Eggnog Cheesecake

This creamy eggnog cheesecake is a festive, indulgent dessert — silky cheesecake filling infused with classic eggnog spices and resting on a buttery gingersnap crust. It’s perfect for holiday parties, cozy gatherings, or any time you crave a rich, seasonal treat that blends cheesecake and eggnog flavors in one elegant dessert.

Why You’ll Love This Recipe

You’ll love this cheesecake because:

• It combines the smooth, creamy richness of cheesecake with the warm, spiced flavor of eggnog — a comforting holiday-season treat.
• The gingersnap crust adds a cozy, slightly spicy contrast to the creamy filling, elevating the taste beyond a classic cheesecake.
• It can be made ahead of time and chilled, making it a stress-free option when hosting guests.
• It’s a showstopper dessert that looks impressive when served, yet is surprisingly easy to make with basic baking tools.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Gingersnap cookies, crushed into fine crumbs
• Unsalted butter, melted

For the cheesecake filling:

• Full-fat cream cheese, softened
• Granulated sugar
• Cornstarch
• Eggnog (store-bought or homemade)
• Large eggs, room temperature

Optional topping:

• Whipped cream
• Ground nutmeg (for sprinkling)

Directions

1. Preheat your oven to 325°F (about 165°C). In a bowl, combine the crushed gingersnap cookies with melted butter until the mixture is evenly moistened. Press the mixture into the bottom (and slightly up the sides) of a 9-inch springform pan. Bake the crust for about 10 minutes. Remove and set aside to cool.
2. Reduce oven temperature to 300°F (about 150°C). In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Mix in the cornstarch until well blended.
3. Pour in the eggnog and mix on low speed until incorporated. Then add the eggs one at a time, mixing slowly and scraping down the bowl after each addition.
4. Pour the cheesecake filling into the cooled crust and spread evenly. Wrap the springform pan tightly with aluminum foil. Place the pan inside a larger roasting pan, then pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan (water bath method).
5. Bake for approximately 1 hour and 40 minutes. Once baking time is up, turn off the oven but keep the cheesecake inside with the door slightly ajar and let it sit for 30 minutes.
6. After that, remove the cheesecake and let it cool at room temperature for about 2 hours. Once cooled, refrigerate for at least 1½ to 2 hours, or overnight for best results.
7. Before serving, you can top with whipped cream and a light dusting of ground nutmeg, if desired.

Servings and timing

This recipe yields a 9-inch cheesecake, typically serving about 10 to 12 people.

• Prep time (including crust prep and mixing): ~ 30 minutes
• Bake time: ~ 1 hour 40 minutes
• Cooling + chilling: ~ 2 hours cooling + at least 1½ hours chilling (ideally overnight)
• Total time: approximately 6 hours (including chilling), with most of that time being passive

Storage/Reheating

Store leftover cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4–5 days. For longer storage, you can freeze individual slices — wrap each slice in wax paper or plastic wrap and place in a freezer-safe container; frozen cheesecake can last up to 2 months. For best texture, thaw in the fridge overnight before serving. Cheesecake is best served chilled or at room temperature.

FAQs

What kind of cookies should I use for the crust?

You can use gingersnap cookies for a warm, spiced crust — it pairs beautifully with the eggnog. If you prefer a more traditional crust, crushed graham crackers or plain biscuits also work.

Can I use low-fat cream cheese instead of full-fat?

Full-fat cream cheese gives the cheesecake its rich, creamy texture. Using low-fat may result in a softer, less structured cheesecake.

Can I make this cheesecake without a water bath?

A water bath helps ensure even baking and reduces cracking by providing gentle, moist heat. Skip it only if you’re okay with a slightly firmer texture and potential cracking.

Can I use homemade eggnog instead of store-bought?

Yes — homemade eggnog works just as well. The key is to use a rich, well-seasoned eggnog so the cheesecake filling has full eggnog flavor.

How do I prevent cracks on the top of the cheesecake?

Use a water bath, bake slowly, and cool the cheesecake gradually. Let it cool in the turned-off oven with the door slightly ajar before chilling — sudden temperature changes can cause cracks.

Can I add rum or rum extract for more flavor?

Yes — if you like, you can add a few drops of rum extract (or a small amount of rum if serving to adults) to the filling or the whipped cream topping for a deeper, more holiday-style flavor.

How long should I chill the cheesecake before serving?

At a minimum, chill for 1½ to 2 hours so the filling sets properly. For best texture and flavor, chill overnight.

Can I make mini cheesecakes instead of a full cake?

Yes — you can divide the batter into cupcake liners or small ramekins to make mini eggnog cheesecakes. Bake and chill as instructed, but reduce bake time slightly (check for doneness earlier).

Is it okay to skip the whipped cream topping?

Yes — the cheesecake will still be delicious and creamy on its own. Whipped cream adds extra richness and festive flair, but it’s optional.

How do I know when the cheesecake is done baking?

The edges should appear set, while the center should still have a slight jiggle when you gently shake the pan. After baking, letting it rest in the turned-off oven helps it finish setting as it cools.

Conclusion

This Eggnog Cheesecake is a dreamy, festive dessert that combines the best of holiday eggnog with the silky richness of cheesecake. With a spiced gingersnap crust, creamy filling, and optional whipped-cream topping, it’s a showstopping treat for holiday gatherings or cozy nights in. With some simple prep and mostly passive chill time, you can end up with a dessert that feels luxurious and special — and one that’s sure to impress family and friends.

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