Chef and “Holiday Baking Championship” judge Nancy Fuller shows you how to make a scrumptious and delightful eggnog cheesecake pie.

Ingredients for Crust

  • 1 cup macadamia nuts, roughly chopped
  • 1 ½ cups sugar cookies, crumbled
  • 1 teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • 6 tablespoons unsalted butter, melted

Ingredients for Filling

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 2 (8-ounce) packages mascarpone, at room temperature
  • 1 ⅓ cups granulated sugar
  • 1 tablespoons pure vanilla extract
  • 1 tablespoon spiced rum
  • 5 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg


  • 1 ½ cup sour cream
  • 1 tablespoons spiced rum
  • 1 teaspoon pure vanilla extract
  • ½ cup confectioners’ sugar


  • Freshly grated nutmeg and Demerara sugar

Eggnog Cheesecake Pie - Home & Family

Recipe Courtesy Nancy Fuller
Makes 8 to 10 servings

1. Make Crust: Preheat oven to 350ºF. Place macadamia nuts, and sugar cookies in a food processor, pulse until finely ground, 15 to 20 times. Add salt and nutmeg and pulse to combine, 1 to 2 times. Add butter and process until mixture is evenly moist and hold together when pinched, 30 seconds to 1 minute. Press mixture evenly in the bottom and up the sides of a pie plate. Bake 10 minutes. Transfer to a cooling rack ; let cool. Reduce oven to 325ºF.

2. Make Filling: Beat cream cheese, mascarpone, sugar, vanilla, and rum with and electric mixer on medium speed (If you beat at a higher speed it will create more air and you will have cracks in your cheesecake.) with an electric mixer until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Pour mixture into cooled crust. Bake until just set (the center will be slightly wobbly), 50 to 60 minutes.

3. Make Topping: Combine sour cream, rum, vanilla, and sugar in a bowl. Pour over pie and bake until set, 3 to 5 minutes. Transfer pie to a cooling rack and cool to room temperature. Transfer to the refrigerator and chill overnight.

4. Just before serving: sprinkle with grated nutmeg and Demerara sugar.

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