Baked Eggnog Cheesecake with Maple Caramel | Sweetest Menu

Baked Eggnog Cheesecake with Maple Caramel

  • Author: Jessica Holmes
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: Serves 12
  • Category: Cheesecake
  • Cuisine: American


Baked eggnog cheesecake with a ginger cookie crust, covered in maple caramel.


Cookie crust

  • 250 grams (2 cups) store bought ginger cookies*, finely crushed
  • 115 grams (1/2 cup) unsalted butter

Eggnog cheesecake

  • 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
  • 100 grams (1/2 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 120 ml (1/2 cup) store bought eggnog
  • 120 ml (1/2 cup) full fat sour cream
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg

Maple caramel

  • 60 ml (1/4 cup) maple syrup
  • 45 grams (1/4 cup) brown sugar
  • 60 grams (1/4 cup) unsalted butter, room temperature
  • 60 ml (1/4 cup) thickened or heavy cream, room temperature


  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Lightly grease a 9-inch round springform pan with a little butter along the bottom and around the sides. Place a piece of parchment or baking paper on the bottom.
  2. Place your cookie crumbs in a large mixing bowl. Melt your butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.  Place your crumbs into your prepared pan and press down gently to form an even layer. Pop in the fridge.
  3. Add cream cheese to a large mixing bowl and beat until smooth. Add sugar and vanilla and beat again. Then add eggs, one at a time, until combined. Add eggnog, sour cream and spices and beat until smooth and creamy but try not to over mix.
  4. Pour your cheesecake filling over your crust and smooth over the top. Bake in the oven for approximately 40-45 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven (turned off) with the door ajar for at least one hour.
  5. Remove cheesecake and leave to cool on a cooling rack before transferring to the fridge. The cheesecake is best left in the fridge for 2-3 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
  6. To make maple caramel, place maple syrup and brown sugar in a medium saucepan over medium heat. Cook, stirring for 3-4 minutes or until sugar dissolves. Add butter and stir until smooth. Add cream and stir until smooth. Heat caramel for an additional 1-2 minutes. Then pour into a heatproof bowl and leave to cool for 15 minutes. Finally, place in the fridge for at least 1 hour to thicken.
  7. To serve cheesecake, pour over maple caramel. Cut into slices.


*You could substitute the ginger cookies with regular graham crackers or Digestive biscuits and add 1/2 teaspoon ground ginger if you prefer.


  • Serving Size: 1 slice
  • Calories: 353

Keywords: Cheesecake, Caramel, Maple, Christmas

Recipe Card powered byTasty Recipes