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Cozy Eggnog Cheesecake with Gingerbread Crust

Eggnog Cheesecake with Gingerbread Crust - featured image
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A quick and easy holiday dessert featuring a creamy eggnog cheesecake filling with a spiced gingerbread crust. Perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 2 cups ginger snap cookie crumbs (about 200g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 24 ounces cream cheese, softened (680g)
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 1 cup eggnog (240ml)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour (16g)

Instructions

  1. Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with butter or non-stick spray.
  2. Make the crust: Pulse ginger snaps in a food processor until fine crumbs. Alternatively, crush in a zip-top bag with a rolling pin. Transfer to a bowl, add sugar, cinnamon, and salt. Pour in melted butter and stir until mixture resembles wet sand.
  3. Press crumb mixture firmly into the bottom of the prepared pan. Refrigerate for 15 minutes.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add sugar and beat for another minute.
  5. Add eggs one at a time, beating on low after each addition just until yolk disappears.
  6. With mixer on low, slowly pour in eggnog, vanilla, nutmeg, cinnamon, and cloves. Mix until just combined.
  7. Sprinkle flour over batter and mix on low until just incorporated. Scrape down bowl.
  8. Pour filling over chilled crust. Smooth top with a spatula. Tap pan on counter to release air bubbles. Wrap bottom and sides of pan tightly with two layers of aluminum foil.
  9. Place wrapped pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
  10. Bake for 55-65 minutes, until edges are set and center still jiggles slightly.
  11. Turn off oven and crack door open. Let cheesecake sit in oven for 1 hour.
  12. Remove pan from water bath and cool completely on a rack (about 2 hours). Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Notes

Room temperature ingredients are essential for a smooth batter. Use a water bath to prevent cracks. Cool slowly in the oven to avoid cracking. For clean slices, run a knife under hot water and wipe dry between cuts.

Nutrition

Keywords: eggnog cheesecake, gingerbread crust, holiday dessert, easy cheesecake, Christmas dessert

Find it online: https://lolaspoon.com/cozy-eggnog-cheesecake-with-gingerbread-crust-easy-holiday-dessert/