Go Back

Eggnog Cheesecake with Gingersnap Crust

A rich, creamy holiday cheesecake infused with eggnog and nutmeg, sitting atop a spicy gingersnap cookie crust. The perfect Christmas dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cups gingersnap cookie crumbs about 30-40 cookies
  • 0.33 cup unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 32 oz cream cheese 4 blocks, softened to room temp
  • 1.25 cups granulated sugar
  • 2 tbsp all-purpose flour
  • 4 large eggs room temp
  • 0.75 cup eggnog full fat
  • 1 tsp rum extract or 2 tbsp dark rum
  • 1 tsp vanilla extract
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cinnamon

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Food processor
  • Roasting pan (for water bath)

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Pulse gingersnaps in a food processor to fine crumbs. Mix with melted butter and 2 tbsp sugar.
  3. Press mixture into bottom and slightly up sides of pan. Bake 10 mins, then cool.
  4. Beat cream cheese and 1 1/4 cups sugar until smooth and creamy. Do not overbeat.
  5. Mix in flour, nutmeg, cinnamon, vanilla, and rum extract.
  6. Add eggs one at a time, mixing on low speed just until combined after each.
  7. Stir in eggnog gently until smooth.
  8. Wrap pan bottom in foil. Pour batter over crust. Place in a roasting pan with hot water halfway up sides.
  9. Bake 60-70 mins until edges set and center wobbles slightly. Turn off oven, open door slightly, let sit 1 hour.
  10. Cool completely, then refrigerate 8+ hours before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps.