Holiday Eggnog Cheesecake on a Gingerbread Cookie Crust
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Eggnog season hits and suddenly I’m making this cheesecake on repeat. There’s something about eggnog season that makes this cheesecake feel like a little holiday moment for me. The gingerbread crust smells amazing while it bakes, and the whole thing sets up so creamy. It’s one of those desserts I make when I want something festive but not fussy — and it never disappoints.
This Eggnog Cheesecake With Gingerbread Crust brings together everything I love about December baking: warm spices, velvety filling, and that nostalgic eggnog flavor that somehow feels cozy and celebratory all at once. The crust is buttery and crisp, the filling bakes into a silky, lightly spiced custard, and the cheesecake chills into clean slices that look beautiful on a holiday table. It’s simple to prep, easy to bake in a water bath, and perfect for making ahead when the season gets busy.
Why You’ll Love Eggnog Cheesecake
- Warm gingerbread crust. Crushed gingerbread cookies and melted butter press into a flavorful, sturdy base.
- Creamy eggnog filling. The combination of cream cheese, sour cream, eggnog, and spices creates a silky texture.
- Beautiful holiday flavor. Cinnamon, nutmeg, and eggnog make each bite taste festive without overpowering.
- Even, crack-free bake. A water bath helps the cheesecake cook gently and set perfectly.
- Make-ahead friendly. It needs chill time, so it’s ideal for prepping the day before gatherings.
Ingredients Needed To Make Eggnog Cheesecake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Gingerbread cookies
- Butter
- Cream cheese
- Sour cream
- Sugar
- Eggs
- Egg yolk
- Vanilla extract
- Cinnamon
- Nutmeg
- Eggnog
Variations, Tips, and Substitutions
- Try graham crackers instead of gingerbread. Add extra cinnamon to keep the holiday flavor.
- Use full-fat cream cheese. It creates the smoothest, creamiest filling.
- Warm the eggnog slightly. It blends more evenly into the batter.
- Avoid overmixing. Mix until just combined to keep the texture silky.
- Chill overnight for best slices. Long chilling gives the cleanest cuts.
How To Make Eggnog Cheesecake
- Prepare the gingerbread crust and press it into a greased springform pan. Chill while you make the filling.
- Wrap the outside of the pan tightly in foil and place it inside a larger roasting pan.
- Beat the cream cheese until smooth.
- Mix in the sour cream, then add sugar, eggs, yolk, vanilla, spices, and eggnog. Blend until fully combined.
- Pour the filling into the crust.
- Pour hot water into the outer roasting pan to create a water bath.
- Bake until the center is set with a slight jiggle.
- Cool the cheesecake for one hour.
- Transfer to the fridge and chill at least eight hours.
- Add whipped cream or decorations before serving, if you like.
Commonly Asked Questions
How do I prevent cracks in my cheesecake?
Wrap the pan well, bake it in a water bath, and avoid overbaking. The center should still wiggle slightly when you remove it from the oven.
Can I make this cheesecake ahead of time?
Yes. This cheesecake tastes even better the next day and holds beautifully in the fridge.
Can I use store-bought eggnog?
Absolutely. Any classic-style eggnog works well in the filling.
What toppings pair well with eggnog cheesecake?
Whipped cream, cinnamon sugar, crushed gingerbread cookies, or even a caramel drizzle complement the flavors.
How should I store leftover cheesecake?
Keep it covered tightly in the fridge for up to four days. You can also freeze slices for longer storage.
Eggnog Cheesecake With Gingerbread Crust
Equipment
- Large roasting pan (for water bath)
- Aluminum foil
- Measuring cups and spoons
- Kettle or pot (to heat water)
- nonstick baking spray
Ingredients
Crust
- 2½ cups finely crushed gingerbread cookies or graham crackers
- 8 tbsp butter melted
Filling
- 24 ounces cream cheese room temp
- 8 ounces sour cream
- 1¼ cups sugar
- 2 eggs
- 1 egg yolk
- 1 tbsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup eggnog
Instructions
Crust:
- Melt the butter. Stir in the crushed cookies. Spray your springform pan with nonstick spray. Press the crust mixture across the bottom and up the sides. Chill in the fridge while you make the filling.
Filling:
- Preheat the oven to 325 degrees.
- Wrap the outside of your springform pan tightly with 3 layers of aluminum foil to keep the water out.
- Set the pan inside a larger roasting pan.
- Beat the cream cheese until smooth.
- Mix in the sour cream, then add the sugar, eggs, yolk, vanilla, cinnamon, nutmeg, and eggnog. Beat for about 2 minutes until the filling is fully blended.
- Pour the filling into the crust.
- Heat water in a kettle and pour it into the roasting pan until it reaches about ¾ of the way up the sides of the springform pan.
- Bake 65–80 minutes. The center should still have a slight jiggle.
- Remove from the oven and let the cheesecake cool for 1 hour.
- Transfer to the fridge and chill at least 8 hours before slicing.
- Optional: Top with whipped cream or vanilla frosting and gingerbread men.
This eggnog cheesecake brings together creamy filling, warm spices, and a spiced cookie crust in a way that feels instantly festive. It’s simple to prepare, beautiful to serve, and a reliable favorite for holiday gatherings.
