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