eggnog dessert

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/

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!

Glazed shortbread cookies flavored with eggnog and cinnamon adding a subtle flavor of the classic holiday drink.

Glazed Eggnog Shortbread Cookies

all-purpose flour

cornstarch

cinnamon

salt

unsalted butter (room temperature (I used Gaylea unsalted butter))

eggnog

sugar

sprinkles

cinnamon sugar

sanding sugar

In a medium bowl, whisk together flour, cornstarch, cinnamon, and salt.

In mixer bowl, cream butter, eggnog and icing sugar together until smooth and fluffy. About 2 minutes.

Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together. Be careful not to overmix.

Roll dough between two pieces of parchment paper to about 1/4" - 1/2" thickness depending on your preference. Refrigerate rolled out dough for at least 1 hour.

Once chilled, preheat oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about 1/2 inch apart.

Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on a wire rack.

Re-roll the remaining dough and continue cutting until all the dough is used up.

Whisk icing sugar and ground cinnamon into eggnog until it becomes smooth and creamy. Once cookies have cooled, place on parchment paper and use a spoon to drizzle or spread glaze over each one. Top with sprinkles, cinnamon sugar or sanding sugar as desired. Allow the glaze to harden (approximately an hour) before serving.

Make the Glaze:

Soft and delicious Eggnog Cookies that are perfect for the holidays. Don&#039;t forget to check out my step by step photos and tips above!

Eggnog Cookies

all-purpose flour ((270 grams))

tsp baking powder

tsp salt

tsp cinnamon

unsalted butter,

sugar ((200 grams))

tsp vanilla extract

tbsp eggnog

In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg then set aside.

Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment or in a large bowl if using an electric hand mixer. Scrap the bowl down and beat on high until light and fluffy.

Pour in the eggnog and vanilla then add the egg yolks in one at a time while mixing on medium then scrape the bowl down and mix once more.

Add the flour in while mixing on low and mix until just combined. Finish the batter off with a spatula mixing in any stray bits of butter or flour.

Portion out roughly two-tablespoon sized pieces of dough (40g) and drop them onto a parchment or silicone-lined baking sheet leaving about 4 inches of room between each. You can roll each ball in your hands for a more finished look but this is optional. Bake in the center rack at 350F for 11-12 minutes or until the edges are set and the center appears dry.

While the cookies are baking mix the glaze up. Add a cup of powdered sugar to a medium bowl along with the cinnamon and nutmeg then drizzle in 3 tablespoons of eggnog and 1 tsp of vanilla. Whisk together adding a tablespoon at a time of eggnog as needed to achieve a drizzling consistency.

Drizzle the icing onto the cooled cookies and enjoy.

This perfectly decadent Eggnog Pound Cake is ultra moist and flavored with eggnog, nutmeg and cinnamon. We&#x27;ve topped it with spiced cream cheese frosting. Keep this recipe in mind for your Christmas and winter gatherings!

Eggnog Pound Cake

(339 grams) unsalted butter, sotened

(600 grams) sugar

(342 grams) Cake Flour

½ teaspoon (2 grams) salt

(2 grams) baking powder

(6 grams) cinnamon

(3 grams) nutmeg

(235 grams) Eggnog

(8 grams) vanilla extract

(113 grams) unsalted butter, softened

(4 grams) vanilla extract

salt (1 grams)

(.5 grams) cinnamon

(.5 grams) nutmeg

*Adjust spice amounts

Grease and flour a bundt pan. Preheat oven to 325 degrees F

In a separate bowl whisk the cake flour, salt, baking powder, nutmeg, and cinnamon to combine. Set aside for later.

Using an electric mixer (fitted with a paddle attachment if using a stand mixer) mix the butter on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.

Add the eggs one at a time, mixing after each until the yellow of the yolk is blended.

Add the vanilla extract to the cup of eggnog and set aside.

With the mixer on low speed, add the flour mixture alternately with the eggnog. Begin and end with the dry ingredients. Add the dry ingredients three times and the eggnog twice. Mix just until blended.

Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.

This recipe makes approximately 8 cups of batter.

Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar, cinnamon, and nutmeg, mixing on low speed until blended.

Increase mixing speed and beat until fluffy. Don&#x27;t over mix or it will become too soft. If it becomes too soft, you can chill it for several minutes to firm it back up again.

This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

For the Spiced Cream Cheese Frosting

We piped the cream cheese frosting onto the cooled cake using a large 1M star piping tip. We piped large stars and rosettes over the top of the cake and just partially down the sides. Decorate however you like!

Decorating the Cake

Because of the cream cheese frosting, this cake needs to be refrigerated (in an airtight container or cake dome). For best flavor and texture, move the cake from the refrigerator to the kitchen counter a couple of hours before serving.

Refrigeration and Serving

With their tender cake-like texture and generous coating of eggnog frosting they are likely to become a new favorite holiday cookie!

Melt-In-Your-Mouth Eggnog Cookies

(283 grams) all-purpose flour

tsp ground nutmeg, (plus more for topping)

(170 grams) unsalted butter, (at room temperature)

(100 grams) granulated sugar

(100 grams) packed light-brown sugar

tsp rum extract

eggnog ((not low fat))

(113 grams) butter, (at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter))

(360 grams) powdered sugar

Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside.&nbsp;

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy.&nbsp;

Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.&nbsp;

Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.&nbsp;

Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

For the Eggnog Frosting:

I made these few years ago and they were great.  I made them today and they spread way too much and did not turn out well. I baked the cookies for 12 minutes and one pan for a minute more.  After leaving them out on the pan, then onto a rack, they were a little too soft and some fell apart.  I tried putting the dough into the refrigerator and that did not help. The cookies did not plump up, a couple made a big blob.  I do not know what I did that made them not turn out like the first time I made them.

I make these cookies every Christmas and they are a hit! I’m being proactive this year in making them ahead of time, my question is can I freeze them with the frosting already on them? 

Thanks

These cookies are sinfully delicious. The only thing I had a problem with was how sticky my dough was. It was a bit challenging to work with. Did I do something wrong?

https://content.jwplatform.com/videos/cDBuwRJr.mp4

A soft and fluffy Christmas cookie with rich eggnog flavor and a sweet icing finish.

Top 6 eggnog dessert recipes from across the web

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Top 6 eggnog dessert recipes from across the web

The most viewed eggnog dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Eggnog Cheesecake

Eggnog Cheesecake

Glazed Eggnog Shortbread Cookies

Eggnog Cookies

Eggnog Pound Cake

Melt-In-Your-Mouth Eggnog Cookies

The most viewed eggnog dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine