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Cozy Eggnog Cheesecake with Gingerbread Crust: Best Holiday Dessert

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A creamy, spiced eggnog cheesecake with a crunchy gingerbread crust, born from a happy kitchen accident. This holiday dessert is rich, festive, and surprisingly easy to make.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 30 cookies, crushed)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 tablespoon molasses
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 32 oz cream cheese, softened to room temperature (four 8-ounce blocks)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1 ½ cups eggnog (full-fat recommended)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg, plus more for garnish
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves (optional)
  • 1 cup heavy whipping cream (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • ½ teaspoon vanilla extract (for optional topping)
  • Ground nutmeg or cinnamon, for dusting (for optional topping)

Instructions

  1. Take cream cheese out of fridge at least 2 hours before baking. Set eggs out to come to room temperature. Preheat oven to 350°F (175°C). Wrap outside of a 9-inch springform pan tightly with two layers of aluminum foil.
  2. Make the gingerbread crust: Pulse gingersnap cookies in a food processor until fine crumbs. Transfer to a medium bowl. Add ¼ cup sugar, ½ teaspoon ginger, ¼ teaspoon cinnamon, and a pinch of salt; stir to combine. Pour in melted butter and 1 tablespoon molasses; mix with a fork until mixture resembles wet sand. Press firmly into bottom of prepared springform pan. Bake for 8 minutes at 350°F. Set aside to cool.
  3. Start the filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth (about 2 minutes). Scrape down sides and bottom of bowl. Add 1 cup sugar and 3 tablespoons flour; beat for another 2 minutes until light and fluffy. Scrape bowl again.
  4. Add eggs one at a time, beating on low speed after each addition just until yolk disappears. Do not overmix.
  5. With mixer on low, slowly pour in eggnog, 1 teaspoon vanilla, ½ teaspoon nutmeg, ¼ teaspoon cinnamon, and ¼ teaspoon cloves (if using). Mix just until combined (about 30 seconds). Scrape bowl and give a quick stir with a spatula.
  6. Pour filling over cooled crust. Place foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up sides of springform pan. Bake at 350°F for 55-65 minutes. Edges should be set and slightly puffed, but center should still jiggle when gently shaken. If top browns too quickly, tent loosely with foil after 40 minutes.
  7. Turn off oven, crack door open, and let cheesecake sit in warm oven 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 6 hours (overnight is better).
  8. When ready to serve, beat heavy cream, powdered sugar, and ½ teaspoon vanilla in a cold bowl until soft peaks form. Run a knife around edge of springform pan, release sides, and slice cheesecake. Top each slice with whipped cream and a sprinkle of nutmeg.

Notes

The water bath is essential for preventing cracks. Room temperature ingredients are crucial for a smooth filling. Do not overmix the filling to avoid cracks. The cheesecake should still jiggle in the center when done. Cool gradually to prevent cracking. For best flavor, chill overnight.

Nutrition

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

Find it online: https://dinadishes.com/cozy-eggnog-cheesecake-with-gingerbread-crust-best-holiday-dessert/