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Cozy Eggnog Cheesecake with Gingersnap Crust

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A creamy, spiced eggnog cheesecake with a crunchy gingersnap crust, perfect for holiday gatherings. This easy recipe delivers a showstopping dessert with simple ingredients and minimal effort.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1½ cups (360ml) eggnog
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg, plus more for garnish
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 cup (240ml) heavy cream (for optional topping)
  • 2 tablespoons (15g) powdered sugar (for optional topping)
  • ½ teaspoon vanilla extract (for optional topping)
  • Extra crushed gingersnaps and nutmeg for garnish (optional)

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, making sure the foil comes up at least 2 inches higher than the pan sides.
  2. Make the crust: In a food processor, pulse gingersnap cookies until fine crumbs form. Transfer to a medium bowl and mix with melted butter, 2 tablespoons sugar, and salt until the mixture looks like wet sand.
  3. Press the crust mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add 1 cup sugar and beat for another 2 minutes until light and fluffy.
  6. Add eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
  7. Add eggnog, vanilla extract, and flour. Beat on low speed until just combined. The batter will be thinner than traditional cheesecake batter.
  8. Sprinkle nutmeg, cinnamon, and cloves over the batter. Fold in gently with a spatula until evenly distributed.
  9. Pour the filling into the cooled crust. Smooth the top with a spatula. Pop any air bubbles with a toothpick.
  10. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  11. Bake at 325°F (163°C) for 55-65 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly. If the top browns too quickly, tent loosely with foil after 40 minutes.
  12. Turn off the oven and crack the door open. Let the cheesecake sit in the warm oven for 1 hour.
  13. Remove the pan from the water bath and place on a cooling rack. Remove the foil wrapping carefully. Let cool completely at room temperature, about 2 hours.
  14. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  15. To serve, run a thin knife around the edge of the pan before releasing the springform clasp. Slice with a sharp knife, wiping it clean between cuts. Top with whipped cream, a sprinkle of nutmeg, and crushed gingersnaps if desired.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t skip the water bath—it ensures even baking and prevents cracks. If the cheesecake cracks, cover with whipped cream and garnish. For best results, chill overnight. The flavor improves after a day or two.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, New Year's dessert, creamy cheesecake, spiced cheesecake

Find it online: https://dinadishes.com/cozy-eggnog-cheesecake-with-gingersnap-crust-easy-holiday-recipe/