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Creamy Eggnog Cheesecake: Easy Holiday Dessert Recipe

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This creamy eggnog cheesecake is the perfect holiday dessert, featuring a gingersnap crust and a silky, spiced filling. It’s a crowd-pleaser that turns leftover eggnog into a memorable treat.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)
  • Pinch of salt
  • 4 packages cream cheese, softened (32 ounces total, or 900 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup all-purpose flour (30 grams)
  • 4 large eggs
  • 1 large egg yolk
  • 1 1/2 cups eggnog (360 ml)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Tiny pinch of black pepper
  • 1 cup heavy cream (240 ml) (for topping)
  • 2 tablespoons powdered sugar (15 grams) (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Extra ground nutmeg or crushed gingersnaps for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with a large piece of aluminum foil, double-wrapping for a tight seal. Set aside.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs (or crush in a zip-top bag with a rolling pin). In a medium bowl, combine 2 cups crumbs, 1/4 cup sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and stir with a fork until the mixture looks like wet sand and clumps when squeezed.
  3. Press the crust mixture firmly into the bottom of the prepared springform pan, going slightly up the sides (about an inch). Use the bottom of a glass to pack it down. Bake for 10 minutes, then set aside to cool. Leave the oven on.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides and bottom of the bowl.
  5. Add 1 cup sugar and 1/4 cup flour. Beat on medium speed until combined (about 1 minute). Scrape the bowl again.
  6. Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Do not overmix.
  7. Add the egg yolk, vanilla extract, nutmeg, cinnamon, and a tiny pinch of black pepper. Beat on low until just combined.
  8. With the mixer on low, slowly pour in 1 1/2 cups eggnog. Mix until the filling is smooth and uniform (it will be thinner than typical cheesecake batter).
  9. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release air bubbles.
  10. Place the wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  11. Bake at 325°F (160°C) for 55 to 65 minutes. The edges should be set and slightly puffed, but the center should still jiggle when gently shaken. If the top browns too quickly, tent loosely with foil after 40 minutes.
  12. Turn off the oven and crack the door open. Let the cheesecake sit in the warm oven for 1 hour.
  13. Remove the pan from the water bath and set on a cooling rack. Run a thin knife around the edge of the pan to loosen the cheesecake. Let it cool completely at room temperature.
  14. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  15. When ready to serve, make the topping: Whip 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract together until soft peaks form. Spread or pipe over the chilled cheesecake. Sprinkle with extra nutmeg or crushed gingersnaps.
  16. Slice with a sharp knife dipped in hot water, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix after adding eggs to prevent cracks. The water bath helps prevent cracking. Cool the cheesecake gradually in the turned-off oven. For clean slices, use a hot knife and wipe between cuts. The cheesecake can be made up to 3 days ahead and tastes better after a day or two. Freeze without topping for up to 3 months.

Nutrition

Keywords: eggnog cheesecake, holiday dessert, creamy cheesecake, gingersnap crust, Christmas dessert, New Year's dessert

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