Real Recipes From Real Home Cooks ®

eggnog kahlua cheesecake with a gingersnap crust

(5 ratings)
Blue Ribbon Recipe by
Cynthia Rivers Martinez
Dothan, AL

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.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 -12
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For eggnog kahlua cheesecake with a gingersnap crust

  • 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
    sea or kosher salt
  • 3 box
    cream cheese, 8 oz each
  • 1 c
  • 4
    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

Test Kitchen Tips
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.
  • 1
    Heat oven to 375 and butter a 9-10" springform pan. Set aside.
  • Gingersnaps in a food processor.
    In food processor bowl, process the gingersnaps. Put aside in another bowl.
  • Processing graham crackers.
    Then process the graham crackers.
  • Adding sugar, spices, and pecans.
    While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
  • Incorporating butter into the mixture.
    Add back in gingersnaps and slowly add butter til processed to crumb form.
  • Crust pressed into a springform pan.
    Press into a springform pan to about 1" up the side.
  • Baked crust cooling.
    Bake 10-12 min until lightly brown.
  • Adding cream cheese to a food processor.
    In clean food processor bowl, add cream cheese until smooth.
  • Incorporating sugar into cream cheese.
    Add sugar until combined.
  • Incorporating eggs into mixture.
    Then add eggs scraping down sides until combined.
  • Adding eggnog to the mixture.
    Add eggnog, vanilla, rum flavor, and Kaluha until combined.
  • Pouring filling into the pie crust.
    Pour filling into crust.
  • Cheesecake baking in the oven.
    Bake 45 min until sides are slightly puffed (center will be soft). Turn off oven, leave the door ajar and let sit for 1 hr.
  • Cheesecake cooling on the counter.
    Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
  • Melting butter in a saucepan.
    Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
  • Adding milk and sugar to butter.
    Add the milk and sugar; let come to a boil.
  • Mixture boiling on the stove.
    Let it boil until sugar is all melted; stirring constantly.
  • Adding vanilla to mixture.
    Take off the burger and add the vanilla.
  • Continuing to stir sauce.
    Continue stirring until mixture coats the back of the spoon.
  • Drizzling sauce over cheesecake.
    Drizzle sauce over cheesecake. Then cut and serve.