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This Peppermint Eggnog Cheesecake is the perfect holiday dessert. Creamy, minty, and festive in every bite. 🎄✨

Side view of a slice of peppermint eggnog cheesecake with visible swirls of pink peppermint filling, chocolate crust, and a peppermint Kiss on top with whipped cream.

Christmas Cheesecake

If you want a Christmas cheesecake that feels festive, rich, and fun, this Peppermint Eggnog Cheesecake is the perfect match. It blends creamy eggnog with peppermint candy to create a holiday cheesecake that stands out on any dessert table.

This treat is ideal when you want Christmas cheesecake desserts that feel classic but still offer something different. It is also a great option if you need a Christmas cheesecake recipe that is simple enough for beginners but special enough for celebrations.

The swirl of melted candy cane Kisses gives every slice a bright pop of color and peppermint flavor. Whether you are making Christmas cheesecake desserts for a party or a cozy night at home, this Christmas cheesecake dessert checks every box.

Keep this holiday cheesecake in your recipe rotation each year because it is a strong contender for the best Christmas cheesecake recipe you will make.

⭐ Why You’ll Love This Recipe

  • Creamy, smooth texture with a festive peppermint swirl
  • Easy to prepare with simple holiday ingredients
  • Perfect for Christmas gatherings and winter dessert trays
  • Mint and eggnog flavor make it a standout Christmas cheesecake
Overhead view of ingredients for peppermint eggnog cheesecake, including cream cheese, eggs, graham crumbs, melted butter, sugar, vanilla, eggnog, sour cream, milk, and peppermint candy cane Kisses arranged on a white surface.

🛒 Ingredients & Substitutions

  • chocolate graham cracker crumbs – use regular graham crumbs or chocolate cookie crumbs
  • unsalted butter – use salted butter and reduce added salt in other recipes, if needed
  • cream cheese – use full-fat for the best texture
  • granulated sugar – swap with light brown sugar for mild caramel flavor
  • eggs – no suitable substitution for baked cheesecake structure
  • eggnog – store-bought or homemade eggnog. You can also use milk and 1 teaspoon rum extract for a similar flavor
  • sour cream – swap with plain Greek yogurt
  • vanilla extract – use clear vanilla or vanilla bean paste
  • milk – any dairy or plant milk works
  • candy cane flavored Hershey Kisses – use chopped peppermint bark or white chocolate with crushed candy canes
  • whipped topping – use homemade whipped cream

✨ Variations

  • Use white chocolate instead of peppermint candy for a milder flavor
  • Add a teaspoon of peppermint extract for a stronger mint taste
  • Swap the chocolate crust for vanilla wafer crumbs
  • Top with crushed candy canes for a pretty finish

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Bowl of chocolate graham cracker crumbs mixed with melted butter, showing the start of the crust mixture for the peppermint eggnog cheesecake.
Pressed chocolate graham cracker crust spread evenly in a springform pan, ready to bake for the peppermint eggnog cheesecake.
Cream cheese blocks and granulated sugar placed together in a white mixing bowl before blending for the cheesecake filling.
Whipped cream cheese and sugar mixture in a white bowl, beaten until smooth and fluffy.
Egg yolks added to the beaten cream cheese mixture in preparation for blending into the cheesecake batter.
Smooth cheesecake batter in a mixing bowl after adding eggs and blending until creamy.
Cheesecake batter with eggnog, sour cream, and vanilla extract added but not yet mixed in.
Springform pan with baked chocolate crust set on a sheet pan, with bowls of plain cheesecake batter and pink peppermint batter nearby.
Cheesecake batter poured into the springform pan over the crust, ready for the peppermint swirl.
Dollops of pink peppermint batter scattered on top of the cheesecake batter before swirling.
Cheesecake batter swirled with pink peppermint mixture, creating a marbled pattern before baking.
Close view of the baked peppermint eggnog cheesecake with visible pink swirls and candy cane Kisses scattered nearby.
Overhead shot of the baked cheesecake decorated lightly with peppermint swirls, holiday ornaments, and candy cane Kisses.
Baked peppermint eggnog cheesecake garnished around the edge with whipped cream and peppermint Kisses.
Slice of peppermint eggnog cheesecake being lifted from the whole cake, showing the whipped cream and peppermint Kiss garnish.

🔥 Tips

  • Use room temperature cream cheese for the smoothest filling
  • Do not over-swirl the peppermint mixture, or the colors will blend
  • Let the cheesecake chill overnight for clean slices
  • Wrap your springform pan well so the water bath does not leak

❓ FAQs

Can I make this Christmas cheesecake ahead of time?

Yes. This holiday cheesecake actually tastes better after chilling overnight.

Do I have to use a water bath?

It helps prevent cracks and keeps the cheesecake creamy.

Can I add more peppermint flavor?

Add a few drops of peppermint extract for a stronger mint note.

Can I make this without eggnog?

Yes. Replace the eggnog with milk and add 1 teaspoon rum extract for a similar flavor.

Will low-fat cream cheese work?

It can, but the texture will be softer and less rich than full-fat cream cheese.

Can I use homemade whipped cream for garnish?

Yes. Homemade whipped cream adds a fresh and less-sweet topping.

How long can this cheesecake sit out?

Keep it out for no more than two hours, then refrigerate.

Can I add extra candy canes on top?

Yes, but add them right before serving so they do not melt into the topping.

Slice of peppermint eggnog cheesecake on a white plate, showing the pink peppermint layer, creamy filling, chocolate crust, and a whipped cream and peppermint Kiss garnish.

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Close view of a slice of peppermint eggnog cheesecake on a white plate with holiday ornaments in the background, topped with whipped cream and a peppermint Kiss.
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Servings: 10 servings

Peppermint Eggnog Cheesecake

By Jamie Sherman
Make this Peppermint Eggnog Cheesecake for a rich, minty holiday treat that blends creamy eggnog and candy cane flavor in every bite.
Prep: 15 minutes
Cook: 1 hour 10 minutes
Additional Time: 9 hours
Total: 10 hours 25 minutes
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Equipment

Ingredients 

  • 2 cups chocolate graham cracker crumbs, (about 12-14 whole crackers)
  • 5 tablespoons unsalted butter, melted
  • 3 packages cream cheese, (8 ounces each), softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup eggnog
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 candy cane flavored Hershey Kisses, unwrapped
  • whipped topping and additional candy cane flavored Hershey Kisses, for garnish (optional)

Instructions 

  • Preheat the oven to 350°F. Bring a large pot of water to a boil.
  • Place a 9 inch springform pan in the center of two large pieces of heavy duty foil. Bring up the sides and crimp to seal the bottom and sides well. Add extra foil if needed so no water can get in.
  • In a medium bowl, mix the chocolate graham crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then set aside.
    2 cups chocolate graham cracker crumbs, 5 tablespoons unsalted butter
  • In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, scraping the bowl after each. Mix in the eggnog, sour cream, and vanilla.
    3 packages cream cheese, 1 cup granulated sugar, 3 large eggs, 1 cup eggnog, 1/2 cup sour cream, 1 teaspoon vanilla extract
  • Remove 1 or 4 cup of the cheesecake batter and set it aside. Pour the remaining batter into the prepared crust.
  • In a microwave safe bowl, heat the milk and candy cane Kisses in 30 second bursts until the candy starts to melt. Stir until smooth. Stir the reserved batter into the melted candy mixture.
    2 tablespoons milk, 40 candy cane flavored Hershey Kisses
  • Drop spoonfuls of the candy mixture over the top of the cheesecake. Use a knife or skewer to gently swirl it in. Keep the strokes light so the colors do not blend too much.
  • Set the cheesecake inside a roasting pan. Carefully pour the boiling water around the outside of the springform pan to create a water bath.
  • Bake for 1 hour. The center will still jiggle slightly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door closed. Do not open the door.
  • Remove the cheesecake from the water bath and take off the foil. Chill for at least 8 hours.
  • Garnish with whipped topping and extra candy cane Kisses before serving, if you like.
    whipped topping and additional candy cane flavored Hershey Kisses

Notes

🥡 STORAGE

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Keep garnishes separate until serving to maintain their freshness.

♨️ REHEATING

  • Cheesecake is best served chilled, but you can let slices rest at room temperature for 10-15 minutes before serving.

❄️ FREEZING

  • Freeze whole or sliced cheesecake for up to 2 months.
  • Wrap tightly in plastic wrap, then foil to avoid freezer burn.

💡 TIPS FOR BEST RESULTS

  • Use room temperature cream cheese for the smoothest batter.
  • Do not skip the water bath, as it helps prevent the cheesecake from cracking.
  • Chill the cheesecake thoroughly for clean slices.

🍳 ALTERNATE COOKING METHODS

  • Air fryer – not recommended for this recipe
  • Oven with no water bath – expect more cracks and a drier texture
  • Pressure cooker – only works with smaller cheesecakes, not full-size

♻️ LEFTOVERS

  • Blend leftover cheesecake into a holiday milkshake.
  • Serve extra slices with fresh berries or a drizzle of chocolate sauce.

📝 NOTES

  • Add peppermint extract for stronger mint flavor.
  • Use fewer candy cane Kisses if you prefer a softer swirl.
  • Top with crushed candy canes for extra crunch.

Nutrition

Serving: 1slice, Calories: 512kcal, Carbohydrates: 39g, Protein: 9g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 161mg, Sodium: 314mg, Potassium: 174mg, Sugar: 30g, Vitamin A: 1295IU, Vitamin C: 0.5mg, Calcium: 124mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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2 Comments

  1. Mel Wilson says:

    Can this recipe and the Peppermint Eggnog Cheesecake recipe be put in a 9×13 cake pan instead of the springform pan. I need to make a desert for a party and I dont think the pie shapes would do. Thank you

    Reply
    1. Jamie says:

      Absolutely – this recipe can be baked in a 9×13 pan. The texture will be slightly different because the cheesecake will be thinner and will bake faster, but it still turns out delicious.

      What to change
      – No water bath needed for a 9×13 pan.
      – Bake time will be shorter. Start checking at 28-35 minutes. The center should still jiggle slightly.
      – Crust amount stays the same, but you can reduce it by 25 percent if you prefer a thinner crust.
      – Cooling and chilling instructions remain the same. Chill at least 8 hours.

      What to expect
      – The cheesecake will be more bar-like than tall like a traditional springform cheesecake.
      – Swirls will spread more, giving a softer marbled look.
      – It slices cleanly into squares and is easier for serving a crowd.

      I hope this helps, Mel! Enjoy the recipe!

      Reply