Get ready to transform your holiday dessert game with the most irresistible Eggnog Cheesecake that will make your taste buds dance with festive joy! This isn't just another cheesecake - it's a creamy, dreamy celebration of classic holiday flavors that combines the rich, velvety texture of traditional cheesecake with the warm, nostalgic essence of eggnog. Imagine a crisp gingersnap cookie crust that provides the perfect spicy crunch, topped with a luxuriously smooth cream cheese filling that captures the quintessential holiday spirit in every single bite. Whether you're hosting a Christmas gathering or simply craving a show-stopping dessert, this Eggnog Cheesecake will be the star of your culinary lineup!
Ingredients
- 1 1/2 cups gingersnap cookies, crushed
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, combine crushed gingersnap cookies with melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the gingersnap cookie mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Pour in the eggnog, ground nutmeg, and salt. Mix on low speed until all ingredients are just combined and smooth.
- Carefully pour the cheesecake batter over the prepared gingersnap crust, ensuring an even distribution.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature for an additional hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Remove the springform ring and slice into 8 equal portions.
- Optional: Garnish with a light dusting of ground nutmeg or whipped cream before serving.
Tips
- Always ensure your cream cheese is fully softened at room temperature to achieve a smooth, lump-free batter.
- Use room temperature eggs to help them incorporate more evenly into the cheesecake mixture.
- Don't overmix the batter after adding eggs to prevent incorporating too much air, which can cause cracking.
- The slow cooling method is crucial - letting the cheesecake cool gradually in the oven prevents unsightly cracks and ensures a silky texture.
- For the most precise measurements, use a digital kitchen scale when measuring ingredients.
- Make sure to use fresh, high-quality eggnog for the most authentic and rich flavor.
- Allow the cheesecake to chill completely before serving to help it set and develop its full flavor profile.
- For clean, perfect slices, use a hot knife (run under hot water and dried) when cutting.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 145mg
