Eggnog Kahlua Cheesecake With a Gingersnap Crust

Cynthia Martinez


I got the inspiration for this recipe in the 2009 BHG December issue. Over the years there have been some changes added to it. What you are getting is the best one so far. It never had any alcohol until last year. I never used the Grape Nuts for the crust but didn't get this one together until last year. This was made for my oldest son Hunter Jack because he loves eggnog.

Blue Ribbon Recipe

This delicious cheesecake recipe embodies Christmas. The flavors of eggnog and Kahlua blend to create a delectable holiday dessert. Rum and nutmeg add a rich, buttery, sweet flavor and then there's a bite from the spicy gingerbread crust. Caramel drizzled on top guarantees everyone will fall in love with this cheesecake at first bite.

Note: If you want to remove the cheesecake from the bottom of the pan, cut a round of parchment paper and put it on the bottom of the pan (before adding the crust ingredients) for easy removal. The Test Kitchen


★★★★★ 4 votes

30 Min
1 Hr


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3/4 box
gingersnap cookies (16 oz box; use 12 oz)
about 1 sleeve of graham crackers
1 c
sweet pecans
7 Tbsp
1/4 tsp
cayenne pepper
1 dash(es)
sea or kosher salt


3 box
cream cheese, 8 oz each
1 c
eggs lightly beaten
1 c
1 Tbsp
pure vanilla extract
2 Tbsp
1 Tbsp
rum flavoring


1 c
1/2 c
evaporated milk
1 1/2 c
light brown sugar
1 tsp
vanilla extract

How to Make Eggnog Kahlua Cheesecake With a Gingersnap Crust


  • 1Heat oven to 375 and butter a 9-10" springform pan. Set aside.
  • 2In food processor bowl, process the gingersnaps. Put aside in another bowl.
  • 3Then process the graham crackers.
  • 4While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
  • 5Add back in gingersnaps and slowly add butter til processed to crumb form.
  • 6Press into a springform pan to about 1" up the side.
  • 7Bake 10-12 min until lightly brown.
  • 8In clean food processor bowl, add cream cheese until smooth.
  • 9Add sugar until combined.
  • 10Then add eggs scraping down sides until combined.
  • 11Add eggnog, vanilla, rum flavor, and Kaluha until combined.
  • 12Pour filling into crust.
  • 13Bake 45 min until sides are slightly puffed (center will be soft). Turn off oven, leave the door ajar and let sit for 1 hr.
  • 14Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
  • 15Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
  • 16Add the milk and sugar; let come to a boil.
  • 17Let it boil until sugar is all melted; stirring constantly.
  • 18Take off the burger and add the vanilla.
  • 19Continue stirring until mixture coats the back of the spoon.
  • 20Drizzle sauce over cheesecake. Then cut and serve.

Printable Recipe Card

About Eggnog Kahlua Cheesecake With a Gingersnap Crust

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: Southern
Other Tag: For Kids

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