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Homemade Eggnog Cheesecake (Nonalcoholic) recipe photo

Eggnog Cheesecake (Nonalcoholic)

This Eggnog Cheesecake (Nonalcoholic) is a creamy, spiced holiday treat perfect for the whole family. Smooth, decadent, and full of festive flavor!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups Graham Cracker Crumbs
  • 0.5 cup Unsalted Butter melted
For the Filling:
  • 2 cups Cream Cheese softened
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cinnamon
  • 0.25 teaspoon Salt

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

Prepare the crust
  1. Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 1/2 cup melted unsalted butter. Stir until the crumbs are evenly coated and the mixture feels like wet sand. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Make the filling
  1. In a large mixing bowl, beat 2 cups softened cream cheese with 1 cup granulated sugar until smooth and creamy, about 2-3 minutes. Add 2 large eggs one at a time, mixing well after each addition. Slowly pour in 1 cup heavy cream, then stir in 1 teaspoon vanilla extract, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Mix until all ingredients are fully incorporated and the batter is smooth.
Bake the cheesecake
  1. Pour the filling over the cooled crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any drips and bake at 325°F (163°C) for about 50-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be firm and just starting to turn golden.
Cool and chill
  1. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking. Then, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight to fully set and develop flavor.
Serve and enjoy
  1. Before serving, run a knife around the edges to loosen the cheesecake from the pan. Release the springform and transfer your cheesecake to a serving plate. Garnish with a sprinkle of nutmeg or a dollop of whipped cream if desired. Slice and serve chilled for the best texture and flavor.

Notes

  • Use full-fat cream cheese at room temperature to ensure a smooth, lump-free filling.
  • Gradual cooling in the oven prevents cracks on the cheesecake surface for a perfect finish.
  • Store leftovers covered in the fridge for up to 5 days or freeze for up to 1 month.