Eggnog Cheesecake with Gingersnap Crust: A Cozy Winter Indulgence
This Eggnog Cheesecake with Gingersnap Crust is the ultimate holiday dessert that embodies the warm and festive flavors of winter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups gingersnap crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gingersnap crumbs with melted butter and press into the bottom of a springform pan.
- In a separate bowl, beat cream cheese until smooth, then add sugar and mix until combined.
- Add eggs, one at a time, mixing well after each addition, then blend in eggnog, vanilla, nutmeg, and cinnamon.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 60 minutes, or until the center is set but still slightly jiggly.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For an extra festive touch, garnish with whipped cream and a sprinkle of nutmeg before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg