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Cozy Eggnog Cheesecake with Gingersnap Crust: Easy Holiday Recipe

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This cozy eggnog cheesecake with gingersnap crust is a quick and easy holiday dessert that comes together in about 15 minutes of active prep time. No water bath, no fussy ingredients—just a creamy, spiced filling and a crunchy, gingery crust that will impress any crowd.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, finely crushed (about 30 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (optional)
  • Pinch of salt (skip if using salted butter)
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups (360ml) eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg, plus more for garnish
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves (optional)
  • 2 tablespoons (16g) all-purpose flour

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a food processor, pulse the gingersnap cookies until fine crumbs. Transfer to a bowl, add melted butter, sugar (if using), and salt. Stir until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add 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.
  6. Pour in the eggnog and vanilla extract. Beat on low speed until just combined.
  7. Sprinkle in the nutmeg, cinnamon, cloves (if using), and flour. Beat on low speed until incorporated. Scrape down the bowl and give a final gentle stir by hand.
  8. Pour the filling into the cooled crust. Smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes, until edges are set and center jiggles slightly. Tent with foil after 40 minutes if browning too quickly.
  9. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then transfer to a wire rack and cool completely to room temperature, about 2 hours.
  10. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. To serve, run a thin knife around the edge, release the springform clasp, and remove the ring. Slice with a sharp knife, wiping clean between cuts. Garnish with nutmeg and whipped cream if desired.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix once eggs are added. Use the jiggle test to avoid overbaking. For a crack-free top, cool gradually in the oven. Full-fat cream cheese and eggnog are recommended for best results.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, easy cheesecake, Christmas dessert, no water bath

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