Total TimePrep: 15 min. Bake: 45 min. + chilling
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 3/4 cup eggnog
- 1/2 teaspoon rum extract
- Dash ground nutmeg
- Whipped cream and additional ground nutmeg, optional
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
- In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
- Place in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with whipped cream, then sprinkle with nutmeg.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 slice: 275 calories, 19g fat (11g saturated fat), 79mg cholesterol, 195mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 5g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Jan 11, 2020
So rich and creamy. Loved it!! Took someone's advise here and used Ginger Snaps for the crust and it worked out great.
Feb 19, 2018
Cheesecake was very creamy and flavorful! Used gingersnap cookie crumbs instead of graham crackers.
Jan 8, 2018
Great cheesecake. So different than I'm used to making, but surprisingly excellent. Like others have said it took longer to cook. Marilou... place the foil wrapped cake pan in a larger pan. Add water to the larger pan. I understand the confusion. The directions were a little confusing.
Dec 29, 2017
Don't understand the instructions for the water bath, very confusiong, two pans of 1"of water? not clear to me.
Dec 25, 2016
Made exactly as stated but substituted 2 1/2t. light rum for the extract. My cheesecake was cooked through at 50 minutes. I was disappointed at how shallow this cake was when I removed the sides of the pan so I whipped some heavy cream and piped it around the top edge to give it additional height. The cheesecake was silky, creamy & rich & disappeared quickly. I did have trouble with the crust sticking to the nonstick pan even though I had buttered it before putting the graham cracker mixture in.
Nov 10, 2015
This cheesecake is wonderful! I omitted the rum extract (simply because I didn't have any). I also used up some extra spice cookies instead of the graham cracker crust. But the filling was so delicious, I could eat it on any kind of crust! I did a steam bath instead of water bath so I didn't have to wrap the pan. Cooked it just over an hour, and it came out perfect! I plan on making this a yearly tradition. Next time I want to try it with homemade eggnog. Yum!
Dec 27, 2014
Made this for Christmas. It was delicious! Like other reviewers mentioned, the baking time was closer to 1 hour. I used a deep-dish pizza pan for the water bath and it turned out great. Helped with economizing oven space, too.
Nov 26, 2014
I know you love your cheesecake and this is one of the prettiest ones you?ve ever made! So festive for the holidays! Pinned! Cranberries AND eggnog?genius! i would like to share this on my personal blog http://oxter.in with my family friends & social Friends !!
May 20, 2014
This a very tasty cheesecake!! I enjoy eggnog, but can't always get away with it all, so having a recipe to use it in is great. Prepared this as written and it was perfect!
Jan 1, 2014
This recipe is so good! I made it on Thanksgiving for my family. They loved it so much they requested it again for Christmas! I did not use a water bath or double thickness of foil. I baked it a 350 for 15 minutes and then turned the oven down to 215 and finished baking for an hour and a half (until is was set). It turned out beautiful!