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Best Eggnog Cheesecake with Gingersnap Crust – Easy Holiday Dessert

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This eggnog cheesecake with a gingersnap crust is the perfect holiday dessert—rich, creamy, and full of warm spices. It’s easy to make, feeds a crowd, and tastes even better the next day.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30–35 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon ground ginger (optional)
  • 32 ounces (904g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (240ml) eggnog
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg, freshly grated if possible
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons (30ml) dark rum (optional)
  • 1 cup (240ml) heavy cream (for topping)
  • 2 tablespoons (15g) powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping, optional)
  • A sprinkle of nutmeg or cinnamon for garnish

Instructions

  1. Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. In a medium bowl, combine gingersnap crumbs, 2 tablespoons sugar, and ground ginger. Pour in melted butter and stir until moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool on a wire rack. Leave oven on.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add 1 cup sugar and flour, beat for another 2 minutes until combined and fluffy. Scrape bowl again.
  5. With mixer on low speed, slowly pour in eggnog, vanilla, nutmeg, cinnamon, salt, and rum (if using). Mix until just combined, about 30 seconds.
  6. Add eggs one at a time, mixing on low after each addition just until yolk disappears. Do not overmix.
  7. Pour filling over cooled crust. Gently tap pan on counter to release air bubbles. Place wrapped springform pan into a large roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake at 325°F (165°C) for 55 to 65 minutes, until edges are set and center jiggles slightly when shaken.
  9. Turn off oven and crack door open. Let cheesecake sit in water bath inside oven for 1 hour.
  10. Remove pan from water bath, take off foil, and let cool on a wire rack for another hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. To serve, run a thin knife around edge of pan before releasing springform clasp. Slice with a sharp, non-serrated knife, wiping blade clean between cuts. Top with whipped cream and a dusting of nutmeg if desired.

Notes

Don’t skip the water bath—it prevents cracks. Use room temperature ingredients for a smooth batter. Let cheesecake chill overnight for best flavor and texture. For gluten-free, use gluten-free gingersnaps and substitute flour with cornstarch. For dairy-free, use dairy-free cream cheese and eggnog.

Nutrition

Keywords: eggnog cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, easy cheesecake recipe

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