Description
Bring holiday magic to the dessert table with this Eggnog Cheesecake — creamy, spiced, and full of festive flavor! With warm notes of nutmeg and a buttery gingersnap crust, this rich and cozy cheesecake is the perfect blend of classic eggnog and irresistible indulgence.
Ingredients
For the Crust:
1 ½ cups Gingersnap Cookie Crumbs
¼ cup Sugar
6 tbsp Melted Butter
For the Filling:
24 oz Cream Cheese (softened)
1 cup Sugar
¾ cup Eggnog (full-fat recommended)
3 Large Eggs
2 tbsp All-Purpose Flour
1 tsp Vanilla Extract
½ tsp Ground Nutmeg
Optional: ¼ tsp Rum Extract for extra eggnog flair
For Topping:
Whipped Cream
Extra Nutmeg or Gingersnap Crumble (for garnish)
Instructions
Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment and lightly grease the sides.
Mix crust ingredients and press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently. Then stir in eggnog, flour, vanilla, nutmeg, and rum extract if using.
Pour filling into crust. Tap pan to remove air bubbles.
Bake for 55–65 minutes, until edges are set and center has a slight jiggle.
Turn off oven, crack door, and let cool inside for 1 hour. Chill in fridge at least 4 hours or overnight.
Top with whipped cream and sprinkle with nutmeg or crushed gingersnaps.
- Prep Time: 20 minutes
- Chill Time: 4+ hours
- Cook Time: 1 hour
Nutrition
- Calories: 380 / Slice
- Sugar: 23g / Slice
- Sodium: 280mg / Slice
- Fat: 27g / Slice
- Saturated Fat: 16g / Slice
- Carbohydrates: 30g / Slice
- Protein: 6g / Slice
- Cholesterol: 125mg / Slice