Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggnog Cheesecake with Gingersnap Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious eggnog cheesecake with gingersnap crust recipe with detailed instructions and nutritional information.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies
  • ½ cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • Whipped cream (optional) for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine 1 ½ cups crushed gingersnap cookies and ½ cup melted unsalted butter.
  3. Mix until well combined and crumbly.
  4. Press this mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for about 8-10 minutes until golden brown, then remove from the oven and let cool.
  6. In another bowl, beat 16 ounces of softened cream cheese until smooth using an electric mixer on medium speed.
  7. Gradually add in 1 cup of granulated sugar until combined.
  8. Mix in 3 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  9. Add in 1 cup of eggnog, 1 teaspoon of vanilla extract, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground cinnamon.
  10. Mix on low speed until everything is smooth and well combined.
  11. Sprinkle in 2 tablespoons of cornstarch and mix just until incorporated.
  12. Pour the cheesecake filling over your cooled gingersnap crust in the springform pan.
  13. Smooth out the top with a spatula.
  14. Place it into the preheated oven and bake for about 50-60 minutes or until slightly jiggly in the center but set around the edges.
  15. Once baked, turn off the oven and crack open its door slightly.
  16. Let the cheesecake cool down slowly inside for about an hour before transferring it to cool completely at room temperature.
  17. Refrigerate for at least four hours or overnight for best results.
  18. When ready to serve, remove from springform pan and garnish with whipped cream if desired.
  19. Slice into pieces and enjoy every creamy bite topped by that crunchy gingersnap base!

Notes

Store leftover cheesecake in refrigerator.

Reheat slices gently in microwave.

Serve with whipped cream topping.

Use room temperature ingredients for easy mixing.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Method: Bake

Nutrition

  • Calories: 350 kcal
  • Sugar: 8g
  • Sodium: 250mg
  • Fat: 22g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 25mg

Find it online: https://recipesmars.com/2025/11/eggnog-cheesecake-with-gingersnap-crust-2/