Homemade Traeger Eggnog Cheesecake is a simple, flavor-forward seasonal dessert that’s classic, easy to prepare, and sure to be a highlight on any holiday table.
Traeger Eggnog Cheesecake Recipe
Every holiday spread deserves a great cheesecake, and eggnog is a festive flavor that pairs perfectly with cream cheese. Even if you’re not a devoted eggnog fan, the warm notes of nutmeg and vanilla combined with a touch of dark rum (optional) create a rich, balanced filling that many guests will love.
If you enjoy seasonal desserts, consider trying other favorites from baking blogs and recipe collections such as Sock It To Me Cake or Gingerbread Cheesecake Bars for more holiday inspiration.
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Recipe Shopping List
- Graham crackers
- Butter
- Cream cheese
- Sugar
- Vanilla
- Eggnog
- Flour
- Eggs
- Cinnamon
- Dark rum (optional)
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Recipe Tips
Cheesecakes can be sensitive to technique, but this version is designed to be forgiving while still delivering great flavor and texture. It skips complex steps like water baths and super-tall New York–style cheesecakes in favor of a shorter, pie-style cheesecake that is easier to bake evenly and less likely to crack.
Here are a few practical tips to help you get the best result:
Make a shorter cheesecake
A shallower, pie-sized cheesecake is more reliable and faster to bake. Using an 8-inch pie plate or similar dish reduces baking time and the chance of cracks. It still tastes rich and classic, but is easier to manage than a very tall cheesecake.
Don’t over-mix
Over-mixing incorporates too much air and increases the risk of cracks. After you add eggs, mix only until the whites are blended into the batter. Use short pulses with a mixer or finish folding the eggs in by hand.
Everything should be room temperature
For a smooth, lump-free batter, bring the cream cheese, eggs, and eggnog to room temperature for 30–40 minutes before mixing. Cold ingredients can lead to lumps and an uneven texture.
If you’re using a pellet grill (Traeger or similar), place the cheesecake on an elevated rack to keep it away from direct flame. If you don’t have a top rack available, invert a large cake pan with high sides or add an extra rack to create space between the heat source and the cheesecake.
Make my Traeger Banana Bread too!
Can This Be Made In The Oven?
Yes. If you prefer to bake indoors or don’t have a pellet grill, make this cheesecake in your oven. Follow the same steps and bake on the center rack at the same temperature specified below. Watch the cake for doneness—the edges should be mostly set while the center remains slightly jiggly.
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More Cheesecake Recipes
If you love cheesecake, try other variations such as an eggnog cheesecake swirled with caramel (Instant Pot option), a strawberry Instant Pot cheesecake, or a classic vanilla cheesecake. These alternate methods and flavors offer different textures and cooking styles to suit your equipment and taste.
- Vanilla Cheesecake Cups
- No-Bake Cherry Cheesecake Fluff Pie
Eggnog Cheesecake
This homemade eggnog cheesecake combines sweet, creamy filling with a hint of dark rum and a dusting of cinnamon to bring out eggnog’s classic flavor.
20 minutes
1 hour
1 hour 20 minutes
Ingredients
- 7 graham crackers, crushed
- 3 tablespoons butter, melted
- 2 (8 oz) packages cream cheese, room temperature
- ¾ cup white sugar
- ½ cup eggnog
- 2 tablespoons dark rum (optional)
- 1½ tablespoons vanilla extract
- 2 tablespoons flour
- 2 eggs
- Cinnamon, for sprinkling
Instructions
- Preheat your pellet grill or oven to 325°F (approximately 163°C).
- Mix the melted butter and graham cracker crumbs until evenly combined. Press the mixture into an 8-inch pie plate to form the crust.
- Beat the cream cheese and sugar on medium for about 1 minute, until smooth. Add the eggnog, rum (if using), vanilla, and flour; mix an additional minute. Add the eggs and pulse 2–3 times with the mixer, then finish folding the eggs in by hand until no streaks remain. Do not overmix.
- Pour the batter into the prepared crust. Place the cheesecake on an elevated rack inside the pellet grill. If baking in an oven, place it on the middle rack.
- Bake at 325°F for 60–75 minutes, until the edges are mostly set and the center still has a slight jiggle. Cool on the counter for 1 hour, then chill in the refrigerator for at least 3–4 hours before serving.
Nutrition Information
Yield: 8
Serving Size: 1
Amount Per Serving (approx.):
Calories: 439
Total Fat: 31g
Saturated Fat: 17g
Cholesterol: 128mg
Sodium: 297mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 25g
Protein: 7g
Storage & Serving
Store leftover cheesecake covered in the refrigerator for up to 3–4 days. For best texture and flavor, bring slices to cool room temperature for 10–15 minutes before serving. Garnish with a light dusting of cinnamon, a dollop of whipped cream, or a few toasted nut crumbs for contrast.
Variations
To change the profile, try substituting a gingersnap crust for graham crackers for spiced notes, or swirl in a ribbon of caramel before baking for a richer, more indulgent finish. Omit the rum for a kid-friendly version or substitute a teaspoon of rum extract for a mild flavor without alcohol.