The Festive Eggnog Cheesecake with Gingersnap Crust Recipe

Creamy and decadent eggnog cheesecake brings holiday magic right to your dessert table.

Warm spices weave through each silky bite, creating a festive experience.

Crushed gingersnap cookies form a delightfully crisp foundation for this luxurious treat.

Sweet notes of nutmeg and cinnamon dance across your palate with remarkable elegance.

Seasonal ingredients combine to craft a dessert that feels both nostalgic and innovative.

Rich cream cheese melts into a smooth landscape of winter comfort.

Guests will absolutely swoon when you slice into this spectacular centerpiece.

Prepare to become the star baker at any celebration with this irresistible recipe.

Eggnog Cheesecake Ingredient List

• Gingersnap Cookies: Spicy and crisp cookie base for the cheesecake.
• Granulated Sugar: Adds sweetness to the crust.
• Butter, Unsalted: Binds the crust ingredients together.

• Cream Cheese: Creates the rich and creamy base of the cheesecake.
• Granulated Sugar: Sweetens the cheesecake filling.
• Eggnog: Provides classic holiday flavor and creamy texture.
• Eggs: Helps set and bind the cheesecake filling.
• Vanilla Extract: Adds depth of flavor.
• Ground Nutmeg, Ground Cinnamon: Brings warm, festive spice notes.
• Rum or Rum Extract: Optional ingredient for extra flavor complexity.

• Whipped Cream, Nutmeg, Cinnamon, Mini Gingerbread Men Cookies: Optional decorative and flavor-enhancing garnishes.

How to Make Eggnog Cheesecake

Step 1: Fire Up the Oven

Set your oven to a cozy 325°F (163°C), preparing for a delightful baking adventure.

Step 2: Crush Those Cookies

Transform gingersnap cookies into fine crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin until they’re perfectly crumbly.

Step 3: Create the Crust Base

• Gingersnap crumbs
• Granulated sugar
• Melted butter

Mix until the mixture looks like damp sand.

Step 4: Press and Prepare

Firmly press the cookie mixture into the bottom of a 9-inch springform pan, creating an even, compact layer.

Step 5: Chill the Crust

Pop the pan in the refrigerator while you whip up the cheesecake filling.

Step 6: Whip the Cream Cheese

Beat softened cream cheese with a hand mixer on medium speed until silky smooth, about 2–3 minutes.

Step 7: Blend Sweet Goodness

Gradually add granulated sugar and eggnog, beating until the mixture is perfectly combined and velvety.

Step 8: Welcome the Eggs

Gently incorporate eggs one at a time, mixing on low speed after each addition to keep the batter light and airy.

Step 9: Infuse with Flavor

Stir in vanilla extract, ground nutmeg, ground cinnamon, and optional rum for an extra kick.

Step 10: Prepare the Water Bath

Wrap the springform pan in aluminum foil, then place it in a larger baking dish.

Fill the dish with about 1 inch of hot water.

Step 11: Bake to Perfection

Bake for 55–65 minutes until the edges are set but the center has a gentle wobble.

Step 12: Gentle Cooling

Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour to prevent cracking.

Step 13: Bring to Room Temperature

Remove the cheesecake from the oven and let it cool completely.

Step 14: Chill and Set

Cover and refrigerate for at least 4 hours or overnight to achieve the ultimate creamy texture.

Step 15: Add Festive Flair

Decorate with whipped cream, a sprinkle of nutmeg or cinnamon, or cute mini gingerbread men cookies.

Step 16: Slice and Serve

Use a knife warmed under hot water and wiped dry to create clean, beautiful slices of this holiday treat.

Smart Tips for Eggnog Cheesecake

• Let the cheesecake cool slowly in the oven with the door slightly open to reduce temperature gradually and minimize surface cracks.
• Use freshly ground nutmeg and high-quality eggnog for a more intense and authentic holiday taste experience.
• Beat cream cheese until completely smooth before adding other ingredients, ensuring no lumps develop in your cheesecake batter.
• Wrap springform pan carefully with multiple layers of aluminum foil to completely prevent water from seeping into the crust during the water bath.
• Clean your knife with hot water between each cut to create perfect, smooth slices without dragging or pulling the cheesecake.

How to Store Eggnog Cheesecake

• Wrap the cheesecake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Slice the cheesecake, wrap individual pieces in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months without losing quality or taste.
• Transfer frozen cheesecake slices to the refrigerator overnight. Let them sit at room temperature for 15-20 minutes before serving to restore optimal texture and flavor.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating to prevent texture changes or drying out the delicate cheesecake.

Pairings for Eggnog Cheesecake

• Pair with Rich Spiced Rum: Enhance the eggnog cheesecake's warm holiday flavors with a smooth, aged spiced rum that complements the nutmeg and cinnamon notes.
• Complement with Mulled Wine: Serve a glass of traditional mulled wine alongside the cheesecake, matching its warm spices and creating a cozy winter dessert experience.
• Match with Caramel Coffee: Brew a hot caramel-infused coffee that echoes the gingersnap crust's sweetness and provides a complementary warm, rich backdrop to the creamy dessert.
• Enhance with Bourbon Cream: Pour a small glass of bourbon cream liqueur that amplifies the cheesecake's creamy texture and adds an extra layer of festive warmth.

Fun Spins on Eggnog Cheesecake

• Dairy-Free Delight: Swap cream cheese with cashew-based cream cheese and use coconut milk eggnog for a plant-based version.
• Gluten-Free Option: Replace gingersnap cookies with gluten-free graham crackers or almond flour crust to accommodate wheat sensitivities.
• Low-Sugar Alternative: Use monk fruit sweetener instead of granulated sugar and opt for sugar-free eggnog to reduce overall sugar content.
• Keto-Friendly Adaptation: Create a crust using crushed pecans or almond flour, and substitute regular eggnog with a keto-friendly version made with heavy cream and sugar substitute.

FAQs

• Why use a water bath for this cheesecake?

A water bath helps create a moist, even baking environment and prevents the cheesecake from cracking by providing gentle, consistent heat around the pan.

• Can I substitute the eggnog with another liquid?

No, eggnog is crucial for this recipe’s unique flavor. If you can’t find eggnog, consider making a homemade version or using a store-bought alternative.

• How do I know when the cheesecake is perfectly baked?

The edges should be set, but the center will still have a slight wobble. It shouldn’t look liquid, but should jiggle like soft jello when gently shaken.

• What's the purpose of chilling the crust before adding the filling?

Chilling helps the crust set and become more stable, preventing it from crumbling when you slice the cheesecake and ensuring a compact, crisp base.

What Makes Eggnog Cheesecake Stand Out

• Dive into a dessert that transforms classic eggnog into a creamy, decadent cheesecake with a spicy gingersnap foundation.
• Craft this show-stopping dessert with straightforward steps that require minimal baking expertise, perfect for both novice and experienced home bakers.
• Impress guests with a luxurious dessert that captures the quintessential flavors of the holiday season, blending rich cream cheese with warm spices.
• Personalize the recipe by adjusting spices, adding rum extract, or garnishing with whipped cream and festive cookie decorations to suit your taste and style.

Eggnog Cheesecake with Gingersnap Crust Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Creamy eggnog cheesecake nestles atop a spicy gingersnap crust, creating a holiday dessert that whispers winter magic. Rich flavors and festive spirit blend seamlessly, inviting you to savor each luxurious bite of this seasonal celebration.

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Ingredients

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Crust Ingredients:

• 2 cups gingersnap cookies (finely crushed, about 30–35 cookies)
• 1/2 cup unsalted butter (melted)
• 1/4 cup granulated sugar

Main Filling Ingredients:

• 24 ounces (680 grams) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog

Flavor and Spice Ingredients:

• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 tablespoon rum or rum extract (optional)

Optional Garnish:

• Whipped cream
• Extra ground nutmeg or cinnamon
• Mini gingerbread men cookies or crushed gingersnaps

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Instructions

1. Warm the oven to a precise 325°F, preparing for a delectable dessert creation.
2. Transform gingersnap cookies into fine, uniform crumbs using a food processor or manual crushing technique.
3. Create a cohesive crust mixture by blending gingersnap crumbs with sugar and melted butter until it resembles damp sand.
4. Compact the crumb mixture into the base of a springform pan, ensuring an even, dense foundation.
5. Refrigerate the crust momentarily while assembling the creamy filling.
6. Whip cream cheese until silky smooth, using an electric mixer at medium velocity for 2-3 minutes.
7. Gradually incorporate sugar and eggnog, blending until the mixture achieves a velvety consistency.
8. Gently introduce eggs one at a time, mixing minimally to maintain a delicate texture.
9. Infuse the batter with warm spices and optional rum, stirring until perfectly integrated.
10. Protect the pan by meticulously wrapping it in aluminum foil, then situate it within a water bath.
11. Bake for 55-65 minutes, watching for a slightly jiggly center that indicates perfect doneness.
12. Allow the cheesecake to rest in the turned-off oven with a cracked door for gentle cooling.
13. Transfer the cheesecake to cool completely at room temperature, preventing potential cracking.
14. Refrigerate for a minimum of 4 hours, enabling the dessert to set and develop rich flavors.
15. Embellish with billowy whipped cream, a dusting of aromatic spices, or festive gingerbread accents.
16. Slice with a heated blade to achieve pristine, clean cuts for an elegant presentation.

Notes

• Cool the cheesecake slowly in the oven with the door slightly open to minimize surface cracks and ensure a smooth, creamy texture.
• Bring cream cheese, eggs, and eggnog to room temperature before mixing to create a silky, lump-free filling.
• Adjust nutmeg and cinnamon quantities to suit personal taste preferences or experiment with additional warm spices like cardamom or ginger.
• Swap gingersnap cookies with gluten-free cookie crumbs or almond flour to accommodate dietary restrictions without compromising flavor.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 22 g
• Sodium: 250 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg