Beverages
Eggnog cheesecake
A smooth and soft eggnog cheesecake with a hint of chocolate. Eggnog might be old-fashioned, but combine it with cream cheese and you'll love it!
Updated at: 2025-07-19
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Recipe eggnog cheesecake
Ingredients
12 persons
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Made by Véronique
Published at 2017-04-02, this recipe is for 12 persons and takes 1 hours 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
15 minutes
Time cooking
1 hours
Total time
1 hours 15 minutes
Preparation - 15 minutes
Coat the spring form with butter and pre-heat the oven to 150 degrees celsius or 300 degrees fahrenheit. Crumble the cookies using a blender, food processor or rolling-pin.
If you're using a rolling-pin, it's recommended to use a ziplock bag to prevent a messy kitchen. Melt the butter and combine with the cookie crumbs. Press them into the spring form to create a cookie bottom.
Place in the fridge while you make the filling. Combine the cream cheese along with the eggs, powdered sugar, eggnog and flour until you've reached a smooth mixture.
Finishing the eggnog cheesecake - 1 hour
Pour the cream cheese filling on top of the cookie bottom and bake the cheesecake in the oven for about 45 minutes. Carefully open up the oven door, otherwise the cheesecake will collapse.
Let it sit in the oven for about 10 minutes with a slightly opened oven door, before taking it out. Let it cool off completely.
Beat about 150 ml heavy cream with a tablespoon of sugar until it's stiff enough. Add about 50 grams of eggnog and add the cream to a piping-bag with a star nozzle.
Decorate the cake with the whipped cream and finish the cake with grated chocolate. Enjoy!
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