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Eierlikör Käsekuchen | Bake to the roots

Eierlikör (Eggnog) Cheesecake

  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 65
  • Total Time: 150



For the cake

  • 7 oz. (200g) chocolate biskuit cookies
  • 1/3 cup (80g) melted butter
  • 28 oz. (800g) cream cheese
  • 1 1/4 cups (250g) sugar
  • 1/3 cup (40g) cornstarch
  • 1 tsp. vanilla extract
  • 3 medium eggs
  • 1 medium egg yolk
  • 1 cup (240ml) Eierlikör (or eggnog)

For the topping

  • 7 oz. (200g) heavy cream
  • 1 tbsp. confectioners’ sugar
  • 12 tbsp. Eierlikör (or eggnog)


  1. Line a 9 inches (24cm) springform tin with baking parchment and set aside. Grind the chocolate cookies in a mixer until you get fine crumbs or add them to a freezer bag and smash them with a rolling pin until fine. Mix the crumbs with the melted butter until evenly moist. Transfer to the prepared tin and press down with the back of a spoon until you get a nice even base. Place in the fridge for an hour.
  2. Preheat the oven to 320°F (160°C). Add the cream cheese to a large bowl and mix untl smooth. Mix the sugar with cornstarch and add to the bowl – mix well with the cream cheese. Add the vanilla extract, eggs and egg yolk and mix until well combined. Gradually add the Eierlikör (or eggnog) and mix in. Pour the mixture into the prepared tin and bake for 60-65 minutes. Turn off the oven and open the door a bit. Let cool down in the oven for about 10 minutes, then slide with a sharp knife between the cake and tin and loosen the cake from the form. Let cool down for another 10 minutes in the bit more opened oven, then remove and let cool down completely on a wire rack.
  3. Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Decorate the cake with it right before serving and also pour a bit of Eierlikör (or eggnog) on top. Enjoy.


  • Enjoy baking!


  • Serving Size: 12