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Best Eggnog Cheesecake with Gingersnap Crust – Easy Holiday Dessert

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This eggnog cheesecake with a crunchy gingersnap crust is the ultimate holiday showstopper. Creamy, spiced, and perfectly indulgent, it’s a make-ahead dessert that will impress any crowd.

Ingredients

Scale
  • 2 cups (about 240g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 32 ounces (904g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 tablespoons (24g) all-purpose flour
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1½ cups (360ml) high-quality eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg, freshly grated if possible
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup (240ml) heavy cream (for garnish)
  • 2 tablespoons (15g) powdered sugar (for garnish)
  • ½ teaspoon vanilla extract (for garnish)
  • Extra gingersnap cookies and fresh cranberries (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, pulse gingersnap cookies into fine crumbs. Combine crumbs, melted butter, 2 tablespoons sugar, and salt in a bowl; mix until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes; set aside to cool.
  2. Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (2-3 minutes). Add 1 cup sugar and flour; beat on medium for 2 minutes. Add eggs and yolks one at a time on low speed until just combined. Mix in eggnog, 1 teaspoon vanilla, nutmeg, cinnamon, and cloves on low until smooth.
  3. Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil. Place pan in a large roasting pan. Pour filling over crust. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-70 minutes, until edges are set and center jiggles slightly.
  4. Turn off oven and crack the door open; let cheesecake sit in warm oven for 1 hour. Remove from water bath and place on a wire rack. Run a thin knife around the edge of the pan. Cool completely at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  5. To serve, remove pan sides and place cheesecake on a platter. In a chilled bowl, beat heavy cream, powdered sugar, and ½ teaspoon vanilla on medium-high until stiff peaks form. Pipe or spoon whipped cream around edges. Garnish with extra gingersnap cookies and fresh cranberries. Slice with a sharp knife dipped in hot water.

Notes

Room temperature ingredients are crucial for a smooth batter. Let cream cheese sit out for at least 2 hours. For a crack-free top, cool the cheesecake slowly in the oven with the door cracked open. Use full-fat eggnog for best texture. If cheesecake cracks, cover with whipped cream.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, New Year's dessert, make-ahead cheesecake

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