A Delicious Rum & Eggnog Cheesecake For Holiday Entertaining

Eggnog Cheesecake? Yup, it’s a real thing! Add some rum and you have everyone’s favourite holiday drink in cheesecake form! This post was previously published but I wanted to update the photos and include my recipe for the gingersnap crust.

This recipe is very easy but you do have to pay attention! I managed to mess this recipe up 3 times recently even after having made this dozen of times. It happens! First try this year, I forgot about it and overcooked it, the second try I forgot the eggs (#momlife) and the 3rd attempt, it was a bit undercooked!

Eggnog as early as possible is a tradition in my house! My eyes are trained to find it in the grocery store almost immediately, the moment I spot that red carton my heart skips a beat and my love affair is back! My girl Izabela from The Cake Mama recently shared her Ginger Molasses Sammies with Eggnog Butter Cream recipe recently, which is what instigated the early eggnog cheesecake bake session

Everything about eggnog lifts my spirits, so much that I add it to everything that I possibly can! My coffee, muffins, making Icing, I’d add it to Mac n Cheese if I wasn’t positive that it would taste disgusting! So pour yourself a glass of Rum and Egg Nog and lets’ get baking an eggnog cheesecake!!

Let Start: How To Make Eggnog Cheesecake

You will need:

• 8″ or 10″ springform pan
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 tbsp all-purpose flour
• 3/4 cup eggnog
• 2 eggs
• 3 tbsp rum (most use a Rum Extract.. I use the real thing)
• 1 dash of nutmeg
• Gingersnap Pie Crust. Crush gingersnaps to make 3 cups of crumbs, add 5 tbsp of melted butter, press into bottom of springform and bake at 350 for 30 minutes.

Let’s get started

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a food processor combine cream cheese, 1 cup sugar, flour, and eggnog; process until smooth. Blend in eggs, rum, and nutmeg. Pour mixture into crust.
3. Bake in preheated oven for 10 minutes.
4. Reduce heat to 250 and bake for 55 minutes, or until center of cake is barely firm to the touch. I place a pan of water on the bottom rack and only remove from the oven after it’s cooled down a bit! At this point, I also do an extra little dash of nutmeg on the top for looks and flavour.

I’m a huge fan of eggnog and I love cheesecake so combining the two seemed so natural. You can also substitute eggnog instead of milk when making Icing for cookies or muffins. I’ve done the same with Scones as well.  There isn’t much I won’t try to add eggnog too when baking. This is a mandatory Christmas dinner dessert, even those who don’t like cheesecake can appreciate this one, the eggnog is light and not overwhelming.  Happy Holidays everyone!

Need more Holiday Entertaining recipes? Try our Apple Pork Bites recipe! Looking for something sweet? Try our Mocha Brownie Cookies recipe!

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Save yourself sometime in the morning with our Breakfast Pizza Recipe or our Breakfast Pizza