Eggnog Cheesecake

Eggnog CheesecakeI love my job.  I get to work with awesome people.  I was chatting with the Assistant Principal, who told me about this recipe for Eggnog Cheesecake she came across on  We decided we both wanted to try it, so I asked her to get me the recipe and I would make it and bring it in to share.  That way, I could get it on my blog and also get everyone’s opinion. Let me just tell you, the word got around and even teachers who rarely step foot into the administrative office made an appearance.  They all left with smiles on their faces and happy tummies.  I had people seek me out for the recipe.  I promised them I would post it soon, so here it is.  The gingersnap and pecan crust screams Christmas, not to mention the eggnog filling.  I added cinnamon to the crust to enhance the gingersnaps.  If you love cheesecake, you will love this one.  Check out that crust…



Eggnog Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 2-1/4 cups gingersnap crumbs (about ½ lb.)
  • ½ cup finely ground pecans
  • 1-1/2 teaspoons cinnamon
  • 1 cup + 5 Tablespoons sugar, divided
  • ½ cup (1 stick) melted butter
  • 4 8-oz. packages cream cheese
  • 4 Tablespoons dark rum
  • 3 Tablelspoons flour
  • 1 teaspoon vanilla
  • ½ to1 teaspoon ground nutmeg
  • 1 large eggs
  • 4 egg yolks
  • ⅔ cup heavy cream
  • ½ cup sweetened condensed milk
  1. Preheat oven to 325 degrees F. Spary a 9-1/2" springform pan with nonstick cooking spray and set aside.
  2. In a food processory, grind the gingersnaps and pecans. Dump them into a medium bowl and add 5 Tablespoons of sugar and the melted butter. Stir well. Press the mixture onto the bottom and up the sides of the pan about ⅛-1/4 inch thick. Take your time doing this step so the crust is nice and even. Place on a rummed baking sheet and bake at 325 degrees F for 6 minutes. Remove from the oven and set aside.
  3. In a mixing bowl, combine the cream cheese, remaining sugar, rum, flour, eggs and egg yolks one at a time, beating well after each addition. Slowly blend in the heavy cream and sweetened condensed milk. Pour into the prepared crust and bake at 325 degrees for 50-60 minutes or until the center is almost set. Don't panic if the sides rise during the baking process, they will flatten out as the cake cools.
  4. Turn the oven off and prop the oven door open an inch or two. Allow the cake to cool in the oven for 15 minutes and then remove to a cooling rack. Run a knife carefully around the rim of the pan to loosen the crust. Let cool completely before gently removing the outside of the pan. Refrigerate for at least 1 hour before serving.


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