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Eggnog Cheesecake


Eggnog Cheesecake Recipe

Eggnog’s rich flavors are an excellent match for the tangy creaminess of this celebratory holiday cheesecake.

At a glance

one 9" or 10" cake
Nutrition information


Choose your measure:



  • 24 ounces cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon rum extract
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground nutmeg

Topping (optional)

  • 1/2 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream

Garnish (optional)

  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon confectioners' sugar


  1. Preheat the oven to 375°F.
  2. To make the crust: In a medium bowl, beat the butter at medium speed. Add the sugar, vanilla, and salt, and beat until blended. Scrape the bowl, then mix in the flour and nuts. Press this mixture into the bottom and about 1/2" up the sides of a 9" or 10" springform pan.
  3. Bake the crust for 12 to 15 minutes, until lightly browned. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F.
  4. For the filling: In a large bowl, beat the cream cheese and sugar at low speed until soft and no lumps remain, stopping to scrape the bowl once or twice. Add the eggs one at a time, mixing until each egg disappears before adding the next. Scrape the bowl and mix for 30 seconds more.
  5. Stir in the rum extract, vanilla, sour cream, heavy cream, and nutmeg. Mix just until the mixture is smooth.
  6. Pour the batter into the prepared pan, and bake for 45 to 50 minutes. The edges of the cake will look set and be light golden brown, and the middle should still jiggle when you nudge the pan.
  7. When the temperature of the cake 1" in from the edge reaches 165°F, turn the oven off, prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting.
  8. After 1 hour, remove the pan from the oven and run a thin spatula around the edge to allow the cake to contract evenly as it cools. Chill for 2 hours (or overnight) before topping.
  9. For the topping (if using): Stir together the sour cream, sugar, and vanilla; set aside. Whip the heavy cream until stiff peaks form, then fold into the sour cream mixture. Spread on top of the chilled cheesecake.
  10. To garnish: Mix the garnish ingredients, and sprinkle over the top of the cake. Refrigerate until ready to serve.
  11. Store any leftovers, well wrapped, in the refrigerator for up to four days.

Nutrition Information

  • Serving Size 1/20 cake, 93g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 330
  • Calories from Fat 234
  • Total Fat 26g
  • Saturated Fat 15g
  • Trans Fat 1g
  • Cholesterol 72mg
  • Sodium 191mg
  • Total Carbohydrate 23g
  • Dietary Fiber 0g
  • Sugars 16g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.