Delicate snowflake sugar cookies and wholesome, homemade pies are time-honored traditions to lovingly make for your children, family, and friends throughout the colder months.
So sweet and precious, right?
But if you’re feeling a little feisty this season, loosen up that itchy, kitschy winter-wonderland-themed sweater, and invite the real party animal of the holiday season to celebrate with you:
Eggnog!
This drinkable custard with tons of booze has brought the equally sinful cheesecake to be its wicked wingman.
The two are a crazy-delicious dynamic duo, especially in this recipe for spiced eggnog cheesecake – the sweet and creamy rich base has freshly grated nutmeg and a hefty splash of your favorite spirit like whiskey, brandy, or rum.
Served with freshly whipped cream and whiskey caramel sauce, our decadent dessert will secure your place at the top of Santa’s naughty list.
Decorate those sugary cookies some other day. It’s time to party!
Spiced Eggnog Cheesecake
- Total Time: 7 hours
- Yield: 12 servings
Description
Love eggnog for the holidays? Make our boozy spiced cheesecake inspired by the drink. Sweet, creamy, with a splash of spirits.
Ingredients
For the Crust:
- 15 whole graham cracker rectangles, about 2 cups ground
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), melted
For the Filling:
- 2 pounds cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1/3 cup rum, brandy, or whiskey
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
For Serving and Garnishing:
- whipped cream
- caramel sauce
- freshly grated nutmeg
Instructions
For the Crust:
- Preheat the oven to 350°F. Place a rack in the center of the oven.
- Pulse the graham crackers in a food processor until finely ground. Pour into a large bowl. Stir in the sugar and salt. Stir in the melted butter, and mix until everything is fully incorporated.
- Lightly spray a 9-by-3-inch springform pan with cooking spray. Pour the crumb mixture into the pan. Using the bottom of a measuring cup, firmly press down on the crumbs until there is a solid, even layer at the bottom of the pan. Continue to gently press the crumbs about halfway up the sides of the pan.
- Bake for 10 minutes. Remove from the oven and let cool.
For the Filling:
- Reduce the oven temperature to 325°F.
- Beat the cream cheese on medium speed in a stand mixer fitted with a paddle attachment for a few minutes until smooth, soft, and creamy.
- Add the sugar, and beat for a few more minutes until evenly incorporated. Mix in the salt, nutmeg, vanilla, and whiskey.
- Add the eggs one at a time, beating slowly after each addition. Scrape down the sides of the bowl and remix.
- Add the sour cream and heavy cream and mix. Scrape the bottom and sides of the pan thoroughly and remix for a few more seconds. Don’t overmix.
For Baking and Cooling:
-
Prepare boiling water. Cover the bottom and sides of the cooled springform pan with three layers of aluminum foil to prevent any moisture from seeping into the pan.
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Pour the cream cheese filling over the crust. Transfer to the roasting pan and place in the oven. Carefully pour hot water into the roasting pan, until the water reaches about halfway up the side of the springform pan.
-
Bake for 1 1/2 hours, or until the center is almost set, but still jiggles slightly. Turn off the oven. Crack open the oven door slightly, and allow the cake to cool in the oven for another hour.
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After an hour, remove the cheesecake from the roasting pan. Cover and let cool completely in the refrigerator for a minimum of 5 hours, or overnight.
For Serving:
-
Remove the foil from the sides of the pan. Run a paring knife between the edge of the cake and the pan and release from the springform pan.
-
Serve with freshly whipped cream, caramel sauce, and a sprinkle of freshly grated nutmeg.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 40 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: Dessert
Keywords: cheesecake, eggnog
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 350°F.
Gather all of the ingredients needed for the recipe.
Melt the unsalted butter, and let the cream cheese sit at room temperature until soft.
Spray a springform pan lightly with cooking spray. Set out aluminum foil, a deep roasting dish, and a kettle for boiling water.
Step 2 – Make the Crust
Break the graham crackers and place them in a food processor or blender. Pulse them until finely ground.
Pour the crumbs in a large bowl. Mix in the sugar and salt. Stir in the melted butter, and mix until everything is fully incorporated.
Pour the mixture into the prepared springform pan. Using the back of a large measuring cup, firmly press the mixture to create a solid crust, pressing slightly up the sides of the pan.
Bake in the preheated oven for about 10 minutes, until the crust is aromatic and gets a lightly golden color. Let cool on a cooling rack.
Step 3 – Make the Filling
Reduce the oven temperature to 325°F.
If the cream cheese is still too hard and cold, microwave it for a few seconds to soften it completely. Beat the softened cream cheese on medium speed in a stand mixer fitted with a paddle attachment for a few minutes until smooth, soft, and creamy.
Add the sugar, and beat for a few more minutes until evenly incorporated. Mix in the salt, nutmeg, vanilla extract, and bourbon.
Add the eggs, one at a time, beating slowly after each addition. Scrape the bowl thoroughly and remix.
Add the sour cream and heavy cream and mix. Scrape the bottom and sides of the pan thoroughly and remix for a few more seconds. The batter will be liquidy.
Step 4 – Assemble
Prepare a few cups of boiling water in the kettle.
Cover the bottom and sides of the cooled springform pan with two or three layers of aluminum foil to prevent any moisture from seeping into the pan.
Pour the cream cheese filling over the crust. Transfer the springform pan into the deep roasting dish and place in the oven.
Carefully pour hot water in the roasting pan, until the water reaches about halfway up the side of the springform pan.
Step 5 – Bake
Bake for 1 1/2 hours, or until the center is almost set, but still jiggles slightly. Turn off the oven, leaving the pan inside.
Step 6 – Cool
Crack open the oven door slightly, and allow the cheesecake to cool in the oven for another hour. This gentle cooling will help to prevent the surface from cracking.
After the hour is up, transfer to a refrigerator to chill it completely – at least 5 hours, or overnight.
After it has chilled, remove the foil from the sides of the pan, Run a paring knife between the edge of the cake and the pan and release from the springform pan.
Step 7 – Serve
Serve with freshly whipped cream, caramel sauce, and a sprinkle of freshly grated nutmeg.
Try making your own homemade caramel sauce, with our easy recipe!
And if you want even more boozy fun, like a salted whiskey caramel sauce, add about 1/4 cup of whiskey, rum, or brandy to the heavy cream mixture in the beginning of the recipe. Add a teaspoon of your favorite foodie salt, like fleur de sel, once the caramel has cooled.
Why’s All the Rum Gone?
Well… it’s because our eggnog cheesecake is enjoying it.
So have yourself a very boozy Christmas with this rich, sweet, and very delicious dessert. All the classic flavors of eggnog are baked into the creamy cheesecake base.
You’ll be celebrating with the very first bite!
Hoping to make a kid-friendly version? Easy. Replace the rum with another teaspoon of vanilla or imitation rum flavoring, and serve it with a plain caramel sauce and whipped cream.
But you and I both know there’s always room on Santa’s naughty list – so have some fun this holiday season with all of our desserts! You might want to try our brownie roll-out cookies for a very merry (and chocolaty!) winter celebration.
But if you want to stay on the cheesecake train, we don’t blame you. Here are even more recipes:
What are your most indulgent holiday recipes? Let’s share our sinfully good treats below in the comment section.
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
One of the best desserts I have ever had!! We had this cheesecake at Thanksgiving and EVERYONE was raving about it. Nikki, you are so talented! I don’t know how you perfectly calculated all the ingredients. My dumb self would have just tried to pour some eggnog into a cheesecake recipe LOL!!!! But you really must have put some thought into this recipe. It was such a hit, I cannot thank you enough!!!
Chelsea, thank you! Yes, there was thorough recipe development (which may or may not have included a few separate shots of brandy… all in the name of baking!). Hey, pouring eggnog into a cheesecake recipe doesn’t sound ALL that bad. But kudos to you and the family for sticking with my completely homemade version for the Thanksgiving feast!
Is there no eggnog in this recipe ??? I’m in the middle of making it and had to double check there is no eggnog??
Karen –
No, there is no pre-made eggnog in the recipe. However, the cheesecake uses ingredients and flavorings that make up the taste of traditional eggnog: eggs, distilled spirits (whiskey, brandy, or rum), nutmeg, sugar, and heavy cream. Homemade awesomeness!
A Tablespoon of nutmeg can kill you. As much as a half tsp can cause convulsions. This is an unsafe amount and on top of it the recipe tastes awful as ALL you taste is Nutmeg. Thee it out after two bites and realized just how much nutmeg my friend who made it was told to put in it by your recipe
Hi, Suzy! We appreciate your response! The nutmeg mixed throughout an entire cheesecake with other ingredients that serves 12 people, and used lightly as a garnish on top, is not considered a harmful amount. However, we do agree that freshly grated nutmeg is a rather strong spice and can be considered an overwhelming taste to the palate! We have reviewed the recipe and reduced the amount.