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Cozy Eggnog Cheesecake with Gingerbread Crust

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A creamy, spiced eggnog cheesecake with a gingerbread crust that tastes like Christmas morning. This easy holiday dessert uses a no-water-bath method and simple ingredients for a silky, crack-free cheesecake that’s perfect for festive gatherings.

Ingredients

Scale
  • 2 cups (240g) gingerbread cookie crumbs (about 20–25 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) brown sugar, packed
  • 1/4 teaspoon salt
  • 32 ounces (910g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 tablespoons (24g) all-purpose flour
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 cups (360ml) high-quality eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, freshly grated if possible
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream (for optional topping)
  • 2 tablespoons (15g) powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Extra ground nutmeg or cinnamon, for dusting (for optional topping)

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the bottom and sides of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure the foil comes up at least 2 inches on the sides.
  2. Make the crust: Pulse gingerbread cookies in a food processor until fine crumbs form (or crush in a zip-top bag with a rolling pin). In a medium bowl, combine cookie crumbs, brown sugar, and salt. Pour in melted butter and stir with a fork until all crumbs are moistened. Press mixture firmly into the bottom of the prepared springform pan, going slightly up the sides (about half an inch). Bake for 10 minutes, then set aside to cool. Leave the oven on.
  3. Make the filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides and bottom of the bowl. Add sugar and flour, beat on medium-low until combined (about 1 minute). Scrape bowl again.
  4. Add eggs and egg yolks one at a time, beating on low after each addition just until incorporated. With mixer on low, slowly pour in eggnog and vanilla extract. Add nutmeg, cinnamon, cloves, and salt. Mix just until combined (about 30 seconds). Batter should be smooth and creamy.
  5. Pour filling over cooled crust. Smooth the top with a spatula. Gently tap the pan on the counter to release air bubbles.
  6. Place foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake at 325°F (163°C) for 55 to 65 minutes. Edges should look set and slightly puffed, but the center should still jiggle slightly when gently shaken.
  8. Turn off the oven, crack the door open, and let cheesecake sit in the water bath for 1 hour. Remove pan from water bath, take off foil, and let cool completely on a wire rack (about another hour).
  9. Once at room temperature, cover pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. For optional topping: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Serve cheesecake slices with a dollop of whipped cream and a dusting of nutmeg or cinnamon.

Notes

Room temperature ingredients are essential for a smooth, crack-free cheesecake. Take cream cheese, eggs, and eggnog out of the fridge about 2 hours before starting. Do not overmix the filling to avoid cracks. The water bath helps prevent cracking and keeps the cheesecake moist. The center should still jiggle when done; it will set as it cools. For best flavor, refrigerate overnight before serving. Cheesecake can be made up to 3 days ahead and freezes well for up to 3 months.

Nutrition

Keywords: eggnog cheesecake, gingerbread crust, holiday dessert, Christmas cheesecake, eggnog dessert, gingerbread cheesecake, holiday baking, easy cheesecake recipe

Find it online: https://willarecipes.com/cozy-eggnog-cheesecake-with-gingerbread-crust-easy-holiday-recipe/