This thick, creamy Eggnog cheesecake is the perfect mini, bite-size holiday dessert. Made with a crispy graham cracker crust and filled with a decadent cream cheese filling.
There is nothing more festive than Eggnog. At least, nothing other than Eggnog Cheesecake.
The filling has a full cup of eggnog in it – without a doubt, it’ll satisfy your holiday sweet tooth.
In addition, it’s super simple to make in muffin tins. Give the gift that keeps on giving by baking these mini cheesecakes for your loved ones this holiday season. They will love you forever!
If you like this recipe, you’ll love my Healthy Pumpkin Cheesecake and my No Bake Cheesecake Bars.
What pairs with Eggnog
Generally, eggnog is a versatile flavor note; it pairs well with ginger, white chocolate, cinnamon, coffee, and even chocolate.
Feel free to garnish your cheesecake with your favorite toppings or even pair your cake with your favorite spicy tea (I would opt for a Chai Tea Latte) or cup of joe.
Fresh out of the oven
Don’t be alarmed that the eggnog cheesecakes look like muffins when you check the oven!
They will come back down and just leave a nice, caramelized color and there may be some cracks on the surface.
Leaving the cheesecake in the oven while turning off the heat (with the oven door cracked) will help minimize the cracks. In this case, this helps the heat come down slowly.
Ingredients for Eggnog Cheesecake
Now, check out these positively festive ingredients for this delicious holiday dessert:
Crust
Graham crackers
Coconut or brown sugar
Butter, melted
Cinnamon
Eggnog cheesecake Filling
Eggs, room temperature
Cream cheese, room temperature (Don’t skip this step or the cheesecake will come out not as smooth) or softened
Greek yogurt
Granular/Cane sugar
All-purpose flour
Eggnog, your choice
Nutmeg
How to Make Eggnog Cheesecake
First, preheat the oven to 350 F.
Second, blend the graham crackers in a food processor until fine.
Third, add sugar and cinnamon, and blend to combine.
Then, add the melted butter and blend again.
Next, pour the mixture evenly into a greased muffin pan, about 1 inch thick – you may have some leftover crust.
After, press the crust down tight. You can use a small glass bottle to press down.
Following that, bake the crust on its own for 8 minutes.
Then, use a hand mixer to blend the cheesecake filling in a large bowl. Mix everything in a bowl until SMOOTH.
Next, pour the filling on top of the crust. You may have leftover filling; you can use it to make crustless cheesecake!!
Thereafter, bake the cheesecake at 350F for 20 – 25 min.
Lastly, turn off the oven and leave the eggnog cheesecake in with the oven door cracked open for 10 – 15 minutes.
The top of the mini cheesecake will puff up like muffins when they are in the oven. They will come down once cooled.
Finally, let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours
Serve with whipped cream, crumbled graham cracker, or just as it is! Enjoy!
Frequently asked questions
What does adding extra eggs to cheesecake do?
The 4 eggs in this recipe give it just the perfect smooth and rich texture. But not too much to cause the “volcano” looking surface.
Is cheesecake better with sour cream or heavy cream?
Generally, cheesecake recipes use either sour cream or heavy cream to soften and add moisture. However, I find that Greek yogurt does the same and is a great higher protein option.
Can you make Eggnog Cheesecake in Advance?
YES, you can make ahead!! It actually taste even better after refrigerating.
What can I do with leftover cheesecake
What about Eggnog Cheesecake Truffles?
In this case, use any leftover bites, roll them into balls, and dip the balls in melted chocolate. Freeze and enjoy!
How to Serve Eggnog Cheesecake
Without a doubt, this Eggnog Cheesecake tastes amazing on its own.
However, I love adding some fresh whipped cream on top and crumbling my extra graham crackers over it.
In addition, feel free to add a scoop of your favorite ice cream on the side. Yum!
How to Store Eggnog Cheesecake
Generally, you can store this eggnog cheesecake in an airtight container for up to 5 days. OR you can store in the freezer- just take out to thaw about 10 minutes before wanting to enjoy!
What other fall recipes would you like to see?
OTHER DELICIOUS HOLIDAY RECIPES
Pecan Pie Energy Bites
Chocolate Pecan Pie Bars
Pumpkin Thumbprint Cookies
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Eggnog Cheesecake
Ingredients
Crust
- 14 sheets Graham crackers
- 2 tbsp Coconut or brown sugar
- 6 tbsp Butter melted
- 1/2 tsp Cinnamon
Eggnog Cheesecake Filling
- 4 large Eggs room temperature
- 6 oz Cream cheese room temperature or softened
- 1/2 cup Greek yogurt
- 1 cup Granular Sugar
- 3 tbsp All Purpose Flour 24 grams
- 1 cup Eggnog your choice
- 1 tsp Nutmeg ground
Instructions
- Preheat the oven to 350 F.
- Blend the graham crackers in a food processor until fine.
- Add sugar and cinnamon, and blend to combine.
- Add the melted butter and blend again.
- Pour the mixture evenly into a greased muffin pan, about 1 inch thick – you may have some leftovers.
- Press the crust down tight. You can use a small glass bottle to press down.
- Bake the crust alone for 8 minutes.
- Use a hand mixer to blend the cheesecake filling in a large bowl. Mix everything in a bowl until SMOOTH.
- Bake the cheesecake at 350F for 20 – 25 min.
- Turn off the oven and leave the pumpkin cheesecake in with the oven door cracked open for 10 – 15 minutes. The top of the mini cheesecake will puff up like muffins when they are in the oven. They will come down once cooled.
- Let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours.
- Serve with whipped cream, crumbled graham cracker, or just as it is! Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
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