Introduction

Eggnog Cheesecake with Gingersnap Crust is the ultimate festive dessert, combining the rich, creamy decadence of cheesecake with the warm, spiced flavors of the holiday season. The gingersnap crust provides a crunchy, flavorful base that perfectly complements the smooth, luscious eggnog-infused filling. Topped with a light whipped cream and a sprinkle of nutmeg, this cheesecake embodies everything we love about holiday desserts: indulgence, warmth, and a hint of spice.

This dessert is ideal for Christmas parties, holiday dinners, or cozy winter evenings. It’s elegant enough to impress guests, yet comforting enough to enjoy with a quiet cup of coffee by the fireplace. Every bite tastes like a creamy, spiced hug, making it a must-have addition to your holiday recipe collection.

Why I Love This Recipe

I love this recipe because it perfectly balances the richness of cheesecake with the festive flavors of eggnog and warm spices. The gingersnap crust adds texture and a hint of molasses-like sweetness that enhances every bite. The creamy filling melts in your mouth, and the nutmeg sprinkled on top is reminiscent of the nostalgic holiday drink that inspired this dessert.

It’s a recipe that brings the holidays to life in a single dish, evoking cozy gatherings, laughter, and the excitement of seasonal treats. Plus, it’s versatile—you can make it ahead, decorate it festively, and share it with family and friends, making it both practical and magical.

Why It’s a Must-Try Dish

• Festive & Flavorful: Captures the essence of holiday spices and eggnog.
• Elegant Dessert: Looks stunning on a dessert table yet is easy to prepare.
• Textural Contrast: Crunchy gingersnap crust meets creamy cheesecake.
• Crowd-Pleaser: Loved by both kids and adults.
• Make-Ahead Friendly: Can be prepared in advance, making it perfect for holiday planning.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 50–60 minutes
• Chilling Time: 4 hours (or overnight)
• Total Time: ~5–6 hours
• Servings: 12 slices
• Calories: ~480 kcal per slice
• Course: Dessert
• Cuisine: American / Holiday

Ingredients

For the Gingersnap Crust:

• 2 cups gingersnap cookies, finely crushed
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Eggnog Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup eggnog (store-bought or homemade)
• ½ tsp ground nutmeg
• ¼ tsp ground cinnamon
• 2 tbsp all-purpose flour

For the Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ¼ tsp vanilla extract
• Ground nutmeg for garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Gingersnap Crust

1. Preheat oven to 350°F (175°C).
2. Mix crushed gingersnaps, sugar, and melted butter in a bowl until combined.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8–10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar and continue beating until fully incorporated.
3. Beat in eggs, one at a time, followed by vanilla extract.
4. Mix in eggnog, nutmeg, cinnamon, and flour until smooth.

Step 3: Bake the Cheesecake

1. Pour filling over cooled gingersnap crust.
2. Place the cheesecake in a preheated oven at 325°F (160°C).
3. Bake for 50–60 minutes or until the edges are set but the center slightly jiggles.
4. Turn off the oven and let cheesecake sit inside for 10 minutes, then remove and cool to room temperature.

Step 4: Chill the Cheesecake

1. Refrigerate cheesecake for at least 4 hours or overnight for best results.

Step 5: Prepare the Topping

1. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
2. Spread or pipe over chilled cheesecake and sprinkle with ground nutmeg.

How to Serve

• Slice cheesecake carefully with a hot knife for clean cuts.
• Serve with a drizzle of caramel or chocolate sauce, if desired.
• Pair with a cup of coffee, hot cocoa, or a glass of eggnog for the ultimate festive experience.

Recipe Tips

• Use full-fat cream cheese for the creamiest texture.
• Avoid overbaking; cheesecake should have a slight jiggle in the center.
• For a smoother filling, beat eggs in one at a time and avoid overmixing.
• Use a water bath to prevent cracks in the cheesecake.

Variations

• Boozy Eggnog Cheesecake: Add 2–3 tbsp of rum or bourbon to the filling.
• Chocolate Eggnog Cheesecake: Swirl melted chocolate into the batter before baking.
• Mini Cheesecakes: Make individual cheesecakes in muffin tins with gingersnap crust.
• Spiced Topping: Add a pinch of cloves or allspice to whipped cream.
• Nutty Crust: Add finely chopped pecans or walnuts to the gingersnap crust.

Freezing and Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Special Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Whisk (for whipped cream)
• Optional: water bath setup (baking pan with water)

FAQ

Q1: Can I use store-bought eggnog?
Yes! It works perfectly and adds authentic holiday flavor.

Q2: Why did my cheesecake crack?
Overbaking or sudden temperature changes can cause cracks. Use a water bath and avoid overmixing.

Q3: Can I make this gluten-free?
Yes! Use gluten-free gingersnap cookies and ensure flour is gluten-free.

Q4: Can I prepare this in advance?
Absolutely! Cheesecake can be made 1–2 days ahead, which actually improves flavor.

Conclusion

Eggnog Cheesecake with Gingersnap Crust is a holiday showstopper that combines creamy richness, festive spices, and a crunchy, flavorful base. Its balance of textures and warm holiday flavors makes it a must-try dessert for gatherings, gifts, or cozy nights at home. Elegant yet approachable, this cheesecake will quickly become a seasonal favorite in any household.