Cranberry Eggnog Cheesecake Recipe

Nothing says Christmas like cranberries and eggnog. Just the mention of them can put you in the holiday spirit! That’s why this Cranberry Eggnog Cheesecake is an ideal festive dessert. Bonus – it’s a make ahead dessert which is perfect for the holidays!

Creamy eggnog, slightly tart cranberries, crunchy crust, and just a hint of nutmeg make this a holiday recipe that’s sure to have them asking for more. It’s a really simple recipe – if I can make it, you can make it – and has great visual appeal!

Cranberry Eggnog Cheesecake Recipe

Ingredients:

Cranberry sauce:

1/2 cup sugar

1 tbsp cornstarch

½ cup cranberry juice

¾ cup cranberries, fresh or frozen

Crust:

1 cup graham cracker crumbs (try ginger snaps instead for a delicious variation)

3 tbsp sugar

3 tbsp butter, melted

Cheesecake filling:

32 ounces cream cheese, softened

1 cup sugar

3 tbsp flour

4 eggs, large, lightly beaten

1 cup eggnog

1 tbsp vanilla

½ tsp nutmeg

Topping/Garnish:

½ cup cranberries, fresh or frozen

Instructions:

Cranberry sauce:

You can use canned whole berry cranberry sauce if you’d prefer but I really do find that homemade really elevates this recipe. Combine the sugar and cornstarch in a saucepan. Mix in the cranberry juice and bring to a boil over medium heat, stirring frequently.

Continue to cook and stir this mixture until it thickens – about 2-3 minutes. Remove from heat and set aside.

Crust:

Mix the graham cracker crumbs and sugar together. Stir in the melted butter. Press this mixture into a 9-inch springform pan. I like to make a good base on the bottom and then bring it up the sides slightly.

Put the springform pan onto a baking sheet and bake at 325 degrees F for 10 minutes. Allow to cool.

Cheesecake filling:

Cream together the sugar and cream cheese in a mixing bowl until smooth and creamy. Beat in the flour. Once combined thoroughly, add in the eggs, beating on low until just mixed in.

Next, add the eggnog, vanilla, and nutmeg, once again beating on low until just mixed in.

Pour about 2/3 of the cheesecake filling into the springform pan. Top with the cranberry sauce. Spoon on the remaining 1/3 of the cheesecake filling to cover the cranberry sauce.

Bake at 325 degrees F for about 60-75 minutes. You want the center of the cheesecake to be nearly set when it comes out of the oven. Cool for 10 minutes on a wire rack.

Run a knife around the edge of the pan carefully to loosen the cheesecake away from the pan. Cool for another hour. Refrigerate overnight.

Garnish the cake with cranberries before serving.

5 from 1 vote

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Cranberry Eggnog Cheesecake

Nothing says Christmas like cranberries and eggnog. Just the mention of them can put you in the holiday spirit! That’s why this Cranberry Eggnog Cheesecake is an ideal festive dessert.

Course Dessert

Cuisine American

Keyword baking, cheesecake

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Cooling and Chilling Time 1 day 1 hour 10 minutes

Total Time 1 day 2 hours 45 minutes

Servings 12

Calories 483.85 kcal

Ingredients

Cranberry sauce:

• 1/2 cup sugar
• 1 tbsp cornstarch
• ½ cup cranberry juice
• ¾ cup cranberries fresh or frozen

Crust:

• 1 cup graham cracker crumbs try ginger snaps instead for a delicious variation
• 3 tbsp sugar
• 3 tbsp butter melted

Cheesecake filling:

• 32 ounces cream cheese softened
• 1 cup sugar
• 3 tbsp flour
• 4 eggs large, lightly beaten
• 1 cup eggnog
• 1 tbsp vanilla
• ½ tsp nutmeg

Topping/Garnish:

• ½ cup cranberries fresh or frozen

Instructions

Cranberry sauce:

1. You can use canned whole berry cranberry sauce if you’d prefer but I really do find that homemade really elevates this recipe. Combine the sugar and cornstarch in a saucepan. Mix in the cranberry juice and bring to a boil over medium heat, stirring frequently.
2. Continue to cook and stir this mixture until it thickens – about 2-3 minutes. Remove from heat and set aside.

Crust:

1. Mix the graham cracker crumbs and sugar together. Stir in the melted butter. Press this mixture into a 9-inch springform pan. I like to make a good base on the bottom and then bring it up the sides slightly.
2. Put the springform pan onto a baking sheet and bake at 325 degrees F for 10 minutes. Allow to cool.

Cheesecake filling:

1. Cream together the sugar and cream cheese in a mixing bowl until smooth and creamy. Beat in the flour. Once combined thoroughly, add in the eggs, beating on low until just mixed in.
2. Next, add the eggnog, vanilla, and nutmeg, once again beating on low until just mixed in.
3. Pour about 2/3 of the cheesecake filling into the springform pan. Top with the cranberry sauce. Spoon on the remaining 1/3 of the cheesecake filling to cover the cranberry sauce.
4. Bake at 325 degrees F for about 60-75 minutes. You want the center of the cheesecake to be nearly set when it comes out of the oven. Cool for 10 minutes on a wire rack.
5. Run a knife around the edge of the pan carefully to loosen the cheesecake away from the pan. Cool for another hour. Refrigerate overnight.
6. Garnish the cake with cranberries before serving.

Nutrition Facts

Cranberry Eggnog Cheesecake

Amount Per Serving

Calories 483.85 Calories from Fat 286

% Daily Value*

Fat 31.78g49%

Saturated Fat 17.52g110%

Cholesterol 157.73mg53%

Sodium 346.96mg15%

Potassium 188.85mg5%

Carbohydrates 42.99g14%

Fiber 0.77g3%

Sugar 35.6g40%

Protein 8.09g16%

Vitamin A 1230.3IU25%

Vitamin C 2.68mg3%

Calcium 117.03mg12%

Iron 1.01mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Christmas is such a lovely time to get together with family and friends and enjoy a sweet treat, isn’t it? That’s why I got together with some of my blogger friends to share these great holiday dessert ideas with you.

Be sure to check out the linky below for all the yummy desserts in this series!