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Cozy Eggnog Cheesecake with Gingersnap Crust: Easy Holiday Dessert

eggnog cheesecake with gingersnap crust - featured image
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This creamy, spiced eggnog cheesecake sits on a crunchy gingersnap crust, making it the perfect holiday dessert. It’s quick to prepare, uses simple ingredients, and is sure to be a crowd-pleaser at any festive gathering.

Ingredients

Scale
  • 2 cups gingersnap crumbs (about 8 ounces of cookies, crushed finely)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if available)
  • 6 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened to room temperature (four 8-ounce blocks)
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 1/2 cups full-fat eggnog
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup heavy cream (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Ground nutmeg or cinnamon for dusting (for optional topping)
  • Crushed gingersnap cookies for garnish (for optional topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush gingersnap cookies into fine crumbs (about 2 cups).
  3. In a medium bowl, combine gingersnap crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir until evenly mixed.
  4. Pour melted butter over crumb mixture and stir with a fork until every crumb is coated. The mixture should look like wet sand and hold together when squeezed.
  5. Press the mixture firmly into the bottom of a 9-inch springform pan, going slightly up the sides (about an inch). Use the bottom of a measuring cup or glass to compact it evenly.
  6. Bake the crust for 10 minutes until fragrant and slightly darker. Set aside to cool.
  7. Reduce oven temperature to 325°F (163°C).
  8. In a small saucepan over medium heat, warm the eggnog with 1 teaspoon nutmeg, 1/2 teaspoon cinnamon, and 1/4 teaspoon cloves. Simmer gently for about 5 minutes until slightly reduced and thickened. Remove from heat and let cool to room temperature.
  9. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down sides of bowl.
  10. Add 1 cup sugar and flour, beat until combined and fluffy.
  11. Add vanilla extract and cooled spiced eggnog. Beat on low speed just until incorporated.
  12. Add eggs and egg yolks one at a time, beating on low speed after each addition just until yolk disappears. Batter should be smooth and silky.
  13. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, making sure it goes up the sides and is tight.
  14. Pour cheesecake filling over cooled crust. Smooth the top with a spatula.
  15. Place wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  16. Bake at 325°F (163°C) for 55 to 65 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly when shaken.
  17. Turn off oven and crack the door open. Let cheesecake sit in warm oven for 1 hour.
  18. Remove cheesecake from water bath and take off foil. Let cool completely on a wire rack (about 2 hours).
  19. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  20. When ready to serve, run a thin knife around the edge of the pan to loosen cheesecake. Release springform latch and remove sides.
  21. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  22. Slice cheesecake with a sharp knife dipped in hot water (wipe clean between slices).
  23. Top each slice with whipped cream, a dusting of nutmeg, and crushed gingersnaps.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not skip the water bath to prevent cracking. Cool the cheesecake slowly in the turned-off oven. For best flavor, make a day ahead and refrigerate overnight. Store leftovers covered in the refrigerator for up to 5 days. Freeze individual slices or whole cheesecake (without topping) wrapped in plastic wrap and foil for up to 3 months.

Nutrition

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

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