Kim's Eggnog Cheesecake

Kim's Eggnog Cheesecake

27 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Recipe by  BRIMAT143

“This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious!”

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Adjust Servings

Original recipe yields 1 cheesecake



  1. Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
  2. Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
  3. Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
  4. Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.

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Reviews (27)

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I made this Cheesecake today just because and WOW, Phenomenal Cheesecake, I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9", I reduced the butter in the crust to 3T, and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275, for 2:45, and cooled it in the oven for about 2:30, and then stuck it in the fridge. DELICIOUS, I'll be making it again SOON.

I LOVE to bake

I LOVE to bake

Excellent cheesecake, prbably one of he best recipes I tried...and I bake A LOT of chessecakes.... but baking for 3.25 hours at 200 didn't cause it to set enough...I had to bake it for another hour for a total of 4.25 hours. It was so creamy and smooth it justed melted in you mouth!



Made this for the holidays and it was FANTASTIC. Best consistency of any cheescake I've ever baked and a super easy method as well. I poured slightly less than a cup of eggnog and added approximately 1/4 cup of Kahlua. For the crust I used ginger snap cookies and chopped pecans. Next time I will garnish with french vanilla whip cream and toasted pecan halves.

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Amount Per Serving (12 total)

  • Calories
  • 453 cal
  • 23%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 319 mg
  • 13%

Based on a 2,000 calorie diet



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Eggnog Cheesecake III


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Christmas Eggnog Cheesecake