Eggnog cheesecake

Name: Eggnog cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 persons
Cuisine: World
Ingredients: 600 gram cream cheese on room temperature; 250 gram eggnog; 100 gram powdered sugar + 1 tablespoon extra; 40 gram all-purpose flour; 4 eggs; 150 ml heavy cream; about 75 gram dry cookies (such as graham); 50 gram butter + extra; dark chocolate bar for garnish

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!

Recipe eggnog cheesecake

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.

Updated at: 2025-07-19

Let's get started

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!