There is something truly magical about this Eggnog Cheesecake with Gingersnap Crust Recipe that just sings the spirit of the holidays with every bite. Imagine a luxuriously creamy cheesecake infused with the festive warmth of eggnog and Irish cream, nestled on a perfectly spiced, buttery gingersnap crust. It is the ultimate showstopper dessert that looks as divine as it tastes, offering just the right balance of spice, sweetness, and richness that will have everyone asking for seconds. Whether you’re planning a holiday gathering or simply craving a decadent treat, this recipe is a winner that brings comfort and celebration together in the best way possible.

Ingredients You’ll Need

A top-down view shows several ingredients arranged neatly on a white marbled surface. In the center left, a white plate holds three thick, white blocks of cream cheese with a soft texture. Above it, a large white bowl is filled with finely crushed golden brown graham cracker crumbs. To the right of the bowl, there are two small clear glass cups with dark and light brown liquids. Below and to the right of the liquids, there are two metal measuring spoons containing a reddish brown powder and a fine white powder. Three brown eggs sit in a small row near the middle, with a small glass cup of white flour below them. Near the bottom right, there’s a white bowl filled with light yellow melted butter and a small clear cup with a white cream liquid. A clear glass cup with a light brown liquid is placed near the center-left. The whole setup looks clean and organized, with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance in this Eggnog Cheesecake with Gingersnap Crust Recipe comes down to simple, quality ingredients that each play an essential role. From the spicy snap of the crust to the creamy, smooth filling, every element contributes to the mouthwatering texture and flavor profile you’ll love.

Ground gingersnap cookies: Provide that iconic spicy crunch and robust flavor for the crust that contrasts beautifully with the creamy filling.
Ground cinnamon: Adds warmth and depth to the crust, enhancing the holiday spice vibe.
Butter, melted: Binds the crust ingredients together with rich, buttery goodness for a crisp base.
Cream cheese, softened: The star of the filling, offering a velvety base that’s rich and luscious.
Granulated sugar: Sweetens the cheesecake without overpowering the delicate eggnog flavor.
Eggnog: Brings the festive, creamy holiday spirit into the filling with that unique nutmeg and vanilla spice profile.
Irish cream: Adds an indulgent, boozy nuance that elevates the flavor complexity.
All-purpose flour: Helps stabilize the cheesecake, giving it that perfect, sliceable texture.
Heavy cream: Enhances creaminess and smoothness throughout the filling.
Salt: Balances the sweetness and heightens all the other flavors.
Pure vanilla extract: Adds a warm, fragrant note that deepens the overall taste.
Large eggs: Bind everything together, creating that classic cheesecake structure.
Whipped cream and sugared cranberries (for topping): Offer a festive, light finish that is both beautiful and delicious.

How to Make Eggnog Cheesecake with Gingersnap Crust Recipe

Step 1: Prepare the Gingersnap Crust

Start by preheating your oven to 350 degrees F and wrapping your springform pan with foil to protect it from water damage later. Next, pulse the gingersnap cookies in a food processor until they become fine crumbs. Add the cinnamon and melted butter, pulsing again until everything is combined. Press this mixture firmly into the bottom of your pan to create an even layer, which will bake into a crispy, spiced crust that perfectly holds the creamy filling.

Step 2: Bake the Crust

Place the crust in the oven and bake it for 10 minutes. This step is crucial as it allows the flavors to bloom and helps the crust set firmly, so it doesn’t get soggy once you pour in the cheesecake mixture. Allow the crust to cool slightly while you prepare the filling.

Step 3: Make the Cheesecake Filling

Reduce the oven temperature to 325 degrees F. In a stand mixer, beat the softened cream cheese on medium speed until fluffy and smooth. Gradually add sugar and mix until fully combined. Then, pour in the eggnog, Irish cream, flour, heavy cream, salt, and vanilla extract, mixing on medium-low until the batter is silky. Lower the speed and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix for an additional minute for a perfectly smooth and uniform filling.

Step 4: Bake the Cheesecake in a Water Bath

Pour the filling over your baked and cooled crust. Place your springform pan inside a larger baking pan, then carefully add hot water to reach halfway up the sides of the cheesecake pan. This water bath creates a gentle, even heat that helps prevent cracking and encourages a creamy texture. Bake at 325 degrees F for 1 hour, then turn off the oven and leave the cheesecake inside for another 45 minutes to finish cooking gently.

Step 5: Cool and Chill

Once the baking is complete, remove the cheesecake from the oven and allow it to cool at room temperature for at least an hour. Afterward, chill it in the refrigerator for at least 6 hours or overnight. Chilling lets the flavors meld and the texture set perfectly so your cheesecake will slice beautifully every time.

Step 6: Add the Finishing Touches

When you’re ready to serve this Eggnog Cheesecake with Gingersnap Crust Recipe, carefully remove the springform pan sides. Top with a generous swirl of whipped cream and a scattering of sugared cranberries for a show-stopping presentation that tastes as amazing as it looks.

How to Serve Eggnog Cheesecake with Gingersnap Crust Recipe

A slice of creamy cheesecake sits on a white plate with a floral pattern. The cheesecake has three visible layers: a light brown crumbly crust at the bottom, a thick pale yellow cheesy middle, and a smooth white topping layer. On top of the white layer are several bright red berries covered in a sparkling sugar coating. More sugar-coated red berries are scattered around the plate on a white marbled surface in soft focus. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

There’s nothing like a light, fluffy cloud of whipped cream on top of this cheesecake to add freshness and balance the rich filling. Sugared cranberries not only bring a festive pop of color but also a sweet-tart crunch that amps up the holiday vibes.

Side Dishes

This cheesecake shines brilliantly on its own but pairs wonderfully with a hot cup of spiced cider, peppermint tea, or even a glass of Irish cream liqueur for dessert drinks that complement every bite.

Creative Ways to Present

Try serving this cheesecake in mini springform pans for individual portions that feel extra special, or garnish with a sprinkle of nutmeg or cinnamon for added aroma. You can even add a drizzle of caramel sauce or a few roasted pecans for an unexpected texture twist that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and creamy for up to 5 days, making it a perfect treat to enjoy again or share after your holiday party.

Freezing

This Eggnog Cheesecake with Gingersnap Crust Recipe freezes beautifully. Slice it into portions, wrap each piece individually, and freeze for up to 2 months. When thawing, do so overnight in the fridge to preserve its texture and flavor.

Reheating

Since cheesecake is best enjoyed chilled, reheating is not recommended. Instead, allow frozen slices to thaw fully in the refrigerator for the creamiest, truest flavor experience, just like freshly made.

FAQs

Can I make this cheesecake without Irish cream?

Absolutely! While Irish cream adds a lovely depth and richness, you can substitute it with an equal amount of extra eggnog or a splash of vanilla extract for a similar effect.

How do I prevent the cheesecake from cracking?

Baking your cheesecake in a water bath is key to avoiding cracks. It ensures gentle, even heat. Also, avoid overmixing the batter and don’t open the oven door during baking.

Can I prepare this cheesecake in advance?

Yes! This recipe is perfect for making ahead since it requires chilling for several hours. Prepare it the day before to save time and allow the flavors to develop fully.

What’s the best way to crush gingersnap cookies?

A food processor is ideal for quickly turning cookies into fine crumbs. If you don’t have one, place cookies in a ziplock bag and crush them with a rolling pin until finely ground.

Can I use a different crust base instead of gingersnaps?

While gingersnaps are classic here, feel free to experiment with graham crackers or speculoos cookies for variations on the spiced crust that still pair beautifully with the eggnog filling.

Final Thoughts

This Eggnog Cheesecake with Gingersnap Crust Recipe truly captures the joy and indulgence of the holiday season. Its creamy, spiced layers offer a festive twist on a beloved classic that’s guaranteed to become a treasured favorite. I wholeheartedly encourage you to try making this at home—it’s easier than you think and will bring so much delight to any celebration. Treat yourself and your loved ones to this deliciously memorable dessert that’s as cozy and special as a holiday hug.