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
Scale
- 2 cups gingersnap crumbs
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup white granulated sugar
- 2 tsp pure vanilla extract
- 1 cup eggnog
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp unsweetened cocoa powder
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 4 oz cream cheese, for topping, softened
- 3 tbsp eggnog, for topping
- 1/8 tsp ground nutmeg, for topping
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