Description of this recipe
This Eggnog Cheesecake with a Gingersnap Crust is a delightful twist on traditional cheesecake, perfectly capturing the essence of the holiday season. The creamy filling, infused with the warm spices of eggnog, is nestled in a crunchy, sweet gingersnap crust that adds a festive touch. This dessert is not only visually stunning but also rich in flavor, making it a standout centerpiece for any holiday gathering.
Why you will love this recipe
You’ll adore this Eggnog Cheesecake because it combines the beloved flavors of eggnog and gingersnap cookies into a luxurious dessert. The creamy texture of the cheesecake is balanced by the spiced crunch of the crust, creating a harmonious blend of tastes and textures. It’s easy to prepare, can be made ahead of time, and is sure to impress your guests, ensuring that it becomes a cherished part of your holiday traditions.
Introduction
As the holiday season approaches, the search for the perfect dessert begins. If you’re looking to impress your family and friends with a show-stopping treat, look no further than this Eggnog Cheesecake with a Gingersnap Crust. This recipe beautifully marries the classic flavors of eggnog with the spicy sweetness of gingersnap cookies, resulting in a cheesecake that is both festive and indulgent. Whether served at a holiday dinner, a cozy gathering, or as a sweet ending to a holiday feast, this cheesecake is bound to become a favorite.
Ingredients:
For the Gingersnap Crust:
- 2 cups gingersnap cookies (finely crushed, about 30–35 cookies)
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
For the Eggnog Cheesecake Filling:
- 24 oz cream cheese (softened, 3 packages)
- 1 cup granulated sugar
- 1 cup eggnog
- 3 large eggs
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- Optional: 1 tbsp rum or rum extract
For Garnish (Optional):
- Whipped cream
- Extra ground nutmeg or cinnamon
- Mini gingerbread men cookies or crushed gingersnaps
Preparation:
Step 1: Prepare the Gingersnap Crust
Preheat your oven to 325°F (163°C). In a food processor, crush the gingersnap cookies into fine crumbs. If you don’t have a food processor, you can place the cookies in a ziplock bag and crush them with a rolling pin. In a mixing bowl, combine the crushed cookies with granulated sugar and melted butter, stirring until the mixture resembles wet sand.
Step 2: Press the Crust into the Pan
Take a 9-inch springform pan and press the gingersnap mixture firmly into the bottom to create an even layer. Make sure to pack it tightly for a sturdy crust. Once done, place the pan in the refrigerator to chill while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, which should take about 2–3 minutes. Gradually add in the granulated sugar and eggnog, mixing until fully combined and smooth.
Step 4: Incorporate the Eggs and Spices
Add the eggs one at a time, mixing on low speed after each addition to ensure they are well incorporated without overmixing. Finally, stir in the vanilla extract, ground nutmeg, ground cinnamon, and, if desired, the rum or rum extract for an extra depth of flavor.
Step 5: Bake the Cheesecake
Wrap the outside of the springform pan with aluminum foil to prevent any water from leaking in. Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water. This water bath will help the cheesecake bake evenly and prevent cracks. Bake for 55–65 minutes, or until the edges are set and the center is slightly wobbly. After baking, turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 1 hour. This gradual cooling process helps prevent cracking. Once cooled, let it reach room temperature, then refrigerate for at least 4 hours or overnight.
Serving Suggestions:
Serve this Eggnog Cheesecake chilled, topped with a generous dollop of whipped cream and a sprinkle of extra nutmeg or cinnamon. For an added festive touch, decorate with mini gingerbread men cookies or crushed gingersnaps. Pair it with a glass of eggnog or a warm spiced cider for a truly cozy experience.
Tips:
- For best results, ensure your cream cheese is at room temperature before mixing; this will help achieve a smooth filling.
- If you prefer a non-alcoholic version, simply omit the rum or rum extract.
- To make slicing easier, dip your knife in hot water before cutting each slice, wiping it clean between cuts.
- This cheesecake can be made a day in advance, making it a great option for holiday entertaining.
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 4 hours 15 minutes (includes cooling time)
Nutritional Information:
- Calories: Approximately 450 per slice
- Protein: 7g
- Sodium: 300mg
Conclusion
This Eggnog Cheesecake with a Gingersnap Crust is the epitome of holiday indulgence. With its creamy texture, rich flavors, and festive presentation, it’s sure to be a hit at any gathering. The combination of the spiced gingersnap crust and the velvety eggnog filling creates a dessert that not only tastes incredible but also captures the spirit of the season. Make this cheesecake a part of your holiday traditions, and watch it become a beloved favorite for years to come.
Questions and Answers about this recipe:
- Can I use a different type of cookie for the crust?
Yes, you can substitute the gingersnap cookies with other cookie types like graham crackers or chocolate cookies. However, the flavor profile will change slightly. - How can I store leftover cheesecake?
Leftover cheesecake should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will keep well for up to 5 days. - Is it possible to make this cheesecake without eggs?
While eggs contribute to the texture and structure of the cheesecake, you can use egg substitutes like silken tofu or a commercial egg replacer. The texture may vary slightly. - Can I freeze the cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving. - What can I serve with the cheesecake?
This cheesecake pairs beautifully with a variety of accompaniments, such as a drizzle of caramel sauce, fresh berries, or a spiced fruit compote. Enjoy it alongside a warm beverage for a cozy treat!
