Description
This rich and creamy Eggnog Cheesecake features a gingersnap crust and a spiced, velvety filling. It’s perfect for holiday gatherings, bringing festive cheer with every bite!
Ingredients
Scale
- 12 oz Gingersnaps
- 7 TBSP Unsalted butter
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 cup Eggnog (room temperature)
- 1/2 tsp Ground nutmeg
- 4 Large eggs (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 tsp Ground cinnamon
- 2 tsp Unsweetened cocoa powder
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 2 oz Cream cheese (room temperature)
- 3 TBSP Eggnog
- 1/4 tsp Ground nutmeg
Instructions
- Preheat oven to 325℉ and prepare a 9-inch springform pan.
- Make the gingersnap crust and bake for 13 minutes.
- Beat cream cheese and sugar, then mix with vanilla, eggnog, and nutmeg.
- Create the cinnamon swirl and pour half of the cheesecake batter into the crust.
- Prepare a water bath and bake the cheesecake for 75-95 minutes.
- Cool in the oven, then chill in the fridge for at least 6 hours.
- Whip the eggnog cream and top the cheesecake before serving.
Notes
Make sure the cream cheese is at room temperature for easy blending.
Consider gluten-free gingersnaps for a dietary option.
Allow cooling in the oven to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg