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Eggnog Cheesecake

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This festive Eggnog Cheesecake features a creamy, spiced eggnog filling over a buttery gingersnap crust, making it the perfect elegant dessert for holiday gatherings and cozy winter nights.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 6 hours (including cooling and chilling)
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups gingersnap cookies, crushed into fine crumbs
  • 6 tablespoons unsalted butter, melted
  • 24 oz (3 packages) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup eggnog (store-bought or homemade)
  • 3 large eggs, room temperature
  • Optional: whipped cream (for topping)
  • Optional: ground nutmeg (for sprinkling)

Instructions

  1. Preheat oven to 325°F (165°C). Combine crushed gingersnap cookies and melted butter. Press into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool. Reduce oven temperature to 300°F (150°C).
  2. In a large bowl, beat cream cheese and sugar until smooth. Add cornstarch and mix well. Mix in eggnog on low speed until combined.
  3. Add eggs one at a time, mixing slowly and scraping down the bowl after each addition.
  4. Pour filling into the cooled crust and smooth the top. Wrap the outside of the springform pan with foil. Place it in a large roasting pan and add hot water halfway up the sides of the springform pan (water bath).
  5. Bake for 1 hour 40 minutes. Then turn off the oven, slightly crack the door, and let the cheesecake sit for 30 minutes.
  6. Remove cheesecake from oven and water bath. Cool at room temperature for 2 hours, then refrigerate for at least 1½ to 2 hours, preferably overnight.
  7. Before serving, top with whipped cream and a dusting of nutmeg if desired.

Notes

  • Using a water bath prevents cracks and ensures even baking.
  • Homemade or store-bought eggnog can be used—just ensure it’s well-flavored.
  • Let the cheesecake cool slowly to prevent the top from cracking.
  • For best results, chill the cheesecake overnight before slicing.
  • Top with whipped cream and nutmeg for a festive presentation, or serve plain for a simpler option.

Nutrition

Find it online: https://savorymomskitchen.com/eggnog-cheesecake/