Eggnog Cheesecake

120 minutes
15 minutes
Recipe developed for BC Egg by

This festive dessert looks oh-so-elegant on the table and still feeds a crowd. Fresh nutmeg lends it extra holiday flare!



  • 1 1/2 cups (375 mL) graham cracker crumbs
  • 1/4 cup (60 mL) melted butter
  • 2 tbsp (30 mL) granulated sugar


  • 4 pkg (8 oz/250 g) brick-style cream cheese, softened
  • 1 cup (250 mL) granulated sugar
  • 1 1/4 tsp (6.5 mL) freshly grated nutmeg (or 1/2 tsp/2.5 mL ground nutmeg)
  • 1/4 tsp (1.25 mL) salt
  • 4 eggs
  • 2 1/2 tsp (12.5 mL) rum or vanilla extract, or 2 tbsp (30 mL) spiced rum or bourbon


  • 1 cup (250 mL) whipping cream
  • 2 tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • Freshly grated nutmeg



  1. Preheat oven to 350°F (180°C). Toss the crumbs with the melted butter and sugar. Firmly press into the bottom of a 9-inch (23 cm) springform cake pan. Bake until lightly golden, for 10 to 15 minutes. Cool completely.
  2. Line the inside of a springform pan with parchment paper strip. Set the pan on a large piece of heavy-duty foil (or double layer of regular foil) and wrap the sides then place in a deep roasting pan.


  1. Reduce heat to 325°F (160°F). Beat cream cheese until smooth. Beat in sugar, nutmeg and salt until fluffy. Beat in eggs, one at a time. Beat in rum extract. Pour over crust.
  2. Pour water into roasting pan to come halfway up sides of the springform pan.
  3. Bake until set but jiggles slightly in centre, about 70 minutes. Turn off the oven and leave inside for 1 hour.
  4. Remove from the oven and transfer to a wire rack. Cool to room temperature. Cover tightly with plastic wrap and chill overnight or up to 2 days. Remove spring form pan before serving.


  1. Beat whipping cream with sugar and vanilla until stiff.
  2. Dollop whipped cream over top of cheesecake or onto individual servings. Grate nutmeg over top. Serve.

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