Plop that filling into your crust. Tap it a bit so bubbles rise up (never noticed a difference, but I still do it).
   
   Set the pan into a bigger roasting pan, fill that halfway up with hot water. Bake for about 55–65 minutes. Don’t be tempted to open the oven too much; cracks love drama.
5. Chill: Take it out when the edges are set but the center still jiggles a smidge (like jelly). Cool totally at room temp, then chill at least 4 hours—overnight is my sweet spot, but it’s honestly painful waiting.
6. (Optional) Top It: Right before serving, whip up your cream, sweeten a little, and plop on the cheesecake. Sprinkle with nutmeg or cinnamon if you’re feeling festive.

Notes from my (sometimes kitchen-wrecking) experience

• Eggnog cheesecake gets more flavorful after a night in the fridge—it’s less wobbly then too.
• Once, I forgot the water bath. The cheesecake was cracked but still worth eating—in fact, my dad liked those crispier bits on the edge (go figure).
• Don’t stress about small cracks! Cover it with cream or just claim they’re “festive fault lines.”
• If you use fresh nutmeg, go easy. I once grated a mountain by mistake—felt like eating aftershave.
• Oh, and I find using room temp eggs helps the filling mix smoother, though more than once I’ve used cold eggs and just beat a bit longer.

Stuff I’ve tried (plus one miss)

• Bourbon instead of rum: Richer and a bit smokier—pretty nice if that’s your thing.
• Mini cheesecakes in muffin tins: Cute, but they tend to stick unless you use paper liners (lesson learned the sticky way).
• Chocolate crust: I tried Oreos. Actually? Kind of overpowers the eggnog; I probably wouldn’t repeat.
• No-booze version: Still festive! Add a splash more vanilla.
• Spice tweak: Use pumpkin pie spice instead of all nutmeg if you’re running low. It’s more layered, but I kind of like it?

Gear I use (plus hacks)

• 9″ springform pan (though that one time with a deep cake tin and lots of parchment, it just about worked—but did stick a little)
• Electric mixer—hand or stand. Or, in a pinch, furiously by hand (my arms regretted it)
• Roasting pan for the water bath
• Whisk, bowls, and a glass (for that crust press-down trick; you don’t need specialty gadgets)

Keeping it fresh—or, will it ever last that long?

Wrap leftover cheesecake in cling film or tuck it in an airtight tin. It keeps for about 4 days in the fridge. But honestly, in my house it never lasts more than a day! And if you want to freeze it, just skip the cream topping; wrap slices tightly in foil then pop into a freezer bag. Defrost overnight in the fridge, or honestly eat slightly frozen—it’s surprisingly good.

How I serve it up

You can just slice and serve, but my lot likes it with a blob of whipped cream and extra nutmeg. Or, on occasion, some boozy caramel drizzle (which, okay, is a bit much, but it’s Christmas and all bets are off). For us, eating it in pajamas while watching bad Christmas films is basically tradition. My uncle once ate his for breakfast the next day—no judgment here.

Things I learned the hard way

• Let it cool fully before chilling or you’ll get that sweaty top. I once tried rushing and regretted it—the topping slid off!
• Don’t open the oven too much. Found out the hard way that cool drafts = cracks (it’s like cheesecake stage fright).
• Bake it just till it’s got a little jiggle in the middle. Leave it longer and it’s dry and tough, which even coffee can’t save.
• If you mess up the crust (too crumbly? forgot sugar?), just embrace it. One time I served it in bowls like a trifle, worked out fine.

Friend-to-friend: my FAQ

Can I use homemade eggnog?

Yeah! Homemade eggnog’s weekends-only for me, but if you’ve got some, splash away. Just make sure it’s not too thick. I like this homemade eggnog recipe when I can be bothered.

Help, no springform pan—what now?

Honestly, use a deep cake tin lined with lots of parchment hanging over the sides—maybe not as pretty, but totally works. You’ll have to play it by ear when unmolding though.

Is this better the next day or straight away?

I think it’s richer and less sharp the day after. My sister disagrees—she likes it warm-ish. Try both? Life’s short.

Can I make this gluten free?

Probably? Swap in GF crackers and flour; I haven’t tried it yet, so if you do, let me know how it turns out (I’m curious!)

Why do cheesecakes crack?

Combination of overmixing, baking too long, and changing temps. But honestly, if anyone cares, they’re missing the point. Cream covers a multitude of sins.

And since you made it all the way here, I’ll just quickly confess: I once tripped carrying a cheesecake to the table and blamed the cracks on a “creative approach.” Family still teases me every holiday. That’s life, eh?