Eggnog Cheesecake with Gingersnap Crust
Eggnog Cheesecake with Gingersnap Crust is the ultimate holiday dessert, merging creamy eggnog flavors with a crunchy gingersnap crust. This festive treat is not only a feast for the palate but also visually stunning—perfect for gatherings or cozy nights in. With its rich spices and velvety filling, every slice offers a taste of celebration, ensuring your dessert table will be unforgettable.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups crushed gingersnap cookies
- ⅓ cup unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup eggnog
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Combine crushed gingersnap cookies and melted butter in a bowl; press into the bottom of a greased springform pan. Bake for 10 minutes.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy.
- Add eggs one at a time, mixing gently to avoid overmixing. Then stir in eggnog, nutmeg, cinnamon, and vanilla until smooth.
- Pour the filling over the cooled crust and bake for 50-60 minutes until slightly jiggly in the center.
- Let cool at room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg
Keywords: - For a boozy twist, add a splash of rum or bourbon to the filling. - Substitute some cream cheese with mascarpone for extra creaminess. - Store leftovers in an airtight container in the fridge for up to five days.