Eggnog Cheesecake with Gingersnap Crust

Your New Favorite Holiday Dessert is Here! 🎄

Hey there, my festive friend! Can you smell that? It’s officially the season of twinkling lights, cozy sweaters, and the unmistakable, spiced sweetness of eggnog wafting from every grocery store. I don’t know about you, but for me, the holidays just aren’t complete without a carton of that creamy, dreamy goodness in my fridge. But this year, I’m taking our shared love for this seasonal sip to a whole new level of delicious. We’re transforming that beloved drink into the most spectacular, show-stopping, melt-in-your-mouth dessert you’ll ever taste: my legendary Eggnog Cheesecake with a Gingersnap Crust.

Imagine it: a rich, velvety-smooth cheesecake filling, infused with the warm, comforting flavors of nutmeg and classic eggnog, all nestled into a crunchy, buttery, and subtly spicy gingersnap crust. It’s the perfect union of two holiday classics, creating a dessert that feels both elegantly festive and wonderfully familiar. This isn’t just a cheesecake; it’s a slice of holiday cheer on a plate. It’s the kind of dessert that makes everyone gather around the table a little quicker, their eyes wide with anticipation. So, tie on your favorite apron (the messy one with the reindeer pattern, obviously), preheat that oven, and let’s make some magic together. This Eggnog Cheesecake is about to become the star of your holiday table!

A Spoonful of Nostalgia: My Grandma’s Kitchen

This recipe always takes me right back to my grandma’s warm, incredibly chaotic, and always fragrant kitchen during the holidays. She was the queen of “a little bit of this, a dash of that,” and her homemade eggnog was the stuff of legend. It was rich, potent (though my version was always sans the “special” ingredient!), and she’d always let me grate the fresh nutmeg on top, watching the tiny specks dust the creamy surface like snow.

One particularly chaotic Christmas Eve, I decided I was a “big kid” and could help with the dessert—a classic New York-style cheesecake. In my five-year-old wisdom, I thought it needed a little more holiday spirit. Let’s just say I may have “accidentally” spilled a generous glug of her freshly made eggnog into the mixing bowl when she wasn’t looking. The result was… interesting. It was a bit loose, a bit boozy, and definitely not set properly, but my grandma, being the angel she was, declared it “the most innovative dessert of the season!” We laughed until we cried, eating our soupy-but-spiced creation with spoons. This Eggnog Cheesecake is my perfected, properly-set, heartfelt homage to her and that wonderfully messy kitchen memory. It’s the elegant version of that happy accident, and I know she’d absolutely love it.

Gathering Your Cheesecake Squad: The Ingredients

Here’s your grocery list for holiday bliss! Using high-quality, simple ingredients is the secret to a truly unforgettable cheesecake. Let’s break it down.

For the Gingersnap Crust:

• 1 ½ cups Gingersnap Cookie Crumbs: The flavorful foundation! I use about 25-30 store-bought gingersnaps pulsed in a food processor until fine. Chef’s Insight: The molasses and spice in these cookies pair perfectly with the eggnog. For a twist, you can use speculoos cookies (Biscoff) for a similar vibe!
• ¼ cup Granulated Sugar: This adds a little extra sweetness and helps the crust caramelize slightly for that perfect hold.
• 6 tbsp Unsalted Butter, melted: The glue! Melted butter binds the crumbs into that firm, delicious base we all love. Substitution Tip: If you only have salted butter, that’s totally fine—just omit any added salt in the recipe.

For the Eggnog Filling:

• 24 oz (three 8-oz blocks) Cream Cheese, softened: This is NON-NEGOTIABLE. Your cream cheese MUST be at room temperature. I can’t stress this enough. It’s the key to a silky-smooth, lump-free filling. Take it out 2-3 hours before you start.
• 1 cup Granulated Sugar: Sweetens the deal without overpowering the delicate eggnog flavor.
• ¾ cup Full-Fat Eggnog: Go for the good stuff! Full-fat eggnog gives the richest flavor and creamiest texture. Chef’s Insight: If you’re using homemade eggnog, ensure it’s chilled first.
• 3 Large Eggs, at room temperature: Another room temp must! Cold eggs can cause the cream cheese to seize up and lead to a lumpy batter.
• 2 tbsp All-Purpose Flour: Our little insurance policy! The flour helps stabilize the cheesecake, giving it structure and helping to prevent major cracks.
• 1 tsp Pure Vanilla Extract: The flavor enhancer. It rounds out all the other flavors beautifully.
• ½ tsp Ground Nutmeg: Freshly grated nutmeg is absolutely divine here if you have it! This is where that classic “eggnog” spice really shines.
• Optional: ¼ tsp Rum Extract: This is my pro tip for mimicking that traditional boozy eggnog flavor without actually adding liquid, which could affect the texture. It’s totally optional but highly recommended!

For the Topping:

• Whipped Cream: Use store-bought for ease or make your own sweetened whipped cream for a fluffy, cloud-like finish.
• Extra Nutmeg or Gingersnap Crumble: For a gorgeous, festive garnish that tells everyone exactly what deliciousness is inside.

Let’s Build this Beauty: Step-by-Step Instructions

Don’t be intimidated! Making cheesecake is a labor of love, but I’ll walk you through every single step. Read through all the instructions once before you begin—it’s my number one chef hack for success!

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Now, let’s get our pan ready. Take a 9-inch springform pan and line the bottom with a round of parchment paper. Lightly grease the sides with butter or baking spray. This double insurance policy ensures your beautiful cheesecake will release without a fight!
2. Create the Crust: In a medium bowl, stir together the gingersnap crumbs and sugar. Pour in the melted butter and mix until all the crumbs are thoroughly moistened and look like wet sand. Pour the mixture into your prepared pan and press it down firmly and evenly into the bottom. I like to use the flat bottom of a measuring cup to really pack it in—this prevents a crumbly crust later. Pop it in the oven for 10 minutes. This quick pre-bake helps set the crust so it stays crisp. Let it cool on a wire rack while you make the filling.
3. Master the Filling: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until it is completely smooth, creamy, and free of lumps. Chef’s Hack: Scrape down the bowl and beaters several times during this process! This is the most crucial step for a smooth texture. Now, add the eggs one at a time, mixing on low speed just until each yolk disappears into the batter. Overmixing at this stage incorporates too much air, which can cause the cheesecake to puff up and crack later. Once the eggs are in, gently beat in the eggnog, flour, vanilla, nutmeg, and rum extract (if using) just until everything is combined and smooth. Again, low and slow is the way to go!
4. Assemble and Bake: Pour your gorgeous, velvety filling over the cooled crust. Now, gently tap the pan on the counter 5-6 times. This helps bring any hidden air bubbles to the surface, which also helps prevent cracks. Place the cheesecake in the preheated oven and bake for 55-65 minutes. You’re looking for the edges to be fully set and slightly puffed, but the center should still have a slight jiggle—like Jell-O—when you gently shake the pan. It will firm up as it cools.
5. The Secret to No Cracks: The Cool Down: This is the most important step! When the timer goes off, DO NOT open the oven door all the way. Turn off the oven, and crack the door open about an inch. Let the cheesecake cool slowly inside the cooling oven for a full hour. This gradual temperature change is the best defense against the dreaded cheesecake canyon down the middle.
6. Chill Out: After its hour in the oven, remove the cheesecake and run a thin knife or offset spatula around the very edge to loosen it from the pan (this also helps prevent cracking as it shrinks while cooling). Let it cool completely to room temperature on the wire rack. Then, cover it loosely with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. I know, the wait is torture, but it’s essential for that perfect, firm, sliceable texture and for all the flavors to meld into pure heaven.

How to Serve Your Masterpiece

The big moment is here! To serve, carefully unclasp and remove the springform ring. If you placed parchment on the bottom, you can easily slide the whole cheesecake onto a serving platter. For picture-perfect slices, I have two tips. First, use a long, thin, sharp knife. Second, dip the knife in very hot water, wipe it dry, and then make your cut. Repeat this between every single slice for beautifully clean edges.

Top each luxurious slice with a generous dollop of whipped cream and a final dusting of fresh nutmeg or a sprinkle of reserved gingersnap crumbs. This dessert is rich, so a little goes a long way! It pairs wonderfully with a hot cup of coffee, a glass of cold milk, or a sweet dessert wine. Serve it straight from the fridge for that perfect, firm yet creamy texture.

Make It Your Own: Delicious Variations

Love to play with your food? Me too! Here are some fun ways to mix up this classic.

• Chocolate Swirl: Melt ½ cup of semi-sweet chocolate chips with a teaspoon of coconut oil. After pouring the filling into the crust, dollop the melted chocolate on top and use a knife or skewer to swirl it beautifully through the batter.
• Bourbon Caramel Drizzle: For an adult-only version, skip the rum extract. Instead, warm up a jar of good store-bought caramel sauce and stir in a tablespoon of bourbon. Drizzle this generously over each slice right before serving.
• Graham Cracker Crust: Not a ginger fan? No problem! Simply swap the gingersnap crumbs for an equal amount of graham cracker crumbs for a more traditional, but still delicious, base.
• Dairy-Free Delight: You can absolutely make this for friends with dietary needs! Use your favorite plant-based cream cheese and eggnog alternatives. Just ensure they are plain and unsweetened versions so you can control the sugar level.
• Mini Cheesecakes: Want individual portions? Line a muffin tin with liners and press the crust mixture into the bottom of each. Fill ⅔ full with batter and bake for 18-22 minutes. This is a fantastic option for holiday parties!

Chef Emily’s Notes from My Kitchen to Yours

This recipe has been through more iterations than I can count! The rum extract was a total game-changer; I tried adding actual rum early on and it always made the texture a bit off. The extract gives all the flavor without any of the fuss. Another funny story: I once was so excited to test a batch that I forgot the sugar in the filling. Let me tell you, a savory eggnog cheesecake is… not something I’d recommend. I now always measure my ingredients into little bowls before I start, just like they do on cooking shows! It feels fancy and prevents any sugar-related disasters. This cheesecake only gets better with time, so making it a day or even two ahead is actually encouraged. It frees up your oven on the big day!

Your Cheesecake Questions, Answered!

Q: Why did my cheesecake crack?
A: Don’t panic! A crack does NOT affect the taste. The most common causes are overmixing the batter (which adds too much air), a rapid temperature change, or overbaking. The slow cool-down in the oven is your best defense. And remember, we’re covering it with whipped cream anyway—no one will ever know!

Q: Can I use a different size pan?
A: I highly recommend a 9-inch springform pan. Using a smaller pan will make the filling too deep and require a much longer baking time, increasing the risk of cracking. A larger pan will make a thinner, drier cheesecake.

Q: How do I know it’s done baking if the center is jiggly?
A: Trust the jiggle! The residual heat will continue to cook the center as it cools. The edges should look set and the center should have a 2-3 inch wobble, like Jell-O. If the entire surface is firm, it’s likely overbaked.

Q: Can I freeze this cheesecake?
A: Absolutely! Wrap the cooled, chilled cheesecake tightly in two layers of plastic wrap and one layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Nutritional Information*

*Please note: This is an estimated nutritional breakdown provided for informational purposes only. Calculations will vary based on specific ingredients and brands used.

Per Slice (based on 12 servings):

• Calories: ~380 kcal
• Carbohydrates: 30g
• Protein: 6g
• Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 280mg
• Sugar: 23g

This is a rich, indulgent dessert meant to be savored and enjoyed as part of your holiday celebrations. Its richness means a small slice is incredibly satisfying!

Final Thoughts from My Kitchen

Well, friend, we’ve baked up more than just a cheesecake—we’ve baked up a memory. This Eggnog Cheesecake with its spiced gingersnap crust is my way of bottling up the joy, chaos, and warmth of the holidays in one rich, creamy slice. It’s festive, indulgent, and meant to be shared around a table filled with laughter and love.

Remember, the beauty of holiday baking isn’t in perfection—it’s in the stories, the smiles, and the traditions we create bite by bite. So cut yourself a generous slice, pour a cup of coffee (or a little eggnog, if you please), and celebrate the sweetness of the season. From my kitchen to yours, may your holidays be merry, bright, and delicious.