Description
This Eggnog Cheesecake boasts a rich flavor profile with creamy texture and spiced gingersnap crust, perfect for your holiday gatherings. Its simple preparation makes it accessible for all, ensuring you can whip up a delicious dessert that will impress friends and family alike.
Ingredients
- Gingersnaps (2 cups crumbs / about 240 g)
Unsalted Butter (6 tbsp / 85 g, melted)
Cream Cheese (24 oz / 680 g, softened)
White Granulated Sugar (1 cup / 200 g)
Pure Vanilla Extract (2 tsp)
Eggnog (1 cup / 240 ml)
Ground Nutmeg (1/2 tsp)
Large Eggs (3)
Brown Sugar (1/4 cup / 50 g)
Ground Cinnamon (1/2 tsp)
Unsweetened Cocoa Powder (1 tbsp)
Heavy Cream (1 cup / 240 ml)
Powdered Sugar (1/3 cup / 40 g)
Cream Cheese (for topping) (4 oz / 113 g, softened)
Eggnog (for topping) (2–3 tbsp / 30–45 ml)
Ground Nutmeg (for topping) (1/8 tsp)
Instructions
- Preheat the oven to 325℉ and prepare a 9-inch springform pan with nonstick spray and parchment paper.
- Blend gingersnaps into fine crumbs and mix with melted butter; press into the pan and bake for 13 minutes.
- Beat cream cheese and sugar until smooth; mix in vanilla, eggnog, and nutmeg, then add eggs gently.
- Prepare a cinnamon swirl with brown sugar, cinnamon, and cocoa powder; layer and swirl it into the cheesecake batter in the pan.
- Create a water bath and place the cheesecake in the oven; bake for 75 to 95 minutes until set with a jiggly center.
- Cool gradually with the oven door cracked for 30 minutes, then chill for at least 6 hours before serving.
- Whip heavy cream, powdered sugar, and vanilla; fold in cream cheese mixture with eggnog and nutmeg for topping.
- Spread whipped cream over cheesecake and sprinkle with nutmeg before serving.
Notes
Store leftovers in the refrigerator for up to a week, or freeze for up to three months.
Use room temperature ingredients for a smoother batter and even mixing.
If your cheesecake cracks, cover it with whipped cream for a beautiful presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg