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Eggnog Cheesecake

All the flavors of your favorite creamy holiday beverage have been transformed into one of your favorite creamy holiday desserts.

Serves 12
Ready in 85 mins
Prep time 15 mins
Cooking time 70 mins
416 calories per serving


> 40 gingersnap cookies, broken up
> 2 tbsp butter, melted
> 3 (8 oz) pkgs cream cheese, softened
> 3/4 cup sugar
> 3/4 cup eggnog
> 3 tbsp spiced rum
> 2 tsp vanilla extract
> 1 tsp grated nutmeg
> 2 large eggs
> 1/4 tsp cinnamon


Preheat oven to 325°F. In a food processor, pulse the gingersnaps until fine crumbs form. In a medium bowl, combine cookie crumbs, butter, and pinch of salt. Mix until well combined and press firmly into the bottom of a greased 9-inch springform pan. Bake 10–12 min., until crisp. Cool slightly.
With a hand mixer or stand mixer, beat the cream cheese and sugar until smooth. Stir in the eggnog, rum, vanilla, and nutmeg. Beat in the eggs, one at a time, until just incorporated. Pour batter over crust.
Bake cheesecake 50–60 min., until center is set. Run a paring knife around rim to loosen edges of cheesecake. Turn off oven and let cheesecake cool in oven for 1 hour. Cool completely on a wire rack before removing rim of pan. Refrigerate at least 4 hours or up to 1 day before serving. Dust with the cinnamon before serving.

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