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Eggnog Cheesecake with Gingersnap

Eggnog Cheesecake with Gingersnap

This Eggnog Cheesecake with Gingersnap blends rich, creamy cheesecake with a spiced gingersnap crust, creating a festive dessert perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Gingersnap cookie crumbs
  • 5 tablespoons Unsalted butter melted
For the Cheesecake Filling
  • 16 ounces Cream cheese softened
  • 1 cup Sour cream
  • 3/4 cup Granulated sugar
  • 3 large Large eggs
  • 1 cup Eggnog
  • 1/2 teaspoon Ground nutmeg
  • 1 teaspoon Ground cinnamon

Equipment

  • Springform Pan
  • Food Processor
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Crush the gingersnap cookies in a food processor until they become fine crumbs. Combine them with melted butter.
  3. Press the gingersnap mixture evenly into the bottom of a springform pan.
  4. Beat the cream cheese in a mixing bowl until smooth. Gradually add in the sugar and blend until creamy.
  5. Mix in the sour cream, followed by the eggs, one at a time.
  6. Stir in the eggnog, nutmeg, and cinnamon until well combined.
  7. Pour the creamy filling over the crust in the springform pan.
  8. Bake for about 60 minutes or until the center is slightly jiggly.
  9. Cool the cheesecake at room temperature before chilling in the refrigerator for at least four hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 20IUCalcium: 5mgIron: 4mg

Notes

Optional: Garnish with whipped cream and a sprinkle of cinnamon for extra festivity.

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