Eggnog Cheesecake
This Eggnog Cheesecake is creamy, spiced, and festive with a buttery gingersnap crust, real eggnog, and a hint of nutmeg in every bite.
Servings: 10
Calories: 569kcal
Equipment
- 9" Springform Pan
- Measuring Cups and Spoons
- Mixing Bowls
- Hand Mixer
- Roasting Pan
- Tin Foil
Ingredients
CRUST:
- 300 grams ginger snap cookies crushed (about 2 ½ cups)
- 1 stick butter, unsalted melted
CHEESECAKE:
- 3 8- ounce cream cheese, full fat room temperature (750 grams)
- 200 grams white granulated sugar about 1 cup
- 1 ½ tablespoon cornstarch
- 1 cup eggnog room temperature
- 3 large eggs room temperature
Instructions
- Preheat oven to 325F. In a small mixing bowl add ginger snap crumbs and melted butter, mix until damp. Press the mixture into the bottom of the pan and slightly up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.
- Reduce the oven temperature to 300F.
- In a large bowl, add the cream cheese and sugar, whip until smooth. Mix in the cornstarch and until well blended on low speed.
- Pour in the eggnog and continue mixing on low speed until well combined.
- Add eggs one at time, beating slowly just until incorporated. Scrape the sides of the bowl.
- Pour the cheesecake mixture into the crust and spread evenly.
- Wrap the springform pan in tinfoil.
- Place the springform pan in a roasting pan and fill it up halfway with water and place in the oven to bake. Bake cheesecake for 1 hour and 40 minutes.
- Shut the heat off and open the oven door just a bit and leave in for an additional 30 minutes.
- After the 30 minutes, remove the cheesecake from the open and let sit for 2 hours. Place in the fridge for 1 ½ to 2 hours or overnight.
- Garnish with whipped cream and freshly ground nutmeg if desired.
Notes
- Room Temperature: To help ingredients mix more smoothly, take out your cream cheese, eggs and eggnog out about 30 minutes prior to starting.
- Avoid Overmixing: Mix on low or medium speed to keep the cheesecake filling smooth without air bubbles.
- Water Bath Tips: Wrap the outside of the pan tightly with foil and place in a larger pan to prevent leaking. Alternatively, you can use a silicone protector.
- Don’t Rush Cooling: Cooling gradually in the oven prevents cracking and keeps the creamy texture intact.
- Use a Food Processor: The easiest way to get fine crumbs for your gingersnap crust is running your cookies through a food processor.
Nutrition
Calories: 569kcal | Carbohydrates: 50g | Protein: 9g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 164mg | Sodium: 488mg | Potassium: 259mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1330IU | Vitamin C: 0.4mg | Calcium: 133mg | Iron: 2mg
