Description
This Eggnog Cheesecake features a creamy filling with rich eggnog flavor and a crunchy gingersnap crust. Ideal for holiday gatherings, it’s a delightful treat that everyone will love!
Ingredients
- Gingersnaps (12 oz)
- Unsalted Butter (7 TBSP, melted)
- Cream Cheese (24 oz, room temperature)
- White Granulated Sugar (3/4 cup)
- Pure Vanilla Extract (1 tsp)
- Eggnog (1 cup, room temperature)
- Ground Nutmeg (1/2 tsp)
- Large Eggs (4, room temperature)
- Brown Sugar (3/4 cup, packed)
- Ground Cinnamon (1 tsp)
- Unsweetened Cocoa Powder (2 tsp)
- Heavy Cream (1 cup)
- Powdered Sugar (1/4 cup)
- Additional Cream Cheese (2 oz, room temperature)
- Eggnog (3 TBSP)
- Ground Nutmeg (1/4 tsp)
Instructions
- Preheat oven to 325℉ and prepare a 9-inch springform pan with nonstick spray and parchment paper.
- Pulse gingersnaps in a food processor and mix with melted butter. Press into the pan to form the crust and bake for 13 minutes.
- In a bowl, beat cream cheese and granulated sugar until smooth. Mix in vanilla, eggnog, and nutmeg. Add eggs slowly.
- Prepare a cinnamon swirl mix of brown sugar, cinnamon, and cocoa powder.
- Layer cheesecake batter over the crust, sprinkle with cinnamon mix, and add remaining batter on top.
- Set up a water bath using a roasting pan and add boiling water. Bake for 75 to 95 minutes until set.
- Cool in the oven with the door cracked, then refrigerate for at least 6 hours.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in additional cream cheese and eggnog mixture.
- Spread whipped cream over cooled cheesecake, decorate with piping, and sprinkle with nutmeg.
Notes
Ensure cream cheese and eggs are at room temperature for smooth batter.
Watch baking time to prevent cracks; a slight jiggle in the center is ideal.
You can make this cheesecake a day in advance to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg