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!

Course Cheesecake
Keyword eggnog pumpkin cheesecake, pumpkin eggnog cheesecake
Prep Time 1 hour 30 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings 12
Author Sarah


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


For crust:

  1. In a medium bowl, stir together crust ingredients. 

  2. 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:

  1. In a large mixing bowl, beat cream cheese until smooth and creamy.

  2. Add sugar and vanilla, and beat until combined.

  3. Add eggs, one at a time, beating well after each addition.

  4. Beat in rum extract, nutmeg, and eggnog.

  5. Pour slightly more than half the batter over crust - eyeball it! Just slightly more than half.

  6. Carefully place springform pan in the refrigerator, and chill for about 30 minutes.

  7. To the remaining cheesecake batter, beat in pumpkin puree, pumpkin pie spice, cinnamon, and clove.

  8. Carefully pour batter over the eggnog cheesecake layer.

  9. 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. 

  10. Remove to a wire rack to cool completely.

  11. Once cooled, run a knife around the edges of the cheesecake to loosen, and release the edges of the springform pan.

  12. Transfer cheesecake to a serving plate.

For white chocolate ganache:

  1. In a medium microwave-safe bowl, combine white baking chocolate, heavy cream, and butter.

  2. 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.

  3. 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.

  4. Spread ganache evenly over the top of the cheesecake.

  5. Refrigerate until thoroughly chilled, at least 2 hours.

  6. Sprinkle with white chocolate shavings.

  7. Dollop with whipped cream before serving. Cut and serve.