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Eggnog Cheesecake

Featured in Sweet Treats for Every Occasion.

This holiday cheesecake is like Christmas magic in dessert form - rich, creamy eggnog-flavored filling nestled in a warmly spiced gingersnap crust that adds the perfect hint of ginger heat! The overnight chilling is crucial for developing that incredibly silky texture, while the rum-spiked whipped cream topping adds an extra festive touch. What makes it really special is how the flavors deepen and meld together as it chills, creating this perfect balance of creamy eggnog, spicy gingersnaps, and that subtle hint of rum. It's worth planning ahead for this showstopper!
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Updated on Tue, 14 Jan 2025 21:07:45 GMT
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A beautifully decorated cheesecake topped with whipped cream, fresh cranberries, and a sprig of rosemary, set on a rustic wooden table. Pin it
A beautifully decorated cheesecake topped with whipped cream, fresh cranberries, and a sprig of rosemary, set on a rustic wooden table. | tastygusto.com

Let me share my absolute favorite holiday dessert this Eggnog Cheesecake that I've perfected over many Christmas seasons. It's pure holiday magic with a spicy gingersnap crust creamy eggnog filling and a cloud of rum-spiked whipped cream on top. Every time I make it my kitchen fills with the most incredible festive aromas that just make everyone gather around.

Why This Recipe is Pure Gold

I love how this cheesecake captures everything wonderful about the holidays. That gingersnap crust adds such a lovely spice while the filling is like the most indulgent eggnog you've ever tasted. The best part? You can make it ahead which is such a gift during the busy holiday season.

What You'll Need

  • Eggnog: This is our star ingredient choose a good quality one.
  • Cream Cheese: Full fat is non-negotiable here.
  • Gingersnap Cookies: I love how they make the crust extra festive.
  • Nutmeg: Fresh grated makes such a difference.
  • Rum: Just enough in the whipped cream for that holiday warmth.
  • Heavy Cream: For the most luxurious topping.

Let's Make It Together

Start with the Base
That gingersnap crust needs to be just right press it in firmly for the perfect foundation.
Create the Filling
Take your time with the cream cheese mixture we want it silky smooth. The eggnog makes it pure magic.
Baking is Key
Don't skip the water bath it's crucial for that perfectly creamy texture.
The Finishing Touch
That rum whipped cream and those sugared cranberries make it absolutely stunning.

My Best Tips

After making this countless times here's what I've learned. Room temperature ingredients are crucial for that smooth batter. Be gentle once the eggs go in. That water bath might seem fussy but it's worth it. And don't rush the chilling time it really develops the flavors.

Planning Ahead

One thing I love about this cheesecake is how perfect it is for busy holidays. Make it a day or two ahead store it in the fridge and it just gets better. Need to make it way ahead? It freezes beautifully just save the decorating for serving day.

The Perfect Holiday Moment

Nothing beats serving this with a hot cup of coffee or maybe even a glass of eggnog. I love watching people's faces light up when they taste that first bite. Sometimes I'll drizzle a little caramel sauce over top or add an extra dusting of nutmeg just because.

A slice of creamy cheesecake topped with whipped cream, cranberries, and a sprinkle of powdered sugar served on a decorative plate. Pin it
A slice of creamy cheesecake topped with whipped cream, cranberries, and a sprinkle of powdered sugar served on a decorative plate. | tastygusto.com

Common Questions Answered

Yes you can absolutely switch up the crust I've used graham crackers and they're lovely too. Homemade eggnog works beautifully if you're feeling ambitious. No springform pan? No problem just line your pan well with parchment. And that slight jiggle in the center? That's exactly what you want when it's done.

Frequently Asked Questions

→ Why use a water bath for this cheesecake?

A water bath provides gentle, even heat and creates a moist environment that prevents cracking and ensures a creamy, smooth texture throughout the cheesecake.

→ Can this cheesecake be made ahead?

Yes, this cheesecake must be made ahead. It needs to chill for at least 8 hours or overnight, making it perfect for holiday preparation. Add the whipped cream and decorations just before serving.

→ Why cool the cheesecake gradually in the oven?

Gradual cooling prevents the cheesecake from cracking due to sudden temperature changes. Leaving it in the turned-off oven with the door propped helps it cool slowly and evenly.

→ Can I make this without alcohol?

Yes, you can omit the rum from the whipped cream without affecting the recipe. The eggnog flavor will still come through beautifully in the cheesecake itself.

→ How do I know when the cheesecake is done?

The cheesecake is done when the edges are set but the middle is still slightly puffed and jiggly, usually after 70-80 minutes. It will continue to set as it cools.

Conclusion

A decadent holiday dessert that brings together the classic flavors of eggnog and cheesecake. The gingersnap crust adds a spicy crunch, while the rum-infused whipped cream provides an extra layer of festive indulgence.

Eggnog Cheesecake

A festive cheesecake featuring creamy eggnog filling on gingersnap crust, topped with rum whipped cream and decorated as a holiday wreath.

Prep Time
30 Minutes
Cook Time
80 Minutes
Total Time
110 Minutes

Category: Desserts & Sweets

Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 3 cups gingersnap cookies, crushed into crumbs.
02 1/2 cup unsalted butter, melted.
03 2 tablespoons brown sugar, packed (optional).
04 1/4 teaspoon sea salt.
05 32 oz cream cheese, softened.
06 3/4 cup granulated sugar.
07 1/4 teaspoon sea salt.
08 4 large eggs, room temperature.
09 1 tablespoon pure vanilla extract.
10 1 teaspoon ground nutmeg.
11 1 cup eggnog, room temperature.
12 1/2 cup heavy whipping cream, chilled.
13 1 tablespoon granulated sugar.
14 1 teaspoon pure vanilla extract.
15 1 tablespoon dark rum (optional).

Instructions

Step 01

Preheat oven to 355°F. Mix crushed gingersnaps, melted butter, and salt. Press into buttered 9-inch springform pan. Bake 8-10 minutes until edges are golden.

Step 02

Beat cream cheese until smooth. Add sugar, salt, vanilla. Add eggs one at a time. Stir in eggnog and nutmeg until smooth.

Step 03

Place cheesecake pan in larger pan. Place in oven and carefully add boiling water to outer pan halfway up sides.

Step 04

Bake 70-80 minutes until edges set and middle jiggly. Turn off oven, prop door open, cool 20 minutes. Remove and cool completely. Refrigerate 8 hours.

Step 05

Whip cold cream with sugar and vanilla until stiff peaks. Fold in rum. Top cheesecake with whipped cream and decorations.

Notes

  1. Must chill overnight for best results.
  2. Water bath prevents cracking.
  3. Can decorate with sugared cranberries and rosemary.
  4. Use room temperature ingredients for smooth batter.

Tools You'll Need

  • 9-inch springform pan.
  • Stand mixer or electric mixer.
  • Large roasting pan for water bath.
  • Kettle for boiling water.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g