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Cranberry Sauce Topped Eggnog Cheesecake

An easy cheesecake where each layer pairs perfectly to embrace Holiday flavors.
Prep Time45 mins
Cook Time2 hrs
Total Time2 hrs 45 mins
Course: Cheesecake, Dessert
Cuisine: American
Servings: 12
Calories: 400kcal


For The Crust

  • 2 cups finely ground gingersnap cookie crumbs
  • 1/4 cup brown sugar packed
  • 1/2 cup butter melted

For The Eggnog Cheesecake Filling

  • 4 8 oz pkgs full fat cream cheese at room temp
  • 1 cup + 2 tbsp sugar
  • 3 tbsp flour
  • 4 large eggs at room temp
  • 1 large egg yolk at room temp
  • 1 cup eggnog at room temp
  • 1 1/2 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

For The Cranberry Sauce Topping

  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup cranberry juice
  • 1 1/2 cups fresh cranberries
  • 1 can whipped cream


To Make The Crust

  • Line the bottom of a spring form pan with parchment paper. Secure the spring form, closed, locking the paper in place. Spray the inside of the spring form pan lightly with nonstick spray.
  • In the bowl of a food processor, using the stirring attachment, combine the cookie crumbs, sugar, and butter, just until evenly combined.
  • Transfer the mixture to the prepared pan. Use your fingers to firmly press them into a packed, even layer.
  • Bake for 10 minutes, at 325 degrees. Remove the crust from the oven, and let it cool completely.

To Make The Cheesecake Filling

  • Add the cream cheese to the bowl of a stand mixer, and using the paddle attachment beat the cream cheese until it's light & fluffy- at least 4 minutes.
  • Add the sugar, and beat again- this time for 5 minutes.
  • Add in the flour, mixing until evenly incorporated.
  • Next Add the eggnog, vanilla, cinnamon and nutmeg- mixing just until blended.
  • One at a time, add the eggs and then the yolk, one at a time and mixing as little as possible after each one- JUST until combined. Pour the mixture into the spring form pan and spread evenly out over the crust.
  • Lift the pan an inch or two above the counter top and drop it. Do it 2-3 times to remove any trapped air bubbles.
  • Bake the cheesecake at 325 degrees for 60-70 minutes. Do NOT open the oven before then or you'll cause cracking. Turn off the oven, crack the door, and allow the cheesecake to cool for another hour.
  • Remove the cheesecake from the oven. Run a hot knife in between the edges of the cheesecake and the pan to 'release' it. Let the cheesecake cool completely, around 2-3 hours. Cover the cheesecake, without touching it, with foil and refrigerate overnight or up to 24 hours.

To Make The Cranberry Sauce Topping

  • Bring all of the ingredients to a boil, in a large skillet, over high heat. Reduce the heat to medium and let the mixture simmer, stirring often, for 2-3 minutes or until thickened. Remove the skillet from heat and let it cool completely.
  • Spoon most of the cranberry topping evenly out over the top of the cheesecake, reserving some. Spoon the reserved bit equally over slices just before serving.
  • Top with dollops of whipped cream, if desired, either in a ring around the actual cheesecake, or just on individual slices.


Calories: 400kcal | Carbohydrates: 63g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 396mg | Potassium: 232mg | Fiber: 1g | Sugar: 48g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 2mg