Sourdough Eggnog Gingerbread Cheesecake

If you haven’t tried the combo of eggnog and gingerbread, this is your sign This Sourdough Eggnog Gingerbread Cheesecake is rich and creamy with warm holiday spice, a buttery sourdough gingerbread graham crust, and a silky rum caramel that makes every bite feel a little celebratory. It’s festive, nostalgic, and surprisingly simple to make! It’s the kind of dessert you bring to Christmas Eve and watch it disappear in minutes.

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Tools You’ll Need:

1. 9-inch springform cheesecake pan- for baking your cheesecake. I love this pan linked here.
2. Mixing bowls- for combining the cheesecake base and whipped cream.
3. Kitchen Scale (optional)– for precise measurements.
4. Measuring cups and spoons– for measuring ingredients.
5. Stand or hand mixer- for whipping cheesecake batter and the whipped cream.
6. Food processor (optional)- for the crust.
7. Rolling pin- to crush gingerbread graham crackers.
8. Medium-sized pot- to mix the caramel sauce.
9. Spatula- for combining ingredients.
10. Whisk- for mixing caramel sauce.
11. Parchment paper- to line the pan for easy removal.
12. Ziplock or pastry bag + piping tip (optional)- to pipe the whipped cream. I used this star tip linked here.

Gather Your Ingredients:

1. Sourdough Gingerbread Graham Crackers- this forms the base of the crust. They give crunch and warm spice to the crust that balances the creamy filling. I use my recipe for Sourdough Gingerbread Grahams for this, but you can use any gingersnap you like for this.
2. Salted butter- binds together the crust and and richness and glossiness to the caramel sauce.
3. Cream Cheese- full fat cream cheese creates that rich dense ultra-creamy texture that slices cleanly.
4. Granulated White Sugar- Sweetens the filling while allowing the eggnog to shine through. Lightly sweetens the crust and whipped cream.
5. All-purpose flour- a small amount of flour provides stability to the custard, and prevents weeping and cracking.
6. Eggnog- provides the signature holiday flavor and adds that liquid richness. Eggnog replaces part of the dairy you typically find in cheesecake and brings out the vanilla and nutmeg.
7. Sour Cream- Adds tang and creaminess, keeps the cheesecake silky instead of heavy.
8. Heavy Cream- Softens the texture and gives the filling a more melt-in-your mouth texture. Also used to make a vanilla whipped cream that pipes beautifully on the cheesecake, and works to thin the caramel sauce.
9. Eggs- always use room temperature in cheesecake. The eggs set while the cheesecake bakes, creating structure and keeping the center creamy.
10. Vanilla Extract- rounds out the flavors and enhances the sweetness of the eggnog.
11. Cinnamon- adds warmth and enhances the eggnog flavor in the crust and filling.
12. Nutmeg- essential for that authentic eggnog flavor.
13. Dark Rum (or rum extract)- used in the filling and the caramel sauce to add warmth and really bring a punch of flavor.
14. Brown Sugar- creates the base of the caramel sauce.
15. Salt- balances the sweetness and rounds out the flavors.

Step-by-step Instructions

Step 1: Make the Crust

If you’re using my Sourdough Gingerbread Graham Crackers to make the crust for this recipe, make sure you prep those before continuing with the crust. You can also substitute any crispy gingersnap or graham cracker you’d like to make the crust if that works better for you.

Preheat your oven to 325°F (165°C, and line a 9-inch (23cm) springform pan with parchment paper on the bottom and lightly spray the bottom and sides with cooking spray.

Gather your gingerbread grahams, and place them in a Ziplock bag. Crush them with a rolling pin until very fine and sandy. If you’d like, you can also do this using a food processor with a blade attachment and pulse the crackers to a fine consistency.

Melt the butter in a microwave safe dish, and add to the cracker crumbs. Add the sugar and cinnamon, then mix the crust together or pulse in the food processor until the crumbs are moist and coated.

Transfer the mixture to the prepared pan, and Press firmly into the pan. Use the bottom of a glass or measuring cup to compact the base and slightly up the sides.

Bake the crust for ten minutes, then allow the crust to cool completely before adding the cheesecake filling.

Step 2: Make the Cheesecake Filling

Preheat the oven to 275°F (135°C). Make sure your cream cheese is fully softened to room temperature before moving forward.

Add the cream cheese to a large mixing bowl, and beat with hand beaters or a stand mixer until smooth and creamy, about 2-3 minutes. Scrape down the bowl.

Add the sugar and flour to the cream cheese, and whip it in until it’s fully mixed in.

Now we will add the eggnog, sour cream, heavy cream, vanilla, rum or rum flavoring, nutmeg and cinnamon to the bowl. Mix the ingredients into the filling until smooth and creamy on medium speed.

This next step it’s important that your eggs are room temperature. Add 1 egg to the filling at a time, mixing ON LOW to incorporate the eggs into the filling. This helps keep the filling from getting air bubbles, and will make for a perfectly smooth cheesecake.

Pour the cheesecake filling over the cooled crust, and place in your preheated oven. If you’re worried about leaking, you can place a cookie sheet on a lower rack to catch and drips.

Bake the cheesecake for 1 hour at 275°F, then reduce to 250°F and bake an additional 15–20 minutes. The center should be slightly jiggly. Turn the oven off, and crack the door open (I use a spoon), and allow the cheesecake to slowly cool off and set for 1 hour. This step is key to a perfectly baked cheesecake without cracks for the temperature getting to hot then cold.

Once cheesecake has cooled down, remove from the oven and allow to cool at room temperature for at least six hours, ideally overnight in the refrigerator.

Step 3: Make the Whipped Cream

Transfer a mixing bowl or your stand mixer bowl to the freezer with your metal beaters for a few minutes to get cold before making your whipped cream.

Add the heavy whipping cream, sugar, and vanilla to the bowl.

Beat the cream on medium/high with your mixer until stiff peaks form, this takes about 4-5 minutes.

Cut the tip off of a piping bag or ziplock, and fit the bag with a star tip if you’re piping the whipped cream. Transfer to the refrigerator for later.

Step 4: Make the Caramel Rum Sauce

In a saucepan over medium heat, melt the butter and brown sugar. Cook 2–3 minutes, stirring until bubbling and glossy.

Slowly add the heavy cream, whisking constantly. Cook the caramel while whisking another 2-3 minutes until it’s slightly thickened.

Remove the caramel from the heat, and whisk in the vanilla, salt, and rum or rum flavoring. If the sauce is very thin, you can return it to medium heat for 1-2 more minutes to thicken up. Remember, as this sauce cools it will get much thicker.

Let the caramel cool while you assemble your cheesecake.

Step 5: Assemble the Cheesecake

Remove the sides of the springform pan around the cheesecake, and gently lift the parchment paper to remove the cheesecake from the bottom of the pan. Transfer to your desired serving platter, I like to use a cake stand.

Gather the whipped cream you prepared earlier, and pipe swirls of whipped cream around the cheesecake to create a border. I added little gingerbread men cut out from the cracker dough, and a few sugared cranberries for a festive touch.

Drizzle the cheesecake with the cooled caramel rum sauce, and allow to set up for 5-10 minutes.

Slice your cheesecake and serve!

Yields 1 cheesecake

How to Store:

Refrigerator- Store the cheesecake (topped or untopped) in an airtight container or covered with plastic for 4–5 days. If you’ve already added the caramel, it will thicken beautifully in the fridge and stay glossy.

Freezer- Freeze the cheesecake without caramel or whipped cream for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator and add caramel + whipped cream just before serving.

Caramel Storage- Leftover rum caramel keeps in a sealed jar for 2 weeks in the fridge. Warm in the microwave for 10–15 seconds and mix to make it pourable again.

Whipped Cream- Best used fresh, but will hold in the fridge for up to 24 hours for later.

FAQ’S:

Can I use store-bought graham crackers instead of homemade?

Yes! Any store bought graham crackers or gingersnaps will work, a long as they’re crispy.

Do I need a water bath?

Nope! This recipe uses a low-and-slow baking method that gives you a smooth, creamy texture without cracks no water bath needed.

My caramel thickened too much before pouring, what do I do?

Warm it for 5–10 seconds in the microwave and whisk. If it becomes too thick after refrigeration, whisk in ½ teaspoon of warm cream to loosen it.

Can I make this cheesecake ahead?

Yes! This is a perfect make-ahead dessert. The cheesecake actually tastes better after chilling overnight, and can be frozen too.

Can I skip the rum?

Yep! Replace rum with 1 teaspoon rum extract or simply use extra vanilla for a nonalcoholic version. The flavor stays warm and cozy.

How do I avoid cracks in my cheesecake?

Don’t overmix your eggs, bake low and slow, let the cheesecake cool in the turned-off oven for an hour, and chill completely before slicing,

How long should the cheesecake chill before serving?

At least 6 hours, but overnight is ideal for the cleanest slices and best flavor.

Why is there flour in the filling?

A little flour helps stabilize the custard, making the texture smoother and preventing weeping or separation.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough Christmas showstopper recipes like my Sourdough Cookie Butter Donuts or this Sourdough Discard Star Bread!

Sourdough Eggnog Gingerbread Cheesecake

This creamy Sourdough Eggnog Gingerbread Cheesecake sits on a crisp sourdough gingerbread graham crust and is topped with the silkiest rum caramel and fresh whipped cream. A stunning holiday dessert with warm spice, cozy eggnog flavor, and beautiful slice stability that is sure to be a crowd favorite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings 10

Ingredients

  

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Gingerbread Graham Crust

• Ingredients:
• 2 cups 200 g crumbled gingerbread grahams ( You can also use gingersnap cookies)
• I used my Gingerbread Grahams recipe linked here
• 5 Tablespoons 71 g unsalted butter, melted
• 3 Tablespoons 38 g granulated sugar
• 1/4 tsp ground cinnamon

Eggnog Cheesecake Filling

• Ingredients:
• 24 oz 680g cream cheese, softened (3 blocks)
• 3/4 cup 150g granulated sugar
• 1 1/2 Tablespoons 12 g all-purpose flour
• 3/4 cup 180 g eggnog
• 1/2 cup 120 g sour cream
• 3 large eggs room temperature
• 1/4 cup 60 g heavy cream
• 2 tsp pure vanilla extract
• 2 Tablespoons dark rum or 1 1/2 teaspoon rum extract
• 1 1/2 tsp ground nutmeg
• 1/2 teaspoon ground cinnamon

Fresh Whipped Cream

• 1 cup 240g heavy whipping cream, cold
• 2 tablespoons 15g powdered sugar
• 1 teaspoon pure vanilla extract or vanilla bean paste

Caramel Rum Sauce

• 1/2 cup (110g) brown sugar (light or dark)
• 1/4 cup (60g) heavy cream
• 2 tbsp (28g) unsalted butter
• 1/8 tsp salt
• 2 tbsp dark rum

Instructions

 

Gingerbread Graham Crust

Prepare the Cookies

• Break or crumble the cookies into small pieces and pulse them in a food processor until they become fine crumbs. If you don’t have a processor, place the cookies in a zip-top bag and crush them with a rolling pin.

Mix the Crust

• Transfer crumbs to a bowl. Add melted butter, sugar, and cinnamon and mix until the texture resembles wet sand.

Press the Crust

• Pour the crumb mixture into a 9-inch (23cm) springform pan (I love this pan linked here https://amzn.to/4gx9IFm). Use the bottom of a flat glass or measuring cup to press the crumbs evenly across the base and slightly up the sides (or your hands).
• Note: I like to line my bottom pan with parchment and then fit my ring pan over the parchment and then press my crust in. This makes for easy removal of the cheesecake later. I use these parchment squares that are pre-cut linked here https://amzn.to/3Pa2Xxa.
• Preheat oven to 325 F. Bake the crust for 15 minutes, then let it cool completely before adding the cheesecake filling.

Eggnog Cheesecake Filling

• Preheat and Prep
• Preheat the oven to 275 F.

Beat the Cream Cheese:

• In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the bowl as needed.

Add Sugar and Flour

• Gradually add granulated sugar and flour, beating until fully incorporated and smooth.

Incorporate Eggnog

• Add the eggnog, heavy cream, sour cream, vanilla, and rum. Beat until smooth and creamy.

Add Eggs

• Add eggs one at a time, beating on low speed just until combined after each addition (do not overmix to avoid adding air).

Flavor and Spice

• Stir in ground nutmeg and cinnamon for that classic eggnog warmth.

Pour into Crust

• Pour the cheesecake filling over your prepared ginger graham crust, smoothing the top with a spatula.

Bake

• bake for 1 hour at 275 F, then reduce oven temperature to 250 F and bake an additional 15-20 mins. Center should be slightly jiggly and edges set.

Cool and Chill

• Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Remove from the oven, cool completely at room temperature, then refrigerate for at least 6 hours or overnight. I recommend overnight refrigeration for optimal results.

Fresh Whipped Cream

Chill the Tools

• Place the mixing bowl and whisk or beaters in the freezer for 10 minutes before starting.

Whip the Cream

• Add the cold heavy cream to the chilled bowl. Beat on medium-high speed with a hand mixer or stand mixer until soft peaks form.

Add Sugar and Vanilla

• Add powdered sugar and vanilla extract, and continue whipping until medium to stiff peaks form, being careful not to overwhip.

How to Use:

• Transfer to pastry bag fitted with star tip. Use the whipped cream immediately or store in the refrigerator for up to 24 hours.
• Mix the Crust:
• Transfer crumbs to a bowl. Add melted butter, sugar, and cinnamon and mix until the texture resembles wet sand.
• Press the Crust:
• Pour the crumb mixture into a 9-inch (23cm) springform pan (I love this pan linked here https://amzn.to/4gx9IFm). Use the bottom of a flat glass or measuring cup to press the crumbs evenly across the base and slightly up the sides (or your hands).
• Note: I like to line my bottom pan with parchment and then fit my ring pan over the parchment and then press my crust in. This makes for easy removal of the cheesecake later. I use these parchment squares that are pre-cut linked here https://amzn.to/3Pa2Xxa.
• Preheat oven to 325 F. Bake the crust for 15 minutes, then let it cool completely before adding the cheesecake filling.

Caramel Rum Sauce

• Melt Butter: In a small saucepan, melt the butter over medium heat.
• Add Sugar and Cream: Add the brown sugar and heavy cream to the melted butter. Stir until combined.
• Simmer: Bring the mixture to a gentle boil, stirring constantly. Lower the heat and let it simmer for 4 minutes, stirring occasionally, until slightly thickened.
• Add Rum and Salt: Remove from heat and stir in the rum and salt carefully (it will bubble and sputter step away to avoid burns).
• Cool Slightly: Allow the sauce to cool 5-10 minutes before serving. It will thicken as it cools.
• Note: if caramel gets too thick add 2 T cream to thin and warm slightly.

Storing Caramel:

• Store in the refrigerator for up to 1 week. Reheat gently before using.

Decorating Cheesecake

• Remove ring from spring form pan and gently release cheesecake from pan by lifting parchment up. Work gently- don’t force anything. If you need, use a small knife to help release and edges that stick.
• Pipe fresh whipped cream on top of cheesecake along the edge- I did 8 rosettes but you can do anything you like. Garnish whipped cream with crushed gingerbread grahams or small gingerbread men. Cut and plate cheesecake slices, drizzling each slice with warm caramel rum sauce before serving. Enjoy this luscious treat!

Course Dessert

Cuisine American

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