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Easy Eggnog Cheesecake with Gingersnap Crust – Best Holiday Dessert

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This easy eggnog cheesecake with a crunchy gingersnap crust is the perfect holiday dessert. Creamy, spiced, and simple to make, it’s a crowd-pleaser that tastes like Christmas in every bite.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 32 ounces (about 900g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) high-quality eggnog
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 cup (240ml) heavy cream (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Extra ground nutmeg or crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the middle of the oven. Take cream cheese and eggs out of the fridge to come to room temperature.
  2. Make the crust: Pulse gingersnap cookies in a food processor until fine crumbs form. Alternatively, crush in a zip-top bag with a rolling pin. In a medium bowl, combine crumbs, melted butter, sugar, and salt (if using). Stir until mixture resembles wet sand.
  3. Press crust mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Refrigerate while making the filling.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add sugar and beat for another 2 minutes until light and creamy.
  5. Add eggs one at a time, beating on low speed after each addition just until combined. Do not overbeat.
  6. Add eggnog, vanilla extract, flour, nutmeg, cinnamon, and cloves. Mix on low speed until just combined. Batter should be smooth and silky.
  7. Pour filling over chilled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Optional water bath: Wrap the bottom and sides of the springform pan tightly with two layers of aluminum foil. Place in a large roasting pan and pour hot water until it reaches halfway up the sides of the springform pan.
  9. Bake for 55 to 65 minutes. Edges should be set and slightly puffed, center should jiggle slightly. If browning too quickly, tent with foil after 40 minutes.
  10. Turn off oven and crack the door open. Let cheesecake sit in the oven for 1 hour. Then remove from water bath and place on a cooling rack. Run a thin knife around the edge of the pan.
  11. Let cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. For optional topping: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Serve on slices with a sprinkle of nutmeg or crushed gingersnaps.

Notes

For best results, use room temperature ingredients. A water bath helps prevent cracks. Let cheesecake chill overnight for optimal flavor and texture. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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