Best Eggnog Recipes: Eggnog Cheesecake

If you love the flavor of eggnog and you love cheesecake, then you have to try this delicious eggnog cheesecake!  

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I mentioned recently how one of my absolute favorite goodies at Christmastime is anything eggnog.

Forget pumpkin-everything. I spend this time binging on eggnog-everything.

Pancakes, waffles, muffins, bread, cookies, cheesecake, tarts, you name it, if it might work with a little splash of eggnog added in, I'm probably making it.

I've actually never had an eggnog-something recipe turn out badly, but there are a handful that I absolutely have to make every year because they're so incredibly delicious. My system craves them more often, but just can't take the overload more frequently than that.

This eggnog cheesecake recipe is one of those favorites.

Like my amazing baklava cheesecake recipe, it takes two amazing treats and whips them together in one heavenly dessert that you'll love so much, you might not want to share.

But I promise that if you can manage to share it with family and friends this festive season, your heart will grow at least three sizes!

What You Need


20 shortbread cookies (you know I can't just go buy a bag of these like a normal person, so I whip 2 sticks of butter, 1/4 cup of honey, 1 Tablespoon of vanilla and 2 1/4 cups of flour together, then spread it out over a baking sheet and bake for 30-40 minutes at 300 degrees to make these cookies) 

3/4 cup toasted hazelnuts (it's good even without these, so if you're feeling lazy like I usually am, don't worry about leaving them out)

3 Tablespoons cold butter, cut into small pieces


24 ounces softened cream cheese

1/4 cup honey

1 Tablespoon arrowroot (or cornstarch)

3 eggs

1 cup eggnog

What You Do


1.  First of all, if any of this doesn't seem sweet enough to you, just double or triple the sugar amounts - because I pretty much use just 25% of the amount that normal people do.

2.  Process the cookies and nuts together in a food processor until fine and then add in the butter.

3.  Press this crust glop over the bottom and a bit of the sides of a springform pan and then freeze until the filling is ready.


1.  Beat filling ingredients (except for eggs and eggnog) in a stand mixer until smooth.

2.  Add in eggs. Mix. Add in eggnog. Mix. Pour into prepared pan.

3.  Bake for 45 minutes at 350 degrees, or until the edges are light brown and the center still jiggles a bit (which is what your waist will surely do, if you go all Grinch and don't share this with others!)

4.  Turn off the oven and leave the cheesecake sitting in there for another hour.

5.  Refrigerate for at least four hours, then go find some people to share this with, otherwise I promise you you'll eat the whole thing yourself!

Do you love the flavor of eggnog?  I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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