By Aqsa 
When the festive season rolls around, there’s one flavor that instantly makes everything feel a little more magical: eggnog. Imagine blending that cozy, creamy holiday flavor into a luscious cheesecake, set atop a crunchy Biscoff cookie crust. That’s exactly what we’re baking today! Whether you’re hosting a holiday party or just looking for something special to treat your family, this Bake Eggnog Cheesecake Recipe will wow every guest. Let’s dive into the full breakdown!
Why You’ll Love This Bake Eggnog Cheesecake
This cheesecake is incredibly creamy, bursting with festive spices, and topped with a pillowy eggnog whipped cream. Plus, it’s built on a Biscoff cookie crust that adds a buttery, slightly spiced crunch. You’ll find that every bite feels like a warm hug on a cold winter night.
The best part? Although the finished dessert looks impressively elegant, the steps are surprisingly simple and easy to follow.
Ingredients You’ll Need
Before we get baking, gather all the delicious ingredients that make this cheesecake unforgettable.
For the Biscoff Cookie Crust:
1 package (250g) Biscoff cookies
1/3 Cup (75g) unsalted butter, melted
For the Eggnog Cheesecake Filling:
2 Cups (480ml) heavy whipping cream, cold
16 Oz (452g) full-fat brick-style cream cheese, room temperature (not the spreadable kind)
1 Cup (200g) granulated sugar
1/2 Cup (120ml) eggnog
1 tsp rum extract or real rum
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
For the Eggnog Whipped Cream:
1 Cup (240ml) heavy whipping cream, cold
1/4 Cup (60ml) eggnog
1/4 tsp ground nutmeg
1/3 Cup (40g) powdered sugar
Optional Garnish:
Fresh rosemary sprigs
Sugared cranberries
Biscoff cookie crumbs
Step-By-Step Directions
Now that we have everything ready, let’s move into the fun part — making this show-stopping cheesecake!
Step 1: Prepare the Biscoff Cookie Crust
Start by preheating your oven to 325°F (163°C). Place the Biscoff cookies into a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can crush the cookies by placing them in a zip-top bag and using a rolling pin.
Transfer the crumbs into a mixing bowl and add the melted butter. Stir until the crumbs are fully coated and have a wet-sand texture. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly spread. Bake the crust for about 8–10 minutes, then let it cool while you work on the filling.
Step 2: Make the Eggnog Cheesecake Filling
In a large bowl, whip the cold heavy whipping cream until stiff peaks form. Set it aside.
In another large mixing bowl, beat the room-temperature cream cheese until it’s creamy and smooth. Add in the granulated sugar and beat again until fully combined. Make sure there are no lumps — smoothness is key for a silky cheesecake!
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Next, slowly add the eggnog, rum extract, nutmeg, cinnamon, and cloves. Beat until everything is well incorporated. Gently fold the whipped cream into the cheesecake mixture, being careful not to deflate it too much. You want that creamy, airy texture!
Pour the cheesecake filling onto the cooled Biscoff crust. Use a spatula to smooth out the top. Tap the pan lightly on the counter to remove any air bubbles.
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Step 3: Bake the Cheesecake
Place the springform pan into a larger baking dish. Fill the outer dish with a couple of inches of hot water to create a water bath. This will help prevent cracking.
Bake the cheesecake at 325°F (163°C) for about 55–65 minutes. The edges should look set, but the center will still have a slight jiggle. Turn the oven off, crack the oven door slightly, and let the cheesecake sit inside for another hour.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 6 hours or preferably overnight. Patience is hard, but it’s worth it!
Step 4: Prepare the Eggnog Whipped Cream
Once your cheesecake is fully chilled, it’s time to prepare the heavenly eggnog whipped cream topping.
In a large bowl, beat the cold heavy whipping cream with the eggnog, nutmeg, and powdered sugar until stiff peaks form. This whipped cream is packed with festive flavor and pairs perfectly with the cheesecake’s rich filling.
Pipe or spread the eggnog whipped cream over the cheesecake in any design you like. You can go simple or make beautiful swirls for a more festive look!
Step 5: Garnish and Serve
For the final touch, garnish your cheesecake with fresh rosemary sprigs, sugared cranberries, and a sprinkle of Biscoff cookie crumbs. These small details add a stunning, holiday-worthy presentation that will steal the show at your dessert table.
Slice, serve, and watch everyone’s eyes light up with joy!
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Tips for the Best Eggnog Cheesecake
Use full-fat brick cream cheese. The spreadable type won’t give you the thick, creamy consistency you need.
Don’t overmix. Overbeating can add too much air, leading to cracks or a dense texture.
Room temperature ingredients. Always let your cream cheese come to room temperature before mixing. This ensures a smoother batter.
Chill completely. Give your cheesecake enough time in the fridge to set properly. It’s worth the wait for that perfect slice!
Why This Bake Eggnog Cheesecake Belongs on Your Holiday Menu
This cheesecake isn’t just another dessert — it’s a centerpiece. With its rich flavors, creamy texture, and stunning decorations, it feels like the holidays on a plate. Plus, the combination of eggnog, warm spices, and the unique Biscoff crust creates a flavor explosion that will have everyone asking for seconds.
Even if you’re not a traditional eggnog fan, this cheesecake might just change your mind. The flavors are subtle, warm, and perfectly balanced — not overpowering.
Final Thoughts
Holiday baking should be fun, festive, and full of joy. This Bake Eggnog Cheesecake Recipe checks all the boxes. It’s easy enough for beginner bakers but elegant enough to impress even the toughest critics at your holiday party.
So go ahead — tie on that apron, gather your ingredients, and create a dessert that everyone will be talking about well into the New Year.
Must Try Toffee Nut Whipped Coffee Recipe
Bake Eggnog Cheesecake Recipe
Discover a delicious Bake Eggnog Cheesecake recipe with a Biscoff cookie crust, creamy eggnog filling.
Type: Dessert
Cuisine: Holiday, American
Keywords: eggnog cheesecake, holiday cheesecake, Biscoff cookie crust, eggnog dessert, festive cheesecake
Recipe Yield: 12 servings
Calories: Approximately 400–450 calories per serving (varies based on portion size and specific ingredients used)
Preparation Time: 30 minutes
Cooking Time: 65 minutes
Total Time: 7 hours (including chilling)
Recipe Ingredients:
- 1 package (250g) Biscoff cookies
- 1/3 Cup (75g) unsalted butter, melted
- 2 Cups (480ml) heavy whipping cream, cold
- 16 Oz (452g) full-fat brick-style cream cheese, room temperature
- 1 Cup (200g) granulated sugar
- 1/2 Cup (120ml) eggnog
- 1 tsp rum extract or rum
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 Cup (240ml) heavy whipping cream, cold
- 1/4 Cup (60ml) eggnog
- 1/4 tsp ground nutmeg
- 1/3 Cup (40g) powdered sugar
- Fresh rosemary sprigs
- Sugared cranberries (optional)
- Biscoff cookie crumbs (optional)
Recipe Instructions:
Prepare the Biscoff Cookie Crust:
Start by preheating your oven to 325°F (163°C). Place the Biscoff cookies into a food processor and pulse until they turn into fine crumbs. If you don't have a food processor, you can crush the cookies by placing them in a zip-top bag and using a rolling pin. Transfer the crumbs into a mixing bowl and add the melted butter. Stir until the crumbs are fully coated and have a wet-sand texture. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly spread. Bake the crust for about 8–10 minutes, then let it cool while you work on the filling.
Make the Eggnog Cheesecake Filling:
In a large bowl, whip the cold heavy whipping cream until stiff peaks form. Set it aside. In another large mixing bowl, beat the room-temperature cream cheese until it’s creamy and smooth. Add in the granulated sugar and beat again until fully combined. Make sure there are no lumps — smoothness is key for a silky cheesecake! Next, slowly add the eggnog, rum extract, nutmeg, cinnamon, and cloves. Beat until everything is well incorporated. Gently fold the whipped cream into the cheesecake mixture, being careful not to deflate it too much. You want that creamy, airy texture! Pour the cheesecake filling onto the cooled Biscoff crust. Use a spatula to smooth out the top. Tap the pan lightly on the counter to remove any air bubbles.
Bake the Cheesecake:
Place the springform pan into a larger baking dish. Fill the outer dish with a couple of inches of hot water to create a water bath. This will help prevent cracking. Bake the cheesecake at 325°F (163°C) for about 55–65 minutes. The edges should look set, but the center will still have a slight jiggle. Turn the oven off, crack the oven door slightly, and let the cheesecake sit inside for another hour. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 6 hours or preferably overnight. Patience is hard, but it’s worth it!
Prepare the Eggnog Whipped Cream:
Once your cheesecake is fully chilled, it’s time to prepare the heavenly eggnog whipped cream topping. In a large bowl, beat the cold heavy whipping cream with the eggnog, nutmeg, and powdered sugar until stiff peaks form. This whipped cream is packed with festive flavor and pairs perfectly with the cheesecake's rich filling. Pipe or spread the eggnog whipped cream over the cheesecake in any design you like. You can go simple or make beautiful swirls for a more festive look!
Garnish and Serve:
For the final touch, garnish your cheesecake with fresh rosemary sprigs, sugared cranberries, and a sprinkle of Biscoff cookie crumbs. These small details add a stunning, holiday-worthy presentation that will steal the show at your dessert table. Slice, serve, and watch everyone’s eyes light up with joy!