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The Best Eggnog Cheesecake with Gingersnap Crust

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A creamy, spiced eggnog cheesecake on a crunchy gingersnap crust that’s perfect for holiday gatherings. This make-ahead dessert is rich, flavorful, and guaranteed to impress guests.

Ingredients

Scale
  • 2 cups (240g) finely crushed gingersnap cookies (about 30 cookies)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated preferred)
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (904g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups (360ml) high-quality eggnog
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 cup (240ml) heavy cream (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • 1/4 teaspoon vanilla extract (for optional topping)
  • Freshly grated nutmeg, for garnish (optional)
  • Optional: caramel sauce or sugared cranberries for extra flair

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, making sure it comes up the sides.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl, then stir in the sugar, cinnamon, and nutmeg. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened.
  3. Press the crust into the pan: Dump the crumb mixture into the prepared springform pan. Use the bottom of a measuring cup or a flat glass to press it firmly and evenly into the bottom and about 1 inch up the sides. Bake the crust for 10 minutes, then set it aside to cool. Reduce the oven temperature to 325°F (160°C).
  4. Start the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl. Add the sugar and flour, then beat for another 2 minutes until light and fluffy.
  5. Add the eggnog and flavorings: With the mixer on low speed, slowly pour in the eggnog, vanilla, nutmeg, cinnamon, cloves, and salt. Mix until just combined. Do not overmix.
  6. Add the eggs one at a time: Crack the eggs and egg yolks into a small bowl first. With the mixer on low, add the eggs one at a time, beating just until each yolk disappears before adding the next. After the last egg, give the batter a final gentle stir with a spatula.
  7. Pour the filling into the crust: Gently pour the batter over the cooled crust. Smooth the top with a spatula.
  8. Prepare the water bath: Place the wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake the cheesecake: Carefully transfer the roasting pan to the oven. Bake at 325°F (160°C) for 55 to 65 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when gently shaken.
  10. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit in the water bath for 1 hour. After an hour, remove the pan from the water bath, take off the foil, and let it cool on a wire rack at room temperature for another hour.
  11. Chill overnight: Once at room temperature, cover the pan with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.
  12. Make the whipped cream topping (optional): Just before serving, pour the heavy cream, powdered sugar, and vanilla into a chilled bowl. Whip on medium-high speed until soft peaks form. Spread or pipe onto the chilled cheesecake. Garnish with fresh nutmeg.

Notes

Room temperature ingredients are essential for a smooth texture. Do not overmix the batter once eggs are added. The water bath prevents cracking. Bake until the center jiggles slightly; overbaking causes cracks. Cool gradually in the oven, then at room temperature, before refrigerating. For best results, chill overnight. Run a thin knife around the edge before releasing the springform pan.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, creamy cheesecake, make-ahead dessert

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