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Delightful Spiced Eggnog Cake

As seen in: Cakes & Cupcakes for Any Occasion: Sweet Celebrations Made Simple

This merry dessert mixes the beloved taste of eggnog with a zingy gingersnap base, crowned with rum whipped topping. Great for holiday gatherings since you can make it days before.
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Refreshed on Thu, 24 Apr 2025 17:05:58 GMT
A piece of smooth cheesecake with fluffy cream on top, some fresh rosemary, and a red berry sits on a fancy dish, dusted with sugar powder. Save it
A piece of smooth cheesecake with fluffy cream on top, some fresh rosemary, and a red berry sits on a fancy dish, dusted with sugar powder. | iamcooker.com

This dreamy Holiday Eggnog Cheesecake brings together all the wonderful flavors of the season. I've taken a classic cheesecake and transformed it with spiced eggnog flavors, crunchy gingersnap base and fluffy whipped cream on top. It's the perfect make-ahead stunner that'll free you up to hang out with family while still wowing everyone at your holiday gathering.

Why You'll Love This Delightful Treat

This showstopper will turn heads when it arrives at your holiday table. The velvety filling captures that classic eggnog taste we all crave, and the spicy-sweet gingersnap bottom gives just the right amount of crunch. What I really love is making it a day ahead so I can actually enjoy the party. And don't get me started on those gorgeous sugared cranberries and swirls of whipped cream on top - they make it look absolutely magical.

What You'll Need

  • Eggnog: The kind from the store works great, but if you're feeling fancy, homemade takes it up another level.
  • Cream Cheese: Go for the full-fat blocks - they'll give you that rich, smooth texture you want.
  • Gingersnap Cookies: English-style ones pack tons of spicy flavor, but you might need to adjust sugar depending on how sweet your cookies are.
  • Heavy Cream: This creates that soft, puffy topping that makes everything better.
  • Nutmeg: Try to get whole nutmeg and grate it yourself - the smell alone is worth it.
  • Rum: Just a tiny bit in the whipped cream turns this from great to absolutely amazing.

Step By Step Instructions

Build Your Foundation
Smash up those gingersnaps, mix them with melted butter and a bit of salt, then push the mixture into your springform pan and pop it in the oven until you catch that wonderful ginger smell, roughly 8 to 10 minutes.
Whip Up The Center
Mix your softened cream cheese with sugar and vanilla until it's nice and smooth. Put in eggs one by one, then pour in your creamy eggnog and some freshly grated nutmeg. Don't overmix - we want to keep air bubbles to a minimum.
Prepare The Water Surround
This step is crucial for smooth texture. Place your cheesecake pan inside a bigger pan and add hot water halfway up the sides.
Cook It Slowly
Let it bake for about 70 to 80 minutes, then switch off your oven, crack the door open, and let it cool gradually. After that, it needs at least 8 hours in the fridge.
Finish With Flair
Beat some cream with sugar, vanilla, and that little splash of rum. Spread it all over the top and garnish with those beautiful sugared cranberries and some fresh rosemary sprigs.

Insider Tricks For Perfect Results

Want to know how I get that smooth, crack-free finish every time? Everything starts with ingredients that aren't cold, especially the cream cheese. When you're adding eggs, mix gently since too many bubbles can cause cracks later. That water bath might seem like extra work, but it's the key to amazing texture. Don't have a big enough pan? Just wrap your springform really well with aluminum foil and you'll be all set.

Prep In Advance And Storage

What's great about this dessert? You can make it ahead of time. It actually needs to chill overnight to reach its full creamy potential. It'll stay good in your fridge for up to 4 days if covered, though at my house it vanishes way before then. Planning way ahead? You can freeze the whole thing or cut slices for up to 2 months. Just let it thaw in the fridge overnight and save the decorating until you're ready to serve.

Getting That Smooth, Crack-Free Top

Let me share how to get that flawless, uncracked surface. My go-to method is putting the springform inside a slightly bigger pan before adding hot water around it. Worried about water getting in? Try using a sous vide bag instead of foil - works like a charm. If you're using a regular cake pan, just put parchment paper on the bottom and it'll come out so much easier.

Dress It Up For The Holidays

Those final touches really make this dessert stand out. The rum-flavored whipped cream works so well with those sparkly sugared cranberries and little sprigs of fresh rosemary, creating a gorgeous winter wonderland look. A light sprinkle of fresh nutmeg adds that extra festive touch. For clean, pretty slices, run your knife under hot water between cuts. Serve it with coffee or even better, a warm mug of holiday mulled wine.

A slice of cheesecake topped with whipped cream and a cherry, sitting on a plate with a fork beside it. Save it
A slice of cheesecake topped with whipped cream and a cherry, sitting on a plate with a fork beside it. | iamcooker.com

Common Questions

→ When can I prep this cake in advance?
You can get this cake ready up to 2 days early and keep it wrapped in the fridge. Just add your pretty toppings right before you serve it for the nicest look.
→ What's the point of using a water bath?
A water bath gives slow, uniform heating that stops cracks and creates a silky texture. Just be sure to seal your pan well so water doesn't leak in.
→ Is this cake okay to freeze?
Absolutely, the cake stays good frozen for up to 2 months. Pop it in an airtight box or bag, then let it thaw in your fridge overnight before eating.
→ What's the best cream cheese to buy?
Go for the full-fat block style cream cheese for top results. Low-fat or soft spread types might mess up the firmness and feel.
→ Can I skip the booze in this recipe?
Sure, you can leave out the rum from the whipped topping. The cake part doesn't have alcohol unless your store-bought eggnog does.

Spiced Eggnog Cake

A decadent seasonal cake blending smooth eggnog flavors, crunchy spiced cookie bottom, and rum-kissed whipped topping, garnished with sugar-coated berries and fresh herbs.

Preparation
30 Mins
Cooking Duration
80 Mins
Complete Duration
110 Mins
By: sofia


Complexity: Advanced

Origin: American

Output: 16 Portions (1 cheesecake)

Diet Types: Plant-Based (with dairy/eggs)

What You'll Need

01 3 cups smashed gingersnap cookies.
02 ½ cup melted unsalted butter.
03 2 tablespoons light brown sugar (if you want).
04 ¼ teaspoon fine sea salt.
05 32 oz softened cream cheese blocks.
06 ¾ cup white sugar.
07 ¼ teaspoon fine sea salt.
08 4 large eggs at room temp.
09 1 tablespoon pure vanilla extract.
10 1 teaspoon freshly ground nutmeg.
11 1 cup room temp eggnog.
12 ½ cup cold heavy whipping cream.
13 1 tablespoon white sugar.
14 1 teaspoon pure vanilla extract.
15 1 tablespoon dark rum (skip if you want).
16 Sugared cranberries and sprigs of rosemary for the top.

Preparation Steps

01 Step

Heat oven to 355°F. Combine the crushed cookies with melted butter and salt. Push firmly into your springform pan. Pop in oven for 8-10 mins till the edges turn golden brown.

02 Step

Whip the cream cheese till it's totally smooth. Mix in your sugar, salt and vanilla. Drop in eggs one by one. Finally, pour in the eggnog and nutmeg and stir well.

03 Step

Wrap the cheesecake pan with foil. Put it in a bigger pan, then into a roasting dish. Pour hot water around it, halfway up the sides.

04 Step

Stick it in the oven for 70-80 mins. You'll know it's done when the outside firms up but middle still wobbles. Let it cool with door cracked for 20 mins. Chill overnight or at least 8 hours.

05 Step

Beat your cold cream with sugar and vanilla till it forms stiff peaks. Gently mix in the rum. Spread over your chilled cake and add your fancy decorations.

Additional Tips

  1. You can make this two days before serving.
  2. Stores in the freezer for up to 2 months no problem.
  3. Don't use light cream cheese, only the full-fat blocks work right.

Required Equipment

  • One springform baking pan.
  • Large roasting dish.
  • Electric mixer, stand or handheld.

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Contains dairy products.
  • Has eggs.
  • Contains gluten ingredients.

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 304
  • Fat Content: 13 g
  • Carbohydrates: 34 g
  • Protein Content: 12 g