Lerato Maimela
Digital Journalist
2 minute read
6 Dec 2021
3:06 pm

31 days of Christmas: Nadia Pillay’s eggnog cheesecake

Lerato Maimela

In our 31 days of Christmas series, we will be giving you delicious, wholesome holiday recipes to recreate throughout the festive season.

Nadia Pillay's eggnog cheesecake. Picture: iStock

Start off the new week on a sweet and creamy note by recreating Nadia Pillay’s eggnog cheesecake.

This dessert serves 10 people and is one of Nadia’s favourite festive season treats.

For a more vegan dessert, swop out some of the ingredients with their vegan versions and alternatives.

Nadia Pillay’s eggnog cheesecake

eggnog cheesecake
Nadia Pillay’s eggnog cheesecake. Picture: iStock


  • 250g of ginger snap biscuits
  • 1 teaspoon of ground cinnamon
  • 100g of butter, melted
  • 3 teaspoons of gelatin powder
  • 675g of cream cheese, at room temperature
  • ¾ cup of caster sugar
  • 1 teaspoon of mixed spice
  • 600ml of thickened cream
  • 2 tablespoons of dark rum
  • 2 tablespoons of brandy

ALSO TRY: 31 days of Christmas: Couscous-stuffed gem squash with chickpeas recipe


  1. Grease and line the base and side of a 22cm springform pan. Place biscuits and cinnamon in a food processor and process until you have fine crumbs. Add butter and process until combined.
  2. Using the back of a metal spoon, press the biscuit mixture evenly over the base and up the side of the pan. Refrigerate for at least an hour.
  3. Meanwhile, sprinkle gelatin over a ¼ cup of cold water in a small bowl. Stir with a fork until the gelatin has dissolved and become sponge-like. Set aside. (When you need to use the gelatin place the bowl over hot water to melt it so it turns liquid before adding it to your mixture.)
  4. Place the cream cheese, sugar and mixed spice in a clean food processor and process until smooth. Gradually add half the cream and process until combined. Add rum and brandy and mix until combined. Add the gelatin mixture and process.
  5. Pour the batter into the pan with the chilled biscuit base. Refrigerate overnight or until set. Using an electric mixer, beat the remaining cream until just-firm peaks form.
  6. Transfer cheesecake to a plate.
  7. Dollop with cream and sprinkle with extra cinnamon to serve.

This recipe was supplied by Capsicum Culinary Studio