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Slice of eggnog cheesecake with whipped cream and a bite taken out.

Eggnog Cheesecake

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. 
Course Dessert
Cuisine American
Keyword Eggnog Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Chilling 6 hours
Total Time 7 hours 30 minutes
Servings 14 people
Calories 244kcal


Gingersnap Crust

  • 2 cups gingersnap crumbs
  • 1 tablespoon brown sugar
  • ¼ cup unsalted butter melted

Eggnog Cheesecake Filling

  • 24 oz full-fat cream cheese* softened to room temperature
  • 1 cup white sugar
  • 1 tablespoon cornstarch or 2 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • ¾ cup eggnog
  • 2 teaspoons vanilla extract
  • 2 tablespoons spiced rum or 1 teaspoon rum extract
  • 3 large eggs whisked
  • hot water for the water bath


  • Preheat the oven to 350F (180C) degrees and position the oven rack on the bottom ⅓ of the oven.
  • Wrap the outside of a 9-inch springform pan in aluminum foil at least 3 times so that all the seems are covered and no areas are showing.

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.
  • With the mixer on low speed, mix in the vanilla extract, rum/rum extract, and eggnog.
  • Beat in the eggs, mixing only until just combined.
  • 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 ½-1 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.
  • 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.


Store leftovers covered in the fridge for up to 3 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. 


Calories: 244kcal | Carbohydrates: 33g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 448mg | Potassium: 230mg | Fiber: 1g | Sugar: 22g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 1mg