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Cozy Eggnog Cheesecake with Gingersnap Crust

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A rich and creamy eggnog cheesecake with a buttery, spicy gingersnap crust, inspired by a beloved bakery recipe. Perfect for holiday gatherings, this make-ahead dessert delivers authentic eggnog flavor without a water bath.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • 1/4 teaspoon ground cinnamon
  • 32 ounces cream cheese, softened (four 8-ounce blocks, or 907g)
  • 1 cup granulated sugar (200g)
  • 1/4 cup all-purpose flour (30g)
  • 1 1/2 cups eggnog (360ml)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon rum extract
  • 1/2 teaspoon ground nutmeg, freshly grated if possible
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 cup heavy cream (240ml)
  • 2 tablespoons powdered sugar (15g)
  • 1/2 teaspoon vanilla extract
  • Freshly grated nutmeg, for garnish
  • Crushed gingersnaps, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of your springform pan with a double layer of aluminum foil, making sure it goes up the sides a couple of inches.
  2. In a food processor, pulse the gingersnaps until they become fine crumbs. Transfer to a medium bowl. Add the melted butter, sugar, and cinnamon. Stir with a fork until all the crumbs are moistened.
  3. Pour the crumb mixture into the prepared springform pan. Use the bottom of a measuring cup or a flat glass to press it firmly into an even layer. Go up the sides about an inch if desired. Bake for 10 minutes at 350°F (175°C). Let it cool completely on a wire rack.
  4. Once the crust is cool, reduce the oven temperature to 325°F (160°C).
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the sugar and flour to the cream cheese. Beat on low speed until just combined, about 30 seconds. Scrape the bowl again.
  7. With the mixer on low, slowly pour in the eggnog. Then add the vanilla extract, rum extract, nutmeg, cinnamon, and cloves. Mix until just combined.
  8. Crack one egg into a small bowl, add it to the batter and mix on low until just incorporated. Repeat with the remaining two eggs. After the last egg, mix for only about 10 seconds.
  9. Give the batter one final gentle stir with your spatula. Pour it into the cooled crust. Use the spatula to smooth the top into an even layer. Tap the pan gently on the counter a few times to release any air bubbles.
  10. Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 55 to 65 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  11. Turn off the oven and crack the oven door open. Let the cheesecake sit in the cooling oven for 1 hour. After an hour, remove it from the oven and let it cool completely on a wire rack, about another hour.
  12. Once the cheesecake is at room temperature, cover it with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  13. When you’re ready to serve, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  14. Run a thin knife around the edge of the springform pan before releasing the clasp. Slice with a hot, dry knife for clean cuts. Top each slice with a dollop of whipped cream, a sprinkle of freshly grated nutmeg, and some crushed gingersnaps.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix the batter to avoid cracks. The jiggle test is key: edges set, center jiggles. Slow cooling in the oven prevents cracking. For best flavor, chill overnight. Cheesecake can be frozen for up to 3 months.

Nutrition

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

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