Eggnog Cheese Cake with Cranberry-Cherry Topping

Who doesn’t love cheesecake? That rich, creamy taste savored with each bite, a sweet treat that is the perfect finish for any meal! The variety and texture of cheesecakes are endless. Cheesecake can be very dense and heavy or light and fluffy. You can use graham crackers, chocolate cookies, or pastry for the crust and fill it with your favorite recipe. I guess you can tell I love making all types of cheesecakes. Also, flavorings and toppings are endless to create wonderfully tasty cakes for special occasions.

At Christmas, I like to make an Eggnog cheesecake topped with cranberries and cherry preserves for a festive dessert table.
I like this recipe because it is light with a baking method that ensures the cheesecake doesn’t crack. I made either a fruit topping, or if you prefer, you can make a whipped cream topping sprinkled with sparkly candied crystals.


2 ¼ cups (302g) graham cracker crumbs

½ cup (112g) salted butter, melted

3 tbsp (39g) sugar

1/2 tsp nutmeg


24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all purpose flour

1 cup (230g) eggnog

3/4 tsp ground nutmeg

4 large eggs, room temperature


1 12-ounce jar cherry preserves

1 cup cranberries

1 tablespoon brandy or rum


Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.


Reduce oven to 300°F (148°C).
In a large mixer bowl, mix the cream cheese, sugar,

and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add the eggnog and nutmeg and mix on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Pour the cheesecake filling into crust and spread evenly.

Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 30-40 minutes.

Turn off heat and leave cheesecake in oven with the door closed for 30 minutes.

Crack the oven door and leave the cheesecake in the oven for about 30 minutes.
Remove cheesecake from oven and chill until firm, 5-6 hours or overnight


Cook and stir cherry preserves and cranberries in a small saucepan over medium heat until preserves are melted and cranberries start to pop. Stir in 1 tablespoon of brandy or rum. Cool for 30 minutes.

Remove the cheesecake from the pan. Spoon topping over prepared cheesecake.  Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.




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