Eggnog Cheesecake with Gingersnap Crust

Nothing says “holiday season” like a creamy, dreamy dessert infused with the festive flavors of eggnog and spice.

Imagine the smooth richness of eggnog blended into a velvety cheesecake, all sitting atop a crunchy gingersnap crust that adds the perfect hint of ginger and spice!

This Eggnog Cheesecake with Gingersnap Crust is the ultimate treat for holiday gatherings, a showstopper that combines seasonal flavors everyone will love.

Whether you’re hosting family or attending a holiday party, this dessert is sure to dazzle your guests.

Let’s dive into how you can make this decadent holiday cheesecake right at home!

Ingredients Needed

Before you start, gather these ingredients to make sure your cheesecake comes out perfect!

• Gingersnap Crust:
  • 2 cups gingersnap cookies, finely crushed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• Eggnog Cheesecake Filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup eggnog (store-bought or homemade)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • Optional: 1 tbsp rum or rum extract for a boozy touch

For garnish: Whipped cream, extra ground nutmeg, or even mini gingerbread men.

Preparing the Gingersnap Crust

1. Crush the Gingersnaps: Place the gingersnap cookies in a food processor and pulse until finely ground. Alternatively, place them in a ziplock bag and crush with a rolling pin until you have fine crumbs.
2. Mix the Crust Ingredients: In a medium bowl, combine the gingersnap crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press into the Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure an even layer, pressing up slightly around the edges.
4. Chill the Crust: Place the crust in the refrigerator to chill while you prepare the cheesecake filling. This helps it set and prevents it from crumbling when the filling is added.

Making the Creamy Eggnog Cheesecake Filling

1. Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes. This step helps prevent lumps.
2. Add Sugar and Eggnog: Gradually add the sugar, then pour in the eggnog, continuing to beat until smooth. The eggnog gives a lovely festive flavor and creamy texture to the cheesecake.
3. Incorporate the Eggs and Flavorings: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Then, add the vanilla extract, nutmeg, cinnamon, and optional rum or rum extract for that extra holiday kick.
4. Final Mix: Ensure everything is well-combined, but avoid overmixing, as it can introduce air bubbles that may lead to cracks in the cheesecake.

Baking the Cheesecake to Perfection

1. Set Up a Water Bath: To prevent cracking, place the springform pan with the cheesecake in a larger pan and add about 1 inch of hot water to the larger pan. This keeps the cheesecake moist and smooth.
2. Bake Time and Temperature: Preheat your oven to 325°F (163°C). Place the water bath with the cheesecake in the center of the oven and bake for 55-65 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center.
3. Checking for Doneness: Insert a toothpick or gently shake the pan—if only the center jiggles slightly, it’s done. Avoid overbaking, as it can make the cheesecake dry.

Cooling and Chilling Your Cheesecake

1. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door cracked open for about 1 hour. This helps prevent sudden temperature changes that could cause cracks.
2. Chill in the Refrigerator: Cover and refrigerate the cheesecake for at least 4 hours, but ideally overnight. This step lets the flavors meld and gives the cheesecake a firm, sliceable texture.
3. Slicing Tips: When ready to serve, run a knife under hot water and wipe it clean between slices for clean, sharp cuts.

Garnishing and Serving Ideas

For an extra festive touch, decorate your Eggnog Cheesecake with these fun garnishes:

• Whipped Cream: Pipe or spoon dollops around the edges for an elegant look.
• Nutmeg or Cinnamon Sprinkle: Add a light dusting for visual appeal and extra flavor.
• Mini Gingerbread Cookies: Place mini gingerbread men on top for a holiday-themed presentation.
• Caramel Drizzle: A light drizzle of caramel sauce enhances the richness and gives it a beautiful finishing touch.

Tips for Storing Leftovers

This cheesecake can be stored in the refrigerator for up to 4-5 days. Simply cover it with plastic wrap or transfer slices to an airtight container.

For longer storage, wrap individual slices tightly in plastic wrap and freeze them in a freezer-safe bag for up to 2 months. Thaw in the fridge before enjoying.

Eggnog Cheesecake with Gingersnap Crust

Eggnog Cheesecake with Gingersnap Crust is a festive dessert combining creamy eggnog flavor with a spiced gingersnap base. This rich, smooth cheesecake is ideal for holiday gatherings and winter celebrations.

With simple ingredients and a touch of holiday spice, this cheesecake brings warmth and festive cheer to every slice.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10 Servings

Calories 450 kcal

Ingredients

  

For the Gingersnap Crust:

• 2 cups gingersnap cookies finely crushed (about 30–35 cookies)
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

For the Eggnog Cheesecake Filling:

• 24 oz 3 packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup eggnog
• 3 large eggs
• 1 tsp vanilla extract
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• Optional: 1 tbsp rum or rum extract for added flavor

For Garnish (Optional):

• Whipped cream
• Extra ground nutmeg or cinnamon
• Mini gingerbread men cookies or crushed gingersnaps

Instructions

 

Prepare the Gingersnap Crust

• Preheat the Oven: Preheat your oven to 325°F (163°C).
• Crush the Gingersnaps: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin.
• Combine Ingredients: In a medium bowl, mix the gingersnap crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
• Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer.
• Chill the Crust: Place the pan in the refrigerator to chill while you prepare the cheesecake filling.

Make the Eggnog Cheesecake Filling

• Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth, about 2–3 minutes.
• Add Sugar and Eggnog: Gradually add the granulated sugar and eggnog, beating until well combined and smooth.
• Incorporate the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
• Add Flavorings: Mix in the vanilla extract, ground nutmeg, ground cinnamon, and optional rum or rum extract.

Bake the Cheesecake

• Prepare a Water Bath: Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water.
• Bake: Bake for 55–65 minutes, or until the edges are set but the center is still slightly wobbly. Avoid overbaking to keep the cheesecake creamy.
• Turn Off the Oven: Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually and prevent cracks.

Chill the Cheesecake

• Remove from the Oven: After an hour, remove the cheesecake from the oven and let it cool to room temperature.
• Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours or overnight to set fully.

Garnish and Serve

• Decorate: Top with whipped cream, a sprinkle of nutmeg or cinnamon, or add mini gingerbread men cookies for a festive touch.
• Slice and Serve: Use a hot knife (run under warm water and wiped dry) to make clean cuts.

Keyword Eggnog Cheesecake with Gingersnap Crust, Holiday desserts