EGGNOG CHEESECAKE
(MACRO-VERIFIED)
Protein
22G
Calories
200
Prep Time
15M
Bake Time
55M
Indulge in this creamy and festive eggnog cheesecake, perfect for celebrating the holiday season with a rich, satisfying dessert. Packed with 22 grams of protein per serving, it's an excellent choice for supporting your muscle recovery or adding a nutritious touch to your holiday spread. The smooth, velvety texture melts in your mouth, while the warm, spiced eggnog flavor offers a comforting, seasonal taste that’s both indulgent and refined. Its balanced sweetness and subtle hints of cinnamon and nutmeg make each bite an irresistible treat. Ideal as a post-workout dessert or a make-ahead option for holiday gatherings, this cheesecake adds a touch of elegance to any occasion. For those with dietary restrictions, it can easily be made gluten-free by choosing a gluten-free crust, and vegan alternatives are simple with plant-based cream cheese and egg substitutes. To achieve the best results, ensure your cream cheese is softened before mixing, and avoid overbaking to keep the center creamy and luscious. Whether enjoyed alone or shared with loved ones, this cheesecake is sure to become a seasonal favorite that combines festive flavors with wholesome nutrition. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
200
Total Fat 10g
13%
Total Carbohydrate 17g
6%
Dietary Fiber 1g
4%
Total Sugars 8g
Protein 22g
44%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Prepare a crust and press it into a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, eggs, eggnog, and nutmeg.
Pour into the crust and bake for 55 minutes.
Cool completely before refrigerating.
Garnish with a sprinkle of nutmeg before serving.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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