Eggnog Cheesecake
This rich and creamy eggnog cheesecake features a buttery gingersnap crust and classic holiday spices like cinnamon and nutmeg. Perfect for Christmas, Thanksgiving, or winter gatherings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 10 hours 20 minutes
- Yield: 12 servings
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Gingersnap Crust:
12 oz gingersnap cookies, crushed to fine crumbs
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 tbsp salted butter, melted
For the Cheesecake Filling:
4 (8 oz) bricks cream cheese, softened to room temperature
4 large eggs, at room temperature
1 1/2 cups eggnog
1 1/4 cups granulated sugar
3 tbsp all-purpose flour
1 tsp rum extract
1/2 – 1 tsp ground cinnamon (to taste)
For Topping:
1 can Original Reddi-Wip®
Ground cinnamon, optional
Instructions
Preheat oven to 325°F (163°C). Line a 10-inch springform pan with parchment paper.
Mix crushed gingersnap cookies, 1/4 cup sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan.
Beat cream cheese in a large bowl until light and fluffy. Add eggs one at a time, mixing well and scraping down sides.
Mix in eggnog, sugar, flour, rum extract, and cinnamon until smooth and creamy.
Pour filling into prepared crust and smooth the top.
Bake 1 hour. Turn off oven, crack door, and let cheesecake rest inside 1 hour.
Cool completely at room temperature, then refrigerate 6–8 hours or overnight.
Before serving, top with Reddi-Wip and a sprinkle of cinnamon if desired.
Notes
Line pan with parchment paper for easier removal.
Optional water bath prevents cracking.
Center will jiggle slightly; it sets as it cools.
Chill overnight for best flavor and texture.
Cheesecake can be frozen (without topping) for up to 1 month.
Find it online: https://allcookedup.com/eggnog-cheesecake/
