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Eggnog Cheesecake

A community recipe by

Not tested or verified by

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A nice festive cheesecake.


Serves: 12

  • ¼ cup butter
  • 1¼ cups vanilla wafer crumbs
  • ¼ cup granulated sugar
  • 24 ounces softened cream cheese
  • 14 ounces sweetened condensed milk
  • 3 medium eggs
  • ¼ cup dark rum
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 cup water
  • 2 tablespoons melted butter
  • ⅓ cup soft light brown sugar
  • 2 tablespoons dark rum
  • ½ cup chopped pecan nuts


Eggnog Cheesecake is a community recipe submitted by snap and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine 1/4 cup butter or margarine, wafer crumbs, and granulated sugar. Press firmly on the bottom of a 9 inch springform pan.
  • In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add eggs. Mix well.
  • Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan. Bake at 300 degrees F (150 degrees C) for 40 to 50 minutes, or until the cake springs back when lightly touched. Cool. Chill.
  • To Make The Sauce: In a small bowl, dissolve the cornstarch in the cup of water. In a medium saucepan, melt the 2 tablespoons butter or margarine.
  • Stir in the brown sugar and cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat.
  • Add the 2 tablespoons dark rum. Cool. Just before serving stir the pecans into the sauce. Remove the sides of the springform pan from the cheesecake. Serve with the sauce.
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    Bara Brith