Description
A creamy and festive eggnog cheesecake with a crunchy gingersnap crust, perfect for holiday celebrations.
Ingredients
Scale
- 2 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup eggnog
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine gingersnap cookie crumbs and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggnog, eggs, vanilla extract, nutmeg, and cinnamon, and mix until well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- For a stronger eggnog flavor, use a higher quality eggnog.
- Top with whipped cream and a sprinkle of nutmeg before serving.
- Can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg