christmas cheesecake

This easy Eggnog Cheesecake recipe is thick, creamy and full of eggnog! A perfect dessert recipe for the holidays, it's a delicious way to enjoy one of my favorite drinks of the season.

Eggnog Cheesecake

¼ cups (302 grams) graham cracker crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

tsp nutmeg

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) eggnog

nutmeg

eggs, room temperature

(240 milliliters) heavy whipping cream, cold

tbsp (45 milliliters) eggnog

tbsp (72 grams) powdered sugar

Nutmeg,

Pearl sprinkles, optional

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See how I set up my pans. Set prepared pan aside.
CHEESECAKE FILLING AND TOPPING

p id=&#8221;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6.

In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7.

Add the eggnog and nutmeg and mix on low speed until well combined.
8.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9.

Pour the cheesecake filling into crust and spread evenly.
10

Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11

Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
13

Crack oven door and leave the cheesecake in the oven for about 30 minutes.
14

Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
15

To make the whipped cream, add the heavy whipping cream, eggnog and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
16

Remove the cheesecake from the pan, then pipe the whipped cream onto the cheesecake. I made little rosettes with Ateco tip 844, but feel free to decorate as you like. Sprinkle with a little nutmeg and pearl sprinkles, if desired.
17

Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.

This recipe is amazing! I’ve made this eggnog cheesecake the past two years and people beg me for them! My husbands employee even traded a 55 inch flat screen for one of these cheesecakes (no joke)! Awesome job!!! 

I just made this cheesecake and the top came out so nicely flat and browned I don't even want to cover it up with whipped cream! But alas I will, because I cannot say no to whipped cream on my desserts. However, for those who were a little concerned about the longevity of the cream, as extra insurance I will stabilize the whipped cream further with a couple teaspoons of gelatin. I will get maybe 2 1/2 tbsp of cold water and sprinkle on 2 tsp of gelatin; allow the gelatin to absorb and the microwave it until it's liquid again, it shouldn't take any longer than 15-20 secs. Then while I'm whipping the cream I'll pour in this gelatin mixture - this always ensures my whipped cream stays in tip top shape as long as I need it!

I just made this last night.  I used two  premade Graham cracker pie shells.  The recipe amount fit perfectly. Can't wait to taste them this evening. Thanks.

I just made this recipe in my mini cheesecake pans. So cute and delicious. I reduced the eggnog down to thicken it and I baked them at 325° for 18 minutes. I put a pan with hot water on the bottom rack. It made 34 minis. I would post a picture if I could figure out how ☺️. Thank you!

Hi Lindsay, I love this receipe. Can it be made in cupcakes? If so, what would the recipe look like?

Hi!  It's not often I leave a reply but this recipe is so amazing I just have to!  I'm going to be honest and say making cheese cake always freaked me out. After making this recipe I have concurred that fear. I followed the recipe exactly the first time I made it. I was concerned if it was baked long enough. I searched on line to find out how to know for sure. I had no idea you could check using a thermometer in the filling. At 150 to 155 degrees it is done. I took it out of the oven at the 1 hour 30 minute mark. It was only at 120 degrees. I put it back in for 10 minutes and checked again. It was 150 degrees. Perfect!????  I turned the oven off and followed the rest of the instructions. Two things I will ALWAYS do when making a cheese cake in a water bath is use the slow cooker liner around the spring form pan then extra wide tin foil (no seams). Every cheese cake I've made since has never had any water leaking into the cake, not a single crack, perfect!!. I do a lot of cake decorating and I'd like to share a "trick" for stabilizing the whipped cream. Your recipe calls for so much icing sugar it's just too sweet in my opinion. If you whip 1 cup of the cream with 2 tbsp icing sugar until almost stiff and then add 1 tbsp instant vanilla pudding powder and whip a bit more it will be stabilized and pipe just like butter cream icing. It holds it shape even when left at room temp. 
Thank you for this amazing recipe and I hope my tips help????

I've made 3 of these cheese cakes in the past week and will be making 2 more for Christmas eve. Rave reviews from all who enjoyed it!! This will be added to my Christmas baking legacy for sure!

Easy to make. Taking to my family Christams Eve party today. I substitued out gluten free vanilla wafers for the crust and GF flour. Beautiful presentation.

I rarely leave reviews for recipes but have to share what i did with this great recipe of yours! I wanted something i could bring to 2 different Christmas gatherings so a full cheesecake wasn't going to work but I loved the idea of eggnog. 
I made mini cheesecakes in cupcake tins. I put cupcake liners in the pans, used a gingersnap cookie for a crust. I made the cheesecake filling exactly according to your recipe. It made 26 cheesecakes, I baked at 350 degrees for 30 minutes. 
I topped with freshly whipped cream and sprinkled nutmeg on top. They were hugely popular!!

I will admit that the recipe is a bit time consuming...BUT...it is soooo worth it!!!  This is THE best cheesecake I have ever had!!!!!!!  I am wondering if it can be made with no eggnog...hence when its not the holidays and how the recipe would need to be modified!!!  Thank you for such a GREAT holiday desert!!!!!!

I made this cheesecake for the first time and the cheesecake turned out perfect.
The only problem was that the whipped topping didn't turn out very thick at all. it still tasted great, but 
did not set up like what was shown in the video. I had to pour it on  top.
I follow the direction to the letter. Any suggestions?
Thank you.
Bob

Delicious cake, my family loved it, including those that don’t care for egg nog per say, lots of eggnog flavor and deliciously creamy, I used a cashew nut crust and it complimented the cake well but I think I’ll try pecans next time just because they’re more festive, thank you 

Sorry I missed this recipe in 2017, but thank goodness found it now!  Have made it twice as it was such a hit.  I used the Costco eggnog which is fantastic, and followed the recipe which is unusual for me.  We all enjoyed it so much, people had seconds.  Very creamy, tasty, rich in flavour.  Made a third one and have frozen it in quarters, so hope this works out so we can have that final piece on a cold and snowy night.  Thanks for this one, it is a keeper.

I have been cooking and baking for well over 40 years and have developed 100's of my own recipes over those 40+ years. I've made this recipe with no variations and no substitutes, step by step. I have to say, I truly do not think that I have ever had a more perfect cheesecake. Kudos to you! Your method and recipe are flawless!

I’ve made this recipe twice and it has been perfect every time. Thank you Lindsey for sharing  all your amazing recipes. This time I used ginger snap cookie crust but it still turned out beautiful. The crust is a little darker but it’s my hubby’s preference! 

I’m 13 year old and I made this cheesecake for Christmas dinner and my whole family loved it! It had the perfect amount of eggnog flavor in it and looked amazing. Thx for sharing this recipe Lindsay!

Hi Lindsay! This was the very first recipe of yours that has made me a cheesecake expert around here! lol  My wife loves eggnog... I don't. But, I found an amazing solution! I've made this three times using different flavored eggnog. Vanilla spice, hazelnut, and peppermint. When I tried the first one I said, "I cannot believe I made this!"   I've said that quite a few times with your recipes. Thank you!

Ok, thought I did this but must have gone into the wrong category.  
This is one of my favorite holiday recipes!  My customers love it as well.  The flavor is incredible and it's so smooth.

This is the best f*ing thing I’ve ever put in my mouth. Thanks!

https://www.youtube.com/watch?v=rY80SpQTkHM

This easy Eggnog Cheesecake recipe is thick, creamy and full of eggnog! A perfect dessert recipe for the holidays, it’s a delicious way to enjoy one of my favorite drinks of the season!

Recipe: https://www.lifeloveandsugar.com/eggnog-cheesecake/

Looking for a Christmas cheesecake recipe to make? This Chocolate Peppermint Cheesecake is the best.

Chocolate Peppermint Cheesecake

Cooking spray

(8-oz.) blocks cream cheese,

c. sugar

eggs

sour cream

tbsp. all-purpose flour

peppermint extract

pure vanilla extract

kosher salt

chocolate,

c. chopped white chocolate,

c. chopped candy canes,

Peppermint Oreos

tbsp. butter

c. heavy cream

c. semisweet chocolate chips

Tastes great! The only issue was that the butter leaked out of the crust while in the oven. Maybe try baking the crust before adding the filling?

I like to make this with Tader Joe’s Pepermint Jo Jos. They are like Oreos with Candy Canes in the filling!! They also make a gluten-free variety so I can actually eat the cheesecake!!

I have made this cheesecake twice a year now every year since I discovered it! My family loves it, I love it. A piece of advice for new cheesecake makers - use a turkey bag instead of foil.

Absolutely fabulous and easy-to-follow recipe! Thank you!

Boyfriend made it for my birthday. Did not let the ingredients come to room temperature so instead of a nice and smooth cheesecake, it had giant cracks. Next time I'll just make it myself.

Trying it out right now- thank you for making cheesecake an easy and not so stressful experience lol I truly thought making cheesecake was not in my wheelhouse but I actually had fun prepping and doing it all! 

Thank you again! I will post after my family tries it tonight! It looked great!

Made this for a Christmas dinner party. The hostess said she'll be back in an hour after grabbing a fork. It was super delicious.

just made this.....couldn't find peppermint oreos so I used mint and it turned out great!! I used 3 8oz cream cheese and 2 eggs just like its says to! Delicious

I have made 4 of this cheesecake for the holidays and gave them as gifts. Everyone raved about it. It is so different but not overpowering and It looks so pretty.

Definitely need a 3rd egg if you’re using 3 8oz bars of cream cheese.  I made them into mini bites which tasted great and were a hit at my party

https://streaming.hearstdigitalstudios.com/manual_upload/58584066d559307584e67c83/mp4/Chocolate_Peppermint_Cheesecake_FRONT_1482178687_4000_hd_v3.mp4

Chocolate Peppermint Cheesecake is the Reason for the Season.

Adorable Christmas dessert alert: This hack turns a store-bought cheesecake and strawberries into the cutest Santa Hat treat from Delish.com.

Santa Hat Cheesecake Bites

plain cheesecake (homemade

whipped cream

strawberries, tops sliced off

Do you buy or make cheesecake more often?

https://streaming.hearstdigitalstudios.com/9de04547-0f42-4f83-a15a-568cc349d14f/video_rover_16x9_1080p_hd_1544728712_83377.mp4

When Santa makes his list and checks it twice this year, we plan to be right at the top: These mini Santa cheesecake bites are the easiest way to show just how nice you are.

We're obsessed with this dessert for two reasons: 1) They're ridiculously cute and 2) they're ridiculously simple.

Press a small circle cookie cutter into any cheesecake—homemade or store-bought (a Sara Lee would work perfectly here) to create a bite-sized base. 

Next, fill a piping bag with whipped cream and cover the surface of each cheesecake bite with a swirl. (Hack this part if you have a steady hand—a can of whipped cream should work just as well.) 

Finally, slice the bottom off of a strawberry and set it on top of the whipped cream. Add one tiny dollop to the tip of the strawberry and Ho, Ho, Ho-ly cow, you've done it.

Santa Hat Cheesecake Bites Will Sleigh All Your Guests

This recipe is perfection in flavor and consistency!  I had previously tried at least 4 different eggnog cheesecake recipes over the years that were off in either nogginess or texture.  So glad I found this one - finally found a keeper!

If you like Biscoff spread, you'll freak over this easy Biscoff cheesecake from Delish.com

Biscoff Cheesecake

55 g melted butter,

Biscoff biscuits

salt

900 g cream cheese, softened

sugar

240 mL double cream

vanilla extract

110 g Biscoff spread

Biscoff biscuits, crushed,

110 g Biscoff spread, melted,

If you love RumChata, this boozy cinnamon cheesecake is for you. With a quick and easy graham cracker crust, perfect cream cheese filling, and cinnamon-sugar and whipped cream topping, it's a decadent dessert everyone will love.

Rumchata Cheesecake

graham crackers (1 sleeve), finely crushed

cinnamon

brown sugar

c. RumChata liqueur

cornstarch

Cool Whip

Cinnamon sugar

Caramel sauce

I whip my own cream! It's so much better.

Do you make your own whipped cream or buy whipped topping?

Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust.&nbsp;

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

Spread Cool Whip on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more Cool Whip around the edges of cheesecake, then drizzle piped Cool Whip with caramel.

Made this for the family and was demanded this be done every year. I made my own rumchata whipped cream and homemade sea salt caramel to go on top. Best thing ever!

I had this beautiful cheesecake that had risen above the pan. I followed the directions and turned off the heat and cracked the door. I peeked at it about 20 minutes later. The whole thing fell and had a HUGE crack in three directions. I was devastated this was for Thanksgiving.  I can’t even “frost” it with whipped cream and cover the crack.  I’m so disappointed.

https://streaming.hearstdigitalstudios.com/3217d47e-f1bf-46b0-a788-728d9959ce39/video_rover_16x9_1080p_hd_1544216972_26019.mp4

RumChata Cheesecake Is Our New Boozy Dessert Obsession

This Christmas cheesecake is the perfect festive dessert this holiday season. It&#039;s not only delicious but fills you up with Christmas cheer!

Christmas Cheesecake Recipe

graham

sugar (100 grams)

salted butter (226 grams, melted (2 sticks))

cream cheese (680 grams, room temperature (3 bricks))

sugar (133 grams)

heavy whipping cream (151 grams, room temperature)

sour cream (114 grams, room temperature)

kosher salt (3 grams)

vanilla bean paste (3 grams)

eggs (250 grams, room temperature)

cornstarch (14 grams)

sprinkles (48 grams, red and green)

white chocolate chips (170 grams)

heavy whipping cream (43 grams)

Ribbon candy

White chocolate chips

Green and red candies

Sprinkles

Peppermint pieces

Unwrapped Rolos

Preheat

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.

Combine

In a large mixing bowl, combine the graham cracker crumbs and sugar.

Mix in the melted butter until well combined and the mixture is a wet crumb texture.

Press the crust evenly into the bottom and slightly up the sides of the prepared springform pan.

Bake

Place into the oven on the center rack and bake for 10 minutes.

Cool

Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.

For the Crust

Adjust

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and mix together on medium speed until smooth.

Add in the heavy cream, sour cream, salt, and vanilla bean paste and mix to combine.

Add in the eggs and mix for 30 seconds, then add in the cornstarch and mix until just incorporated.

Fold

Gently fold in the sprinkles. Overmixing the sprinkles will cause the batter to turn black.

Cover

Cover the outside of the springform pan with aluminum foil to prevent water from seeping in.

Pour

Pour the cheesecake batter on top of the prebaked crust. Place the springform pan into a large baking dish or broiler pan and fill with 1 inch of water.

Place both pans into the preheated oven on the center rack and bake for 15 minutes.

Continue

Reduce the heat to 250°F and continue baking for an additional hour.

Leave

Turn the oven off and leave the cheesecake inside for 30 minutes.

Open the oven door and leave the cheesecake inside for another 30 minutes to finish setting up.

Once the cooldown time is up, remove the cheesecake from the oven and place it onto a wire cooling rack to let it cool completely.

Chill

Once the cheesecake has completely cooled, cover it with plastic wrap, then place it into the refrigerator to chill for 8 hours.

For the Cheesecake

Place

Towards the end of the chill time for the cheesecake, make the topping: Place the white chocolate chips into a heatproof bowl and set aside.

Microwave

Pour the heavy cream into a microwave bowl and heat in the microwave for 30-45 seconds.

Pour the heated cream over the white chocolate chips and let sit for 1 minute.

Stir

Stir the mixture, then place the bowl back into the microwave and heat for an additional 45 seconds to make sure the white chocolate is fully melted.

Remove from the microwave and mix with a spoon until smooth. Set aside to cool completely.

For the Ganache

Unmold

Once the cheesecake has chilled, remove it from the refrigerator, unmold it, and place it onto a cake stand or plate.

Pour the cooled white chocolate mixture on top.

Top with Christmas candies before the white chocolate sets.

Serve

Once the white chocolate has set, cut the cheesecake into slices and serve.

For Assembly

This is a beautiful Christmas Cranberry Cheesecake perfect for the holidays. This no-bake white chocolate cheesecake has a graham cracker crust, white chocolate cream cheese filling, topped with homemade cranberry jam, sugared cranberries, and whipped cream.

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Top Tags

Eggnog Cheesecake

Chocolate Peppermint Cheesecake

Santa Hat Cheesecake Bites

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Biscoff Cheesecake

Rumchata Cheesecake

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The most viewed christmas cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine