Eggnog Cheesecake with Gingersnap Crust Recipe

If you’re looking for a show-stopping dessert that captures the cozy spirit of the holidays, you’ve got to try this Eggnog Cheesecake with Gingersnap Crust Recipe. I absolutely love how the creamy, spiced eggnog filling pairs with a crispy, flavorful gingersnap crust—it’s like a warm hug on a plate. Whether you’re baking for a festive gathering or just treating yourself, this cheesecake will quickly become your go-to holiday indulgence. Keep reading because I’m sharing all my tips so you can nail it the first time!

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Ingredients You’ll Need

Each ingredient here was chosen to balance rich creaminess with that classic holiday spice vibe. I always get fresh cream cheese and real eggnog to get the best flavor, and I’ve found that crushed gingersnaps really make this cheesecake stand out from the usual graham cracker crusts.

• Ginger snaps: Freshly crushed for that perfect spicy crunch in the crust.
• Sugar: Adds just the right touch of sweetness to the crust and filling.
• Cinnamon & Nutmeg: Classic holiday spices that make the crust extra warm and flavorful.
• Salted Butter: Helps bind the crust and adds richness.
• Cream Cheese: Make sure it’s softened to room temp for a smooth filling.
• Eggs: Room temperature eggs mix better into the batter for a creamy texture.
• Eggnog: The star ingredient—adds flavor and moisture.
• All-Purpose Flour: Helps stabilize the cheesecake so it sets perfectly.
• Rum Extract: Brings out that nostalgic holiday aroma without alcohol.
• Reddi-wip® Original: For that classic, light topping and an extra cinnamon dusting for garnish.

Variations

I’m all about making recipes your own, and the Eggnog Cheesecake with Gingersnap Crust Recipe is a great canvas for creativity. I’ve played around with flavors and textures to suit different tastes and diets.

• Chocolate Marbled: I once swirled in some melted bittersweet chocolate before baking—it was pure decadence and a total hit at a party.
• Spiced Up: If you love warming spices, add extra cinnamon and a pinch of ground cloves to the filling for an even deeper holiday flavor.
• Dairy-Free Option: Swap cream cheese for a vegan alternative and use coconut cream instead of eggnog to make it dairy-free—just keep a close eye on baking time.
• Alcohol Boost: A splash of actual dark rum or bourbon replaces the rum extract for an adult twist, but it’s totally optional.

How to Make Eggnog Cheesecake with Gingersnap Crust Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 325°F—it’s crucial for even baking. I like to line the bottom of my 10” springform pan with a circle of parchment paper. This little trick helps the cheesecake slide right out without sticking or cracking, and it saves you from a big cleanup headache.

Step 2: Make the Gingersnap Crust

I use my blender to crush the ginger snaps to a fine crumb. Then, mix the crumbs with sugar, cinnamon, nutmeg, and melted salted butter until everything is evenly coated. Press this mixture firmly into the bottom and about an inch up the sides of your springform pan. To get that clean and sturdy crust, I use a juice glass to press the crumbs down nice and tight — it really makes a difference!

Step 3: Whip up the Creamy Filling

In a large bowl, beat your room-temp cream cheese until it’s super smooth and fluffy—this sets the stage for a silky cheesecake. Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides so it all blends evenly. Next, pour in the eggnog and mix until smooth. Finally, add sugar, flour, rum extract, and cinnamon, mixing just until combined. Over-mixing at this point can cause cracks, so stop when it’s smooth and creamy.

Step 4: Bake and Cool Like a Pro

Pour your luscious filling into the prepared crust and bake at 325°F for one hour. Then, turn off the oven, crack the door open, and let the cheesecake rest in the oven for another hour. This slow cooling helps prevent cracks and guarantees a creamy center. After that, move it to a cooling rack until it reaches room temperature, then cover and refrigerate for at least 6-8 hours—overnight is even better.

How to Serve Eggnog Cheesecake with Gingersnap Crust Recipe

Garnishes

I’m a huge fan of topping this cheesecake with a generous swirl of Original Reddi-wip and then dusting it with a bit of cinnamon. It gives such a lovely lightness and just the right amount of spice on top. Sometimes, I’ll sprinkle some crushed gingersnaps right on the cream for extra crunch and a pretty presentation.

Side Dishes

This cheesecake is a dessert star all on its own, but if I’m serving it at a party, I sometimes add a small fruit compote or fresh berries on the side to cut through the richness. A cup of black coffee or mulled cider pairs beautifully to round out the experience.

Creative Ways to Present

For a festive touch, I like to serve individual slices on decorative holiday plates with a sprig of fresh rosemary or a cinnamon stick alongside—it elevates the whole experience for guests. You can even turn it into mini cheesecakes by using a muffin tin lined with cupcake liners and scaling down the crust and filling. Perfect for gift-giving or parties!

Make Ahead and Storage

Storing Leftovers

I always store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays creamy and fresh for up to 5 days, though my family rarely lets it hang around that long!

Freezing

Eggnog Cheesecake freezes well! I slice it first, then wrap each slice in plastic wrap and foil before popping into a freezer bag. When I want it later, I thaw slices in the fridge overnight, and they still taste just as luscious as freshly made.

Reheating

This cheesecake is best enjoyed chilled, so I typically don’t reheat it. If it’s been frozen and thawed, just let it sit at room temperature for 15 minutes before serving to take the chill off and soften the texture slightly.

FAQs

Final Thoughts

What I love most about this Eggnog Cheesecake with Gingersnap Crust Recipe is how it combines festive flavors with a luscious creamy texture that feels both special and comforting. I first made it a few years ago for a holiday party and ever since, it’s been the dessert everyone requests. I’m confident that if you try this recipe, you’ll want to make it again and again, too. So go ahead, grab those ingredients, and bring a little holiday magic to your kitchen—you’ll be thrilled with the result!

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