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A slice of eggnog cheesecake with gingersnap crust on a white plate garnished with whipped cream.
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4.46 from 44 votes

Eggnog Cheesecake with Gingersnap Crust Recipe

Eggnog Cheesecake with Gingersnap Crust - Thick, rich, creamy, and full of classic eggnog flavor! This recipe features the traditional warm spice flavors of the holidays. A perfect way to indulge during the season!
Prep Time20 minutes
Cook Time2 hours 10 minutes
Chill Time4 hours
Total Time2 hours 30 minutes
Course: cheesecake, Dessert
Cuisine: American
Keyword: cheesecake, eggnog, gingersnap
Servings: 12
Calories: 627kcal
Author: Leigh Harris

Ingredients

For the crust

  • 2 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted

For the cheesecake

  • 32 ounces cream cheese, softened (4 - 8oz packages)
  • 1 1/4 cups granulated sugar
  • 3/4 cup eggnog, room temperature
  • 1 tablespoon bourbon, good quality (or vanilla extract)
  • 1 1/2 tsp nutmeg freshly grated
  • 4 large eggs, room temperature

Topping

  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla
  • freshly grated nutmeg for garnish

Instructions

Gingersnap Crust

  • Preheat the oven to 350°F. 
    Wrap the outer bottom of a 9-inch springform pan tightly with 2 layers of heavy-duty aluminum foil.
  • Combine the gingersnap crumbs, sugar, and melted butter in a medium-size bowl and mix until combined thoroughly. Press the crumb mixture into the bottom of the pan and about 2-inches up the sides.
    2 1/2 cups gingersnap cookie crumbs, 1/4 cup granulated sugar, 5 tablespoons unsalted butter, melted
  • Bake for 10 minutes. Set aside to cool.

Eggnog Cheesecake

  • Reduce the oven temperature to 300ºF. 
  • In the bowl of a stand mixer (or electric hand mixer) beat the cream cheese until smooth and creamy, about 1-2 minutes.
    32 ounces cream cheese, softened
  • Add the sugar and eggnog and beat until well combined. Add the bourbon (or vanilla), and 1 1/2 teaspoons of freshly grated nutmeg. Beat on low speed until combined and smooth.
    1 1/4 cups granulated sugar, 3/4 cup eggnog, room temperature, 1 tablespoon bourbon, good quality, 1 1/2 tsp nutmeg
  • Continuing on low speed add the eggs and beat just until combined. DO NOT OVER MIX. Pour the batter over the prepared crust.
    4 large eggs, room temperature
  • Carefully fill a large roasting pan with a few inches of boiling water and place the cheesecake pan in the center.
  • Bake for 1 hour, or until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour without opening the door.
  • Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely.
  • Cover and refrigerate for at least 4 hours, preferably overnight.

Garnish

  • Beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Pipe the whipped cream on top of chilled cheesecake as desired. Garnish with additional freshly grated nutmeg.
    1 cup heavy whipping cream, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla, freshly grated nutmeg for garnish

Notes

Plan ahead total time does not include chill time.
Use room-temperature eggs and dairy. 
Cheesecake is done when the edges are set and the very center jiggles slightly. It will continue to set as it cools. Ovens vary so watch it closely.
For the best flavor and slicing chill for a minimum of 6 hours.
You can swap the gingersnap cookies for graham cracker crumbs for the crust.
Instead of bourbon, you could use vanilla extract or rum extract.
Storing - Cool the cheesecake to room temperature, wrap it tightly with plastic wrap, and store it in the refrigerator for up to 5 days.
Freezing - Place in a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight. Or flash freeze individual slices on a parchment-lined baking sheet until hard, wrap each piece in plastic wrap, and place in a freezer-safe container.

Nutrition

Calories: 627kcal | Carbohydrates: 53g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 203mg | Sodium: 446mg | Potassium: 253mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1587IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg