Baked Eggnog Cheesecake with a Ginger and Maple Crust

Sweet Treats / Baking / Desserts

Preparation Time:
Cooking Time:
10 portions
Metric Imperial


for the base crust

  • 1 cup crushed biscuits
  • 1/8 cup pure Canadian maple syrup (preferably amber syrup for its rich taste)
  • 1/3 cup melted butter
  • 1/4 cup stem ginger, chopped

for the cheesecake filling

  • 600g cream cheese
  • 3/4 cup maple sugar
  • plain flour
  • 1 cup eggnog
  • 3 eggs and 2 yolks
  • 1tsp nutmeg


  1. Preheat the oven to 180ºC.
  2. Mix together the crushed biscuits, ginger, maple syrup and butter in a bowl, then press into a 9-inch spring mould.
  3. Bake for 10-12 minutes until golden, then leave to cool.
  4. Blend the cream cheese, maple sugar, eggnog, nutmeg and eggs and fold in the flour to finish.
  5. Pour mixture into crust and bake for 40-50 minutes.
  6. Remove from the oven, loosen cake rim and allow to cool, then remove the cake ring.
  7. Refrigerate for at least 2 hours before serving.
  8. Serve with seasonal fruits or a topping of your choice.

Nothing says “Christmas” like eggnog and this indulgent, slightly boozy cheesecake recipe is perfect for desserts or festive get-togethers.

Chef’s tip: Add some fruit purée or maple ice cream to complement the cheesecake.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four grades

The classification of maple syrup is based on its colour – which changes subtly throughout the spring harvest – and its flavour profile.

Maple syrup is an excellent source of energy

Maple products contain simple carbohydrates that turn into glucose and act as fuel during exercise, which is why they are a popular choice for athletes and fitness fanatics before, during, and after training sessions.

Discover more about using pure Canadian maple syrup to fuel exercise here.

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