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Cozy Eggnog Cheesecake with Gingersnap Crust – Easy Holiday Dessert

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This creamy, spiced eggnog cheesecake with a crunchy gingersnap crust is a simple yet indulgent holiday dessert. Made with actual eggnog for a lighter, silkier texture, it’s a crowd-pleaser that comes together in just 20 minutes of active prep.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups (360ml) eggnog, full-fat
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons (16g) all-purpose flour
  • ½ cup (120ml) heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • Extra ground nutmeg or crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Crush gingersnaps into fine crumbs. Mix with melted butter, 2 tablespoons sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom.
  4. Add 1 cup sugar and beat for another 2 minutes until light and fluffy.
  5. Add eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
  6. Pour in eggnog and vanilla extract. Mix on low speed until just combined. Add nutmeg, cinnamon, and flour, and mix until smooth. Scrape bowl again.
  7. Pour filling over pre-baked crust. Gently tap pan on counter to release air bubbles.
  8. Bake at 325°F (163°C) for 50-60 minutes. Edges should be set and slightly puffed, but center will still jiggle slightly.
  9. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour to cool gradually.
  10. Remove from oven and cool completely on a wire rack, about 2 hours. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. For topping (optional): Whip heavy cream and powdered sugar until soft peaks form. Spread or dollop on chilled cheesecake. Garnish with nutmeg or crushed gingersnaps.

Notes

Room temperature ingredients are crucial for a smooth filling. For a gluten-free version, use gluten-free gingersnaps and substitute cornstarch for flour. For a boozy twist, add 2 tablespoons dark rum or bourbon. Cheesecake can be frozen for up to 3 months.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, easy cheesecake, Christmas dessert, creamy cheesecake, spiced cheesecake

Find it online: https://fizzlefork.com/cozy-eggnog-cheesecake-with-gingersnap-crust-easy-holiday-dessert/