Eggnog Cheesecake

Eggnog Cheesecake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 5/5]


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

  • 40 Gingersnap Cookies (Broken Up)
  • 2 Tablespoons Butter (Melted)
  • 1/8 Teaspoon Kosher Salt
  • 24 Ounces Cream Cheese (Softened)
  • 3/4 Cup Sugar
  • 3/4 Cup Eggnog
  • 3 Tablespoons Rum
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Grated Nutmeg
  • 2 Large Eggs
  1. Preheat oven to 325 degrees.
  2. In food processor add gingersnaps. Pulse until fine crumbs form. Transfer crumbs to large-size bowl. Add butter and kosher salt. Mix well. Press firmly into bottom of greased 9-inch springform pan. Place in oven 10 to 12 minutes until crisp. Remove from oven and cool slightly.
  3. In large-size bowl beat cream cheese and sugar until smooth. Stir in eggnog, rum, vanilla, and nutmeg. Beat in eggs one at a time until just incorporated. Pour batter over crust.
  4. Place in oven 50 to 60 minutes 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. Remove from oven and cool completely on wire rack before removing from pan.
  5. Place in refrigerator at least 4 hours up to 1 day before serving.
  6. Makes 1 Cheesecake
  7. Serves 12
  8. Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 90 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes