Eggnog Cheesecake with Gingersnap Crust
Creamy eggnog cheesecake with a spiced gingersnap crust… you are going to want this decadent dessert this holiday season!
Hey there, and welcome back, friends.
You are in for a festive treat!
And YES, I am back with another eggnog recipe, this time an eggnog cheesecake with spiced gingersnap crust and maybe a little bit of Irish cream.
It is seriously not my fault when it comes to the eggnog overload. The hubs are buying it weekly, and I am doing my due diligence and helping out. I mean, I will bake a cheesecake with it if I can’t drink it.
Eggnog Cheesecake
An eggnog cheesecake with a gingersnap crust is the best way I could come up with to ‘drink’ but not drink your eggnog. Starting with a spiced gingersnap cookie crust, festive cheesecake is made with creamy eggnog filling that is spiked with Irish cream (totally optional) and then topped with sweet whipped cream.
Decorative festively with sugared cranberries for a holiday season stunner.
Eggnog Cheesecake Ingredients
- ground gingersnap cookies
- ground cinnamon
- butter
- some cream cheese
- granulated sugar
- eggnog
- Irish cream
- a little bit of all-purpose flour
- heavy cream
- salt
- pure vanilla extract
- a few large eggs
- whipped cream
- sugared cranberries
How to Make Eggnog Cheesecake
Preheat oven to 350 degrees F. Wrap the outside of a 9-inch springform pan or four mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. Add the cinnamon and melted butter and process until combined.
Transfer the crumbs to the prepared pan(s) and evenly spread them. Use a flat bottom cup and press down on the crust to create an even layer. Bake crust for 10 minutes. Let it cool while you prepare the filing.
Reduce oven temperature to 325 degrees F.
In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down the bowl as needed. Add in eggnog Irish cream, flour, heavy cream, salt, and vanilla extract.
Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.
Pour filling into the springform pan(s) with crust. Place springform pan(s) into a much larger baking pan. Add hot water to the larger baking pan to reach halfway up the side of your springform pan.
Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove the cheesecake from the oven and allow it to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.
Store covered in refrigerator.
How to store cheesecake
Store cheesecake in an airtight container in the refrigerator for up to 5 days. You can also store cheesecake in the freezer for up to 3 months. Unthaw the cheesecake at room temperature.
More Eggnog Recipes
- Eggnog Cinnamon Rolls
- Eggnog Coffee Cake
- Eggnog Cinnamon Swirl Muffins
- Eggnog Bundt Cake
- Eggnog Dutch Baby Pancake
What do you think of this festive eggnog cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy holiday baking, friends!
Eggnog Cheesecake Recipe
Eggnog Cheesecake
Creamy eggnog cheesecake with a spiced gingersnap crust... you are going to want this decadent dessert this holiday season!
Ingredients
For Crust:
- 2 cups ground gingersnap cookies
- ½ teaspoon ground cinnamon
- 3 tablespoons butter, melted
For the Filling:
- 3 8-ounce cream cheese blocks, softened at room temperature
- 1 cup granulated sugar
- ¼ cup eggnog
- 2 tablespoons Irish cream
- 1 ½ tablespoon all-purpose flour
- 1 ½ tablespoon heavy cream
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
Toppings:
- Whipped Cream
- Sugared Cranberries
Instructions
- Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan or 4 mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. Add the cinnamon and melted butter and process until combined. Transfer the crumbs to the prepared pan(s) and evenly spread them. Use a flat bottom cup and press down on the crust to create an even layer. Bake crust for 10 minutes. Let it cool while you prepare the filing.
- Reduce oven temperature to 325 degrees F.
- In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down the bowl as needed. Add in eggnog Irish cream, flour, heavy cream, salt, and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing until combined. Mix filling until smooth for an additional minute.
- Pour filling into the springform pan(s) with crust. Place springform pan(s) into a much larger baking pan. Add hot water to the larger baking pan to reach halfway up the side of your springform pan.
- Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove the cheesecake from the oven and allow it to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
- When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.
- Store covered in refrigerator.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 495Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 117mgSodium: 456mgCarbohydrates: 52gFiber: 1gSugar: 28gProtein: 8g
These are so cute. I love the taste of eggnog, but like you I have a hard time stomaching it. These are the perfect way to enjoy it. And let’s agree to put sparkling cranberries on everything for the next month!
It’s so hard to stomach indeed but cheesecake form make it easier!!
Zainab!!! oh my gawd. . I LOVE this! I’m making an eggnog cheesecake too soon! 😛 this is gorgeous!!! and love the sugared cranberries!! so festive and beautiful. . this is really such a stunning holiday dessert! Now, I want some mini springform pans!! love!
Yay!! Can’t wait to see your cheesecake!!
The sugared cranberries are the perfect Christmas touch – so pretty! I have never had/made a gingersnap crust before but am looking forward to trying my hand at it this week! 🙂
Thanks Lexi!
This is one of those times, when I secretly am obsessed with just one part of the whole recipe – the crust! I can imagine the whole cheesecake is divine, but I’m probably take extra servings just for more gingersnap crust!!!
This sounds fantastic. I’m definitely trying it!
Please let me know how you like it!!
Beautiful, Zainab! I love the gingersnap crust. These look perfect.
xo
These are so pretty! I like the sugar crusted cranberries adorning the top, reminds me of snow falling on berries. My mom loves cheesecake so I must make these for her this holiday season. Thanks for sharing! Pinned!
I hope you try it!
Haha love your hubby’s eggnog obsession because then we get to see all the treats you make with it 🙂 These mini cheesecakes are beautiful! I love the sugared cranberries on top and the gingersnap crust sounds amazing with everything else!
He gets obsessed about things sometimes!
Holy moly, Zainab! I adore eggnog but never thought to use it in cheesecake–totally brilliant 🙂 Also, love the idea of pairing it with a gingersnap crust. I bet it tastes just like the holidays!
Thank you Amy!!
Looks both beautiful and delicious! I love this recipe…thanks for sharing!
Thank you Jodee!
oh goodness- this sounds absolutely wonderful! mmm!
You make some of the most beautiful desserts, Zainab! You’ve got a great eye and the colors are always lovely. I always want to gobble up all of your desserts like the Cookie Monster. 🙂
Thanks Renee!!
I crave eggnog flavor with the same fervor that I crave cheesecake. The gingersnap crust is inspired
to really set it off.
It is!! Thanks Carol!
What adorable cheesecakes and a great use of eggnog! Lovely!
Thanks Ahu!
such a gorgeous dessert!! and that crust!!
Thanks!!
These look sensational!! I am loving all the eggnog recipes!! Keep them coming! 🙂
Thanks Renee! I was hoping there will be fans 🙂
These cheesecakes look so beautiful and smooth.
Thanks Chineka!
Look at these tiny cheesecakes! I can’t believe you have little pans for that. So adorable! Love the gingersnap and eggnog combo, and those sugared cranberries totally complete the whole package. So perfect for Thanksgiving! 🙂
Thank you very much!! I got the pans actually in Montreal, in a little restaurant store!
My son is totally into eggnog right now and he would go crazy for this!
Eggnog fans unite!!
You are on a roll with the Christmas recipes and I am loving it! These cheesecakes look delicious and they are so pretty! Those sugared cranberries on top are so gorgeous! Hope you are doing well, xo!
Thanks!! Hope you are enjoying your trip!!
I have a love affair with eggnog every year, and these adorable little cheesecakes are definitely going to be addded to the mix!
I’m saving this one for the records, Zainab! Seriously, you never cease to amaze me with your drool-worthy culinary genius 😉 happy holidays to you both!
Aww thanks Ala! I feel the same too 🙂 Happy Holidays!!
So cute and festive! Love those sugared cranberries on top 😉
Thanks Allie!
These cheesecakes are stunning, and please keep the egg nog recipes coming! Pinned!
I sure will! Thank you Marcie!
These are the most stunning cheesecakes ever! I am so in love with them.
Thanks Jocelyn!
Ah I don’t feel like I have made any pumpkin recipes yet. These are gorgeous. I don’t think I could eat them.
These are gorgeous, Zainab! Ken loves eggnog. He’d like these, the spiked version, of course!
Thank you Julie! Of course you need to spike it 🙂
You’re seriously killing me with all of your eggnog recipes. So good!
These are ridiculously pretty and festive!
I don’t see any other comments about actually making this, so I just wanted to report that I made this yesterday and I.AM.OBSESSED. This cheesecake is so flipping bomb.
My heavy cream expired about a week ago so I used half & half instead and it turned out great. I used the triple ginger cookies from Trader Joe’s, and while the cookie crumbs had some chunks, they are so good when you get a bite in the cheesecake 😀 I’ve never had eggnog so I wasn’t sure how I’d like this, but it adds just enough flavor to notice something different and to balance out the crust. So good. I will def make again.
I’m making this recipe today for the second time. This time I am using the smaller pans for individual b-day cakes for a family in which three girls were born in December and my brother was smart enough to marry a December angel. I wanted to have a Nova Scotia liqueur so substituted Ironworks Raspberry Liqueur. Still in the oven; but the batter tasted yummy! I agree with others that the gingerbread crust is a large part of the appeal of this recipe. I used my Latvian husband’s recipe for Latvian ginger bread cookies and Nova Scotia maple sugar for the sugar in the crust. I really like this Latvian-Nova Scotia combo. Thanks so much for this recipe Zainab, or as they would say in Latvian, PALDIES!!
Question: How do I make the candied cranberries?
Hi Sandra! I am so glad you loved this recipe. It is one of my favorites this time of the year. I do hope your family enjoys it as well! For the candied cranberries, I soaked the cranberries in simple syrup for 10-15 mins and then drained them from the syrup and tossed in granulated sugar. Let them dry and use as desired.