Eggnog Cheesecake with Gingersnap Crust & Pomegranate Glaze

November 17, 2009
0 Ratings
  • Makes 1 9" cheesecake
Author Notes

I am in the holiday baking spirit these days and pulled out this recipe last week. A few years ago I found a recipe for eggnog cheesecake in a community cookbook from Connecticut. Over time I've adapted it by adding a gingersnap crust to make it more festive, as well as a pomegranate glaze. I've also added more spices to the cheesecake so it truly tastes like eggnog. —Kelsey Banfield

What You'll Need
  • For the Gingersnap Crust
  • 1 stick of unsalted butter
  • 1 3/4 cups gingersnap crumbs
  • 3 tablespoons brown sugar
  • For the cheesecake and glaze
  • 32 ounces whipped cream cheese
  • 16 ounces sour cream (full-fat)
  • 8 tablespoons unsalted butter
  • 5 eggs
  • 2 tablespoons Cornstarch
  • 1 1/2 cups sugar
  • 2 1/2 tablespoons dark rum
  • 2 tablespoons cognac
  • 1 teaspoon nutmeg
  • 1/2 cup pomegranate seeds
  • 1/2 cup pomegranate juice
  1. Preheat the oven to 400. Prepare a 9-inch springform pan.
  2. Prepare the crust by melting the butter and combining it with the gingersnap crumbs and brown sugar in a large bowl. Make sure all of the ingredients are moistened evenly. Press them into the bottom of a springform pan and bake for 10 minutes or until the crust is nicely toasted. Set aside to cool.
  3. In a mixer blend the cream cheese, butter and sour cream until smooth. Then, add the cornstarch, sugar, vanilla, rum, cognac and nutmeg. Beat on high speed until well-blended, scraping down sides as needed. Finally, add eggs one a time, mixing well after each addition.
  4. Pour the cheesecake batter on top of the cooled gingersnap crust. Then, wrap the pan very tightly with aluminum foil so that it can be placed in a hot water bath. (You are not going for looks here - wrap the aluminum foil as tightly as possible - you don't want the batter ruined by water seeping in!!) Then, fill a deep baking or roasting pan with water until it is at least halfway up the side of the springform pan. Bake cheesecake for 60-70 minutes. Or, until it is set and the top is light brown. Remove from oven and allow to cool.
  5. For the Glaze: Add sugar, cornstarch pomegranate seeds and pomegranate juice to a small saucepan. Simmer until the liquid is reduced by half and starts to get syrupy. Allow to cool to room temperature before drizzling over cool cheesecake to serve.

See what other Food52ers are saying.

  • Transcendancing
  • Hiromi Motojima
    Hiromi Motojima
  • Tracy from CA
    Tracy from CA
  • Jennifer Ann
    Jennifer Ann
  • MrsWheelbarrow
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

8 Reviews

Julie K. December 24, 2017
I love this recipe as a concept but as I make it for the 3 or 4th time, I remember again how many errors/omissions there are that still have not been fixed. For one thing, you do not bake a cheesecake at 400. There is also way too much filling for the pan, and that is using less ingredients than called for (I skip the butter in the filling and I don't use whipped cream cheese because I can whip my own free air into regular cream cheese). I also find the crust recipe to be way too buttery - compare to other recipes that use 1/4 c of butter instead. In any case, it's a great concept, delicious and festive.
Transcendancing December 28, 2014
Wow, we loved this - by the time the cheesecake baked the eggnog flavour had mellowed considerably so I'd also consider adding extra next time. This was delicious and a wonderful dessert addition to our Christmas feast, something a little bit different and a bit extravagant. I was definitely appreciated and I'd make it again for Christmas.
Hiromi M. December 21, 2014
I made it without the topping. I was expecting a bit more like eggnog flavor, but it was not strong enough for anybody to notice. My husband loved it and it does taste good, but I would probably increase the amount of nutmeg and alcohol next time.
MooseGirl December 25, 2010
This looks great! But how much sugar and cornstarch do you add for the glaze? I only see these ingredients listed once on the ingredients list so are they supposed to be divided or does 2 Tbsp cornstarch and 1.5 cups sugar all for the cheesecake and a another amount for glaze?
Tracy F. January 3, 2010
Beautiful!!! Wish I would have seen this before Christmas, I will try it next time ;)
Darvel S. December 29, 2014
Why not celebrate Christmas in July or ?
Jennifer A. November 20, 2009
I love the festive look of this cheesecake is, and the nice balance of spicy and sweet!
MrsWheelbarrow November 17, 2009
Kelsey, this looks fantastic. I've been fussing with Christmas dinner menus in the last week. Now I know what to do for dessert!