If you love the cozy flavors of the holiday season, you’re going to adore this Eggnog Cheesecake with Rum and Spices Recipe. It’s like taking your favorite festive drink and turning it into a silky, creamy dessert that feels indulgent but totally worth it. I’ve found this cheesecake works especially well for holiday gatherings or any time you just want to impress your friends with something a little different and deeply comforting.

What makes this cheesecake extra special is the perfect blend of warm spices and just the right splash of rum, giving it that classic eggnog vibe without overpowering the rich cream cheese base. The texture is dreamy — smooth and velvety — and I love how the graham cracker crust adds a sweet, buttery crunch. You’ll enjoy it as much as I do once you try this Eggnog Cheesecake with Rum and Spices Recipe.

Ingredients You’ll Need

Each ingredient in this Eggnog Cheesecake with Rum and Spices Recipe has a part to play in building those classic flavors and achieving that perfect cheesecake texture. When shopping, aim for fresh cream cheese and good quality eggnog, as they really elevate the final dessert.

Cream cheese: Make sure it’s at room temperature so it blends smoothly without lumps.
Granulated sugar: Balances the richness with just the right sweetness.
Eggs: Also at room temperature to help with an even, creamy texture.
Eggnog: The star flavor here – fresh eggnog brings that festive spirit.
Rum: Adds warmth and depth; you can adjust the amount to your taste.
Vanilla extract: Enhances the overall sweetness and warmth of the spices.
Cornstarch or flour: Helps the cheesecake set nicely without cracking.
Cinnamon: Offers that cozy holiday spice that pairs perfectly with eggnog.
Nutmeg: A classic eggnog spice that adds subtle complexity.
Salt: Just a pinch to balance flavors and lift the sweetness.
Graham cracker crust: The buttery base that complements the creamy filling beautifully.
Optional decoration – Pomegranate seeds and fresh rosemary: These bring a festive pop of color and a fresh, piney scent that’s just irresistible.

Variations

I love experimenting with this Eggnog Cheesecake with Rum and Spices Recipe depending on the occasion or what I have on hand. It’s so easy to personalize, which makes it a go-to in my seasonal baking lineup.

Non-alcoholic version: Skip the rum entirely or replace it with rum extract for the flavor without the alcohol; I’ve served this at family gatherings with kids, and everyone enjoyed it.
Spiced up: Add a pinch of ground cloves or ginger alongside cinnamon and nutmeg for a richer spice profile that’s perfect for winter.
Crust swaps: Try a gingersnap crust for an extra punch of spice and texture.
Mini cheesecakes: Pour the batter into cupcake tins lined with graham cracker crumbs for personal-sized treats that are fun for parties.

How to Make Eggnog Cheesecake with Rum and Spices Recipe

Step 1: Prepare Your Ingredients and Preheat

First things first: preheat your oven to 325°F (160°C). This lower temperature helps this cheesecake bake gently to avoid cracking. While the oven is warming, gather your cream cheese, eggs, and eggnog – make sure all are at room temp to encourage smooth mixing and prevent lumps.

Step 2: Beat Cream Cheese and Sugar Until Smooth

In a large bowl, beat your cream cheese until it’s creamy and lump-free. This usually takes a few minutes, so don’t rush it. Then, slowly add the sugar and keep beating until everything looks silky and smooth. This step sets the stage for the perfect creamy base of your cheesecake.

Step 3: Add Eggs, Eggnog, Rum, and Spices

Beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Next, pour in the eggnog, rum, and vanilla extract. Stir gently to combine. Finally, mix in the cinnamon, nutmeg, salt, and cornstarch or flour. These spices give the cheesecake that classic eggnog flavor we all crave, and the thickener helps it hold its shape beautifully.

Step 4: Pour Into Crust and Bake

Pour the batter into your prepared 9-inch graham cracker crust in a springform pan. Gently tap to remove any air bubbles. Bake for about 50–60 minutes. You’re looking for the edges to be set but the center to still jiggle slightly – it will continue cooking as it cools. This “jiggly” center ensures a creamy texture.

Step 5: Cool and Chill

Once out of the oven, let the cheesecake cool on a wire rack for about an hour to room temperature. Then, pop it into the fridge for at least 4 hours, or overnight if possible. Trust me, this part is crucial — it makes the flavors marry beautifully and achieves that melt-in-your-mouth consistency.

How to Serve Eggnog Cheesecake with Rum and Spices Recipe

The image shows several baking ingredients neatly arranged on a white marbled surface. In the center is a white scalloped-edged pie dish filled with a crumbly, brown crust sprinkled lightly with sugar. Around it are three whole brown eggs, a white bowl of white granulated sugar, a white bowl with cubes of pale yellow butter, a small white bowl filled with bright red pomegranate seeds dusted with sugar, and a couple of sprigs of fresh green rosemary sitting near the edges. There are also three small white bowls containing light brown cinnamon powder, beige yeast, and white salt, plus a small white cup with golden honey. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for simple and festive garnishes. Pomegranate seeds are my go-to because they add a bright pop of color and a slight tartness that cuts through the creamy cheesecake. Fresh rosemary sprigs bring an aromatic pine scent that really enhances the holiday feel. A light dusting of cinnamon on top doesn’t hurt either!

Side Dishes

This cheesecake pairs wonderfully with a hot cup of spiced coffee or chai tea. For a full holiday spread, I love serving it alongside some lightly toasted pecans or a small bowl of fresh berries, which complement the rich texture nicely without overwhelming your palate.

Creative Ways to Present

If you’re serving this Eggnog Cheesecake with Rum and Spices Recipe at a party, I like to make mini cheesecakes in mason jars, decorated with a cinnamon stick and a sprig of rosemary tied with twine. It’s such a charming touch that also makes portion control easy. You could also swirl a little caramel sauce on top for an extra indulgent look!

Make Ahead and Storage

Storing Leftovers

Once your cheesecake is cooled, I wrap it tightly with plastic wrap and store it in the fridge. It keeps beautifully for up to 4 days. I’ve found that sides of your springform pan help protect it but wrapping well keeps it from absorbing other fridge odors.

Freezing

This cheesecake freezes really well. After it’s fully chilled, I slice it, wrap each piece individually in plastic wrap and foil, then freeze. When I’m ready, I thaw slices overnight in the fridge and find the texture remains just as creamy as when freshly made.

Reheating

I usually serve this cheesecake chilled, but if you prefer it a bit warmer, pop a slice in the microwave for about 15 seconds. It softens the texture slightly but don’t overdo it or it can get too melty. A little warmth brings out those spices wonderfully.

FAQs

Can I make this Eggnog Cheesecake with Rum and Spices Recipe without alcohol?

Absolutely! You can simply omit the rum or substitute it with rum extract for flavor without the alcohol content. This makes it family-friendly while keeping the festive taste intact.
What can I use if I don’t have a graham cracker crust?

If you don’t have graham cracker crust, crushed gingersnaps, digestive biscuits, or even a simple cookie crust made from any mildly sweet cookie will work great. Just mix the crumbs with melted butter and press into your pan.
How do I prevent cracks in my cheesecake?

To avoid cracks, be sure not to over-mix your batter, bake at a lower temperature, and avoid sudden temperature changes. Cooling gradually by turning off the oven and letting the cheesecake sit inside with the door slightly open can also help.
Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works perfectly and is what I usually use. Choose a good quality brand for the best flavor, and if it’s very thick, you might want to stir it well before measuring.
How long does this cheesecake keep fresh?

Properly stored in the fridge, this cheesecake stays fresh for up to 4 days. Always keep it wrapped well to maintain moisture and avoid absorbing other odors.

Final Thoughts

This Eggnog Cheesecake with Rum and Spices Recipe holds a warm spot in my holiday baking traditions. It’s rich and festive but comforting — perfect for sharing with loved ones or treating yourself after a long day. When you make it, you’ll find it’s not just about the taste but the whole experience: the aromas filling your kitchen, the anticipation building as it chills, and the smiles when everyone takes that first bite. Give it a try and watch it become a new seasonal favorite in your home, too!