This amazing eggnog cheesecake is baked without a water bath and turns out smooth and crack-free, with a creamy center that slices clean and melts as you eat it. It's rich without feeling heavy and perfect for a festive holiday dessert.
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Jump to:
- Why this no water bath eggnog cheesecake recipe works
- Ingredients you'll need
- Substitutions and variations
- Watch the video recipe
- How to make eggnog cheesecake (Step-by-step)
- No water bath method (What to do instead)
- How to prevent cracks
- Pro tips for the best eggnog cheesecake
- Serve and storage guide
- Frequently asked questions
- More cheesecake recipes
- 📖 Recipe
- 💬 Comments
Eggnog wasn't something we grew up with, but once we started making it ourselves, we fell in love with its smooth, creamy texture and gentle, warm spices that feel especially cozy during the holidays.
This eggnog cheesecake recipe came from wanting to turn that flavor into something festive! We started with our perfect New York cheesecake (no water bath) and adapted it so the batter bakes smooth and super creamy every time.
The end result is a cozy holiday cheesecake with warm spice notes, a balanced texture, and an irresistible flavor that's easy to love.
You'll find more delicious ideas like this in our baked cheesecake recipes collection.
Why this no water bath eggnog cheesecake recipe works
Making a good eggnog cheesecake shouldn't feel complicated, especially during the holidays. This recipe keeps things simple while delivering a creamy, smooth result every time. Here's why it works so well:
Smooth, crack-free finish: A low, steady bake helps the cheesecake cook evenly, keeping the top smooth and the center creamy.
No water bath needed: The filling is balanced to bake gently on its own, so you can skip the wrapping and hot water and still get a soft, silky eggnog cheesecake.
Creamy from edge to center: Cream cheese, eggs, eggnog, and sour cream work together for rich holiday creaminess throughout.
Cozy flavor without heaviness: Gentle eggnog sweetness and warm spices add festive flavor without making the cheesecake heavy.
Clear cues you can trust: When the edges are set, and the center jiggles softly, it's ready.
Ingredients you'll need
These ingredients are what make this eggnog cheesecake rich, cozy, and perfectly creamy, with each one playing a role in that festive holiday texture and flavor.
Key ingredients notes:
Cream cheese: Go for full-fat blocks, not in tubes. It gives the filling its smooth, velvety texture and classic cheesecake richness.
Eggs: Help the cheesecake set into a creamy, custardy center.
Eggnog: Adds gentle holiday spice and creaminess for that unmistakable eggnog taste.
Sour cream: Keeps the texture soft and silky from edge to center.
Digestive biscuits or graham crackers: Create a buttery, slightly sweet crust that pairs perfectly with the creamy filling.
Warm spices: Add a cozy holiday touch that ties this eggnog cheesecake together.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
If you're missing an ingredient or want to adjust the flavors, these simple swaps keep this eggnog cheesecake creamy, delicious, and holiday-worthy.
Base biscuits: Swap for gingersnaps (omit the spices) or graham crackers for a crust with a little more warmth or sweetness.
Eggnog: Use store-bought or homemade as long as it's thick and creamy, so the cheesecake sets just right.
Warm spices: Add a touch more cinnamon or nutmeg if you want the flavor to lean extra festive.
Rum extract: A tiny splash brings out the eggnog vibe without adding alcohol.
Holiday flavor variation: If you want to try another festive flavor this season, our peppermint cheesecake is a delicious option with its own holiday charm.
Watch the video recipe
This quick video shows how the filling should look and what the perfect jiggle is.
How to make eggnog cheesecake (Step-by-step)
Here's how to make this eggnog cheesecake from start to finish, with simple steps that help you get that creamy center and smooth top every time.
The crust
Mix the crushed biscuits, warm spices, and melted butter until it feels like damp sand. Press into the pan and chill.
Beat cream cheese
Whisk the cream cheese on the lowest speed just until smooth.
Add the rest
Mix in sour cream, eggnog, sugar, all-purpose flour, and vanilla extract. Keep using lowest speed to avoid adding air.
Fold in eggs
In a separate bowl, beat the eggs slowly without making them frothy. Gently fold them into the cream cheese mixture.
Bake
Pour the filling over the crust. Bake at 265°F (130°C) for about 1 hour 40-50 minutes, or until the outer 1 inch looks set and the center wobbles like soft jelly when moved.
Chill
Cool completely at room temperature. Then chill for at least 8 hours, preferably overnight.
Decorate
Spread the whipped cream, pipe the florets, and sprinkle nutmeg to decorate.
No water bath method (What to do instead)
You don't need a water bath for this eggnog cheesecake recipe because the batter is balanced to bake gently and stay creamy on its own. Let it cool completely at room temperature so the top stays smooth and the center soft and crack-free.
This simple method delivers a rich, holiday-worthy texture without foil, steam, or extra steps, just like our amazing cinnamon roll cheesecake.
How to prevent cracks
Cracks usually come from too much air in the batter or an oven that runs too hot. Mix gently so the filling stays silky, and bake low and slow until the center of the eggnog cheesecake still has a soft wobble.
Let it cool slowly at room temperature for a smooth, creamy finish. If you love desserts that stay perfectly smooth on top, our irresistible pecan pie cheesecake bars follow the same gentle method.
Pro tips for the best eggnog cheesecake
These details help your eggnog cheesecake turn out creamy, smooth, and festive every time.
- Use room temperature ingredients: Everything blends more smoothly this way, giving you a creamy batter that bakes evenly.
- Taste your eggnog first: Eggnogs vary in sweetness and spice, so a quick taste helps you balance the flavor.
- Mix on lowest speed only: Overmixing adds air, which causes cracks and puffy tops. Slow and steady is key.
- Don't rush the bake: Bake at 265°F (130°C) for a creamy, no water bath cheesecake.
- Trust the jiggle: The edges should look set while the center wobbles softly. That's when it's ready.
- Cool it slowly: Sudden temperature changes cause cracks, so let the cheesecake cool completely at room temperature before chilling.
- Chill overnight: The flavors get cozier and the texture firms into that rich, creamy slice everyone loves.
Troubleshooting common baked cheesecake problems
Even well-made cheesecakes can have small issues, and most are easy to fix once you know what to look for.
🔸 Cracks on top: Usually caused by over mixing or baking too hot. Mix gently and bake at 265°F (130°C).
🔸 Center too soft: It needed more bake time. The center should jiggle softly, not move like liquid, and will firm up after chilling.
🔸 Dry edges: A sign it baked too long. Pull it out once the outer 1 inch is set and the center still wobbles.
🔸 Soggy crust: The crumbs weren't packed firmly enough or needed more butter. Press well and chill before filling.
🔸 Top browning too fast: Your oven may run hot. Bake on a lower rack for a more even finish.
Serve and storage guide
Serve
- A soft layer of whipped cream balances the warm eggnog spices, and a light dusting of nutmeg adds a cozy holiday aroma.
- Serve the cheesecake chilled for clean slices, then let it sit at room temperature for 10-20 minutes for the creamiest texture.
- For neat cuts, dip the knife in hot water or simply wipe it clean between slices.
Make ahead
- This cheesecake is best made one or two days ahead, as the texture becomes creamier and the flavors deepen overnight.
Store
- Refrigerate up to 5 days. Keep it covered to maintain that silky texture and prevent the topping from drying out.
Freezer
- Freeze without the whipped cream, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Frequently asked questions
Yes. This recipe is designed to bake creamy and smooth without a water bath. As long as you bake gently and let it cool at room temperature, it sets into a soft, silky cheesecake with no cracks.
If the center looks looser than expected, it likely needed a bit more bake time. The edges should be set with a soft, wobbly center when you take it out, and it will firm up as it cools and chills overnight.
If you can't find eggnog, mix heavy cream with a little sugar and warm spices like cinnamon and nutmeg for a similar cozy, creamy holiday flavor.
Gently nudge the pan. If the edges are set and the center has a slow, soft jiggle, it's ready. Don't wait for it to look fully firm. The cheesecake finishes setting as it cools and chills.
Cracks usually come from too much air in the batter or baking too hot. Mixing on low speed, baking gently, and cooling slowly at room temperature help keep the top smooth and crack-free.
This eggnog cheesecake is everything a holiday dessert should be: creamy, gently spiced, and easy to make without fussy steps. Follow the simple cues, and you'll get a smooth, crack-free cheesecake that slices beautifully and tastes even better the next day!
Did you try this no water bath eggnog cheesecake?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
📖 Recipe
No Water Bath Eggnog Cheesecake (Creamy, No-Crack Recipe)
Video
Equipment
- Kitchen scale We highly remind using it for the most accurate measurements
Ingredients
Crust
- 1¾ cup (200 g) crushed cookies (like graham crackers, gingersnap, or digestive for Europeans) omit the spices if using gingersnap
- ¼ cup (60 g) unsalted butter melted
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Filling
- 24 oz (675 g) full-fat cream cheese (3 blocks) room temperature
- 1¼ cup (250 g) granulated sugar
- 1 cup (250 ml) eggnog room temperature
- ¾ cup (200 g) sour cream room temperature
- 1½ tablespoon (20 g) all-purpose flour
- 2 teaspoon vanilla extract
- ½-1 teaspoon rum extract (or 1 tablespoon dark rum) optional
- ½ teaspoon ground nutmeg
- 5 large eggs room temperature
Topping (optional)
- 1½ cup (375 ml) heavy whipping cream cold
- ¼ cup (30 g) powdered sugar
- ¼ vanilla extract
- pinch of nutmeg for dusting
Instructions
- Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.
- Preheat the oven to 265°F (130°C). Place the rack to lower ⅔.
Crust
- Mix crushed biscuits with melted butter and spices until evenly coated. Press the biscuit-butter mixture firmly into the bottom. Chill while making the filling.1¾ cup crushed cookies (like graham crackers, gingersnap, or digestive for Europeans), ¼ cup unsalted butter, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Filling
- In a large bowl, beat the cream cheese on low speed just until smooth, about 30-40 seconds.👉 Cue: stop as soon as there are no visible lumps. Over-mixing traps air, which will cause cracks.24 oz full-fat cream cheese (3 blocks)
- Add sugar, sour cream, flour, eggnog, nutmeg, rum extract (if using), and vanilla. Beat on low until everything looks silky and glossy, about 1 minute.1 cup eggnog, ¾ cup sour cream, 1½ tablespoon all-purpose flour, 2 teaspoon vanilla extract, ½ teaspoon ground nutmeg, 1¼ cup granulated sugar
- In another bowl, whisk the eggs gently just until blended.👉 Cue: no bubbles, no froth; you don't want air in the eggs.5 large eggs
- Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.
Bake
- Pour filling into prepared crust. Tap pan gently to release any air bubbles. Bake at 265°F (130°C) for about 1 hour 40-50 minutes until the outer 3 cm (about 1 inch) of the cheesecake looks set and slightly matte, while the center 5-6 cm (about 2 inches) still wobbles like soft Jell-O.
- Let cheesecake cool completely at room temperature. Then cover and refrigerate overnight (at least 8 hours).
Topping (optional)
- Whip cream, powdered sugar, and vanilla to medium-stiff peaks. Spread a smooth layer over the chilled cheesecake.1½ cup heavy whipping cream, ¼ cup powdered sugar, ¼ vanilla extract
- Transfer remaining cream to a piping bag with a large star tip. Pipe large florets side by side, touching around the entire edge (festive crown).
- Sprinkle ground nutmeg over the florets and surface.pinch of nutmeg for dusting
Notes
- Room-temperature ingredients are key for a smooth batter. Cold cream cheese, sour cream, or eggs will create lumps.
- Eggnog: Use classic store-bought, non-alcoholic eggnog (the kind sold in cartons during the holidays). Homemade eggnog with a similar pourable consistency works the same.
- Crust options:
If using gingersnap cookies, skip the added spices.
If using digestive biscuits or graham crackers, add the spices and brown sugar to recreate gingersnap flavor. - Use an oven thermometer. Slow, low baking depends on accurate heat, even a small difference can change the texture. A portable oven thermometer helps you hit that steady 265°F (130°C).
- Baking cue: Edges should look set and slightly matte, center wobbles like soft Jell-O, that's the sweet spot for creamy texture.
- Cooling: let it cool completely at room temperature before refrigerating; chilling too soon can trap moisture and make the top sticky.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Bea & Marco says
This no water bath eggnog cheesecake is one of our favorite holiday desserts. It's creamy, smooth, and designed to bake crack-free without fussy steps. If you’re looking for a reliable, make-ahead festive cheesecake, this is it! Let us know how it turns out.