Eggnog Cheesecake is a wonderful homemade dessert that requires no oven time. If you're looking for a simple cheesecake recipe to share, this should be added to your list. The fluffy filling has a lovely eggnog and spiced nutmeg flavor that complements the other components, like the cookie crust and pecan topping.
I make this often now, even if it's just for my partner and me to enjoy at home. Since there are quite a few steps, it's wonderful to start prep ahead of time, so it's ready when you're ready to serve it. I've taken this to parties and potlucks, and I never leave with leftovers. Even those who don't enjoy drinking eggnog have said that this puts it in a whole new light.
Some of my other favorite eggnog desserts include eggnog cookies and eggnog cookie bars.
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Why You'll Love This Recipe
- It's a no-bake dessert: This eggnog cheesecake doesn't need to go in the oven, so you can make this during the holidays and save time on baking.
- It's great for parties: I love making this recipe to share. It's not only delicious, but it has a show-stopping presentation.
- It's easy to prep ahead: This recipe consists of several layers, so you can prepare parts of the dessert ahead of time and keep it in the refrigerator until it's ready.
Ingredients
All the important components for this holiday cheesecake are listed below. The only item that you can't get every day is eggnog..
- Pecan shortbread: Any brand of pecan shortbread cookies will work great for the crust. If you like, this homemade toffee shortbread also works wonderfully.
- Butter: I use salted butter in the crust and in the caramel sauce. The butter used for the crust should be softened to room temperature, but it will be melted for the caramel, so it can come straight from the fridge.
- Cream cheese: Allow the cream cheese to soften on the counter for at least 30 minutes so you get a smooth filling.
- Eggnog: Any brand and variety of eggnog is perfect for this recipe. This recipe is seasonal, so you will have to wait until grocery stores start selling it!
- Spices: I use cinnamon and nutmeg throughout this recipe to get that warmed, spiced flavor to complement the eggnog.
- Dark brown sugar: The deep molasses flavor of dark brown sugar brings out the flavor of the eggnog and spices.
- Pecans: I enjoy pecan halves to get plenty of crunch in each bite, but you can use chopped pecans or a combination of chopped and halves. It all works!
- Cool Whip: This is added to the cheesecake filling to make it fluffy and creamy while keeping it stable so it holds its shape.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cranberry: Add a swirl of store-bought or homemade cranberry sauce for a tart holiday twist.
- Spiced rum: Pour a splash of spiced rum into the pecan topping or cheesecake filling for warmth and depth to create an adult version.
- Pumpkin spice: Instead of just cinnamon, use pumpkin pie spice for a subtle pumpkin flavor and more spices.
Make my cookie dough cheesecake if recipes like this speak to your heart.
How to Make Eggnog Cheesecake
Before you get started on this holiday eggnog cheesecake, ensure you allow yourself enough time to set the layers.
Step 1: Crush the cookies. Add the shortbread cookies to a food processor and pulverize them until they turn into fine sand.
Step 2: Combine the crust ingredients. Next, combine the other crust ingredients with the cookie crumbs until they become like wet sand.
Step 3: Press into the pan and chill. Gently and firmly press the mixture into the bottom of the springform pan and then place it in the freezer to set.
Step 4: Beat the cream cheese and sugar. Now, combine the cream cheese and sugar in a mixing bowl and beat them with an electric mixer until they're smooth.
Step 5: Add the spices and eggnog. Pour in the eggnog and spices and mix until they are well combined.
Step 6: Fold in the Cool Whip. Next, fold half of the Cool Whip into the filling until it's creamy and fluffy.
Step 7: Spread filling on the crust. Spread the filling evenly over the top of the crust. Stick it back in the freezer for almost 4 hours. Then, you can work on toasting the pecans and making the topping.
Step 8: Prepare the caramel. Now it's time to add the ingredients for the caramel sauce to a small pot over medium-low heat.
Step 9: Thicken the sauce. Allow it about 5-7 minutes to cook down and thicken.
Step 10: Finish decorating and serve. Take your cheesecake out of the springform pan, and spread the remaining Cool Whip on top. Then, top it with the pecans and drizzle with caramel sauce!
Recipe Tips
- Chill the crust long enough: I like to allow the crust at least 30 minutes to chill. This will keep it from falling apart. Adding it too soon might cause it to crack or crumble while you're adding the filling.
- Freeze without the toppings: If you plan to freeze this eggnog cheesecake, I recommend doing so without the pecan topping and caramel. Those components don't freeze or thaw well, and have better texture when prepared fresh.
- Leave the filling for the next day: When possible, I like to chill the cheesecake filling overnight. The longer it chills, the firmer it is and the better it holds up to the toppings. A few hours is fine, but longer is always better!
This no-bake pumpkin cheesecake is another delicious dessert to serve during the holidays.
If you enjoy cheesecake recipes like this, you should check out this ultimate easy baked homemade cheesecake. It's easy to make and even easier to eat!
Serving Suggestions
- Try this recipe with spicy candied pecans instead of regular ones to give it a fun twist.
- If you love cold beverages, a gingerbread milkshake with a slice of the best eggnog cheesecake is the perfect pair.
- Top your cheesecake with some grilled pears. The spices in the eggnog cheesecake are a lovely complement to the fruit.
- For a hot beverage, you can't go wrong with a brewed cup of coffee with pumpkin spice creamer.
Recipe FAQs
Sure. You can swap the shortbread for 18 sheets of graham crackers. Original or cinnamon both taste amazing.
Toasting the pecans is a crucial step in this cheesecake recipe. Skipping it can cause the pecans to absorb too much moisture from the filling or the caramel and become chewy rather than crunchy.
If the sugar isn't fully dissolved or if there isn't enough liquid, it can make your caramel sauce crystallize. Allow it plenty of time to melt down and watch the heat so it doesn't boil the whole time to get a silky smooth caramel.
More Delicious Cheesecake Recipes
Do you like cheesecake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Eggnog Cheesecake
Ingredients
For the crust:
- 1 11-ounce box pecan shortbread cookies
- 1 Tablespoon granulated sugar
- ½ cup 1 stick salted butter, softened
- ½ teaspoon ground nutmeg
For the Cheesecake:
- 2 8-ounce blocks cream cheese, softened
- ½ cup granulated sugar
- ½ cup eggnog
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 16-ounce tub Cool Whip, thawed and divided
For the pecan topping:
- 1 cup pecan halves
- 2 Tablespoons water room temperature
- 2 Tablespoons dark brown sugar
- 1 Tablespoon granulated sugar
- ½ teaspoon cinnamon
- Pinch of salt
For the caramel:
- 1 cup dark brown sugar
- ¼ cup ½ stick salted butter
- 1 Tablespoon vanilla extract
- Pinch of salt
Instructions
For the crust:
- Line the bottom of a 9-inch springform pan with parchment paper and set aside.
- In a food processor fitted with the S-blade, pulverize the shortbread cookies for about 1 minute until they resemble a fine sand texture.
- In a large bowl, combine the cookie crumbs with the softened butter until all the cookie crumbs are coated. It should look like wet sand.
- Press the cookie crumbles into the bottom of the prepared pan. You can use the bottom of a measuring cup or a drinking glass to pack the crumbs well and make sure they're in an even layer. Place the crust in the freezer to set while you make the filling.
For the cheesecake filling:
- In a large bowl, using a hand or stand mixer, beat the cream cheese with the granulated sugar until smooth and no lumps remain.
- Add the eggnog, cinnamon, nutmeg, and almond extract and mix until well combined, being sure to scrape the sides and bottom of the bowl with a rubber spatula when necessary. Once smooth and combined, fold in 8 ounces (half of the tub) of Cool Whip until well combined. Work from the bottom of the bowl and fold up and over the center. This can take a few minutes.
- Remove the crust from the freezer and use your rubber spatula to smooth the cream cheese filling over the crust. Return the cheesecake to the freezer, allowing it to set for at least 4 hours but ideally overnight.
For the pecan topping:
- While the cheesecake is setting in the freezer, make the pecan topping. Line a baking sheet with parchment paper and set aside.
- In a large heavy-bottomed skillet over medium heat, toast the pecans, stirring frequently, for about 7 minutes or until fragrant. Transfer them to a bowl and set aside.
- Use a paper towel or clean dishcloth to carefully wipe the skillet clean.
- Return the skillet to medium heat and add the water, brown sugar, granulated sugar, cinnamon, and salt.
- Stir and cook until the sugar has dissolved and starts to bubble. Lower the temperature to medium-low and stir in the pecans.
- Stir constantly for 3-5 minutes until the pecans are all coated with crystallized sugar. Transfer the pecans from the skillet to the prepared baking sheet and spread them out into a single layer to cool until the cheesecake is ready to serve.
For the caramel:
- In a medium saucepan over medium-low heat, combine the dark brown sugar, butter, vanilla extract, and salt.
- Whisk continually for 5-7 minutes or until thickened. Turn off the heat and serve warm or refrigerate until needed. If the sauce is too thin, continue cooking it for a few more minutes.
Assemble the cheesecake:
- Pop the cheesecake out of the springform pan, top with the remaining Cool Whip, pecans, and drizzle with caramel. This cheesecake thaws fast and will be thawed by the time you serve it. Freezing it helps it pop out of the springform pan really well and helps set the filling quickly.
Notes
- If you plan to make this eggnog cheesecake in advance, freeze it without the toppings for the best result and texture.
- Try to chill the filling for as long as you can; overnight is best!
- Watch the heat and allow the ingredients for the caramel sauce plenty of time to melt down so it doesn't crystallize.
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