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.
Equipment
- 9-inch springform cheesecake pan - for baking your cheesecake. I love this pan linked here.
- Mixing bowls - for combining the cheesecake base and whipped cream.
- Kitchen scale (optional) - for precise measurements.
- Measuring cups and spoons - for measuring ingredients.
- Stand or hand mixer - for whipping cheesecake batter and the whipped cream.
- Food processor (optional) - for the crust.
- Rolling Pin - to crush gingerbread graham crackers.
- Medium sized pot - to mix the caramel sauce.
- Spatula - for combining ingredients.
- Whisk - for mixing caramel sauce.
- Parchment paper - to line the pan for easy removal.
- Ziplock or pastry bag + piping tip (optional) - to pipe the whipped cream. I used this star tip linked here.
Ingredients
Gingerbread Graham Crust:
- 2 (200g) cups gingerbread graham crackers or gingersnaps finely crushed
- 5 (70g) tablespoons unsalted butter, melted
- 2 (25g) tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
Eggnog Cheesecake Filling:
- 24 (680g) oz full fat cream cheese softened
- ¾ (150g) cup granulated white sugar
- 1 ½ (12g) tablespoons all-purpose flour
- ¾ (180g) cup eggnog
- ½ (120g) cup sour cream
- 3 large eggs room temperature
- ¼ (60g) cup heavy cream
- 2 tsp pure vanilla extract
- 2 (30g) tablespoons dark rum or 1½ tsp rum extract
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground cinnamon
Vanilla Whipped Cream:
- 1 (240g) cup heavy whipping cream cold
- 2 (15g) tablespoons granulated white sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Rum Caramel Sauce:
- ½ (110g) cup packed brown sugar
- 3 (45g) tablespoons unsalted butter
- ¼ (60g) cup heavy cream
- ¼ teaspoon fine salt
- 1 1/2 tablespoons dark rum or 1 teaspoon rum flavoring
- ½ teaspoon vanilla extract
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.2 (200g) cups gingerbread graham crackers or gingersnaps
- 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.5 (70g) tablespoons unsalted butter, melted, 2 (25g) tablespoons granulated white sugar, ½ teaspoon ground cinnamon
- 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.24 (680g) oz full fat cream cheese
- 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.¾ (150g) cup granulated white sugar, 1 ½ (12g) tablespoons all-purpose flour
- 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.¾ (180g) cup eggnog, ½ (120g) cup sour cream, ¼ (60g) cup heavy cream, 2 tsp pure vanilla extract, 2 (30g) tablespoons dark rum, 1½ teaspoons ground nutmeg, ½ teaspoon ground cinnamon
- 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.3 large eggs
- 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.2 (15g) tablespoons granulated white sugar, 1 teaspoon vanilla extract, 1 (240g) cup heavy whipping cream
- 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.½ (110g) cup packed brown sugar, 3 (45g) tablespoons unsalted butter
- Slowly add the heavy cream, whisking constantly. Cook the caramel while whisking another 2-3 minutes until it's slightly thickened.¼ (60g) cup heavy cream
- 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.1 1/2 tablespoons dark rum, ½ teaspoon vanilla extract, ¼ teaspoon fine salt
- 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
Notes
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. Tried this recipe?Let us know how it was!