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Eggnog Cheesecake

Eggnog Cheesecake Recipe

This creamy cheesecake tastes like the holidays! It has a spiced cookie crust and smooth eggnog filling that everyone absolutely loves.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Gingersnap Crust:
  • 2 cups gingersnap cookie crumbs
  • 5 tablespoons unsalted butter, melted
For the Cheesecake Batter:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3/4 cup eggnog
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
For the Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • Ground nutmeg for garnish

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Food processor
  • roasting pan
  • Aluminum Foil

Method
 

Make the Crust:
  1. Heat your oven to 350°F and grease your springform pan lightly with some butter.
  2. Crush gingersnap cookies in your food processor until they're fine crumbs.
  3. Mix cookie crumbs with melted butter until it looks like wet sand.
  4. Press mixture firmly into the bottom of your pan to make an even layer.
  5. Bake for 10 minutes, then take it out and let it cool down.
  6. Turn your oven down to 325°F and wrap the pan outside with heavy foil.
Make the Filling:
  1. Beat cream cheese with your mixer on medium for 3 minutes until super smooth.
  2. Add sugar slowly while mixing on low until it's all mixed in and fluffy.
  3. Pour in eggnog and vanilla extract and beat on low until silky smooth.
  4. Add eggs one at a time and mix on low just until combined after each one.
  5. Stir in nutmeg and cinnamon gently without mixing too much at this point.
  6. Pour batter over the crust and smooth the top with a spatula.
Bake and Cool:
  1. Put the wrapped pan inside a big roasting pan and add hot water halfway up the sides.
  2. Bake 55 to 65 minutes until edges set, but center jiggles slightly.
  3. Turn off the oven and crack the door open a bit for 1 hour.
  4. Take the cheesecake out of the water bath and remove the foil completely.
  5. Put it in the fridge for at least 4 hours, or overnight is even better.
  6. Whip heavy cream with sugar until stiff peaks form.
  7. Spread or pipe whipped cream over chilled cheesecake.
  8. Sprinkle fresh nutmeg on top and run a knife around the edges before serving.

Notes

  • Make sure the cream cheese and eggs are room temperature, or they won't mix smoothly together at all.
  • Good quality eggnog really does taste better, so pick a brand with real cream in it.
  • That water bath stops cracks, so wrap your pan really well to keep water out completely.
  • Your cheesecake keeps setting as it cools, so a little jiggle in the middle is totally normal.
  • Keep leftovers covered tightly in the fridge and eat within 5 days for the best taste.