Pumpkin Spice Eggnog Cheesecake

I do believe I have just made a new Thanksgiving tradition at our house! No Bake Pumpkin Spice Eggnog Cheesecake!

Nothing about this cheesecake is heavy or too sweet. It is lightly sweetened from the cinnamon graham cracker crust to the light and creamy filling. The crunch of the crust gives a nice counterbalance to the creaminess of the filling, too.

No Bake Pumpkin Spice Cheesecake

More Thanksgiving Recipes

History of Eggnog

Whether you love it or hate it, eggnog has a very long and interesting history dating back somewhere around 1,000 years.

Historians debate its exact origins, but most agree eggnog began during early medieval Britain as a hot mixture of milk and ale. By the 13th century, monks were adding eggs and figs. Eggnog became the drink used for toasts to wealth and good health because its ingredients of milk, eggs, and sherry could only be afforded by the wealthy.

It wasn’t until the 1700s that eggnog crossed the pond and became a holiday drink. Even George Washington created a recipe for it. His recipe is really heavy on the booze, too, which may be the reason that he failed to write down how many eggs he used.

Pumpkin Spice Eggnog Cheesecake


  • 2 cups cinnamon graham cracker crumbs
  • 4 tablespoons butter, melted
  • 2 tablespoons cinnamon sugar
  • 1 pint heavy whipping cream
  • 2 tablespoons cinnamon sugar
  • 16 oz cream cheese, softened
  • 2 cups pumpkin spice eggnog
  • 1 large (5.45 oz) box instant vanilla pudding


  1. In a large bowl, combine graham cracker crumbs, melted butter, & 2 tablespoons cinnamon sugar. Press into the bottom of a 9″ springform pan. Set aside.
  2. Place whipping cream & 2 tablespoons cinnamon sugar in a large mixing bowl. Whip at highest speed until stiff peaks form. Using a spatula, scoop whipped cream into a bowl large enough to hold it. Set bowl in refrigerator while you make the cream cheese filling.
  3. Using the same bowl in which you whipped the heavy cream, mix together cream cheese, eggnog, & pudding mix.
  4. Fold the whipped cream into the cream cheese mixture. Scoop onto graham cracker crust. Cover & chill for at least 2 hours before serving.

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