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Cozy Eggnog Cheesecake with Gingersnap Crust

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A velvety, creamy eggnog cheesecake with a spicy gingersnap crust, perfect for holiday gatherings. This forgiving recipe yields a crack-free, showstopper dessert that tastes like the holidays should feel: unhurried and full of good company.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 40 cookies)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup (75g) unsalted butter, melted
  • 32 ounces (900g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (360ml) high-quality eggnog
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon rum extract (optional)
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Freshly grated nutmeg or crushed gingersnaps for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. In a food processor, pulse gingersnap cookies until fine crumbs. In a medium bowl, combine crumbs, 1/4 cup sugar, ground ginger, and cinnamon. Pour in melted butter and stir until mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
  3. Reduce oven temperature to 325°F (160°C). 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 and bottom of bowl.
  4. Add 1 cup sugar and flour, beat until combined, about 1 minute. Add eggnog, 2 teaspoons vanilla extract, rum extract, 1/4 teaspoon nutmeg, and salt. Beat on low speed until just combined. Add eggs one at a time, beating on low after each addition until yolk disappears. Batter should be smooth and pale yellow.
  5. Place cooled crust (still wrapped in foil) into a large roasting pan. Pour cheesecake batter over crust. Gently tap pan on counter to release air bubbles. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 55-65 minutes. Edges should be set and slightly puffed, center should still be jiggly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  7. Remove cheesecake from water bath and take off foil. Run a thin knife around edge of pan to loosen. Let cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. When ready to serve, remove cheesecake from pan. In a chilled bowl, beat heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form. Pipe or spread whipped cream over top. Garnish with freshly grated nutmeg and crushed gingersnaps.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not skip the water bath; it ensures a crack-free, velvety cheesecake. Cool the cheesecake slowly in the oven to prevent cracking. For best flavor, refrigerate overnight before serving. Leftovers can be stored in the refrigerator for up to 5 days or frozen (without topping) for up to 3 months.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, creamy cheesecake, easy cheesecake recipe

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