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!

1 hours 15 minutes 12 people Pie and cake
Eggnog cheesecake


(✓ Tip: click to check off)

  • 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
Eggnog cheesecake ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • spring form (26 cm - 10 inch)
  • silicone kitchen brush
  • blender, food processor or ziplock bag and rolling-pin for crumbling the cookies
  • small saucepan
  • standmixer
  • oven
  • piping-bag with star nozzle
  • silicone spatula
  • grater


1 hours 15 minutes 12 people Pie and cake

View the original recipe via:

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. 

Eggnog cheesecake
Eggnog cheesecake

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. 

Our niece Tessel loved the cheesecake!
Our niece Tessel loved the cheesecake!

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!

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Indian spiced yogurt marinade
Next recipe →
Watermelon cocktail