Best Boozy Eggnog Cheesecake
Make the best boozy eggnog cheesecake ever this Christmas! This decadent cheesecake has a rich, creamy filling and a spiced crunchy gingersnap crust making it a wonderful holiday dessert option. Decorate with whipped cream and sugared cranberries for a festive touch or this bourbon sauce for a kick.
Christmas season is upon us so it is only right that we celebrate by using wonderful festive flavors. This luscious cheesecake is inspired by the popular Christmas cocktail eggnog. The filling has a rich, unbelievably creamy texture flavored with rum extract and nutmeg.
Oh and let’s not forget the delicious gingersnap crust which compliments the filling perfectly (I use the same crust for my pumpkin cheesecake). This dessert is sure to have everyone drooling! Serve this cheesecake after Christmas dinner or during holiday parties. It’s a fan favorite.
Why this recipe works
This eggnog cheesecake with gingersnap crust recipe works because it includes easy-to-find ingredients. The crust is made using gingersnaps to create a delicious ginger-flavored base. While the filling includes cream cheese, sugar, flour and spices that make a smooth, silky cheesecake. The crust and filling combined make the ultimate flavorful holiday cheesecake!
- Gingersnaps: These delicious cookies make the perfect base. They are sweet, aromatic and infused with ginger and spices.
- Eggnog: Use good quality eggnog for this recipe for the best results.
- Cream cheese: This is the main ingredient in most cheesecakes and tastes amazing when combined with sugar, eggs and other ingredients. I suggest using block cream cheese at room temperature for the best results.
- Rum extract: This adds a deliciously rich flavor of rum to the cheesecake. Replace the rum extract with vanilla extract if you are not a fan.
- Spices: Don’t skip the nutmeg and ground ginger as they add classic seasonal flavors.
This cake is great because it can be topped with various sauces depending on your preference. Eggnog cheesecake with rum or bourbon sauce is a delicious option for those who like a boozy kick to their desserts. While caramel sauce is a tasty alternative for those with a sweet tooth. If you are looking for more sweet and sour flavors then cranberry sauce is a good choice.
I like topping my cheesecake with whipped cream, but feel free to top it with sour cream instead to add a fresh sour taste to every bite.
How to make eggnog cheesecake
- Make the crust: Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper, grease the pan and set aside. Combine gingersnap cookies, all-purpose flour, ground ginger, unsalted butter and brown sugar in a food processor and pulse until it forms a crumb-like texture. Next, pour the mixture into a the greased pan and press it down firmly to make the base. Bake the base until fragrant or for 10 minutes. Then reduce the oven temperature to 300°F.
- Make the filling: Beat the cream cheese until it is smooth and lump free. Next, mix in the sugar and flour, then the eggs and eggnog. Finally, add the rum extract and nutmeg for extra flavor.
- Bake cheesecake: Place the cheesecake in the preheated oven and bake for 55 to 60 minutes. Then turn off the oven and crack open the door to allow the cheesecake cool slowly for one hour. Then remove it from the oven and cool completely.
- Chill cheesecake: Refrigerate for at least 4 hours or overnight then decorate, slice and serve as desired.
Bourbon sauce for eggnog cheesecake
If you want an extra boozy kick, try making the bourbon sauce from my bread pudding recipe. Brown 6 Tablespoons butter over medium-low heat. Stir occasionally and scrape the bottom of the pan to prevent burning. The butter will get foamy.
Once the butter has a nutty aroma, remove from the heat. Add the 3/4 cup brown sugar, 1/4 bourbon (or rum) and 2 Tablespoons heavy cream. Whisk until sugar is dissolved. Serve warm or cooled with cheesecake.
Do not over-mix the filling or mix it at a high speed. Both can result in too much air entering the batter which can cause the cheesecake to have cracks.
Use a springform pan. It is best to use a springform pan because it helps the cheesecake to maintain its shape. Invest in a good springform pan for the best results.
Do not open the oven as the cheesecake bakes. If the oven is opened, then it will cause all of the hot air to leave the oven and the cheesecake sink in the middle or bake unevenly. Let the cheesecake cool completely, then chill for at least 4 hours for best results.
Frequently Asked Questions
Yes, it freezes very well! Once the cheesecake has cooled completely, freeze the cake uncovered for 1-2 hours or until firm. Then wrap it in plastic wrap and aluminum foil to prevent air from penetrating the cake. Now, the cake can be frozen for up to 1 month. Defrost it in the refrigerator overnight before cutting and serving.
No, this cheesecake can not be made without eggs. Eggs are added to bind and solidify the filling ingredients as they bake.
A simple topping is piped whipped cream or sugared cranberries, but a drizzle of caramel sauce or rum sauce is a nice addition too!
This cheesecake does not need to be baked in a water bath, but feel free to bake it in one to guarantee perfection. You can see how to make a water bath in my classic cheesecake post.
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Best Boozy Eggnog Cheesecake
Ginger Snap Crust
- 1 ¼ cups (191 g) ginger snap cookie crumbs , (I used Stauffer's Ginger Snaps)
- ¼ cup (28 g) all-purpose flour
- ½ teaspoon ground ginger
- 2 tablespoons (28 g) brown sugar
- ¼ cup (57 g) unsalted butter, melted
- 3 cups (three 8 oz packages) block cream cheese, room temperature
- 1 cup (200 g) sugar
- 3 tablespoons (24 g) all-purpose flour
- 2 large eggs, lightly beaten
- ¾ cup (187 ml) eggnog, room temperature
- 1 teaspoon rum extract
- ¼ teaspoon ground nutmeg
- Whipped cream and additional ground nutmeg for garnish, optional
- 1 recipe bourbon sauce, see notes
- Preheat the oven to 350°F. Line the bottom of a 10″ round springform pan with parchment paper. Grease the bottom and sides of the pan and set aside.
- In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
- Bake for 10 to 12 minutes or until fragrant. Set aside. Reduce the oven temperature to 300° F.
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese until smooth and no clumps remain. Add the sugar and flour and beat until combined, about 2 minutes. Halfway through, scrape the sides and bottom of the bowl to ensure even mixing.
- Add the eggs and mix to combine, about 30 seconds. With the mixer on low, slowly add the eggnog. Finally, stir in the rum extract and nutmeg until incorporated. Use a spatula to scrape the sides and bottoms of the bowl if necessary.
- Pour the mixture into the prepared pan/crust and bake for 55 to 60 minutes.
- The cake is finished when the sides are set, but the center 2 inches of the cake is still a bit wobbly when gently shaken. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then bring it to room temperature and let it cool completely.
- After the cheesecake has completely cooled, lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight. Serve chilled with fresh whipped cream, sugared cranberries or bourbon sauce.