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Best Eggnog Cheesecake Recipe with Gingersnap Crust

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This creamy, rich eggnog cheesecake sits on a crunchy gingersnap crust, making it the perfect holiday dessert that feeds a crowd. It’s make-ahead friendly and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 240g) crushed gingersnap cookies (about 40 cookies)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (910g) cream cheese, softened (four 8-ounce blocks)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60g) all-purpose flour
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 cups (360ml) good quality eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream (for topping, optional)
  • 2 tablespoons powdered sugar (for topping, optional)
  • 1/2 teaspoon vanilla extract (for topping, optional)
  • Extra crushed gingersnaps and a sprinkle of nutmeg for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Make the crust: In a medium bowl, combine the crushed gingersnap cookies and 1/4 cup sugar. Pour the melted butter over the top and stir with a fork until all the crumbs are moistened.
  3. Press the crust into the pan: Pour the crumb mixture into a 9-inch springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to press it firmly into an even layer across the bottom and about 1 inch up the sides.
  4. Pre-bake the crust: Place the pan on the middle rack of your oven and bake for 10 minutes. Remove from oven and set on a wire rack to cool. Leave the oven on at 350°F (175°C).
  5. Wrap the springform pan: Take a large piece of heavy-duty aluminum foil and wrap it tightly around the outside of the springform pan, covering the bottom and going up the sides to create a watertight seal.
  6. Start the filling: In a large mixing bowl, beat the softened cream cheese with the paddle attachment on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  7. Add the sugar and flour: Add 1 cup sugar and 1/4 cup flour to the cream cheese. Beat on medium-low speed until combined and smooth.
  8. Add the eggs one at a time: With the mixer on low speed, add the eggs and extra yolks one at a time, mixing just until each one is incorporated before adding the next. Scrape down the bowl after every two eggs.
  9. Mix in the wet ingredients: Add the eggnog, vanilla extract, ground nutmeg, ground cinnamon, and pinch of salt. Mix on low speed just until combined and the batter looks smooth and pale.
  10. Pour the filling into the crust: Gently pour the cheesecake batter over the pre-baked crust. Smooth the top with a spatula if needed.
  11. Prepare the water bath: Place the wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
  12. Bake the cheesecake: Carefully transfer the roasting pan to the oven. Bake at 350°F (175°C) for 55 to 65 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles slightly when gently shaken.
  13. Cool the cheesecake slowly: Turn off the oven and crack the door open. Let the cheesecake sit in the water bath in the oven for 1 hour. Then remove from the water bath and place on a wire rack to cool completely to room temperature, about 1 to 2 hours.
  14. Chill overnight: Once at room temperature, cover loosely with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is better.
  15. Make the whipped cream (optional): Just before serving, pour the heavy cream into a chilled bowl. Add the powdered sugar and vanilla extract. Beat with a hand mixer on medium-high speed until soft peaks form.
  16. Serve and enjoy: Run a thin knife around the edge of the pan before releasing the springform clasp. Slice with a sharp knife, wiping the blade clean between each cut. Top each slice with whipped cream, a sprinkle of nutmeg, and crushed gingersnaps.

Notes

Room temperature ingredients are essential for a smooth batter. Don’t over-mix once eggs are added to prevent cracks. The water bath helps prevent cracking. Let the cheesecake cool slowly in the oven for best results. For best texture, chill overnight before serving.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, creamy cheesecake, make-ahead dessert

Find it online: https://evabake.com/best-eggnog-cheesecake-recipe-with-gingersnap-crust/