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Rum and Eggnog Cheesecake


Crumb Crust

  • 1 cup graham wafer crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted


  • 1 envelope unflavored gelatine
  • 1/4 cup light rum
  • 1/4 cup boiling water
  • 3 eggs, separated
  • 2 tablespoons granulated sugar
  • 1 pound cream cheese, softened
  • 1 can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar
  • 1 1/2 cups whipping cream
  • Nutmeg


  1. Crumb Crust: In a medium bowl, combine graham wafer crumbs, sugar and melted butter. Press firmly into a 9-inch springform pan. Bake in 350 degree F oven for 10 minutes. Let cool.
  2. Filling: In small bowl sprinkle gelatine over rum; let stand for 5 minutes. Add boiling water and stir until gelatine is dissolved.
  3. In a small saucepan, whisk together egg yolks and sugar. Whisk in gelatine mixture and cook over medium heat, stirring constantly until mixture comes to boil. Remove from heat and set aside.
  4. In a large bowl with electric mixer, beat cream cheese, sweetened condensed milk, gelatine mixture and vanilla extract until smooth. Chill 20 to 30 minutes or until partially set.
  5. Beat egg whites until they hold soft peaks; beat in 1/4 cup sugar until mixture holds stiff peaks.
  6. In a small bowl whip 1/2 cup whipping cream until thick. Fold egg whites, then whipped cream into cream cheese mixture. Pour over prepared crust. Chill until set, several hours or overnight.
  7. To serve, whip remaining cream and spread over top, sprinkle with nutmeg.

Yield: 10 servings

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