• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Dessert

    Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust

    Dec 2, 2013 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust - Andrea Meyers

    We turned on the Pandora Christmas station last week and began putting up Christmas decorations over the weekend. Yes, it’s time for some festive food and holiday parties, and time to bring on the eggnog in all forms, liquid or dessert. My family always has eggnog during the holidays, and I love to drink it and bake with it. Last year I started thinking about an eggnog cheesecake, but never got around to making one, so I made sure we got the holidays off to a proper start over the weekend.

    Eggnog itself is a custard, which means that making an eggnog cheesecake is just a riff on the real thing with cream cheese added. I made sure there were plenty of eggs, and added Myers’s Dark Rum and nutmeg to the custard. Biscoff cookies, with their light gingery flavor and crispy texture, make a perfect crust for this eggnog cheesecake, but if you can’t find Biscoff cookies, regular gingersnaps or graham crackers will work just fine.

    I toyed with several topping ideas, then decided to go simple, and I’m glad I did. This is one of those cheesecakes that stands on its own, but if you want a dollop of whipped cream on top of a slice, it will look very pretty.

    Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust - Andrea Meyers

    Recipe Notes

    Sometimes you can get by baking a cheesecake without a water bath, but you really need the water bath for this cheesecake, which helps it cook evenly throughout and maintains structure. Make sure all of the ingredients are at room temperature and the cream cheese is very soft before mixing so the batter stays nice and smooth, not lumpy. Also make sure to use regular eggnog and cream cheese, not light or fat free, otherwise the texture will suffer.

    Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust - Andrea Meyers
    Print Pin

    Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust

    Makes 1 (10-inch) cheesecake.
    Prep Time30 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 45 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: cheesecake, Christmas, cream cheese, eggnog, rum
    Servings: 16 servings
    Calories: 324kcal
    Author: Andrea Meyers

    Equipment

    • food processor
    • stand mixer with paddle attachment
    • 10-inch cheesecake or springform pan
    • large roasting pan

    Ingredients

    CRUST

    • 8.8 ounces Biscoff cookies
    • 3 tablespoons unsalted butter (melted)

    FILLING

    • 24 ounces cream cheese (at room temperature)
    • 4 large eggs (at room temperature)
    • 1 cup granulated sugar
    • 1 tablespoon vanilla extract
    • ¾ teaspoon ground nutmeg
    • ⅔ cup eggnog (at room temperature)
    • ¼ cup Myers's Dark Rum
    US Customary - Metric

    Preparation

    • Preheat the oven to 350° F/175° C.
    • Process the Biscoff cookies in the bowl of the food processor until you have crumbs. Pulse while drizzling in the melted butter. Press into the bottom and about 1 inch up the side of the cheesecake pan. Bake in the preheated oven for 7 to 8 minutes, then remove and allow to cool.
    • In the mixing bowl, mix the softened cream cheese, adding each egg one at a time, until thoroughly combined. Add the sugar, vanilla, and ground nutmeg, mixing thoroughly. Slowly add the eggnog ⅓ cup at a time, mixing between each addition. Slowly add the Myer’s Dark Rum, and mix until everything is thoroughly combined and satin smooth.
    • Pour the mixture into the cheesecake pan, then place it into the middle of the large roasting pan. Pour hot water around the cheesecake pan until it’s about halfway up the sides. Bake until the cake is almost set in the middle, but still has a small wobbly area in the center about 2 inches in diameter, about 60 to 75 minutes. Remove from the oven and allow to cool completely on a wire rack. Chill in the refrigerator overnight, and keep cold until ready to serve.

    Nutrition

    Calories: 324kcal | Carbohydrates: 27g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 216mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Christmas Dessert Recipes

    Eggnog Gelato - Andrea Meyers
    Eggnog Gelato
    Eggnog Pound Cake - Andrea Meyers
    Eggnog Pound Cake
    Spiced Applesauce Cake with Black Walnut, Rum Raisins, and Dates - Andrea Meyers
    Spiced Applesauce Cake with Black Walnuts and Rum Raisins

    More Christmas Dessert Recipes From Other Blogs

    • Amanda’s Cookin’ – Merryfield Apple Cake
    • Bron Marshall – Chocolate and Marzipan Tea Cakes
    « Roasted Acorn Squash with Cranberry, Apple, and Quinoa Stuffing
    Irish Coffee Eggnog »

    Reader Interactions

    Comments

    1. Miguel says

      December 04, 2013 at 2:14 am

      Wow this looks and sounds fantastic what a great way to celebrate the holidays out here in San Diego. I'll have to make and have all my sample this one

      Reply
      • Andrea says

        December 04, 2013 at 7:49 am

        Thanks Miguel, hope you enjoy it.

        Reply
    2. Amanda says

      December 04, 2013 at 7:31 am

      Oh my goodness, this looks fabulous Andrea, and thanks so much for sharing my apple cake too! 🙂

      Reply
      • Andrea says

        December 04, 2013 at 7:49 am

        Thanks Amanda! Your apple cake is so pretty.

        Reply

    Trackbacks

    1. Around The Net In 7 Links 12.4.13 | The Savory & The Beautiful says:
      December 4, 2013 at 4:09 am

      […] is not just for sipping, it’s for cheesecake - nogging […]

      Reply
    2. 10 Unique Holiday Cheesecakes says:
      November 21, 2014 at 8:54 am

      […] Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust […]

      Reply
    3. 10 Decadent Cheesecake Recipes says:
      February 19, 2015 at 12:05 pm

      […] 4.Eggnog Cheesecake with Dark Rum and a Biscoff Cookie Crust- Long name, short time this cheesecake is going to be around when you serve it! […]

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.