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Light Eggnog Cheesecake with Gingersnap Crust – Best Easy Holiday Dessert

Light eggnog cheesecake - featured image
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A lighter, healthier take on classic eggnog cheesecake with a spicy gingersnap crust. Creamy, nostalgic, and guilt-free, this holiday dessert is perfect for gatherings and make-ahead friendly.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 30–35 cookies, crushed)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces reduced-fat cream cheese, softened (Neufchâtel works well)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 cup light eggnog
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger (optional)
  • Whipped cream (for garnish, optional)
  • Extra grated nutmeg (for garnish, optional)
  • Crushed gingersnap cookies (for garnish, optional)
  • Fresh cranberries (for garnish, optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Place a baking sheet on the lower rack to catch any potential drips.
  2. Make the gingersnap crust: In a food processor, pulse the gingersnap cookies until fine crumbs. Alternatively, place cookies in a zip-top bag and crush with a rolling pin. Transfer crumbs to a medium bowl, add sugar and salt, then pour in melted butter. Stir with a fork until mixture resembles wet sand and holds together when squeezed.
  3. Press the crust into the pan: Dump the crumb mixture into a 9-inch springform pan. Use the bottom of a measuring cup or a flat glass to press it evenly into the bottom and about 1 inch up the sides. Bake for 8 minutes, then set aside to cool.
  4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add both sugars and beat for another 2 minutes until light and fluffy.
  5. Add the eggs one at a time: Crack the first egg into the bowl and beat on low speed just until incorporated. Repeat with the second egg. Do not over-beat.
  6. Mix in the wet ingredients: Add the light eggnog, Greek yogurt, and vanilla extract. Beat on low speed until just combined.
  7. Add the dry ingredients: Sprinkle the flour, nutmeg, cinnamon, and ginger over the batter. Beat on low speed until smooth and fully incorporated. Scrape the bowl with a spatula.
  8. Pour the filling into the crust: Gently pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake the cheesecake: Place the springform pan on the baking sheet and bake at 325°F (163°C) for 45-50 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly.
  10. Cool slowly to prevent cracks: Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour. Then remove and cool completely on a wire rack, about another hour.
  11. Chill for at least 4 hours (overnight is best): Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
  12. Serve and garnish: Run a sharp knife around the edge of the pan before releasing the springform clasp. Slice with a hot, wet knife for clean cuts. Top with whipped cream, a dusting of nutmeg, and crushed gingersnaps.

Notes

For best results, use room temperature ingredients. The jiggle test is key: the center should wobble slightly when done. Cool slowly in the oven to prevent cracks. Slice with a hot knife for clean cuts. Cheesecake can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months.

Nutrition

Keywords: light eggnog cheesecake, gingersnap crust, holiday dessert, easy cheesecake, reduced-fat cheesecake, Christmas dessert, make-ahead dessert

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