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Eggnog Cheesecake with Gingersnap Crust Recipe

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4.4 from 65 reviews

This decadent eggnog cheesecake features a creamy, luscious filling flavored with rich eggnog and a hint of Irish cream, all resting on a spiced gingersnap crust. Perfect for holiday celebrations, this festive dessert is topped with whipped cream and sugared cranberries for an elegant finish.

  • Total Time: 7 hours 30 minutes
  • Yield: 8-10 servings

Ingredients

For the Crust:

  • 2 cups ground gingersnap cookies
  • ½ teaspoon ground cinnamon
  • 3 tablespoons butter, melted

For the Filling:

  • 3 (8-ounce) blocks cream cheese, softened at room temperature
  • 1 cup granulated sugar
  • ¼ cup eggnog
  • 2 tablespoons Irish cream liqueur
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ tablespoons heavy cream
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, room temperature

Toppings:

  • Whipped cream
  • Sugared cranberries

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C) and wrap the outside of a 9-inch springform pan (or four mini springform pans) with two layers of foil to prevent water leaks. Use a food processor to pulse the gingersnap cookies into fine crumbs. Add ground cinnamon and melted butter, then process again until combined. Transfer the crumb mixture into the prepared pan(s), pressing firmly with the bottom of a flat cup to form an even layer. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
  2. Mix the Filling: Lower the oven temperature to 325°F (160°C). In a large mixing bowl fitted on an electric mixer, beat the softened cream cheese on medium speed for about 2 minutes until smooth and creamy. Gradually add the sugar and continue mixing for another minute, scraping down the bowl as necessary. Add eggnog, Irish cream, flour, heavy cream, salt, and vanilla extract, mixing on medium-low speed until fully incorporated. Reduce mixer speed to low and add eggs one at a time, mixing just until combined after each addition. Beat the filling on low for an additional minute to ensure smoothness.
  3. Assemble and Bake: Pour the cheesecake filling evenly over the prepared crust in the springform pan(s). Place these pan(s) inside a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan(s) to create a water bath.
  4. Bake the Cheesecake: Bake at 325°F (160°C) for 1 hour. After the hour, turn off the oven and leave the cheesecake inside for an additional 45 minutes to gently finish baking and prevent cracking.
  5. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely to room temperature (about 1 hour). Then refrigerate for at least 6 hours or overnight to fully set.
  6. Serve: When ready to serve, carefully remove the sides of the springform pan. Top the cheesecake with whipped cream and decorative sugared cranberries for a festive touch.
  7. Store: Cover and store any leftovers in the refrigerator to keep fresh.

Notes

  • Wrapping the springform pan with foil is important to prevent water from the water bath from leaking into the cheesecake.
  • Allow cream cheese and eggs to come to room temperature before mixing to avoid lumps in the filling.
  • The water bath helps prevent cracks and ensures even baking.
  • For a non-alcoholic version, omit the Irish cream or substitute with additional eggnog or vanilla extract.
  • Letting the cheesecake chill overnight improves its texture and flavor blending.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/eggnog-cheesecake-with-gingersnap-crust-recipe/