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Eggnog Cheesecake

This festive cheesecake combines the classic flavors of eggnog with a spicy gingersnap crust, topped with rum whipped cream. Perfect for holiday entertaining as it can be made ahead.

Featured in Sweet Treats and Baked Goods.

A young woman with long, wavy hair wearing glasses is seated at a table, holding a menu and looking thoughtfully to the side in a softly lit restaurant.
Updated on Wed, 01 Jan 2025 17:37:40 GMT
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A slice of creamy cheesecake topped with whipped cream, a sprig of rosemary, and a cranberry sits on a decorative plate, sprinkled with powdered sugar. Pin it
A slice of creamy cheesecake topped with whipped cream, a sprig of rosemary, and a cranberry sits on a decorative plate, sprinkled with powdered sugar. | quickierecipe.com

This heavenly Eggnog Cheesecake captures everything magical about holiday desserts. My twist on traditional cheesecake combines the rich spiced flavors of eggnog with a buttery gingersnap crust topped with clouds of whipped cream. It's the showstopper dessert your holiday table needs perfect for making ahead while you focus on celebrating with loved ones.

What Makes This Recipe Special

Your guests won't believe their eyes when you bring this beauty to the table. The silky smooth filling tastes just like your favorite holiday eggnog while that spicy gingersnap crust adds the perfect crunch. I love that I can make it the day before giving me more time to enjoy the festivities. The finishing touch? A crown of whipped cream and sparkling sugared cranberries that makes it absolutely stunning.

Ingredients You'll Need

  • Eggnog: Store bought works perfectly but homemade adds an extra special touch if you're feeling ambitious.
  • Cream Cheese: Stick with full fat brick style cream cheese trust me it makes all the difference in texture.
  • Gingersnap Cookies: I love using English style gingersnaps for their deep spicy flavor but feel free to adjust the sugar based on how sweet your cookies are.
  • Heavy Cream: This creates that gorgeous cloud like topping you won't want to skip.
  • Nutmeg: Grab whole nutmeg and grate it fresh the aroma is incredible.
  • Rum: Just a splash in the whipped cream takes this from delicious to divine.

Let's Bake Together

Start with the Base
Crush those gingersnaps mix with melted butter and a pinch of salt press into your springform pan and bake until you can smell that amazing ginger aroma about 8 to 10 minutes.
Create the Filling
Beat your room temperature cream cheese with sugar and vanilla until smooth. Add eggs one at a time then pour in that creamy eggnog and freshly grated nutmeg. Just mix until combined we don't want too many air bubbles.
Set Up the Bath
This is key for perfect texture. Nestle your cheesecake pan in a larger one pour hot water halfway up the sides.
Bake with Care
Give it about 70 to 80 minutes then turn off the heat prop that door open and let it cool slowly. After that at least 8 hours in the fridge.
Add the Final Touches
Whip up some cream with sugar vanilla and that secret splash of rum. Spread it over top and decorate with those gorgeous sugared cranberries and fresh rosemary.

My Secret Tips for Success

Want to know how I get that perfectly creamy texture every time? It starts with room temperature ingredients especially that cream cheese. Once you add the eggs be gentle with mixing too much air leads to cracks. That water bath might seem fussy but it's worth it for perfect results. No extra pan? Just wrap your springform really well with foil and you're good to go.

Plan Ahead and Store Smart

The beauty of this cheesecake? You can make it ahead. It actually needs that overnight chill to reach creamy perfection. Keep it covered in the fridge for up to 4 days but honestly it never lasts that long in my house. Want to really plan ahead? Freeze it whole or in slices for up to 2 months. Just thaw overnight in the fridge and save the decorating for serving day.

Mastering the Water Bath

Let's talk about achieving that perfectly smooth top without cracks. My foolproof method is nestling the springform in a slightly larger pan before placing in hot water. Worried about leaks? Try my trick of using a sous vide bag instead of foil. If you're using a regular pan just line it with parchment paper it makes lifting the cake out so much easier.

Make It Picture Perfect

The finishing touches make this cheesecake truly special. That rum spiked whipped cream pairs beautifully with sugared cranberries and sprigs of fresh rosemary creating a magical winter wonderland look. A dusting of fresh nutmeg adds that final festive touch. For picture perfect slices run your knife under hot water and wipe clean between cuts. Serve alongside coffee or my favorite holiday mulled wine.

A slice of cheesecake topped with whipped cream and a cherry, sitting on a plate with a fork beside it. Pin it
A slice of cheesecake topped with whipped cream and a cherry, sitting on a plate with a fork beside it. | quickierecipe.com

Frequently Asked Questions

→ How far ahead can I make this cheesecake?
You can make this cheesecake up to 2 days ahead and store it covered in the fridge. Add the decorative toppings just before serving for the best presentation.
→ Why do I need a water bath?
A water bath provides gentle, even heat that prevents cracking and helps achieve a creamy texture. Make sure to properly wrap or protect your pan from water seepage.
→ Can I freeze this cheesecake?
Yes, the cheesecake freezes well for up to 2 months. Store in an airtight container or bag, and thaw overnight in the refrigerator before serving.
→ What type of cream cheese should I use?
Use full-fat brick style cream cheese for the best results. Light cream cheese or spreadable varieties may affect the texture and stability.
→ Can I make this without alcohol?
Yes, you can omit the rum from the whipped cream topping. The cheesecake itself doesn't contain alcohol unless your eggnog does.

Eggnog Cheesecake

A luxurious holiday cheesecake featuring rich eggnog flavor, spiced gingersnap crust, and rum-infused whipped cream, decorated with sugared cranberries and rosemary.

Prep Time
30 Minutes
Cook Time
80 Minutes
Total Time
110 Minutes
By: Meryem

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 3 cups gingersnap cookies, crushed.
02 ½ cup unsalted butter, melted.
03 2 tablespoons brown sugar (optional).
04 ¼ teaspoon sea salt.
05 32 oz cream cheese, softened.
06 ¾ cup granulated sugar.
07 ¼ teaspoon sea salt.
08 4 large eggs, room temperature.
09 1 tablespoon vanilla extract.
10 1 teaspoon ground nutmeg.
11 1 cup eggnog, room temperature.
12 ½ cup heavy whipping cream, chilled.
13 1 tablespoon granulated sugar.
14 1 teaspoon vanilla extract.
15 1 tablespoon dark rum (optional).
16 Sugared cranberries and rosemary for decorating.

Instructions

Step 01

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

Step 02

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

Step 03

Place cheesecake pan in larger pan. Put in roasting pan. Fill with hot water halfway up sides.

Step 04

Bake 70-80 minutes until edges set and middle jiggly. Cool in oven 20 minutes with door propped. Chill 8 hours.

Step 05

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

Notes

  1. Can be made 2 days ahead.
  2. Freezes well up to 2 months.
  3. Use full-fat brick cream cheese.

Tools You'll Need

  • Springform pan.
  • Roasting pan.
  • Stand mixer or hand mixer.

Allergy Information

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

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 304
  • Total Fat: 13 g
  • Total Carbohydrate: 34 g
  • Protein: 12 g