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The Best Eggnog Cheesecake with Gingersnap Crust (Easy Holiday Recipe)

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A creamy, dense eggnog cheesecake with a crunchy, spicy gingersnap crust. This easy holiday dessert is a crowd-pleaser that comes together in about 30 minutes of active prep time.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 32 ounces (904g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups (360ml) eggnog
  • 1/4 cup (30g) all-purpose flour
  • 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 cream
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra grated nutmeg or crushed gingersnaps for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, going up the sides by at least 2 inches.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl and mix with melted butter, 2 tablespoons sugar, and 1/4 teaspoon cinnamon. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes. Set aside to cool.
  3. Reduce the eggnog: Pour 1 1/2 cups eggnog into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook for 8-10 minutes, stirring occasionally, until reduced by half (about 3/4 cup). Remove from heat and let cool for 5 minutes.
  4. Make the filling: In a large bowl, beat softened cream cheese on medium speed until smooth (about 2 minutes). Add 1 cup sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each addition. Mix in flour, 1 teaspoon vanilla, 1/2 teaspoon nutmeg, 1/4 teaspoon cinnamon, and salt on low until just combined. Pour in cooled reduced eggnog and mix on low until smooth.
  5. Assemble and bake: Pour filling over cooled crust. Tap pan on counter to release air bubbles. Place wrapped springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 55-65 minutes, until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cheesecake sit in warm oven for 1 hour.
  6. Cool and chill: Remove cheesecake from water bath and remove foil. Cool on a rack to room temperature (about 2 hours). Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. Make whipped cream and serve: Just before serving, beat heavy cream, powdered sugar, and 1/2 teaspoon vanilla on medium-high speed until soft peaks form. Run a thin knife around the edge of the pan, release the clasp, and slice with a sharp knife dipped in hot water and wiped dry between cuts. Top each slice with whipped cream and a sprinkle of nutmeg or crushed gingersnaps.

Notes

Don’t skip the water bath for a crack-free cheesecake. Room temperature ingredients are crucial. Let the cheesecake rest overnight for best flavor and texture. Use a sharp knife dipped in hot water for clean slices.

Nutrition

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

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