Recipes Desserts Cake Cheesecakes Eggnog Cheesecake 4.0 (3) 3 Reviews With a gingersnap-pecan crust, a boozy whipped-cream topping, and a filling made with real eggnog, this holiday dessert is as festive as they come. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Active Time: 20 mins Chill Time: 6 hrs Total Time: 10 hrs 50 mins Servings: 12 Jump to recipe There's a lot to love about this eggnog cheesecake, especially if the sweet, creamy spiced drink is one of your winter favorites. The filling is made with actual eggnog — fortified with vanilla extract and ground nutmeg — and a crisp gingersnap-and-pecan crust makes things even more festive. Topped with dollops of boozy, bourbon-spiked whipped cream, this inventive holiday dessert is sure to convert even staunch eggnog haters. Frequently Asked Questions What is eggnog, exactly? Eggnog is essentially a thin, drinkable, nutmeg-spiced custard — some old-fashioned recipes will use raw eggs, but most modern eggnogs involve at least some time on the stovetop — that's often spiked with a spirit like rum, brandy, or whiskey. Though a similar drink was first attested in medieval England, the term "eggnog" arose a few centuries later in the American colonies. There are several theories about the etymology of the word, with the archaic term "nog" variously defined as a drinking vessel, a shot of alcohol, or a type of strong ale. Today, eggnog is a common holiday treat in many parts of Europe and North America, as well as in Commonwealth countries like Australia and New Zealand. Can I make my own eggnog? Yes! It's actually rather simple to make your own eggnog: You'll typically start by whisking egg yolks with sugar in a double boiler setup over low heat, then mix in your milk (or cream) and spirits (if using) and, often, whipped egg whites. We like to fold some whipped cream into the mixture for even more body. It's also more than possible to make a delicious vegan version, like this vegan eggnog made creamy with almond milk, tahini, and pureed basmati rice. Still, there's no shame in buying the premade stuff in the cartons; check out our roundup of the best grocery-store eggnogs if you need somewhere to start. Notes from the Food & Wine Test Kitchen Many cheesecake recipes will use a water bath to help the filling cook evenly, but this recipe skips that sometimes-fiddly step. Baking the cheesecake first at a higher temperature (325°F) before reducing the heat (to 250°F) allows the outside of the cake to set while the filling cooks slowly and stays deliciously creamy. Make ahead If you'd like, you can make this eggnog cheesecake in advance and freeze it. Thaw the cake in the fridge the night before you want to enjoy it — and hold the whipped cream until right before you serve. Cook Mode (Keep screen awake) Ingredients Crust Cooking spray 2 cups gingersnap crumbs (from 1 [12-ounce] package) 1/2 cup finely chopped pecans 1/4 cup plus 2 tablespoons (3 ounces) melted unsalted butter 1 tablespoon granulated sugar 1/4 teaspoon kosher salt Filling 3 (8-ounce) packages cream cheese, at room temperature 3 large eggs 1 cup packed light brown sugar 1 cup refrigerated eggnog 2 tablespoons all-purpose flour 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 1/2 teaspoon ground nutmeg, plus more for garnish Toppings 1 cup heavy whipping cream 3 tablespoons powdered sugar 2 teaspoons bourbon Directions Prepare the crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray; set aside. Stir together gingersnap crumbs, pecans, melted butter, sugar, and salt in a medium bowl until evenly combined. Press into bottom and 1 1/2 inches up sides of prepared springform pan. Bake in preheated oven until light golden, 10 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes. Reduce oven temperature to 325°F. Prepare the filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add eggs, 1 at a time, beating until each is combined. Add brown sugar, eggnog, flour, vanilla, salt, and nutmeg, beating until just combined, about 2 minutes, stopping to scrape down sides of bowl as needed. Pour into prepared crust. Gently tap springform pan on counter 3 to 5 times to release air bubbles. Bake at 325°F for 30 minutes. Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes. Turn oven off (keep door closed); let cheesecake stand in oven for 45 minutes. Remove cheesecake from oven (center of cheesecake should be almost set and jiggle slightly); let cool on a wire rack until room temperature, about 2 hours. Cover cheesecake, and chill until cold, about 6 hours. Run a knife around outer edges of cheesecake to loosen from sides of springform pan; remove sides of springform pan. Beat heavy cream, powdered sugar, and bourbon in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Dollop whipped cream evenly over chilled cheesecake. Garnish with additional nutmeg, and serve. Store cheesecake in an airtight container or wrapped in plastic wrap in refrigerator for up to 3 days. Rate It Print