Description
This Eggnog Cheesecake with Gingersnap Crust offers a festive twist on the traditional cheesecake. Featuring a rich, creamy filling infused with eggnog and spices, nestled in a buttery, spiced gingersnap crust. Perfectly balanced flavors of cinnamon and nutmeg make it an ideal holiday dessert, topped with whipped cream and a sprinkle of cinnamon for extra indulgence.
Ingredients
Scale
Crust
- 12 oz. ginger snaps, crushed to a fine crumb
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 6 Tbsp salted butter, softened or melted
Cheesecake Filling
- 4 (8 oz.) bricks cream cheese, softened to room temp
- 4 large eggs, at room temp
- 1 ½ cups eggnog
- 1 ¼ cups granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp rum extract
- 1/2 – 1 tsp cinnamon (to taste)
To Serve
- 1 can of Original Reddi-wip®
- Cinnamon, as desired
Instructions
- Preheat Oven: Preheat your oven to 325°F to prepare for baking the cheesecake.
- Make the Crust: Crush the ginger snaps finely using a blender. In a bowl, combine crushed ginger snaps with sugar, cinnamon, nutmeg, and melted butter. Mix until all crumbs are fully coated and moistened with butter.
- Prepare the Pan: Line the bottom circle of a 10” spring-form pan with parchment paper cut to size to ensure easy removal later. Pour the crust mixture into the pan, pressing it evenly into the bottom and up the sides at least an inch using juice glasses or a similar tool to compact it firmly and cleanly.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until very light and fluffy, ensuring a smooth base for the cheesecake.
- Add Eggs: Add the eggs one at a time to the cream cheese, mixing thoroughly after each addition and scraping down the sides to maintain an even mixture.
- Add Eggnog and Dry Ingredients: Pour in the eggnog and mix until smooth. Then add sugar, flour, rum extract, and cinnamon and blend just until the mixture is creamy and smooth, taking care not to overmix.
- Pour and Bake: Pour the batter into the prepared crust. Bake in the preheated oven for 1 hour. After baking, turn the oven off and crack the door open, leaving the cheesecake inside for an additional hour to cool gradually.
- Cool and Chill: Remove the cheesecake from the oven and transfer it to a cooling rack until it reaches room temperature. Cover and refrigerate the cheesecake for 6 to 8 hours or overnight to set completely.
- Serve: Before serving, top slices generously with Original Reddi-wip and a sprinkle of cinnamon for a festive finish. Enjoy the creamy, spiced dessert!
Notes
- This seasonal cheesecake combines the creamy texture of traditional cheesecake with festive eggnog flavors and warm spices.
- The gingersnap crust adds a delightful crunch and spice background that complements the smooth filling perfectly.
- Using parchment paper in the springform pan ensures the cheesecake releases cleanly without damage.
- Pressing the crust firmly into the pan results in a compact, neat crust that holds well through serving.
- Letting the cheesecake cool gradually in the oven after baking helps prevent cracking.
- Chill the cheesecake thoroughly for best texture and flavor development before serving.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 610
- Sugar: 40 g
- Sodium: 480.8 mg
- Fat: 39.6 g
- Saturated Fat: 21.9 g
- Unsaturated Fat: 17.7 g
- Trans Fat: 0.3 g
- Carbohydrates: 55.5 g
- Fiber: 0.6 g
- Protein: 10 g
- Cholesterol: 173.1 mg
