Eggnog Cheesecake with Gingersnap Crust & Pomegranate Glaze

November 17, 2009
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

  • Makes 1 9" cheesecake
  • 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
In This Recipe
  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.

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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.