Eggnog Cheesecake Recipe -
Eggnog Cheesecake Recipe
  • READY IN 7+ hrs

Eggnog Cheesecake

Recipe by  

"A simple easy-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    7 hrs 30 mins


  1. Preheat oven to 300 degrees F (150 degrees C). In a large bowl, mix together 1/4 cup melted butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
  2. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Mix in eggs one at a time, blending well after each. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
  3. Bake in preheated oven for 40 to 50 minutes, or until set. Cool for about 5 minutes, then run a knife blade carefully around the inside rim of the pan to loosen the cake from the sides. Cool in the pan to room temperature, then refrigerate until completely chilled. Remove from pan before serving.
  4. In a small bowl, dissolve the cornstarch in 1 cup of water. Melt 2 tablespoons butter in a medium saucepan. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Cool. Just before serving, stir in pecans. Serve sauce with cheesecake.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2002

this is a holiday keeper!! it was very tasty, it tastes just like the eggnog that you pour into a glass, very easy to make, mistake proof! i made 2 in the same day and took 1 to work,my co-workers loved it, gave away 3 recipes for it(thats always a good indication), A HOLIDAY TRADITION HAS BEGUN!! p.s. try CHOCOLATE nilla wafers.

Most Helpful Critical Review
Dec 23, 2002

I was disappointed with this recipe. The flavor of the cheesecake was OK, the sauce was sort of bland. The directions did not indicate greasing the springform pan, so I didn't. The crust (which was tasty) stuck to the pan.

Dec 09, 2004

This was a GREAT hit! Perfect cheesecake for the holidays. everyone wanted the recipe and there was no pieces left. When I made the second, I found it and the rum sauce tasted even better the next day. next time I make this for company, I will make the previous day. Thank you for posting!

Apr 02, 2004

So good.

Feb 06, 2015

I did not like the taste

Jan 27, 2015

I added a bit more nutmeg and got rave reviews!

Dec 25, 2011

This is an excellent cheesecake for Christmas. I omitted the brown sugar glaze and added green and red edible glitter. The church people loved it and disappeared like a miracle. Thank you JJOHN32. RUDYM.

Jan 10, 2011

It was OK. The use of cornstarch in the sauce gives it a gravy consistency, which I didn't like.


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  • Calories
  • 550 kcal
  • 27%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 36.3 g
  • 56%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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