Christmas Eggnog Cheesecake

    (449)
    5 hours 25 min

    Eggnog is an American tradition at Christmas, and now it makes an appearance in a cheesecake! This is perfect to make if you've already gone through the trouble of making eggnog and want to experiment further. Guests will love the custard, rum and nutmeg flavours that shine through in this cheesecake.


    354 people made this

    Ingredients
    Serves: 16 

    • 85g digestive biscuit crumbs
    • 2 tablespoons caster sugar
    • 3 tablespoons melted butter
    • 675g cream cheese, softened
    • 200g caster sugar
    • 3 tablespoons plain flour
    • 180ml eggnog
    • 2 eggs
    • 2 tablespoons rum
    • 1 pinch ground nutmeg

    Method
    Prep:20min  ›  Cook:1hr5min  ›  Extra time:4hr cooling  ›  Ready in:5hr25min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a medium bowl combine digestive biscuit crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 23cm springform cake tin. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
    3. Preheat oven to 220 C / Gas 7.
    4. In a food processor combine cream cheese, 200g sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture over cooled biscuit base.
    5. Bake in preheated oven for 10 minutes.
    6. Reduce heat to 120 C / Gas 1/2 and bake for 45 minutes, or until centre of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

    Eggnog

    You can use any eggnog recipe you like for this cheesecake recipe. Use ready-made eggnog if you can find it.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (449)

    Reviews in English (347)

    by
    405

    This cheesecake turned out great! The changes I made was to add one cup of eggnog & an extra tablespoon of rum. I also added 1/4 tsp. cinnamon and nutmeg to the crust. I wrapped the bottom of the springform pan with foil and baked it in a water-filled cookie pan. I baked it for the time specified and it came out perfect with no cracks. I followed what someone else said and I beat 1 cup whipping cream with 3 T powdered sugar and then I added 1 tsp. rum extract & 1 tsp. cinnamon. It really added to the eggnog flavor. Also, I microwaved the cream cheese and eggnog just until it was at room temp. and I mixed everything with my kitchenaid stand mixer and this worked very well. I'll definitely be making this every year for the holidays!  -  03 Jan 2007  (Review from Allrecipes US | Canada)

    by
    240

    This cheesecake is FANTASTIC. I used helpful suggestions from the other reviewers to make modifications, and here's my advice: 1. I scaled the recipe down to 11 servings so it used 2 pkgs of cream cheese. I used one pkg of full-fat cream cheese and one pkg of light, and it still tasted wonderfully rich. 3. I added about 3/4 to 1 tsp of cinnamon and 1/2 tsp of nutmeg to the batter, subbed 3/4 tbsp of vanilla extract for the rum (I didn't have any rum on hand), and used 1 cup eggnog. 4. MAKE THIS CHEESECAKE THE DAY BEFORE YOU NEED IT (I can't stress that enough; this recipe improves with time, and the flavor is much better the second day). 5. If you're using a store-bought graham cracker crust, there will be more batter than you need to fill the crust, so look up a "crustless cheesecake" recipe and use those directions for baking the excess batter. 6. Use a water bath (I just filled a cake pan with water and put it on the bottom rack of the oven, below the middle rack where the cheesecake was). 7. When it's finished cooking, turn off the heat, open the oven door a bit, and let it cool in there for a couple hours before refrigerating. This recipe is fantastic - it's definitely going to be an Xmas staple from now on!  -  26 Dec 2007  (Review from Allrecipes US | Canada)

    by
    165

    Excellent cheesecake! A great way to use leftover eggnog. I didn't have any rum, so I used vanilla extract instead - it still tasted as if alcohol had been added to it (DELICIOUS!). Since I didn't have a food processor big enough to fit the entire recipe, I used an electric beater. I made sure to beat the cream cheese mixture until very fluffy. It was so fluffy that I thought it would colapse after removing from the oven. To my surprise, it didn't. And, to give it a delicate flavor, I used crushed lady fingers in place of graham crakers. The final result was of a very light and creamy filling over a delicious crust. Perfect for making mini-sized cheesecakes (the kind that you can eat in 2 to 3 bites); a great addition to the finger-food menu of an elegant party.  -  09 Jan 2005  (Review from Allrecipes US | Canada)

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