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slice of eggnog cheesecake with gingersnap crust on dessert plate

Eggnog Cheesecake with Gingersnap Crust

This Eggnog Cheesecake with Gingersnap Crust is a rich, festive holiday dessert with ultra-creamy eggnog cheesecake filling and a perfectly spiced gingersnap cookie crust. Sweet, smooth, and full of warm nutmeg flavor, it’s the ultimate Christmas cheesecake elegant, cozy, and guaranteed to impress at any holiday gathering!
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Ingredients
  

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

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

Instructions  

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.

Video

Notes

📝 Notes

  • Use room-temperature cream cheese for a smoother batter.
  • Crush gingersnaps finely to help the crust hold together.
  • Add a splash of rum extract for deeper eggnog flavor.
  • Do not overbeat the batter—reduces cracking.
  • Bake in a water bath for an ultra-creamy texture.
  • Chill at least 6 hours for clean slices.
  • Store tightly covered in the fridge for up to 4 days.
  • Freeze slices individually for longer storage.

🍽️ Nutrition Facts (Per Serving)

Calories: ~420
Carbohydrates: ~34g
Fiber: ~0.5g
Sugars: ~28g
Protein: ~7g
Fat: ~29g
Saturated Fat: ~17g
Cholesterol: ~145mg
Sodium: ~320mg
Potassium: ~170mg
Calcium: ~110mg
Iron: ~1.2mg
Keyword Eggnog Cheesecake with Gingersnap Crust