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by Haley//December 4, 2019 (updated November 29, 2022)
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Make the best boozy eggnog cheesecake ever this Christmas! This decadent cheesecake has a rich, creamy filling and a spiced crunchy gingersnap crust making it a wonderful holiday dessert option. Decorate with whipped cream and sugared cranberries for a festive touch or this bourbon sauce for a kick.
Christmas season is upon us so it is only right that we celebrate by using wonderful festive flavors. This luscious cheesecake is inspired by the popular Christmas co*cktail eggnog. The filling has a rich, unbelievably creamy texture flavored with rum extract and nutmeg. If you like rum, try my rum soaked cake next.
Oh and let’s not forget the delicious gingersnap crust which compliments the filling perfectly (I use the same crust for my pumpkin cheesecake). This dessert is sure to have everyone drooling! Serve this cheesecake after Christmas dinner or during holiday parties. It’s a fan favorite.
Table of Contents
Why this recipe works
This eggnog cheesecake with gingersnap crust recipe works because it includes easy-to-find ingredients. The crust is made using gingersnaps to create a delicious ginger-flavored base. While the filling includes cream cheese, sugar, flour and spices that make a smooth, silky cheesecake. The crust and filling combined make the ultimate flavorful holiday cheesecake!
Ingredients notes
- Gingersnaps: These delicious cookies make the perfect base. They are sweet, aromatic and infused with ginger and spices.
- Eggnog: Use good quality eggnog for this recipe for the best results.
- Cream cheese: This is the main ingredient in most cheesecakes and tastes amazing when combined with sugar, eggs and other ingredients. I suggest using block cream cheese at room temperature for the best results.
- Rum extract: This adds a deliciously rich flavor of rum to the cheesecake. Replace the rum extract with vanilla extract if you are not a fan.
- Spices: Don’t skip the nutmeg and ground ginger as they add classic seasonal flavors.
Recipe variations
This cake is great because it can be topped with various sauces depending on your preference. Eggnog cheesecake with rum or bourbon sauce is a delicious option for those who like a boozy kick to their desserts. While caramel sauce is a tasty alternative for those with a sweet tooth.
If you are looking for more sweet and sour flavors then cranberry sauce is a good choice. You may also like this recipe for cranberry cheesecake.
I like topping my cheesecake with whipped cream, but feel free to top it with sour cream instead to add a fresh sour taste to every bite.
How to make eggnog cheesecake
- Make the crust: Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper, grease the pan and set aside. Combine gingersnap cookies, all-purpose flour, ground ginger, unsalted butter and brown sugar in a food processor and pulse until it forms a crumb-like texture. Next, pour the mixture into a the greased pan and press it down firmly to make the base. Bake the base until fragrant or for 10 minutes. Then reduce the oven temperature to 300°F.
- Make the filling: Beat the cream cheese until it is smooth and lump free. Next, mix in the sugar and flour, then the eggs and eggnog. Finally, add the rum extract and nutmeg for extra flavor.
- Bake cheesecake: Place the cheesecake in the preheated oven and bake for 55 to 60 minutes. Then turn off the oven and crack open the door to allow the cheesecake cool slowly for one hour. Then remove it from the oven and cool completely.
- Chill cheesecake: Refrigerate for at least 4 hours or overnight then decorate, slice and serve as desired.
Bourbon sauce for eggnog cheesecake
If you want an extra boozy kick, try making the bourbon sauce from my bread pudding recipe. Brown 6 Tablespoons butter over medium-low heat. Stir occasionally and scrape the bottom of the pan to prevent burning. The butter will get foamy.
Once the butter has a nutty aroma, remove from the heat. Add the 3/4 cup brown sugar, 1/4 bourbon (or rum) and 2 Tablespoons heavy cream. Whisk until sugar is dissolved. Serve warm or cooled with cheesecake.
Expert tips
Do not over-mix the filling or mix it at a high speed. Both can result in too much air entering the batter which can cause the cheesecake to have cracks.
Use a springform pan. It is best to use a springform pan because it helps the cheesecake to maintain its shape. Invest in a good springform pan for the best results.
Do not open the oven as the cheesecake bakes. If the oven is opened, then it will cause all of the hot air to leave the oven and the cheesecake sink in the middle or bake unevenly. Let the cheesecake cool completely, then chill for at least 4 hours for best results.
Frequently Asked Questions
Can you freeze eggnog cheesecake?
Yes, it freezes very well! Once the cheesecake has cooled completely, freeze the cake uncovered for 1-2 hours or until firm. Then wrap it in plastic wrap and aluminum foil to prevent air from penetrating the cake. Now, the cake can be frozen for up to 1 month. Defrost it in the refrigerator overnight before cutting and serving.
Can I make this eggnog cheesecake recipe without eggs?
No, this cheesecake can not be made without eggs. Eggs are added to bind and solidify the filling ingredients as they bake.
How to decorate eggnog cheesecake
A simple topping is piped whipped cream or sugared cranberries, but a drizzle of caramel sauce or rum sauce is a nice addition too!
Does this cheesecake need a water bath?
This cheesecake does not need to be baked in a water bath, but feel free to bake it in one to guarantee perfection. You can see how to make a water bath in my classic cheesecake post.
Related recipes
If you enjoyed this recipe, try these desserts next!
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Get the Recipe: Best Boozy Eggnog Cheesecake
Yield: 14 slices
Prep Time: 10 minutes mins
Cook Time: 1 hour hr 10 minutes mins
Chill Time: 6 hours hrs
Total Time: 7 hours hrs 20 minutes mins
Make the best boozy eggnog cheesecake ever this Christmas! This decadent cheesecake has a rich, creamy filling and a spiced crunchy gingersnap crust making it a wonderful holiday dessert option. Decorate it with cinnamon, whipped cream and sugared cranberries.
5 (6 ratings)
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Ingredients
Ginger Snap Crust
- 1 ¼ cups (191 g) ginger snap cookie crumbs , (I used Stauffer's Ginger Snaps)
- ¼ cup (28 g) all-purpose flour
- ½ teaspoon ground ginger
- 2 tablespoons (28 g) brown sugar
- ¼ cup (57 g) unsalted butter, melted
Eggnog Cheesecake
- 3 cups (three 8 oz packages) block cream cheese, room temperature
- 1 cup (200 g) sugar
- 3 tablespoons (24 g) all-purpose flour
- 2 large eggs, lightly beaten
- ¾ cup (187 ml) eggnog, room temperature
- 1 teaspoon rum extract
- ¼ teaspoon ground nutmeg
- Whipped cream and additional ground nutmeg for garnish, optional
- 1 recipe bourbon sauce, see notes
Instructions
Preheat the oven to 350°F. Line the bottom of a 10″ round springform pan with parchment paper. Grease the bottom and sides of the pan and set aside.
Gingersnap Crust
In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
Bake for 10 to 12 minutes or until fragrant. Set aside. Reduce the oven temperature to 300° F.
Eggnog Cheesecake
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese until smooth and no clumps remain. Add the sugar and flour and beat until combined, about 2 minutes. Halfway through, scrape the sides and bottom of the bowl to ensure even mixing.
Add the eggs and mix to combine, about 30 seconds. With the mixer on low, slowly add the eggnog. Finally, stir in the rum extract and nutmeg until incorporated. Use a spatula to scrape the sides and bottoms of the bowl if necessary.
Pour the mixture into the prepared pan/crust and bake for 55 to 60 minutes.
The cake is finished when the sides are set, but the center 2 inches of the cake is still a bit wobbly when gently shaken. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then bring it to room temperature and let it cool completely.
After the cheesecake has completely cooled, lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight. Serve chilled with fresh whipped cream, sugared cranberries or bourbon sauce.
Notes
Bourbon sauce: This is an optional topping. Use the sauce recipe from my bread pudding to make an extra boozy dessert!
Store cheesecake in the refrigerator for up to 1 week.
Freezing instructions: Let the cheesecake cool completely and remove the outer rim of the springform pan. Freeze the cake uncovered until firm (about 1-2 hours). Wrap it in plastic wrap and aluminum foil so no air can penetrate the cake. Freeze for up to 1 month. Defrost in the refrigerator overnight before cutting and serving.
Serving: 1slice, Calories: 360kcal, Carbohydrates: 35g, Protein: 6g, Fat: 23g, Sodium: 254mg, Fiber: 1g, Sugar: 22g
Author: Haley D Williams
Course: Dessert
Cuisine: American
Christmas
9 comments //Leave a Comment or Review »
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Leave a Reply
Dannii —Reply
I am on such a cheesecake kick at the moment. I will definitely be trying this next.
Pam Greer —Reply
I knew I bought that bottle of eggnog for a good reason!! This is going on the Christmas menu!
Kelsey —Reply
You had me at cheesecake! I love cheesecake and this one is perfect for this time of year! Nailed it!
Jessica Formicola —Reply
I made this for dessert last night and it was incredible! Definitely making it again for Christmas!
Suzy —Reply
There’s nothing better than a delicious creamy cheesecake! Love the flavor and really love that you can freeze it!
Fiona —Reply
Can we use rum rather than rum extract? And, if so, how much? Will that change the quantities of the other ingredients?
Haley —
Hi Fiona – I have not tried this recipe with rum. I suggest rum extract because it will make a stronger rum flavor. Regular rum will bake off in the oven and the flavor will disappear.
