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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

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.