by Sarah

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1 1/2 c gingersnap crumbs

3 tbsp sugar

4 tbsp butter, melted


2 (8ounces) cream cheese, softened

2 Eggs

1 Egg yolk

3/4 c eggnog

3/4 c sugar

4 1/2 tsp flour

1 tbsp rum extract

1 tsp vanilla extract

1/2 tsp nutmeg

1/4 tsp salt


Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: In a medium mixing bowl, add in the gingersnap crumbs, melted butter, and 3 tablespoons of sugar. Beat until well combined.

Step 3: Transfer the mixture in a 9×9-inch baking pan and press it evenly on the bottom to make a crust.


Step 4: Place it inside the preheated oven and bake for 12 to 15 minutes or until done.

Step 5: In a medium mixing bowl, add in the cream cheese and beat until fluffy.

Step 6: In the same bowl as the cream cheese, add in the eggs, egg yolk, ¾ cup of sugar, rum extract, vanilla extract, flour, and eggnog. Stir until well combined.

Step 7: Remove the crust from the oven and spread the filling over the crust.

Step 8: Add hot water in a larger pan and put the pan with the crust in the middle of it.

Step 9: Place it inside the oven and bake for another 40 to 45 minutes or until done.

Step 10: Remove from the oven and allow the cheesecake to cool for 30 minutes at room temperature.

Step 11: Place the cheesecake inside the fridge to chill for at least 3 hours.

Step 12: Sprinkle ground nutmeg on top.

Step 13: Serve and enjoy!

Nutrition Facts:

Amount per Serving: CALORIES: 515 TOTAL FAT: 33.3g SATURATED FAT: 17.3g UNSATURATED FAT: 10.2g CHOLESTEROL: 156.4mg SODIUM: 418.5mg CARBOHYDRATES: 46.9g FIBER: 0.8g SUGAR: 36.4g PROTEIN: 8.3g

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