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Eggnog Cheesecake with Gingersnap Crust

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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
  • 2 cups crushed gingersnap cookies
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 cup eggnog
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • chopped pecan nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine 2 cups of crushed gingersnap cookies with ½ cup of melted unsalted butter until well combined.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  4. In another bowl, beat 16 ounces of cream cheese until smooth using an electric mixer.
  5. Gradually add ¾ cup granulated sugar while continuing to mix until fully incorporated.
  6. Scrape down the sides of the bowl as needed.
  7. Add 3 large eggs one at a time into the cream cheese mixture, beating well after each addition.
  8. Once combined, slowly pour in 1 cup of eggnog while mixing on low speed until just blended.
  9. Sprinkle in 1 teaspoon ground cinnamon and ½ teaspoon grated nutmeg into your filling mixture.
  10. Mix gently until combined; try not to overmix.
  11. Pour the creamy filling over your prepared gingersnap crust in the springform pan.
  12. Bake in your preheated oven for about 50-60 minutes or until the center is set but slightly jiggly.
  13. Once baked, turn off the oven and crack open its door slightly.
  14. Let your cheesecake cool inside for about an hour before refrigerating for at least four hours or overnight if possible.
  15. Just before serving, consider garnishing with whipped cream or chopped pecans.

Notes

Store leftovers in an airtight container, refrigerate for freshness.

Reheat slices gently in microwave, avoiding overcooking the cheesecake.

Serve with whipped cream topping and sprinkle nutmeg for extra flavor.

Use room temperature ingredients for a smoother, creamier cheesecake texture.

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

Nutrition

  • Calories: 350 kcal
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 25mg

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