Description

This Eggnog Cheesecake features a delightful blend of rich flavors and creamy textures, perfect for holiday celebrations. With its gingersnap crust and a hint of cinnamon, it’s an ideal centerpiece for gatherings or cozy nights in.

Ingredients

Scale

12 oz Gingersnaps
7 TBSP Unsalted Butter (melted)
24 oz Cream Cheese (room temperature)
3/4 cup White Granulated Sugar
1 tsp Pure Vanilla Extract
1 cup Eggnog (room temperature)
1/2 tsp Ground Nutmeg
4 Large Eggs (room temperature)
3/4 cup Brown Sugar (packed)
1 tsp Ground Cinnamon
2 tsp Unsweetened Cocoa Powder
1 cup Heavy Cream
1/4 cup Powdered Sugar
1 tsp Pure Vanilla Extract
2 oz Cream Cheese (room temperature)
3 TBSP Eggnog
1/4 tsp Ground Nutmeg

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Instructions

Preheat oven to 325℉ and prepare a springform pan.
Make the gingersnap crust by blending gingersnaps and butter, then press into the pan.
Beat cream cheese and sugar, then mix in vanilla, eggnog, and nutmeg. Add eggs gradually.
Create the cinnamon swirl and layer it in the cheesecake batter before baking.
Set up a water bath and bake for 75-95 minutes until edges are set.
Cool in the oven, then refrigerate for at least 6 hours.
Whip the heavy cream mixture and top the cheesecake before serving.

Notes

Store leftovers in an airtight container for up to a week in the refrigerator.
For better texture, chill overnight before serving.
If a crack forms, a topping can hide imperfections.

Nutrition

Serving Size: 1 slice
Calories: 440
Sugar: 24g
Sodium: 350mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 150mg