Eggnog Pumpkin Cheesecake

This Eggnog Pumpkin Cheesecake features a shortbread cookie crust, a layer of smooth, creamy eggnog cheesecake, a layer of spiced pumpkin cheesecake, and silky white chocolate ganache on top. This Eggnog Pumpkin Cheesecake is a fabulous marriage of two awesome seasonal flavors, and it is undeniably a standout dessert for the holidays!

I made a few fun cheesecakes for the holiday season based on my favorite cheesecake recipe ever, this Double Layer Pumpkin Cheesecake. We’ll kick things off with this Eggnog Pumpkin Cheesecake recipe.

I made a layered cheesecake for basically every combo of eggnog, gingerbread, and pumpkin. 🙂 It’s hard to pick a favorite from the different varieties because they were all fabulous in their own special way.

This Eggnog Pumpkin Cheesecake starts with a crust made from crushed pecan sandies. You can use any shortbread cookie, or any ‘sandie’-type cookie. I use a lot of different cookies for crusts, but my go-to is always a shortbread crust. It’s just so buttery and rich, it doesn’t compete with other flavors if I want the focus to be on the cheesecake, and it’s much less bland than, say, graham cracker crusts… IMO.

Next up is a layer of eggnog cheesecake, containing actual eggnog, unlike these Eggnog Amish Sugar Cookies. 😉 Quite a lot of eggnog, in fact, give this layer its flavor, and it’s further enhanced by rum extract and nutmeg. An important trifecta to completing the eggnog vibes in the bottom layer of this Eggnog Pumpkin Cheesecake.

This Eggnog Pumpkin Cheesecake wouldn’t be complete without its pumpkin layer. Pumpkin cheesecake is one of the best desserts EVER, and an all-time favorite of mine. I modeled the pumpkin layer after my classic pumpkin cheesecake pretty closely, so it’s strong on pumpkin and spice.

Lastly, a decadent topping of silky white chocolate ganache, smooth and sweet, with a smattering of white chocolate curls for garnish, sending this Eggnog Pumpkin Cheesecake over-the-top.

It’s got quite a few steps, but the steps are easy, and the work is worth it. This Eggnog Pumpkin Cheesecake has show-stopping presentation, and unforgettable deliciousness.

As always, I used a favorite highly-tested, tried-and-true recipe to make lots of other adaptations, and so here are a few others: this White Chocolate Pumpkin Cheesecake with Gingersnap Crust, this Pecan Pie Pumpkin Cheesecake, this Apple Crisp Pumpkin Cheesecake, this Streusel-Topped Pumpkin Cheesecake, and this Turtle Pumpkin Cheesecake!

And for a few other holiday cheesecake options, check out this Peppermint Bark Cheesecake, and this No Bake Eggnog Cheesecake!

Eggnog Pumpkin Cheesecake

Sarah

This Eggnog Pumpkin Cheesecake features a shortbread cookie crust, a layer of smooth, creamy eggnog cheesecake, a layer of spiced pumpkin cheesecake, and silky white chocolate ganache on top. This Eggnog Pumpkin Cheesecake is a fabulous marriage of two awesome seasonal flavors, and it is undeniably a standout dessert for the holidays!

4 from 2 votes

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Prep Time 1 hr 30 mins

Cook Time 1 hr 20 mins

Total Time 2 hrs

Course Cheesecake

Servings 12

Ingredients

  

For crust:

• 11 oz. package Pecan Sandies or shortbread cookies crushed into fine crumbs
• 2 tbsp. granulated sugar
• 4 tbsp. butter

For cheesecake:

• 4 8 oz. packages reduced-fat cream cheese softened
• 1 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 4 large eggs at room temperature
• 1 tsp. rum extract
• 1/2 tsp. ground nutmeg
• 1 cup prepared store-bought eggnog
• 1 1/2 cup canned pumpkin puree not pumpkin pie filling
• 1 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/4 tsp. clove

For topping:

• 8 oz. white baking chocolate broken into pieces
• 1/3 cup heavy whipping cream
• 1/4 cup butter
• 4 oz. white chocolate shaved into curls, for garnish

Instructions

 

For crust:

• In a medium bowl, stir together crust ingredients. 
• Press into the bottom of a 9-inch springform pan. I like to press them about 1-1.5 inches up the sides too, but this is just personal preference!

For cheesecake:

• In a large mixing bowl, beat cream cheese until smooth and creamy.
• Add sugar and vanilla, and beat until combined.
• Add eggs, one at a time, beating well after each addition.
• Beat in rum extract, nutmeg, and eggnog.
• Pour slightly more than half the batter over crust - eyeball it! Just slightly more than half.
• Carefully place springform pan in the refrigerator, and chill for about 30 minutes.
• To the remaining cheesecake batter, beat in pumpkin puree, pumpkin pie spice, cinnamon, and clove.
• Carefully pour batter over the eggnog cheesecake layer.
• Bake at 325 degrees for 70-80 minutes, until edges are lightly browned, and until the center appears mostly set when jiggled. Take the cheesecake out of the oven when about 1.5-2 inches in the center are still slightly jiggly. 
• Remove to a wire rack to cool completely.
• Once cooled, run a knife around the edges of the cheesecake to loosen, and release the edges of the springform pan.
• Transfer cheesecake to a serving plate.

For white chocolate ganache:

• In a medium microwave-safe bowl, combine white baking chocolate, heavy cream, and butter.
• Microwave on high for 30-second intervals, whisking in between, until mixture is melted and smooth. Do not overheat or you'll risk scorching the chocolate. Use short intervals.
• White chocolate ganache is thinner than chocolate ganache - place it in the refrigerator for 10-15 minutes to allow it to thicken slightly, before pouring it over the cooled cheesecake.
• Spread ganache evenly over the top of the cheesecake.
• Refrigerate until thoroughly chilled, at least 2 hours.
• Sprinkle with white chocolate shavings.
• Dollop with whipped cream before serving. Cut and serve.

Keyword eggnog pumpkin cheesecake, pumpkin eggnog cheesecake

 For other great holiday recipe ideas, check out my recipe board on Pinterest. 🙂