Description
This Eggnog Cheesecake with Gingersnap Crust is a rich and creamy holiday dessert infused with warm nutmeg and cinnamon. A buttery spiced crust and smooth eggnog filling make it the perfect centerpiece for festive gatherings.
Ingredients
2 cups gingersnap cookies, finely crushed (about 30–35 cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened (3 packages)
1 cup granulated sugar
1 cup eggnog
3 large eggs
1 tsp vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
Whipped cream, for topping
Extra ground nutmeg or cinnamon, for garnish
Mini gingerbread men cookies or crushed gingersnaps, for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Pulse the gingersnap cookies in a food processor until fine crumbs form, or crush them in a sealed bag using a rolling pin.
- In a medium bowl, mix the crushed gingersnaps with 1/4 cup granulated sugar and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, about 2–3 minutes. Gradually add 1 cup sugar and the eggnog, beating until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition just until combined. Stir in the vanilla extract, nutmeg, and cinnamon.
- Wrap the outside of the springform pan tightly with aluminum foil. Place it into a larger baking dish and pour about 1 inch of hot water into the outer dish to create a water bath.
- Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream, a sprinkle of nutmeg or cinnamon, and garnish as desired. Slice with a warm, dry knife and serve chilled.
Notes
Add 1 tablespoon dark rum or rum extract for enhanced eggnog flavor.
Substitute part of the gingersnaps with graham crackers for a milder crust.
Fold in finely chopped candied ginger for added texture.
Store covered in the refrigerator for 4–5 days.
Freeze individual slices wrapped tightly for up to 2 months and thaw overnight in the refrigerator.
A water bath helps prevent cracks and ensures a creamy texture.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 360 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
