Image for Spiced Eggnog Cheesecake with Gingersnap Crust
Spiced Eggnog Cheesecake with Gingersnap Crust
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This rich, festive dessert is perfect for the holiday season.
  • CourseDessert
  • CuisineHoliday
  • 1 2/3 cups ground gingersnap cookies
  • 3 1/2 Tbsp. butter, melted
  • 24 oz. cream cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 3/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 5 eggs
  • 1 1/2 cups eggnog
  • 1/4 cup spiced rum or brandy (or 2 tsp. rum extract)
  • 1 tsp. vanilla extract
  1. Heat oven to 350° F.
  2. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture.
  3. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring-form pan.
  4. Bake 10 minutes. Set crust aside to cool (but leave the oven on).
  5. Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.
  6. Gradually add sugar and flour and continue beating 3 minutes, scraping sides occasionally. Add nutmeg and ground cloves.
  7. Beat in eggs one at a time.
  8. Beat in eggnog, spiced rum and vanilla.
  9. Gently pour filling into crust. Bake 60-70 minutes, until cheesecake is lightly browned and an instant thermometer inserted in the center reads 160°.
  10. Turn oven off, open the door halfway and leave cheesecake inside until the oven has cooled, 20-30 minutes. Transfer cheesecake to a cooling rack and run a thin-bladed knife around outer edges. (This will help prevent a crack from forming on the surface.)
  11. Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the top. Chill cheesecake thoroughly before serving.
Recipe Notes

Recipe adapted from Organic Valley.

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