Two things happen when we all get excited when Eggnog hits the grocery shelves during the Holidays:
First, we load up our grocery carts with this delicious treat, giddy with anticipation of cozy afternoons, sipping rum & eggnog with a good book.
Second, we just know that we have to offer Eggnog when entertaining during the holidays, but that there will be lots left over.
So you probably wonder, and I know I do:
What the heck do I do with all of this leftover eggnog?
Well that’s what this post will help you with!
Why Eggnog Cheesecake?
I wanted to make this Easy Eggnog Cheesecake Recipe last Christmas, but I just wasn’t able to get to it with everything else we had on the go.
Life’s like that, right?
Last year’s ‘showstopper’ was my Chocolate Raspberry Tart and oh boy, it was amazing!
Our son-in-law, James, who is also Dad to the famous Louisa and Joey, loves cheesecake.
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So knowing I was in charge of desserts for Christmas Eve, there could be no question, that this Easy Eggnog Cheesecake Recipe would be on the menu!
Recipes that use eggnog are not that easy to find, so I adapted this recipe from one I found on allrecipes.com. If you haven’t been there you should really check it out, it is a HUGE database of recipes created by folks just like us!
My adaptations? Well just look at that Pecan Praline Topping, for starters. The perfect match for all that creamy eggnog, nutmeg and cream cheese don’t you think?
Instant Pot, Slow-Cooker or Oven?
I’ve been baking quite a few cheesecakes in either my slow cooker or Instant Pot lately. It’s been awhile since I actually baked one on the oven. One of the issues I’ve had when baking cheesecakes in the past is that the top would crack, because the oven was either too dry or too hot – or both!
A Very Important Step!
I also would recommend that you place parchment paper in the bottom of your spring form pan before you make the graham cracker crust, so that the cheesecake will slide off the bottom easily once it is cooled. You won’t believe how many times I forget this important step!
Eggnog Cheesecake Step-By-Step Instructions:
This Easy Eggnog Cheesecake Recipe calls for the graham cracker crust to be pre-baked, so before you do that, wrap the bottom of the pan in aluminum foil – two layers for sure. Then when you add the cheesecake filling, the entire pan is placed inside a large roasting pan, with about 1″ of water all around. We use a 9″ springform pan for this cheesecake, so a larger pan works well. (see the video below!)
What’s a Bain Marie?
This is where my love of baking shows has really helped me! When I’ve watched the Great British Baking Show or even the new Great Canadian Baking Show, the experienced bakers use a ‘water bath’ or bain marie as it’s also known. What this does is keep the cheesecake baking at a consistent temperature, and allows the steam to keep the inside of the oven moist. You can see how I’ve done in this in the video.
Once the eggnog cheesecake is baked, remove it from the water bath and let it cool for about 10 minutes. Then slide a knife around the edge to loosen the cake from the pan, but still keep the ring around the cake – you can loosen the clip just don’t take it out. I like my cheesecakes to set up overnight, and that is exactly what I did here.
When you are ready to serve your deliciously Easy Eggnog Cheesecake, run your knife under really hot water, it will make the slicing process so much easier!
Enjoy your Eggnog Cheesecake.
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons butter, melted
- 1 cup white sugar
- 1 cup pecan halves, roasted
- 3 pkgs cream cheese, 8 ounce packages, softened
- 1 cup dark brown sugar
- 1/2 cup butter, melted
- 1 tbsp rum
- 1/8 tsp ground nutmeg
- 3 tablespoons all-purpose flour
- 3/4 cup eggnog
- 2 eggs
- 2 tablespoons rum
- 1 pinch ground nutmeg
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
- Wrap the bottom of the pan with aluminum foil
- Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
- Place pan inside a large roasting pan with 1" of water. This is the water bath or 'bain marie'.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately remove the cheesecake from the water bath.
- Let cool for 10 minutes and then loosen cake from rim. Let cake cool completely before removing the rim, preferrably overnight.
- Mix the topping ingredients in a small saucepan on top of the stove, and bring to a boil. Let cool, and spread the topping on your cheesecake when you are ready to serve.
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KitchenAid KP26M1XER 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Empire Red
Springform Pan(7 Inch) Cheesecake Leakproof Cake Pan 6qt Bakeware for Instant Pot 6 quart, Silicone Sealing Ring for instapot 6 qt
Reynolds Kitchens Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total)
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 105mgSodium: 240mgCarbohydrates: 53gFiber: 1gSugar: 45gProtein: 5g
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