Creamy eggnog cheesecake with a spiced gingersnap crust… you are going to want this decadent dessert this holiday season!
Hey there, and welcome back, friends.
You are in for a festive treat!
And YES, I am back with another eggnog recipe, this time an eggnog cheesecake with spiced gingersnap crust and maybe a little bit of Irish cream.
It is seriously not my fault when it comes to the eggnog overload. The hubs are buying it weekly, and I am doing my due diligence and helping out. I mean, I will bake a cheesecake with it if I can’t drink it.
Eggnog Cheesecake
An eggnog cheesecake with a gingersnap crust is the best way I could come up with to ‘drink’ but not drink your eggnog. Starting with a spiced gingersnap cookie crust, festive cheesecake is made with creamy eggnog filling that is spiked with Irish cream (totally optional) and then topped with sweet whipped cream.
Decorative festively with sugared cranberries for a holiday season stunner.
Eggnog Cheesecake Ingredients
- ground gingersnap cookies
- ground cinnamon
- butter
- some cream cheese
- granulated sugar
- eggnog
- Irish cream
- a little bit of all-purpose flour
- heavy cream
- salt
- pure vanilla extract
- a few large eggs
- whipped cream
- sugared cranberries
How to Make Eggnog Cheesecake
Preheat oven to 350 degrees F. Wrap the outside of a 9-inch springform pan or four mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. Add the cinnamon and melted butter and process until combined.
Transfer the crumbs to the prepared pan(s) and evenly spread them. Use a flat bottom cup and press down on the crust to create an even layer. Bake crust for 10 minutes. Let it cool while you prepare the filing.
Reduce oven temperature to 325 degrees F.
In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down the bowl as needed. Add in eggnog Irish cream, flour, heavy cream, salt, and vanilla extract.
Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.
Pour filling into the springform pan(s) with crust. Place springform pan(s) into a much larger baking pan. Add hot water to the larger baking pan to reach halfway up the side of your springform pan.
Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove the cheesecake from the oven and allow it to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.
Store covered in refrigerator.
How to store cheesecake
Store cheesecake in an airtight container in the refrigerator for up to 5 days. You can also store cheesecake in the freezer for up to 3 months. Unthaw the cheesecake at room temperature.
More Eggnog Recipes
- Eggnog Cinnamon Rolls
- Eggnog Coffee Cake
- Eggnog Cinnamon Swirl Muffins
- Eggnog Bundt Cake
- Eggnog Dutch Baby Pancake
What do you think of this festive eggnog cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy holiday baking, friends!
Eggnog Cheesecake Recipe
Yield: 1 9-inch cheesecake 4-5 mini cheesecakes
Eggnog Cheesecake
Creamy eggnog cheesecake with a spiced gingersnap crust... you are going to want this decadent dessert this holiday season!
Prep Time30 minutes
Cook Time1 hour
Chill Time6 hours
Total Time7 hours 30 minutes
Ingredients
For Crust:
- 2 cups ground gingersnap cookies
- ½ teaspoon ground cinnamon
- 3 tablespoons butter, melted
For the Filling:
- 3 8-ounce cream cheese blocks, softened at room temperature
- 1 cup granulated sugar
- ¼ cup eggnog
- 2 tablespoons Irish cream
- 1 ½ tablespoon all-purpose flour
- 1 ½ tablespoon heavy cream
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
Toppings:
- Whipped Cream
- Sugared Cranberries
Instructions
- Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan or 4 mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. Add the cinnamon and melted butter and process until combined. Transfer the crumbs to the prepared pan(s) and evenly spread them. Use a flat bottom cup and press down on the crust to create an even layer. Bake crust for 10 minutes. Let it cool while you prepare the filing.
- Reduce oven temperature to 325 degrees F.
- In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down the bowl as needed. Add in eggnog Irish cream, flour, heavy cream, salt, and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.
- Pour filling into the springform pan(s) with crust. Place springform pan(s) into a much larger baking pan. Add hot water to the larger baking pan to reach halfway up the side of your springform pan.
- Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove the cheesecake from the oven and allow it to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
- When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.
- Store covered in refrigerator.
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 495Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 117mgSodium: 456mgCarbohydrates: 52gFiber: 1gSugar: 28gProtein: 8g
