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Perfect Eggnog Cheesecake with Easy Gingersnap Crust

eggnog cheesecake with gingersnap crust - featured image
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A creamy, festive eggnog cheesecake with a spicy gingersnap crust that’s perfect for holiday gatherings. This make-ahead dessert is rich without being heavy and features a no-fuss method for a crack-free top.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 cups eggnog
  • 1/4 cup dark rum (optional)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Freshly grated nutmeg for garnish
  • Optional: candied ginger or cinnamon sticks for decoration

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine gingersnap crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Pour in melted butter and stir until moistened. Press mixture firmly into bottom and 1 inch up sides of pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat cream cheese on medium speed until smooth, about 2 minutes. Add 1 cup sugar and flour; beat 2 minutes until fluffy.
  4. Add eggs and yolks one at a time, beating on low after each addition. Add eggnog, rum (if using), vanilla, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon, cloves, and salt. Mix on low until just combined, about 30 seconds. Fold with spatula.
  5. Pour filling into cooled crust. Place pan on a baking sheet. Bake at 325°F for 55-65 minutes until edges are set but center jiggles slightly. Tent with foil after 40 minutes if browning too quickly.
  6. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Run a knife around edge, then cool completely on a wire rack (about 2 hours). Refrigerate at least 6 hours or overnight.
  7. Before serving, whip cold heavy cream with powdered sugar and 1/2 teaspoon vanilla until soft peaks form. Spread or pipe over cheesecake. Garnish with freshly grated nutmeg and optional candied ginger or cinnamon sticks. Slice with a hot knife for clean cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix after adding eggs. Cool slowly in the oven to prevent cracks. For a water bath alternative, place a pan of hot water on the lower oven rack. Cheesecake can be made up to 3 days ahead and freezes well for up to 3 months.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, make-ahead cheesecake

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