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Cozy Eggnog Cheesecake with Gingersnap Crust

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A creamy, spiced eggnog cheesecake with a crunchy gingersnap crust, perfect for holiday gatherings. This no-water-bath recipe delivers a silky, crack-free cheesecake with authentic eggnog flavor.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • 32 ounces (904g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1 1/2 cups (360ml) eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra freshly grated nutmeg for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies into fine crumbs. In a medium bowl, combine cookie crumbs, 1/4 cup sugar, and 1/4 teaspoon cinnamon. Pour in melted butter and stir until moistened. Press mixture firmly into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool. Reduce oven temperature to 325°F (160°C).
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and flour; beat on medium for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low after each addition just until yolk disappears. With mixer on low, slowly pour in eggnog, vanilla extract, rum extract, nutmeg, cinnamon, and cloves. Mix until combined.
  3. Pour filling into cooled crust. Place a large baking dish filled with 1 inch of hot water on the lower oven rack. Bake cheesecake at 325°F (160°C) for 55-65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour.
  4. Remove cheesecake from oven and cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, run a thin knife around edge of pan, release springform clasp, and slice. For whipped cream topping, beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop on each slice and sprinkle with nutmeg.

Notes

Room temperature ingredients are essential. Don’t overmix the batter. Freshly grate nutmeg for best flavor. Use steam bath method (pan of hot water on lower rack) instead of water bath to prevent soggy crust. Let cheesecake cool gradually in turned-off oven to prevent cracking. Chill overnight for best texture.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, no-water-bath cheesecake

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