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Spiked Eggnog Cheesecake

This creamy spiked eggnog cheesecake with a honey graham crust is an absolute MUST TRY this holiday season!
Prep Time30 mins
Cook Time1 hr 15 mins
6 hrs
Total Time7 hrs 45 mins
Course: Dessert
Keyword: cheesecake, eggnog, eggnog cheesecake, rum eggnog, spiked eggnog
Author: Lisa Brown

Ingredients

For the Crust

  • 2 ½ cups finely crushed graham crackers
  • 2 tbsp white sugar
  • 1 stick butter ½ cup, 8 ounces
  • 2 tbsp honey
  • ½ cup walnuts toasted and finely crushed

For the Batter

  • 3 blocks full fat cream cheese 3- 8 oz blocks, softened
  • 1 cup granulated sugar
  • 1 cup eggnog
  • 3 tbsp rum
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • 2 eggs. 1 full egg, 1 egg white

For whipped topping

  • 1 cup heavy whipping cream
  • 1-4 tbsp powdered sugar
  • ¼ cup eggnog
  • ½ tsp vanilla

Instructions

  • Preheat oven to 300°F

Making the crust

  • Wrap your springform tightly all the way up the outsides in foil. Make sure and use the large foil so it will wrap fully in one piece.
  • In a food processor, finely crush the graham crackers.
  • Toast in a saute pan and finely crush walnuts.
  • In a large bowl, mix graham crumbs, the 2 tablespoons of sugar, and crushed walnuts.
  • Mix in melted butter. Make sure to break up clumps and mix thoroughly. Pour in Honey. Continue to mix thoroughly while making sure large clumps do not form. The mixture will not be very wet.
  • Pour about half into a spring form. Mash the crumbs onto the sides of the pan. Once the walls are to your liking, pour and smash more crumbs on the bottom to form the bottom crust. Note: The wall crusts aren't necessary if you prefer to have less crust. If you like, only go up the walls halfway or just do the bottom. I like lots of crust, so I go all the way up.

Making the batter

  • In a stand mixer using the paddle mixer (you can use a hand mixer if you don't have a stand mixer), whip the cream cheese on medium until smooth and creamy. Add sugar and mix until fully incorporated. Mix in eggnog, rum, vanilla, and flour. Once incorporated, mix in egg and egg white. Note: Mixture will be THIN
  • Be careful not to over mix so you don't whip too much air in.
  • Pour batter into crust. Carefully place cheesecake into a large roasting pan. Fill with water until the water reaches about half way on the spring form.
  • Bake at 300°F for 75-85 minutes. Do not open the door and peek!
  • After cheesecake is finished baking (just a little wobbly in the center), turn the oven off and let sit in the oven for about an hour.
  • Remove from oven and water bath. Let sit at room temperature for about 30 minutes to an hour. Cover and transfer to the refrigerator and let chill for 5-6 hours, or until fully set. It may take more or less time depending on your refrigerator temperature.

For the whipped topping

  • In a stand mixer on high, whip heavy cream, eggnog, sugar (as much as desired) and vanilla for 2-3 minutes, depending on how stiff you prefer your topping.
  • Cut, garnish, serve, and enjoy!