Decadent Eggnog Cheesecake with Vanilla Wafer Crust

by

Introduction

Celebrate the holiday season with this luxurious Eggnog Cheesecake, combining the rich, spiced flavors of traditional eggnog with the creamy indulgence of New York-style cheesecake. Featuring a buttery vanilla wafer crust infused with nutmeg and a velvety rum-spiked filling, this dessert is the perfect finale to festive gatherings. Optional strawberry jelly glaze adds a beautiful crimson accent, making it as stunning as it is delicious.

Unlike heavy baked eggnog desserts, this version maintains perfect balance – the rum enhances rather than overwhelms, the nutmeg provides warmth without bitterness, and the texture stays impossibly smooth thanks to careful baking techniques. Whether serving at Christmas dinner or bringing to a holiday potluck, this cheesecake promises to become an instant classic.

Ingredients

For the Crust:

  • 46 vanilla wafers (2 cups crushed)
  • 6 tbsp melted butter
  • ½ tsp freshly grated nutmeg

For the Filling:

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 3 tbsp dark rum (or 1 tsp rum extract + 2 tbsp milk)
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 4 large egg yolks

For Decoration (Optional):

  • ½ cup strawberry jelly, warmed
  • Whipped cream rosettes
  • Fresh grated nutmeg

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (160°C).
  2. Pulse vanilla wafers in a food processor until fine crumbs form.
  3. Mix crumbs with melted butter and nutmeg until resembles wet sand.
  4. Press firmly into a 9-inch springform pan, going 1 inch up sides.
  5. Bake for 10 minutes, then cool completely.

2. Make the Filling

  1. Beat cream cheese until completely smooth (no lumps!).
  2. Add sugar and flour, mixing just until combined.
  3. Blend in rum and vanilla.
  4. Add whole eggs one at a time, then yolks, mixing minimally after each.
  5. Gently stir in whipping cream until homogenous (don’t overmix).

3. Bake with Care

  1. Wrap pan bottom in 2 layers of foil to prevent water seepage.
  2. Pour filling over cooled crust.
  3. Place in a water bath (roasting pan with 1 inch hot water).
  4. Bake at 325°F for 60-70 minutes until edges are set but center jiggles slightly.
  5. Turn off oven, prop door open, and let cool inside for 1 hour.

4. Chill & Decorate

  1. Refrigerate at least 6 hours (overnight ideal).
  2. Optional Glaze: Brush top with warmed strawberry jelly.
  3. Garnish with whipped cream and nutmeg before serving.

Expert Tips

🔹 Room Temp Matters: Cold cream cheese causes lumps – soften 4 hours at room temp.
🔹 Water Bath Essential: Prevents cracks and ensures even, gentle cooking.
🔹 Don’t Overbake: Center should wobble like Jell-O when removing from oven.
🔹 Alcohol Swap: Replace rum with bourbon or omit for alcohol-free version.
🔹 Crumb Trick: For cleaner slices, dip knife in hot water between cuts.

Serving Suggestions

🎄 Holiday Presentation: Surround with sugared cranberries and rosemary sprigs.
☕ Perfect Pairing: Serve with spiced coffee or dessert wine.
❄️ Make-Ahead: Stores beautifully refrigerated for 3 days.

Why This Recipe Shines

This isn’t just cheesecake with eggnog flavoring—it’s a thoughtfully balanced homage to the classic holiday drink. The vanilla wafer crust offers superior flavor over graham crackers, while the dual egg system (whole eggs + yolks) creates unparalleled richness. The rum isn’t overpowering but enhances the nog’s characteristic warmth.

Pro Tip: For dramatic effect, flame a tablespoon of rum and drizzle over slices at the table!

“A holiday showstopper that captures all the nostalgia of eggnog in sliceable form—creamy, gently spiced, and impossible to resist.”

Leave a Comment