Eggnog Cheesecake with Gingersnap Crust
Ingredients
- 12 ozginger snaps
- ¼ csugar
- ¼ tspcinnamon
- ¼ tspnutmeg
- 6 tbspsalted butter
- 4bricks cream cheese
- 4 largeeggs
at room temp
- 1 ½ ceggnog
- 1 ¼ cgranulated sugar
- 3 tbspall-purpose flour
- 1 tsprum extract
- ½1 tsp cinnamon
- 1 canOriginal Reddi-wip
- cinnamon
Directions
- 1
Start by preheating your oven to 325°F
- 2
To make the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon, nutmeg, and melted butter. Mix it all up until the crust is all soaked with butter!
- 3
Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
- 4
I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.
- 5
Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.
- 6
Now, in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
- 7
Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes… mix again until smooth and creamy. (that’s the last time to mix, by the way… and I promise those pics are of different steps)
- 8
Now pour that dreamy mixture into your crust and you’re ready to bake it! Bake for 1 hour**, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
- 9
After it’s cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor! Serve with a generous topping of Reddi-Wip and a sprinkle of cinnamon.
Eggnog Cheesecake with Gingersnap Crust
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About this Recipe
The Ultimate Holiday Dessert: Eggnog Cheesecake with Gingersnap Crust
Elevate your holiday table this season with a show-stopping Eggnog Cheesecake with Gingersnap Crust! This decadent Christmas dessert perfectly captures the festive spirit, blending the rich, creamy texture of a classic cheesecake with the beloved, warm spices of eggnog. It's truly a holiday dessert masterpiece that will delight everyone.
What makes this eggnog cheesecake so special? It all starts with the incredibly flavorful gingersnap crust. Crushed ginger snaps, butter, cinnamon, and nutmeg create a spicy, crisp foundation that perfectly complements the smooth, luscious filling. This isn't just any cheesecake; it's a symphony of seasonal flavors. The filling itself is a dream – velvety cream cheese infused with real eggnog, a hint of rum extract, and extra dashes of cinnamon and nutmeg, ensuring every bite is a celebration of holiday cheer.
Tips for the Perfect Slice
To ensure your eggnog cheesecake sets beautifully, always allow ample chilling time – ideally overnight. This not only firms up the dessert but also allows the complex flavors to fully meld. For a clean cut, run a thin, sharp knife under hot water, wipe it clean, and slice. Repeat for each slice.
Serving Suggestions & Variations
This Christmas cheesecake is truly divine on its own, but a generous swirl of Reddi-wip and an extra dusting of cinnamon or nutmeg takes it over the top. For an added touch of elegance, sprinkle a few extra gingersnap crumbs on top. While the rum extract adds an authentic touch, you could substitute a good quality vanilla extract if preferred. No matter how you serve it, this eggnog cheesecake is guaranteed to be a festive favorite!