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Cozy Eggnog Cheesecake with Gingersnap Crust (Easy Holiday Recipe)

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A creamy, spiced eggnog cheesecake with a crunchy gingersnap crust, perfect for holiday gatherings. This easy recipe delivers a rich, comforting dessert that will impress both eggnog lovers and skeptics alike.

Ingredients

Scale
  • 2 cups (about 240g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups (360ml) high-quality eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 3 tablespoons (24g) all-purpose flour
  • ½ cup (120ml) heavy cream
  • 1 tablespoon powdered sugar
  • Extra grated nutmeg for garnish

Instructions

  1. Preheat your oven to 325°F (163°C). Position the rack in the middle. Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, going up the sides at least two inches.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until fine crumbs. Pour into a medium bowl, add sugar and salt, then pour in melted butter. Stir until every crumb is moistened.
  3. Press the crust into the prepared springform pan using the bottom of a measuring cup or flat-bottomed glass. Press firmly into an even layer on the bottom (optional: go up the sides about an inch).
  4. Bake the crust for 10 minutes. Let cool on a wire rack while you make the filling. Leave the oven on.
  5. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom.
  6. Add the sugar gradually while mixing on medium-low. Beat until combined, about 1 minute. Scrape the bowl again.
  7. Add the eggs one at a time, mixing on low after each addition just until the yolk disappears. Do not over-beat.
  8. Mix in the wet ingredients: Add the eggnog and vanilla extract. Mix on low until just combined.
  9. Add the dry spices and flour: Sprinkle nutmeg, cinnamon, cloves, and flour over the batter. Mix on low for about 15 seconds, just until streaks disappear. Scrape the bowl one last time.
  10. Pour the filling over the crust. Gently tap the pan on the counter a few times to release air bubbles.
  11. Prepare the water bath: Place the foil-wrapped springform pan into a large roasting pan. Put the whole thing in the oven, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  12. Bake for 55 to 65 minutes. The edges should look set and slightly puffed, but the center should still jiggle like Jell-O when gently shaken.
  13. Turn off the oven and crack the door. Let the cheesecake sit in the warm oven for 1 hour.
  14. Remove from the water bath and place on a wire rack to cool completely at room temperature, about 2 hours.
  15. Chill for at least 4 hours, preferably overnight. Cover with plastic wrap and refrigerate.
  16. Serve: Run a thin knife around the edge before releasing the springform clasp. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Top with whipped cream and a dusting of nutmeg.

Notes

Room temperature ingredients are essential for a smooth filling. Do not over-mix the batter to avoid cracks. The water bath provides gentle, even heat. Let the cheesecake cool gradually in the turned-off oven to prevent cracking. For best results, chill overnight.

Nutrition

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

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