Description
This Eggnog Cheesecake with Gingersnap Crust is a festive and creamy holiday dessert that combines the rich flavors of traditional cheesecake with the warm spices of eggnog, cinnamon, and nutmeg. The crisp gingersnap crust adds a delightful crunch, making it a perfect seasonal treat to impress your guests or enjoy with family.
Ingredients
Scale
For the Crust
- 12 oz. ginger snaps, crushed to a fine crumb
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 6 Tbsp salted butter, softened or melted
For the Cheesecake Filling
- 4 (8 oz.) bricks cream cheese, softened to room temp
- 4 large eggs, at room temp
- 1 ½ cups eggnog
- 1 ¼ cups granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp rum extract
- 1/2 – 1 tsp cinnamon (to taste)
For Serving
- 1 can of Original Reddi-wip®
- Cinnamon, as desired for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F to prepare for baking the cheesecake.
- Prepare the Crust: Crush the gingersnaps finely using a blender or food processor. In a bowl, combine the crushed gingersnaps with sugar, cinnamon, nutmeg, and melted butter. Mix until the crumbs are evenly coated with butter.
- Form the Crust: Line the bottom of a 10-inch springform pan with parchment paper cut to fit the base. Pour the crumb mixture into the pan and press it firmly into the bottom and up the sides at least one inch, using a juice glass or similar tool for a compact, clean crust.
- Beat Cream Cheese: In a large mixing bowl, beat the cream cheese until very light and fluffy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed to maintain smoothness.
- Incorporate Eggnog: Pour in the eggnog and mix gently until the batter is smooth and uniform in texture.
- Add Remaining Ingredients: Add the granulated sugar, all-purpose flour, rum extract, and cinnamon to the mixture. Beat gently until the mixture is smooth and creamy, careful not to overmix.
- Fill the Pan: Pour the cheesecake filling over the prepared gingersnap crust in the springform pan, smoothing the top as needed.
- Bake the Cheesecake: Bake at 325°F for 1 hour. After baking, turn off the oven and crack the oven door open. Leave the cheesecake in the oven for an additional hour to set slowly.
- Cool and Chill: Remove the cheesecake from the oven and transfer to a cooling rack until it reaches room temperature. Cover and refrigerate for 6 to 8 hours or overnight to fully chill and firm up.
- Serve: Before serving, top slices with a generous amount of Original Reddi-wip and sprinkle with cinnamon to enhance the flavor and presentation.
Notes
- This cheesecake is perfect for the holiday season, balancing creamy sweetness with the warm spices of eggnog, cinnamon, and nutmeg.
- Using parchment paper at the bottom of the springform pan helps remove the cheesecake cleanly without any damage.
- Pressing the crust firmly using a glass ensures a compact crust that holds together well when slicing.
- Letting the cheesecake sit in the turned-off oven with the door cracked helps prevent cracks by allowing slow cooling.
- For best flavor and texture, chill the cheesecake overnight before serving.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 610
- Sugar: 40 g
- Sodium: 480.8 mg
- Fat: 39.6 g
- Saturated Fat: 21.9 g
- Unsaturated Fat: 17.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 55.5 g
- Fiber: 0.6 g
- Protein: 10 g
- Cholesterol: 173.1 mg
