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Best Eggnog Cheesecake with Gingerbread Crust

Eggnog Cheesecake with Gingerbread Crust - featured image
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A creamy, spiced eggnog cheesecake with a crunchy ginger snap crust that’s perfect for holiday gatherings. This foolproof recipe delivers a showstopper dessert with simple ingredients and make-ahead convenience.

Ingredients

Scale
  • 2 cups (240g) crushed ginger snap cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) brown sugar, packed
  • ¼ teaspoon ground cinnamon
  • 32 ounces (904g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups (360ml) eggnog
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg, freshly grated if possible
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 cup (240ml) heavy cream (for optional topping)
  • 2 tablespoons (15g) powdered sugar (for optional topping)
  • ½ teaspoon vanilla extract (for optional topping)
  • Extra ground nutmeg or cinnamon for dusting (for optional topping)

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, going up the sides at least 2 inches. Lightly grease the inside of the pan.
  2. In a medium bowl, combine crushed ginger snap cookies, melted butter, brown sugar, and cinnamon. Stir until the mixture looks like wet sand and holds together when squeezed. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Leave the oven on.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom. Add granulated sugar and beat for another 2 minutes until light and fluffy.
  4. Add eggs one at a time, beating on low speed just until combined after each addition. Do not overmix.
  5. In a separate small bowl, whisk together eggnog, vanilla extract, flour, nutmeg, cinnamon, cloves, and salt. Pour into the cream cheese batter and beat on low speed until just combined. Scrape the bowl to ensure even mixing.
  6. Pour the filling over the cooled crust. Gently tap the pan on the counter to release air bubbles. Place the foil-wrapped pan into a roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake at 325°F (163°C) for 55 to 65 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly.
  8. Turn off the oven and crack the door open. Let the cheesecake sit in the water bath for 1 hour. Remove from water bath, take off foil, and cool on a wire rack for another hour at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. To serve, run a thin knife around the edge of the pan, release the springform clasp, and remove the sides. For the optional topping, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Dollop or pipe onto the cheesecake and dust with extra nutmeg or cinnamon. Slice with a sharp, wet knife.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix once eggs and liquid are added. The water bath prevents cracking. For best flavor, make the cheesecake 1-2 days ahead. If the cheesecake cracks, cover with whipped cream.

Nutrition

Keywords: eggnog cheesecake, gingerbread crust, holiday dessert, Christmas cheesecake, ginger snap crust, eggnog dessert

Find it online: https://cookluma.com/best-eggnog-cheesecake-with-gingerbread-crust/