Eggnog Cheesecake

5 from 2 votes

This creamy Eggnog Cheesecake has a luxurious texture, gingerbread crust, and deliciously spiced eggnog flavor. It's a stunning dessert for your Christmas dinner parties or family celebrations.

Prep Time30

Cook Time1

Chilling6

Total Time7 30

Course: Dessert

Cuisine: American

Keyword: Eggnog Cheesecake

Servings: slices

Author: Fiona Dowling

Equipment

9-inch springform pan
large roasting pan (big enough for the springform pan to fit inside)

Ingredients

Gingersnap Crust

2 cups gingersnap crumbs (around 225 grams)
2 tablespoon brown sugar
6 tablespoons unsalted butter (85 grams) melted - you may need a little more or a little less

Eggnog Cheesecake

24 oz full-fat cream cheese (680 grams) softened to room temperature
1 cup white sugar (200 grams)
1 tablespoon cornstarch or 2 tablespoons flour
1/4 teaspoon ground nutmeg
3/4 cup eggnog (180 ml)
2 tablespoons spiced rum or 1 teaspoon rum extract
3 large eggs whisked
2 large egg yolks discard the egg whites, in addition to the 3 large eggs
hot water for the water bath

Instructions

Preheat the oven to 350F (180C) degrees and position the oven rack about 1/3 from the bottom of the oven.
Wrap the outside of a 9-inch springform pan with a plastic oven bag (the type you'd use for a turkey) and tie it around the edges either with a knot or the key lock tie included. Then wrap the outside with aluminum foil at least 3 times so that the bottom and sides are covered and all the seems are covered.

Gingersnap Crust

In a medium-sized bowl, stir together the gingersnap crumbs and brown sugar. Stir in the melted butter
Press the mixture into the bottom of the prepared pan.
Bake in the preheated oven for 8 minutes. Then remove from the oven, leaving the oven turned on.

Cheesecake Filling

In a very large bowl, beat the cream cheese until soft. Turn down the mixer and scrape down the sides of the bowl as necessary.
Beat in the sugar, cornstarch and nutmeg.
Using a wire whisk, whisk in the rum/rum extract and eggnog.
In a small bowl, whisk together the eggs and additional egg yolks.
Whisk the eggs into the cheesecake batter, about 1/2 at a time. Keep whisking until you no loner see pieces of egg.
Place the cheesecake crust in the middle of a large roasting pan, then pour the cheesecake filling on top of the crust.
Pour the hot water into the roasting pan, so that there's about 1/2-1 inch of water in the bottom of the roasting pan.
Place the roasting pan with the cheesecake inside in the oven and bake for 50-60 minutes, or until the top looks almost set, except for in the very middle.
Remove from the oven. Cool the cheesecake in the water bath until room temperature.
Then remove the springform pan from the roasting pan, cover the cheesecake, and refrigerate for at least 6 hours. (Keep the cheesecake in the roasting pan).
When ready to serve, trace around the edges of the cheesecake with a very thin knife. Then unclamp the springform pan.
Optionally, sprinkle with a little extra nutmeg and dollop each slice with whipped cream.

Notes

Gingersnaps: Gingersnaps can be replaced with graham crumbs.
Cream Cheese: Be sure to use full-fat, brick style cream cheese.
Room Temperature Ingredients: The cream cheese, eggs, and eggnog should all be at room temperature before getting started. Take them out of the fridge about 30 minutes before making the crust.
Nutrition: Details provided are an estimate only and based on 1 slice (without whipped cream or butterscotch sauce) assuming the cheesecake is sliced into 14 uniform pieces.
Storage: Store leftovers covered in the fridge for up to 4 days. Cheesecake is best if enjoyed the day after it's baked. Cheesecake can be wrapped tightly and frozen for up to 3 months, then thaw in the fridge before enjoying.

Nutrition