Eggnog Cheesecake Recipe
This cheesecake layers a crunchy gingersnap crust with a silky eggnog filling. Warm spice adds cozy holiday flavor in every bite. It bakes smooth, cools clean and slices neatly for parties.
Servings: 8
Equipment
- Springform Pan with Cover
Ingredients
For the Crust
- 2 ½ Cups gingersnap cookie crumbs
- 6 Tablespoons butter
For the Filling
- 24 Ounces cream cheese at room temperature
- 1 Cup granulated sugar
- 1 Cup eggnog
- 2 Tablespoons cornstarch
- ½ Teaspoon ground nutmeg
- ½ Teaspoon ground cinnamon
- 3 eggs
Instructions
- Preheat the oven to 350°F. Mix together cookie crumbs and butter.
- Pack into the bottom and sides of a round spring form pan. Bake for 5 minutes then remove and allow to cool and reduce the oven to 325°F.
- In a large mixing bowl, beat together cream cheese and sugar. Add in eggnog, cornstarch, cinnamon and nutmeg until smooth.
- Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
- Pour the mixture into the crust. Use a springform pan cover (recommended) or wrap the springform pan tightly in tin foil and place in a water bath in the oven.
- Bake for 1 hour and 15 minutes.
- Turn off the oven, open the door a crack and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature.
- Move to the fridge and chill for 2 hours before serving.
Notes
Silicone spring form pan: I highly recommend a silicone spring form pan cover instead of foil for the water bath. One small leak in your tinfoil can ruin the entire
cheesecake.
Room temperature dairy: Soft cream cheese blends smoother and prevents lumps.
Do not overmix: Beat eggs in gently to avoid excess air and cracks.
Mind the water line: Keep water below the foil seam to protect the crust.
Cool slowly: A gradual cool helps prevent cracking on top.
Warm knife: Wipe a warm blade between cuts for picture perfect slices.
cheesecake.
Room temperature dairy: Soft cream cheese blends smoother and prevents lumps.
Do not overmix: Beat eggs in gently to avoid excess air and cracks.
Mind the water line: Keep water below the foil seam to protect the crust.
Cool slowly: A gradual cool helps prevent cracking on top.
Warm knife: Wipe a warm blade between cuts for picture perfect slices.
Nutrition
Calories: 608kcal | Carbohydrates: 62g | Protein: 11g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 516mg | Potassium: 326mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1316IU | Vitamin C: 0.5mg | Calcium: 175mg | Iron: 3mg
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