Eggnog Cheesecake with Gingersnap Crust is thick, rich, creamy, and full of classic eggnog flavor! It features the traditional warm spice flavors of the holidays. A perfect way to indulge during the season!
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Why You’ll Love This
This eggnog cheesecake recipe is simple and easy to make when you need a dessert to serve during the holidays.
Or just another way to use the leftover eggnog that’s taunting you from the fridge.
It’s packed with eggnog flavor and has a spicy gingersnap crust!
Are you looking for more Christmas dessert recipes? Try our Italian Rainbow Cookies, spiced gingerbread loaf, classic shortbread cookies, and pumpkin cheesecake bars.
Key Ingredients
- Eggnog – The key ingredient to flavor this cheesecake.
- Gingersnaps – Spicy, crispy gingersnap cookies for extra holiday flavor!
- Cheesecake – A basic cheesecake base with added eggnog.
How to Prevent a Cheesecake from Cracking
Cracks in a cheesecake have happened to most of us. It doesn’t affect the taste or texture, but it can be very disappointing.
My best tip is to bake the cheesecake in a water bath. This will help with an even, gentle temperature and keep the air in the oven moist. Also, keep the oven temperature low.
A water bathisa method used, sometimes called a bain-mariewhich is hot water in a container placed in the oven. Steam evaporates and allows the moisture to circulate in the oven.
The important thing to remember when using the water bath method is to make sure your baking pan does not have any gaps or holes where the water might be able to leak into your cake.
Bake the cheesecake as stated in the recipe. When the time is up, you should have a slight wobble in the middle of the cake that will firm up as it cools.
Make sure your ingredients are room temperature, combine the ingredients well, and add the eggs right at the end.
The trick is to mix the ingredients well, so there are no lumps, and then once smooth, add the eggs, gently beating.
The eggs tend to hold air, so mix the eggs in well but slowly to avoid getting airbubbles into the batter.
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How to Make Eggnog Cheesecake with Gingersnap Crust
Preheat the oven to 350ºF.
Begin with the crust by crushing the gingersnap cookies in a food processor until fine crumbs. You can also use a graham cracker crust if you like.
Mix the gingersnap crumbs, sugar, and melted butter in a medium bowl. Mix until combined.
Wrap the outside of a 9-inch springform pan with two layers (very important to keep water out) of heavy-duty aluminum foil.
Press the gingersnap mixture into the bottom and about 2 inches up the side of the pan. Bake for 10 minutes.
Remove from the oven and set aside to cool.
Reduce the oven temperature to 300ºF.
In a large bowl of an electric mixer, beat the room temperature cream cheese until smooth and creamy. About 1-2 minutes on medium speed.
Add the granulated sugar and eggnog and beat until well combined. Add the bourbon (or vanilla extract) and 1 1/2 teaspoons of freshly grated nutmeg (or ground nutmeg). You can also use bourbon or rum extract.
Beat on low speed until combined and smooth.
Continuing on low speed, add the eggs and beat just until combined. DO NOT OVERMIX.
Pour the batter over the prepared crust.
Carefully fill a large roasting pan with a few inches of boiling water. Place the cheesecake pan in the center of the roasting pan.
Bake for 1 hour or until the edges are set, and the center is slightly jiggly.
Turn the oven off and leave the cheesecake in the oven without opening the door for one more hour.
Remove the cheesecake from the water bath carefully and cool it on a wire rack to room temperature.
If desired, you can run a thin knife around the edges to loosen it from the pan. I usually don’t have a problem with them sticking to the pan.
Cover and refrigerate for at least 4 hours, but preferably overnight.
To make your own whipped cream topping – Beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Pipe the whipped cream on top of the chilled cheesecake as desired. Garnish with additional freshly grated nutmeg.
Slice, serve, and enjoy this indulgently rich, creamy Eggnog Cheesecake with Gingersnap Crust!
Tips and Variations
- Use room-temperature eggs and dairy. Room-temperature ingredients blend better for a smooth, silky, and lump free batter.
- Let it cool down slowly in the oven!
- Cheesecake is done when the edges are set, and the very center jiggles slightly. It will continue to set as it cools.
- For the best flavor and slicing, chill for a minimum of 6 hours.
- You can swap the gingersnap cookies for graham cracker crumbs for the crust.
- Instead of bourbon, you could use vanilla extract or rum extract.
FAQs
Storing
Cover tightly with plastic wrap and refrigerate for up to 4 days.
Can you freeze cheesecake?
Yes! Cheesecake freezes very well. Remove the sides of the pan, and freeze the cheesecake uncovered until hard, about 2 hours. Remove it from the freezer and wrap it tightly with plastic wrap and then aluminum foil. For best quality, freeze for up to 1 month. You can also freeze individual slices by placing them on a sheet pan and flash freeze for about 1 hour or until hard. Then wrap them appropriately and place them in a freezer-safe container or bag. Thaw in the fridge overnight.
More Delicious Eggnog Recipes
Eggnog Cookies (cut out)
Eggnog Bundt Cake (Eggnog Glaze)
Better Than Starbucks Eggnog Latte
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Eggnog Cheesecake with Gingersnap Crust Recipe
Eggnog Cheesecake with Gingersnap Crust – Thick, rich, creamy, and full of classic eggnog flavor! This recipe features the traditional warm spice flavors of the holidays. A perfect way to indulge during the season!
4.46 from 44 votes
Print Pin Rate
Course: cheesecake, Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours 10 minutes minutes
Chill Time: 4 hours hours
Total Time: 2 hours hours 30 minutes minutes
Servings: 12
Calories: 627kcal
Author: Leigh Harris
Ingredients
For the crust
- 2 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake
- 32 ounces cream cheese, softened (4 – 8oz packages)
- 1 1/4 cups granulated sugar
- 3/4 cup eggnog, room temperature
- 1 tablespoon bourbon, good quality (or vanilla extract)
- 1 1/2 tsp nutmeg freshly grated
- 4 large eggs, room temperature
Topping
- 1 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla
- freshly grated nutmeg for garnish
US Customary – Metric
Instructions
Gingersnap Crust
Preheat the oven to 350°F.
Wrap the outer bottom of a 9-inch springform pan tightly with 2 layersof heavy-duty aluminum foil.
Combine the gingersnap crumbs, sugar, and melted butter in a medium-size bowl and mix until combined thoroughly. Press the crumb mixture into the bottom of the pan and about 2-inches up the sides.
2 1/2 cups gingersnap cookie crumbs, 1/4 cup granulated sugar, 5 tablespoons unsalted butter, melted
Bake for 10 minutes. Set aside to cool.
Eggnog Cheesecake
Reduce the oven temperature to 300ºF.
In the bowl of a stand mixer (or electric hand mixer) beat the cream cheese until smooth and creamy, about 1-2 minutes.
32 ounces cream cheese, softened
Add the sugar and eggnog and beat until well combined. Add the bourbon (or vanilla), and 1 1/2 teaspoons of freshly grated nutmeg. Beat on low speed until combined and smooth.
1 1/4 cups granulated sugar, 3/4 cup eggnog, room temperature, 1 tablespoon bourbon, good quality, 1 1/2 tsp nutmeg
Continuing on low speed add the eggs and beat just until combined. DO NOT OVER MIX.Pour the batter over the prepared crust.
4 large eggs, room temperature
Carefully fill a large roasting pan with a few inches of boiling water and place the cheesecake pan in the center.
Bake for 1 hour, or until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour without opening the door.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely.
Cover and refrigerate for at least 4 hours, preferably overnight.
Garnish
Beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Pipe the whipped cream on top of chilled cheesecake as desired. Garnish with additional freshly grated nutmeg.
1 cup heavy whipping cream, 1/2 cup confectioners’ sugar, 1/2 teaspoon vanilla, freshly grated nutmeg for garnish
Notes
Plan ahead total time does not include chill time.
Use room-temperature eggs and dairy.
Cheesecake is done when the edges are set and the very center jiggles slightly. It will continue to set as it cools. Ovens vary so watch it closely.
For the best flavor and slicing chill for a minimum of 6 hours.
You can swap the gingersnap cookies for graham cracker crumbs for the crust.
Instead of bourbon, you could use vanilla extract or rum extract.
Storing – Cool the cheesecake to room temperature, wrap it tightly with plastic wrap, and store it in the refrigerator for up to 5 days.
Freezing – Place in a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight. Or flash freeze individual slices on a parchment-lined baking sheet until hard, wrap each piece in plastic wrap, and place in a freezer-safe container.
Nutrition
Calories: 627kcal | Carbohydrates: 53g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 203mg | Sodium: 446mg | Potassium: 253mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1587IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg
