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Eggnog Cheesecake with Gingersnap Crust

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Gingersnap Crust: Preheat oven to 350°F (175°C). Mix crushed gingersnaps, sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
  • Step 2: Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar and continue beating until fully incorporated. Beat in eggs, one at a time, followed by vanilla extract. Mix in eggnog, nutmeg, cinnamon, and flour until smooth.
  • Step 3: Bake the Cheesecake: Pour filling over cooled gingersnap crust. Place the cheesecake in a preheated oven at 325°F (160°C). Bake for 50–60 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and let cheesecake sit inside for 10 minutes, then remove and cool to room temperature.
  • Step 4: Chill the Cheesecake: Refrigerate cheesecake for at least 4 hours or overnight for best results.
  • Step 5: Prepare the Topping: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over chilled cheesecake and sprinkle with ground nutmeg.