Rum-Spiked Eggnog Cheesecake is a rich, creamy, ultra-festive dessert that takes everything people love about eggnog (boozy warmth, nutmeg spice, silky texture) and bakes it into a luscious cheesecake on a crisp spiced cookie crust.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 25 minsCook Time 55 minsTotal Time 1 hr 20 minsFor the Crust
1 ½ cups gingersnap cookie crumbs (or graham crackers for a milder base)
2 tbsp granulated sugar
½ tsp cinnamon
⅓ cup unsalted butter, melted
For the Eggnog Cheesecake Filling
3 packages (8 oz) cream cheese, softened to room temp
¾ cup granulated sugar
3 large eggs, room temp
1 cup full-fat eggnog – homemade or store-bought
2 tbsp dark rum (or bourbon, spiced rum, or rum extract to taste)
1 tbsp all-purpose flour – helps stabilize the custard
½ tsp ground nutmeg, plus more for topping
½ tsp vanilla extract
Optional: ¼ tsp salt (enhances flavor)
For the Whipped Cream (Optional but Encouraged)
1 cup heavy whipping cream
2 tbsp powdered sugar
¼ tsp vanilla extract
Fresh grated nutmeg, for garnish
Make the Crust
1
Preheat your oven to 325°F (163°C) .
In a medium bowl, combine:
Gingersnap crumbs
Sugar
Cinnamon
Stir in melted butter until the mixture resembles wet sand.
Press firmly into the bottom of a greased 9-inch springform pan . Use the back of a spoon or flat-bottomed glass to even it out.
Prepare the Cheesecake Batter
2
In a large bowl or mixer, beat cream cheese on medium speed for 2–3 minutes , until smooth and creamy.
Add sugar and beat for another 1–2 minutes , scraping the sides.
Add eggs , one at a time, beating just until combined after each addition.
Pour in eggnog , rum , vanilla extract , nutmeg , and salt (if using) . Mix on low speed until smooth.
Sprinkle in flour and mix until just incorporated.
Assemble & Bake
3 🎯 For best results, use a water bath (bain-marie):
Wrap the outside of the springform pan tightly with foil (to prevent leaks).
Place the pan into a large roasting pan and pour hot water around it until halfway up the sides.
🔥 Bake:
Bake at 325°F (163°C) for 55–65 minutes , or until:
Turn the oven off, crack the door slightly, and let cheesecake rest inside for 1 hour .
Chill
4
Remove the cheesecake from the oven (and water bath if used).
Let it cool completely on a rack.
Cover loosely and refrigerate for at least 6 hours , preferably overnight.
Serving
5
Before serving, run a thin knife around the edge of the pan and release the springform.
Optional: Top with whipped cream , a dusting of freshly grated nutmeg , or a few white chocolate curls .
Slice with a hot, clean knife for perfect edges.
Optional: Whipped Cream Topping
6
In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and ¼ tsp vanilla until soft peaks form.
Dollop or pipe onto chilled cheesecake.
Sprinkle with nutmeg or crushed gingersnaps.
Tips & Variations
7
No rum? Use spiced rum, bourbon, or 1 tsp rum extract + 1 tbsp water.
Don’t skip the flour — it adds stability and a smoother set.
To avoid cracking :
Make it gluten-free : Use GF gingersnaps or almond flour crust.
Ingredients For the Crust
1 ½ cups gingersnap cookie crumbs (or graham crackers for a milder base)
2 tbsp granulated sugar
½ tsp cinnamon
⅓ cup unsalted butter, melted
For the Eggnog Cheesecake Filling
3 packages (8 oz) cream cheese, softened to room temp
¾ cup granulated sugar
3 large eggs, room temp
1 cup full-fat eggnog – homemade or store-bought
2 tbsp dark rum (or bourbon, spiced rum, or rum extract to taste)
1 tbsp all-purpose flour – helps stabilize the custard
½ tsp ground nutmeg, plus more for topping
½ tsp vanilla extract
Optional: ¼ tsp salt (enhances flavor)
For the Whipped Cream (Optional but Encouraged)
1 cup heavy whipping cream
2 tbsp powdered sugar
¼ tsp vanilla extract
Fresh grated nutmeg, for garnish
Directions Make the Crust
1
Preheat your oven to 325°F (163°C) .
In a medium bowl, combine:
Gingersnap crumbs
Sugar
Cinnamon
Stir in melted butter until the mixture resembles wet sand.
Press firmly into the bottom of a greased 9-inch springform pan . Use the back of a spoon or flat-bottomed glass to even it out.
Prepare the Cheesecake Batter
2
In a large bowl or mixer, beat cream cheese on medium speed for 2–3 minutes , until smooth and creamy.
Add sugar and beat for another 1–2 minutes , scraping the sides.
Add eggs , one at a time, beating just until combined after each addition.
Pour in eggnog , rum , vanilla extract , nutmeg , and salt (if using) . Mix on low speed until smooth.
Sprinkle in flour and mix until just incorporated.
Assemble & Bake
3 🎯 For best results, use a water bath (bain-marie):
Wrap the outside of the springform pan tightly with foil (to prevent leaks).
Place the pan into a large roasting pan and pour hot water around it until halfway up the sides.
🔥 Bake:
Bake at 325°F (163°C) for 55–65 minutes , or until:
Turn the oven off, crack the door slightly, and let cheesecake rest inside for 1 hour .
Chill
4
Remove the cheesecake from the oven (and water bath if used).
Let it cool completely on a rack.
Cover loosely and refrigerate for at least 6 hours , preferably overnight.
Serving
5
Before serving, run a thin knife around the edge of the pan and release the springform.
Optional: Top with whipped cream , a dusting of freshly grated nutmeg , or a few white chocolate curls .
Slice with a hot, clean knife for perfect edges.
Optional: Whipped Cream Topping
6
In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and ¼ tsp vanilla until soft peaks form.
Dollop or pipe onto chilled cheesecake.
Sprinkle with nutmeg or crushed gingersnaps.
Tips & Variations
7
No rum? Use spiced rum, bourbon, or 1 tsp rum extract + 1 tbsp water.
Don’t skip the flour — it adds stability and a smoother set.
To avoid cracking :
Make it gluten-free : Use GF gingersnaps or almond flour crust.
Rum-Spiked Eggnog Cheesecake
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