Eggnog Cheesecake

’Tis the season to be cozy and warm by the fireplace, sip on hot chocolate while watching Christmas movies and let the snow graciously fall on city streets!
Christmas is only a couple weeks away and I still haven’t even started my Christmas shopping, eeeeks! Maybe after this blog post I’ll go shopping since the snow has finally stopped here in Vancouver and now it’s turning into ugly slush…

So, this is the first time I’ve actually tried this cheesecake flavour.
I’ve made cheesecake many, many times but since it’s the season to be festive I thought why not add some eggnog, nutmeg and cinnamon and make an Eggnog Cheesecake! I would suggest making this at least a day in advance especially if you’re going to take it to a Christmas party so the cake can settle in with the flavours.

2 1/2 cups graham cracker crumbs
5 tablespoons melted butter
1/4 cup + 1 tbsp sugar


3 packages of cream cheese (250g)
1 cup granulated sugar
3 eggs
1 cup eggnog
1 tablespoon fresh lemon juice
3 teaspoons pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
3 cups sour cream, full fat


1. Grease the bottom and the insides of a springform pan (I used a 9-in one). Place the pan on a large square piece of foil and tightly wrap the pan with the foil.
2. For the crust – in a bowl combine all three ingredients and press onto the bottom of the pan. Bake the crust at 325° for 12 minutes.
3. In the meantime, while the crust is baking – In a bowl with a paddle attachment, beat cream cheese until light and fluffy. Add in the sugar and beat until both the cream cheese and sugar have mixed in well. Add in eggs one at a time on low speed.
4. Blend in eggnog, lemon juice, vanilla extract, cinnamon, nutmeg and sour cream.
5. Pour the batter over the crust.
6. Set the springform pan in a larger pan and pour enough hot water to come halfway up to the springform pan. Don’t pour too much otherwise water will seep through the foil into the pan.
7. Bake in the oven for approximately, 1 hour and 30 minutes or until the top becomes a little wiggly and shine free. Let it cool completely and refrigerate for a day. Sprinkle a dash of nutmeg and cinnamon on top and serve.

What festive treats have you baked so far or what will you be baking for Christmas dessert? Comment below, I’d love to know!

Leave a Reply

Your email address will not be published. Required fields are marked *