Eggnog Cheesecake with Gingersnap Crust

Eggnog cheesecake is a clear holiday favorite. And this version with a crisp gingersnap crust brings warm spice and creamy texture in every bite. The recipe looks rich and fancy, but it’s easy to make at home. You only need a few steps, simple ingredients, and a little time to chill the cheesecake. If you want a dessert that feels special and still stays simple, this one fits well.

This guide walks you through the ingredients, steps, baking tips, and make ahead ideas. You’ll also find storage tips, variations, and serving ideas. By the end, you’ll feel ready to make a cheesecake that slices clean and tastes smooth.

 Eggnog Cheesecake Recipe

Ingredients for Eggnog Cheesecake with Gingersnap Crust

You need two sets of ingredients: one for the crust and one for the filling. Use room-temperature ingredients for the filling. Cold cream cheese creates lumps.

For the gingersnap crust

• 2 cups crushed gingersnap cookies (about 30–32 cookies)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar (or white sugar)

Notes:
Crush the cookies in a food processor, or seal them in a zip bag and crush with a rolling pin. The crumbs should feel like sand.

For the eggnog cheesecake filling

• 24 oz cream cheese (3 blocks, full-fat, softened to room temperature)
• 1 cup eggnog
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg (or 1 teaspoon freshly grated nutmeg)

Notes:
Use full-fat cream cheese for a smooth texture. Cold cream cheese causes lumps. Freshly grated nutmeg adds stronger flavor, but ground nutmeg works fine.

How to Make Eggnog Cheesecake with Gingersnap Crust

The steps are simple. Follow them in order so the cheesecake sets well and doesn’t crack.

1. Prepare the crust

Grease a springform pan. Mix the crushed gingersnaps with melted butter and sugar in a bowl. Stir until the crumbs look moist and stick together when you press them.

Pour the crumbs into the pan. Press them down with the bottom of a glass. Press some crumbs up the sides too. Place the pan in the oven and bake for a short time. This keeps the crust firm and easier to slice later.

2. Make the filling

Place the cream cheese in a large bowl. Beat until smooth.
Add the sugar. Mix again.
Add the eggnog, vanilla, and nutmeg. Mix on low speed.
Add the eggs one at a time. Mix just until blended. Avoid overmixing. Too much air in the batter causes cracks.

Pour the filling over the warm crust. Tap the pan on the counter to release air bubbles.

3. Bake the cheesecake

Place the pan in the oven. You can bake it with or without a water bath. A water bath helps prevent cracks, but it isn’t required. If you skip the water bath, bake at a steady temperature and allow slow cooling.

The cheesecake is done when the edges look set but the center jiggles slightly. Don’t bake until firm. It will firm up as it cools.

4. Cool the cheesecake

Turn off the oven. Open the door a little. Let the cheesecake sit inside for about one hour. This avoids sudden temperature changes.

Move the cheesecake to the counter. Let it reach room temperature.
Place it in the fridge. Chill for at least four hours, or overnight if possible.

You can remove the pan ring once chilled.

Tips for a Smooth and Creamy Eggnog Cheesecake

Cheesecake cracks, sinks, or weeps when a few small steps are skipped. These tips help you avoid trouble.

Use room temperature ingredients

Cold cream cheese forms lumps that never blend. Let it sit on the counter for about an hour.
Eggs also blend better at room temperature.

Mix gently

Use low speed when adding the eggs. Stop as soon as the batter comes together. This keeps the texture dense and creamy.

Bake low and slow

Avoid high temperatures. Cheesecake needs time to set without drying out.
If the top browns early, your oven may run hot. Lower the heat slightly next time.

Cool slowly

Never move a hot cheesecake straight to the fridge. Slow cooling keeps the surface smooth and prevents cracks.

Variations and Make Ahead Options

You can change this cheesecake to match your taste or your event. Here are a few ideas.

Mini eggnog cheesecakes

Use a muffin tin instead of a springform pan. Line with paper cups. Press the crust into each cup. Fill three-quarters of the way. Bake for a shorter time. These cool faster and work well for parties.

No-bake version

If you don’t want to use the oven, make a no-bake crust with crushed gingersnaps and butter. Chill it.
Whip together cream cheese, eggnog, sugar, nutmeg, and whipped cream instead of eggs.
Pour into the crust and freeze for two hours. The texture won’t match baked cheesecake, but it still gives the same holiday flavor.

Freezer-friendly make-ahead cheesecake

This recipe freezes well.
Wrap the whole cheesecake in plastic wrap and foil. Store in the freezer for up to two months.
Thaw overnight in the fridge before serving.

Flavor additions

You can add a thin caramel layer between the crust and filling.
You can mix in white chocolate.
You can add a bit of cinnamon for a warmer flavor.

Serving Suggestions

Presentation matters with cheesecake. These small details help you serve clean slices.

Whipped cream and nutmeg

Add a swirl of whipped cream to each slice. Dust with nutmeg.
You can also sprinkle crushed gingersnaps on top for a little crunch.

Hot knife method

Dip a knife in hot water. Wipe it dry. Slice. Repeat for each cut. This makes clean, neat slices.

What to pair with cheesecake

Serve it with coffee, hot cocoa, or spiced tea. These drinks highlight the warm flavors in the eggnog and gingersnaps.

Storage Tips

Store leftover cheesecake in the fridge in an airtight container. It stays fresh for up to four days.

If you want to freeze slices, wrap each slice in plastic wrap and store them in a freezer bag.
Frozen slices thaw in about an hour.

Recipe FAQs

Can I skip the water bath?

Yes. A water bath helps, but you can bake the cheesecake without it. Cool the cheesecake slowly to prevent cracks.

Can I use a store-bought crust?

You can, but most store crusts are small and thin. Making your own gingersnap crust gives better flavor and holds up well under the filling.

Can I use homemade eggnog?

Yes. Make sure it’s smooth and well-strained. Grainy eggnog affects texture.

How long should I chill the cheesecake?

At least four hours. For the best slices, chill overnight.

Can I freeze the whole cheesecake?

Yes. Wrap it well and freeze for up to two months. Thaw overnight before serving.

Conclusion

This Eggnog Cheesecake with a Gingersnap Crust works well for any holiday table. The steps stay simple. The ingredients are easy to find. The flavors feel warm and seasonal. And the texture stays rich and creamy if you follow the tips in this guide.

Make it a day before your event to remove stress. Let it chill overnight. When you serve it the next day, it will slice clean and hold its shape.

Once you try this cheesecake, you may add it to your yearly holiday menu. It brings the right mix of spice, cream, and comfort in every bite. If you bake it, share your results in the comments. And save this recipe so you can find it during the busy holiday season.