If you’re hunting for a dessert that screams holiday cheer with every bite, I have just the thing for you — a Eggnog Cheesecake with Gingersnap Crust Recipe that is absolutely fan-freaking-tastic. I’ve made this for every holiday gathering, and each time, I get asked for the recipe because of its perfectly creamy texture and that spicy-sweet crust that makes it unforgettable. Stick around, because once you try this, you’ll want it on your dessert menu all season long!

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Why You’ll Love This Recipe

Seasonal Flavor Harmony: The combination of eggnog, cinnamon, and nutmeg brings out the cozy holiday vibes you crave.
Gingersnap Crust Magic: That crisp, spiced crust perfectly balances the cheesecake’s creamy richness.
Simple Yet Impressive: You don’t need to be a pro baker to pull this off – and yet it looks like you are!
Family Favorite: My whole crew goes crazy for this dessert, and I bet yours will too.

Three square pieces of light brown cheesecake with a smooth cream top layer are arranged on a large white plate with crumbs scattered around. Each cheesecake square is topped with a small swirl of white whipped cream. The cheesecake has a darker brown crumbly crust base at the bottom. In the foreground, a fork holds a single bite-sized piece showing the layered texture of the cake and crust. The plate rests on a white marbled surface with a beige cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays a starring role—gingersnaps lend a lovely spice and crunch, while the eggnog adds that creamy, nutmeg-scented warmth inside. Grab good-quality cream cheese and fresh eggs to get the best texture and flavor.

Ginger snaps: Crushing them finely with a blender saves time; these create the crunchy, flavorful crust.
Sugar: You’ll use some in the crust and more in the filling–balances sweetness perfectly.
Cinnamon: Two spots in this recipe call for it—lightly in the crust and more for the filling to amplify the warm spice notes.
Nutmeg: Just a sprinkle in the crust to deepen that holiday flavor.
Salted butter: Softened or melted helps bind the crust and adds richness.
Cream cheese: Make sure it’s room temperature for the smoothest, fluffiest filling.
Eggs: Room temp again—they mix better for a velvety texture.
Eggnog: The star ingredient—adds flavor and moisture.
All-purpose flour: Helps the cheesecake set up nicely without cracking.
Rum extract: A little extra warmth and depth that echoes festive drinks.
Original Reddi-wip®: For topping; a quick and easy way to add creaminess and flair.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Eggnog Cheesecake with Gingersnap Crust Recipe depending on the occasion. You can easily adjust it to suit your taste or dietary needs, and it still turns out just as delicious.

Alcohol Boost: I’ve swapped rum extract for a splash of spiced rum for adults-only gatherings, and it’s a hit every time.
Gluten-Free Crust: Using gluten-free gingersnaps works great too; just make sure to check your baking powder doesn’t contain gluten.
Dairy-Free Twist: I’ve experimented with dairy-free cream cheese and a plant-based eggnog; the texture changes slightly but still satisfies cravings.
Spice It Up: Add a pinch of ground cloves or allspice to the crust for an extra cozy punch.

How to Make Eggnog Cheesecake with Gingersnap Crust Recipe

Step 1: Crush and Prepare Your Gingersnap Crust

I start by preheating my oven to 325°F because that’s the perfect gentle heat for baking this delicate cheesecake. Then, I blitz the ginger snaps in my blender until they’re fine crumbs—this makes for a beautifully textured crust without chunks. Mix these crumbs with sugar, cinnamon, nutmeg, and melted butter until everything looks like it’s been soaked perfectly. One trick I’ve learned is lining the springform pan’s base with parchment cut to size; it makes removing the cheesecake after baking a breeze and keeps your crust intact. Use a sturdy glass to press the crust evenly up the sides and bottom – the compact crust means no soggy patches later!

Step 2: Whip Up the Creamy Cheesecake Filling

In a large bowl, beat softened cream cheese until it’s lovely and fluffy—I like to scrape the bowl sides often to prevent lumps. Then add eggs, one by one, mixing just enough to combine before adding the next. Next, pour in your eggnog; it gives the filling that signature flavor and makes it silky smooth. Add the sugar, all-purpose flour, rum extract, and cinnamon last, blending gently until everything is beautifully combined. Overmixing here can lead to cracking, so keep the whisking gentle but thorough.

Step 3: Bake Low and Slow, Then Cool Properly

Pour your dreamy filling over the crust and pop it into the oven for a solid 1 hour at 325°F. Once the hour’s up, here’s a little secret I discovered—the best texture comes from turning off the oven and cracking the door open, leaving the cake to rest for another hour inside. This gradual cooling keeps the cheesecake smooth and crack-free. From there, transfer it to a cooling rack, then chill in the fridge for at least 6-8 hours or overnight. Patience here truly pays off with the creamiest results!

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Pro Tips for Making Eggnog Cheesecake with Gingersnap Crust Recipe

Room Temperature Ingredients: I learned the hard way that cold cream cheese makes lumps—letting it come to room temp ensures the silkiest filling.
Parchment Paper Lining: This simple step lets you remove the cheesecake perfectly, especially the crumbly edges, without any cracks or breakage.
Gentle Mixing: Overbeating leads to cracks and a less creamy texture, so mix just until ingredients are combined smoothly.
Cooling in the Oven: Let the cake cool in the warm oven with the door cracked to avoid cracking – a small wait for a flawless finish.

How to Serve Eggnog Cheesecake with Gingersnap Crust Recipe

The image shows three small square cheesecake pieces on a white plate, each with two layers: a thick, smooth, creamy light yellow top layer and a thinner, crumbly, dark brown base layer. Each cheesecake piece is topped with a small swirl of white whipped cream with some fine brown specks. There are scattered crumbs around the cheesecake pieces on the plate, which sits on a white marbled texture surface with a dark, blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a generous swirl of Original Reddi-wip® and a light dusting of cinnamon on top—that combo adds just the right amount of creamy sweetness and a festive touch. Sometimes, I sprinkle a few candied ginger pieces or shaved dark chocolate for a fun twist, depending on my mood or the occasion.

Side Dishes

Since this cheesecake is pretty rich, I like pairing it with fresh fruit like sliced pears or crisp apple wedges to balance the flavors. A cup of hot coffee or mulled cider alongside is always a welcome accompaniment during the colder months.

Creative Ways to Present

When serving at parties, I’ve tried making mini cheesecakes using a muffin tin lined with gingersnap crumbs—it’s a fun way to make individual portions. Another festive idea I love is topping slices with crushed peppermint candy or a drizzle of caramel sauce for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Once your cheesecake is fully chilled, keep it tightly wrapped in plastic wrap or stored in an airtight container in the fridge. It stays fresh for up to 5 days—if it lasts that long! I usually slice it just before serving to keep each piece perfect.

Freezing

I’ve frozen this cheesecake successfully by wrapping it securely in plastic wrap and then in foil to protect against freezer burn. When you’re ready to indulge, thaw it overnight in the fridge for best texture—just like fresh!

Reheating

Since cheesecake is best served chilled, I skip reheating altogether. If you prefer a slightly softer texture, let it sit at room temperature for 15-20 minutes before serving—it’s like melting into creamy heaven.

FAQs

Can I use homemade eggnog for the Eggnog Cheesecake with Gingersnap Crust Recipe?

Absolutely! Homemade eggnog can add an even fresher, richer flavor to the cheesecake. Just be sure it’s well chilled and smooth before mixing it in to maintain the creamy texture.
What if I don’t have a springform pan?

You could try a regular round pan, but removing the cheesecake might be trickier. If you don’t have parchment, line the pan generously with foil, leaving overhang to lift the cheesecake out once chilled.
Why does the cheesecake need to cool in the oven with the door cracked?

This slow cooling helps prevent cracks and keeps the texture creamy rather than dry or crumbly. It’s a simple step that makes a big difference in appearance and mouthfeel.
Can I make this cheesecake ahead of time?

Yes! In fact, it’s perfect for making a day or two ahead to let the flavors meld. Just keep it refrigerated and cover it well.

Final Thoughts

This Eggnog Cheesecake with Gingersnap Crust Recipe holds a special place in my heart—and in my family’s holiday traditions. It’s the kind of dessert that fills your kitchen with cozy aromas and your guests with delight. If you want a show-stopping centerpiece that feels festive but isn’t complicated, I wholeheartedly recommend giving it a try. Once you taste that creamy eggnog filling and spicy gingersnap crunch, I promise it’ll become your go-to seasonal favorite too!