· Modified: by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments
Jump to Recipe Print Recipe
We turned on the Pandora Christmas station last week and began putting up Christmas decorations over the weekend. Yes, it’s time for some festive food and holiday parties, and time to bring on the eggnog in all forms, liquid or dessert. My family always has eggnog during the holidays, and I love to drink it and bake with it. Last year I started thinking about an eggnog cheesecake, but never got around to making one, so I made sure we got the holidays off to a proper start over the weekend.
Eggnog itself is a custard, which means that making an eggnog cheesecake is just a riff on the real thing with cream cheese added. I made sure there were plenty of eggs, and added Myers’s Dark Rum and nutmeg to the custard. Biscoff cookies, with their light gingery flavor and crispy texture, make a perfect crust for this eggnog cheesecake, but if you can’t find Biscoff cookies, regular gingersnaps or graham crackers will work just fine.
I toyed with several topping ideas, then decided to go simple, and I’m glad I did. This is one of those cheesecakes that stands on its own, but if you want a dollop of whipped cream on top of a slice, it will look very pretty.
Recipe Notes
Sometimes you can get by baking a cheesecake without a water bath, but you really need the water bath for this cheesecake, which helps it cook evenly throughout and maintains structure. Make sure all of the ingredients are at room temperature and the cream cheese is very soft before mixing so the batter stays nice and smooth, not lumpy. Also make sure to use regular eggnog and cream cheese, not light or fat free, otherwise the texture will suffer.
📖 Recipe
Print Pin
Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust
Makes 1 (10-inch) cheesecake.
Prep Time30 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cheesecake, Christmas, cream cheese, eggnog, rum
Servings: 16 servings
Calories: 324kcal
Author: Andrea Meyers
Equipment
food processor
stand mixer with paddle attachment
10-inch cheesecake or springform pan
large roasting pan
Ingredients
CRUST
- 8.8 ounces Biscoff cookies
- 3 tablespoons unsalted butter (melted)
FILLING
- 24 ounces cream cheese (at room temperature)
- 4 large eggs (at room temperature)
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ¾ teaspoon ground nutmeg
- ⅔ cup eggnog (at room temperature)
- ¼ cup Myers's Dark Rum
US Customary - Metric
Preparation
Preheat the oven to 350° F/175° C.
Process the Biscoff cookies in the bowl of the food processor until you have crumbs. Pulse while drizzling in the melted butter. Press into the bottom and about 1 inch up the side of the cheesecake pan. Bake in the preheated oven for 7 to 8 minutes, then remove and allow to cool.
In the mixing bowl, mix the softened cream cheese, adding each egg one at a time, until thoroughly combined. Add the sugar, vanilla, and ground nutmeg, mixing thoroughly. Slowly add the eggnog ⅓ cup at a time, mixing between each addition. Slowly add the Myer’s Dark Rum, and mix until everything is thoroughly combined and satin smooth.
Pour the mixture into the cheesecake pan, then place it into the middle of the large roasting pan. Pour hot water around the cheesecake pan until it’s about halfway up the sides. Bake until the cake is almost set in the middle, but still has a small wobbly area in the center about 2 inches in diameter, about 60 to 75 minutes. Remove from the oven and allow to cool completely on a wire rack. Chill in the refrigerator overnight, and keep cold until ready to serve.
Nutrition
Calories: 324kcal | Carbohydrates: 27g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 216mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Share in the comments!
More Christmas Dessert Recipes
Eggnog Gelato
Eggnog Pound Cake
Spiced Applesauce Cake with Black Walnuts and Rum Raisins
More Christmas Dessert Recipes From Other Blogs
More Dessert
- Gluten-Free Peach Pudding Cake (From the Pantry: King Arthur Measure for Measure Flour)
- Peeps Smores
- Raspberry and Dark Chocolate Dessert Yogurt
- Plum Cobbler with Whole Grain Biscuits
Reader Interactions
Comments
Miguel says
Wow this looks and sounds fantastic what a great way to celebrate the holidays out here in San Diego. I'll have to make and have all my sample this one
Reply
Andrea says
Thanks Miguel, hope you enjoy it.
Reply
Amanda says
Oh my goodness, this looks fabulous Andrea, and thanks so much for sharing my apple cake too! 🙂
Reply
Andrea says
Thanks Amanda! Your apple cake is so pretty.
Reply
Thanks for visiting! Let me know what you think!
Trackbacks
[…] is not just for sipping, it’s forcheesecake- nogging […]
Reply
[…] Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust […]
Reply
[…] 4.Eggnog Cheesecake with Dark Rum and a Biscoff Cookie Crust-Long name, short time this cheesecake is going to be around when you serve it! […]
Reply
