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Baked Creamy Eggnog Cheesecake with Gingersnap Crust

A close-up of a rich slice of eggnog cheesecake featuring a thick graham cracker crust and piped whipped cream dusted with nutmeg.
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A rich, creamy baked cheesecake flavored with eggnog and topped with spiced whipped cream, set on a gingersnap cookie crust.

Ingredients

Scale
  • 1 1/2 cups crushed gingersnap cookies
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup eggnog
  • 1/2 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • Pinch of ground nutmeg (for garnish)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the crushed gingersnaps, 1/4 cup granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups granulated sugar until fully combined.
  4. Mix in the vanilla extract, 1/2 teaspoon nutmeg, and cinnamon. Beat until just blended.
  5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  6. Gently stir in the eggnog until the batter is uniform.
  7. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. To make the topping, beat the heavy cream and powdered sugar until soft peaks form. Gently fold in a pinch of nutmeg. Spread or pipe the whipped cream over the chilled cheesecake before serving. Garnish with extra nutmeg.

Notes

  • For easier removal, run a thin knife around the edge of the cheesecake before releasing the springform side.
  • If you prefer a graham cracker crust, substitute graham cracker crumbs for the gingersnaps.
  • Make this dessert ahead of time; it tastes better after a full day of chilling.

Nutrition

Find it online: https://hungryhearld.com/eggnog-cheesecake-recipe/