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A whole eggnog cheesecake on a cake stand with a gingersnap crust, swirls of whipped cream and a dusting of fresh nutmeg, with one slice cut out

Eggnog Cheesecake

A silky, nutmeg-spiced eggnog cheesecake baked on a gingersnap crust in a gentle water bath and topped with whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Cooling and chilling 7 hours
Total Time 8 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Gingersnap crust
  • 2 cups gingersnap cookie crumbs about 8 ounces of cookies (225 g)
  • 2 tablespoons light brown sugar packed
  • 6 tablespoons unsalted butter melted (85 g)
Eggnog filling
  • 32 ounces full-fat cream cheese four 8-ounce blocks, softened (900 g)
  • 1 cup granulated sugar (200 g)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 cup eggnog pasteurized store-bought or cooked homemade, room temperature (240 ml)
  • 1/2 cup full-fat sour cream room temperature (120 g)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon dark rum optional, or 1 teaspoon rum extract
  • 4 large eggs room temperature
Whipped cream topping
  • 1 cup heavy cream cold (240 ml)
  • 2 tablespoons powdered sugar
  • freshly grated nutmeg for garnish

Method
 

Crust
  1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
  2. Stir the gingersnap crumbs, brown sugar and melted butter together. Press into the bottom and 1 inch up the sides of the pan.
  3. Bake for 10 minutes and let cool. Reduce the oven to 325°F (165°C).
Filling
  1. Beat the cream cheese on medium-low until smooth. Add the sugar, flour, nutmeg, cinnamon and salt and beat until creamy, scraping the bowl.
  2. Beat in the eggnog, sour cream, vanilla and rum on low until smooth.
  3. Add the eggs one at a time on low speed, mixing just until blended.
  4. Pour over the crust. Set the pan in a roasting pan and add hot water halfway up the sides.
  5. Bake for 70 to 80 minutes, until the edges are set and the center jiggles slightly, about 150°F (66°C).
  6. Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Run a knife around the edge and cool to room temperature.
  7. Refrigerate for at least 6 hours or overnight.
Topping
  1. Whip the cream and powdered sugar to soft peaks. Spread or pipe over the cheesecake, grate nutmeg on top and serve chilled.

Notes

Eggnog safety: Use pasteurized store-bought eggnog or cooked homemade eggnog heated to 160°F (71°C). The eggs in the filling are fully baked.
Make ahead: Refrigerate up to 2 days before serving, or freeze without topping for up to 2 months.
Storage: Keep refrigerated up to 5 days.
Nutrition is an estimate per slice.