Print

Lightened-Up Eggnog Cheesecake with Easy Gingersnap Crust

lightened-up eggnog cheesecake - featured image
Print Recipe

A creamy, festive cheesecake made with reduced-fat cream cheese and Greek yogurt for a lighter holiday dessert that doesn’t compromise on flavor. The spicy gingersnap crust perfectly complements the silky eggnog filling.

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies (about 25–30 cookies)
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon brown sugar
  • Pinch of salt
  • 16 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1 cup plain Greek yogurt (2% or full-fat)
  • 1 cup eggnog
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Light whipped cream (for topping, optional)
  • Extra grated nutmeg (for garnish, optional)
  • Crushed gingersnap crumbs (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies into fine crumbs. In a medium bowl, combine crumbs, melted butter, brown sugar, and salt. Press mixture firmly into bottom of a 9-inch springform pan. Bake 8-10 minutes until fragrant. Set aside to cool. Leave oven on.
  2. Wrap outside of springform pan with two layers of heavy-duty aluminum foil, covering bottom and coming up sides at least 3 inches.
  3. In a large bowl, beat softened cream cheese with electric mixer on medium speed until smooth, about 2 minutes. Add Greek yogurt and beat 1 minute until combined. In a separate bowl, whisk together eggnog, eggs, egg yolk, vanilla, and cornstarch. With mixer on low, slowly pour eggnog mixture into cream cheese mixture. Add sugar, nutmeg, cinnamon, and cloves. Mix just until combined. Do not overmix.
  4. Pour filling over cooled crust. Smooth top with spatula. Tap pan gently on counter to release air bubbles. Place wrapped pan in a roasting pan. Pour hot water into roasting pan until it reaches halfway up sides of springform pan. Bake 45-55 minutes until edges are set but center still jiggles.
  5. Turn off oven and crack door open. Let cheesecake sit in warm oven 1 hour. Remove from water bath and set on cooling rack. Run thin knife around edge of pan. Cool completely at room temperature, about 2 hours. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
  6. Before serving, let cheesecake sit at room temperature 15-20 minutes. Top with whipped cream, nutmeg, and gingersnap crumbs if desired.

Notes

Room temperature ingredients are crucial for smooth texture. Do not overmix filling to avoid cracks. Water bath is essential for even baking. Chill overnight for best flavor and texture. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese, coconut yogurt, and coconut oil.

Nutrition

Keywords: eggnog cheesecake, light cheesecake, holiday dessert, gingersnap crust, reduced-fat cheesecake, Christmas dessert

Find it online: https://forkifyfun.com/lightened-up-eggnog-cheesecake-with-easy-gingersnap-crust/