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Caramel topped cheesecake on wood table with a slice cut.

White Chocolate Eggnog Cheesecake

White Chocolate Eggnog Cheesecake made with a gingerbread crust then topped with caramel and white chocolate shavings.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Servings 12 slices
Author Jenn


Gingerbread Cookie Crust

  • 2 Cups Gingerbread Cookies Crumbs
  • 5 Tbsp Unsalted Butter melted

White Chocolate Eggnog Filling

  • 16 ounces Cream Cheese softened to room temperature
  • ¼ Cup ( 50 grams) Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Nutmeg
  • 3 Tbsp All Purpose Flour
  • ¾ Cup Eggnog room temperature
  • 14 ounces Sweetened Condensed Milk
  • 3 Large Eggs room temperature
  • 8 ounces White Chocolate melted


  • Homemade Caramel Sauce
  • White Chocolate Shavings


Gingerbread Cookie Crust

  • Prepare 9 inch cheesecake pan by lining the bottom with parchment paper.
  • Blend gingerbread cookies (or cookie of choice) in food processor to make crumbs. Place two cups of crumbs in a large bowl.
  • Pour melted butter into the crumbs and stir with small rubber spatula until mixed.
  • Transfer cookie crust mix into cheesecake pan and gently press evenly across the bottom.
  • Pre-bake the crust at 350 F (180 C) for 10 minutes. Remove from oven and allow to cool while making the filling.

White Chocolate Eggnog Filling

  • Reduce Oven to 300 F (148 C).
  • In the bowl of a stand mixer fitted with paddle attachment, add cream cheese and beat until light and fluffy.
  • Add sugar, flour, vanilla, and nutmeg then mix again until smooth.
  • Pour in sweetened condensed milk and eggnog mix again until incorporated.
  • Melt white chocolate in a double broiler or in a microwave safe bowl. Slowly drizzle into mixing bowl while continuing to mix at medium speed.
  • Add eggs in one at a time. Scrape sides and bottom of bowl if needed.
  • Gently coat inside of cheesecake pan above crust with cold butter. Pour filling into crust.
  • Wrap bottom and sides of cheesecake pan in two layers of heavy duty aluminum foil. Place wrapped cheesecake pan into large roasting pan.
  • Pour hot water into roasting pan, enough to come up halfway the sides of the cheesecake pan.
  • Place roasting pan into oven on middle rack.
  • Bake for 70-80 minutes or until when gently tapped only the center (inner ⅓) is wobbly. Turn off oven and allow cheesecake to cool with oven door slightly open for an hour.
  • Remove cheesecake pan from roasting pan and place on cooling rack.
  • Once cheesecake is completely cool, place in fridge and allow to chill for 6-8 hrs for best flavor and texture.
  • To remove cheesecake from pan, run an offset spatula around the edges of pan, and open collar. Place hand on bottom of tray and push cheesecake up through collar, allowing collar to slide down arm.
  • Place cheesecake on serving tray.
  • Spoon caramel sauce on top of cheesecake and sprinkle with white chocolate shavings.
  • Store cheesecake in air tight container in fridge.


**Please see tips in post about baking cheesecake.