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Eggnog Cheesecake with Gingersnap Crust and Eggnog Whipped Cream Recipe

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4.1 from 3 reviews

This Eggnog Cheesecake combines the creamy richness of classic cheesecake with the festive flavors of eggnog and warm spices, nestled in a crunchy gingersnap crust. Finished with a light eggnog whipped cream topping and a sprinkle of freshly ground nutmeg, this dessert is perfect for holiday celebrations or whenever you crave a cozy, indulgent treat.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 18 minutes
  • Total Time: 11 hours 48 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 8 ounces gingersnap cookies, crushed (about 25 cookies)
  • ¼ teaspoon freshly ground nutmeg
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • ¾ cup eggnog
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 3 tablespoons all-purpose flour
  • Pinch of sea salt
  • ½ teaspoon freshly ground nutmeg

Eggnog Whipped Cream Topping

  • 1 cup heavy whipping cream, very cold
  • ¼ cup eggnog, very cold
  • 3 tablespoons powdered sugar
  • ¼ to ½ teaspoon freshly ground nutmeg

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
  2. Prepare Springform Pan: Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks during the water bath baking. Optionally, place the foil-wrapped pan inside an oven bag for extra leak protection. Lightly spray the pan with nonstick cooking spray and set aside.
  3. Make the Crust: In a medium bowl, combine the crushed gingersnap cookies, freshly ground nutmeg, and melted butter until fully mixed. Press this mixture firmly into the bottom and about one inch up the sides of the prepared springform pan to form an even crust.
  4. Bake Crust: Bake the crust in the preheated oven for 8 minutes. Once baked, remove and allow it to cool completely.
  5. Prepare Cheesecake Batter: Using a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese until smooth. Add sugar and blend until combined. Pour in the eggnog and mix until incorporated. Add eggs one at a time, fully blending each before adding the next, and scrape down the bowl between additions. Mix in vanilla extract, flour, sea salt, and nutmeg until the batter is smooth and uniform.
  6. Assemble and Bake Cheesecake: Pour the batter into the cooled crust. Place the springform pan into a larger pan, then pour boiling water into the larger pan until it reaches halfway up the side of the springform pan, creating a water bath. Bake for 65 to 70 minutes, until the edges are set but the center still jiggles slightly.
  7. Cool in Oven: Turn off the oven, leave the door cracked open, and let the cheesecake rest in the oven for 1 hour to complete cooking gently and prevent cracking.
  8. Cool Completely: Remove the cheesecake from the water bath carefully and place it on a cooling rack until completely cool. Then refrigerate for at least 8 hours or overnight to fully set.
  9. Prepare Eggnog Whipped Cream: Chill a metal mixing bowl and the mixer beaters in the freezer for 10-20 minutes before whipping. Add heavy cream, cold eggnog, powdered sugar, and freshly ground nutmeg to the chilled bowl. Beat on low speed until ingredients are combined, then increase to high and whip until stiff peaks form.
  10. Serve: Top the chilled cheesecake with the eggnog whipped cream, a light sprinkle of nutmeg, and some crushed gingersnap cookies for garnish. Slice and enjoy your festive eggnog cheesecake!

Notes

  • Wrapping the springform pan in heavy-duty foil is crucial to prevent water from seeping into the cheesecake during the water bath baking.
  • Using an oven bag over the foil-wrapped pan is optional but offers additional protection against leaks.
  • If you don’t have vanilla bean paste, pure vanilla extract works perfectly.
  • Allowing the cheesecake to rest in the oven with the door cracked after baking helps prevent cracks on the surface.
  • For best texture, ensure ingredients like cream cheese and eggs are at room temperature before mixing.

Find it online: https://allcookedup.com/eggnog-cheesecake-with-gingersnap-crust-and-eggnog-whipped-cream-recipe/