Go Back

Eggnog Cheesecake

Eggnog Cheesecake is a creamy dessert that beautifully combines the flavors of eggnog with rich cheesecake, making it perfect for any festive gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Festive
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups ground gingersnap cookies Provides a spicy, crunchy base.
  • ½ teaspoon ground cinnamon Enhances the cozy essence of the cheesecake.
  • 3 tablespoons butter, melted Adds richness and helps bind the crust.
For the filling
  • 3 8-ounce packages cream cheese, softened The heart of your cheesecake.
  • 1 cup granulated sugar A touch of sweetness to balance flavors.
  • ¼ cup eggnog Brings iconic holiday flavor.
  • 2 tablespoons Irish cream Can use a non-alcoholic version.
  • 1 ½ tablespoons all-purpose flour Helps in binding the filling together.
  • 1 ½ tablespoons heavy cream Ensures a rich filling.
  • ¼ teaspoon salt Balances sweetness.
  • 2 teaspoons pure vanilla extract Adds warmth and aroma.
  • 3 large eggs, room temperature Essential for structure.
  • Whipped cream For topping.
  • Sugared cranberries For decoration.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Wrap the outside of a 9-inch springform pan with two sheets of foil to prevent leaks.
  3. In a food processor, pulse the gingersnap cookies into fine crumbs. Combine with cinnamon and melted butter, then press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
  4. Reduce the oven temperature to 325 degrees F.
Filling
  1. In an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the sugar and mix until combined.
  2. Mix in the eggnog, Irish cream, flour, heavy cream, salt, and vanilla extract. Blend on medium-low speed until well combined.
  3. Add the eggs one at a time on low speed, mixing until smooth. Blend for an additional minute for a silky texture.
Baking
  1. Pour the filling into the springform pan over the cooled crust. Place the pan in a larger baking pan filled with hot water halfway up the sides.
  2. Bake at 325 degrees F for one hour. Turn off the oven and let the cheesecake sit for an additional 45 minutes.
  3. Once done, cool to room temperature and refrigerate for at least 6 hours, preferably overnight.
  4. Remove the springform sides, top with whipped cream and sugared cranberries before serving.

Notes

Use room temperature ingredients for a smoother batter. Add nutmeg or flavored syrup for a twist. The cheesecake is done when set around the edges but slightly jiggly in the center.