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Holiday eggnog cheesecakes in mason jars served with whipped cream and topped with a cherry.

Holiday Eggnog Cheesecake in a Jar

Arlene Mobley - Flour On My Face
Holiday Eggnog Cheesecake in a Jar Recipe is the perfect holiday dessert recipe. It is very easy to transport so it makes a great dessert recipe you can take with you to a holiday celebration with family and friends. 
5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16 Servings
Calories 447 kcal


Crust Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup sugar
  • 4 tablespoons melted butter
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon

Cheesecake Ingredients

  • 32 ounces cream cheese (softened)
  • 1 ⅔ cups sugar
  • 4 large Eggs
  • 1 large Egg yolk
  • 5 tablespoon sour cream
  • 5 tablespoon heavy cream
  • cup flour
  • 1 tablespoon vanilla extract
  • 1 cup eggnog
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
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To Make the Graham Cracker Crust

  • Mix the graham cracker crumbs, sugar, cinnamon and nutmeg.
  • Add the melted butter and stir well, working the melted butter into the graham cracker crumbs evenly.
  • Add ¼ cup plus 1 tablespoon of the graham cracker crust mixture to the bottom of each jar. Set aside.

To Make the Cheesecake Filling

  • Beat the softened cream cheese until smooth.
  • Add the sugar and beat on low until combined. Beat on high for 2 minutes.
  • Add whole eggs and yolk one at a time, beating after each addition. and occasionally scraping the bowl.
  • Add the remaining ingredients to the bowl beating for one minute and then scraping the bowl.
  • Beat filling for 3 minutes on high.
  • Fill each jar with about ¾ cup cheesecake batter to just under the first thread on the jar.
  • Place the empty roasting pan on the cookie sheet and arrange the jars in the roasting pan.
  • Bring a medium size pot of water to boil. Once the water boils, slowly and carefully pour the water into the roasting pan until it reaches about half way up the sides of the jars.
  • Bake in a preheated 325 degree oven for 30 minutes. Rotate the pan after 15 minutes.
  • Once removed from oven allow to cool for 10 minutes then use a pot holder or towel carefully lift jars from the pan. Cool completely on a cooling rack.
  • Serve with whipped cream and top with a cherry.

Recipe Expert Tips

  • You will need 16 six-ounce mason jars and lids or a nine-inch springform pan.
  • If using jars wash and dry jars and lids.
  • Dry jars and lids completely before filling.
  • If using a springform pan, grease pan well, and line bottom and sides with parchment paper.
  • You will also need a large cookie sheet and a deep roasting pan to bake the cheesecake in a water bath.
  • Prepare jars or springform pan before beginning the recipe.
  • There are two important ingredients when it comes to cheesecake: cream cheese and eggs. Eggs play a very important role in baking. They help hold all the other ingredients together.


Serving: 1Serving | Calories: 447kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 306mg | Potassium: 157mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg
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