Eggnog Cheesecake (Creamy, No Water Bath)
This eggnog cheesecake recipe combines real eggnog, warm holiday spices, and a buttery cookie crust with a wonderfully creamy filling. Baked low and slow without a water bath, it has a beautifully smooth, crack-free top and makes a lovely make-ahead Christmas dessert.
Servings: 12 thick, bakery-style slices
Ingredients
Crust
- 1¾ cup (200 g) crushed cookies (like graham crackers, gingersnap, or digestive for Europeans)
- 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 teaspoon 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), no fan. 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 tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground nutmeg
Crust options: If using gingersnap cookies, skip the added spices. If using graham crackers or digestive biscuits, add the ginger, cinnamon, and nutmeg listed in the ingredients for a warmly spiced cookie crust.
Filling
- In a large bowl, beat the cream cheese on low speed just until smooth, about 30-40 seconds.24 oz full-fat cream cheese (3 blocks)
- Add sugar, sour cream, flour, eggnog, nutmeg, rum extract or dark rum (if using), and vanilla. Beat on low until everything looks silky and glossy, about 1 minute.1 cup eggnog, ¾ cup sour cream, 1½ tbsp all-purpose flour, 2 tsp vanilla extract, ½ tsp ground nutmeg, 1¼ cup granulated sugar
- In another bowl, whisk the eggs gently just until blended.5 large eggs
- Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.
Stop as soon as there are no visible lumps. Over-mixing traps air, which will cause cracks.
No bubbles, no froth; you don't want air in the eggs.
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 tsp 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.
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
Calories: 321.7kcal | Carbohydrates: 40.5g | Protein: 13.7g | Fat: 11.8g | Saturated Fat: 5.9g | Cholesterol: 107.9mg | Sodium: 533.2mg | Potassium: 270.1mg | Fiber: 0.6g | Sugar: 30.8g | Calcium: 267.6mg | Iron: 1.2mg
