Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.
Eggnog Cheesecake with Gingersnap Crust Recipe
Britians are said to be the first to come up with eggnog. In medieval times, they drank what was known as “posset.” It was a warm, milky substance that resembled an ale. As the 1400s rolled around, monks were known to drink a similar posset but used eggs and figs in their mixture instead. By the late 1600s, the term “eggnog” came about because this beverage was served in cups called “nogs” which were usually used for ale. The British, by this time, were also calling it “egg flip” because of the way they poured it rapidly from bowl to bowl in order to thoroughly mix it.
Both eggnog and cheesecake have creamy qualities to them and are pretty popular around the holidays. This means it was only common sense to mix them together and add a gingersnap crust for the ultimate holiday dessert. This Eggnog Cheesecake is rich and addicting. It goes over extremely well at parties and get-togethers. I never end up bringing any leftovers home which is probably good since I would end up eating them all before the night was over.
How Do You Make Eggnog Cheesecake?
For the crust, toss the cookies into a food processor, pulse until they are powder, and then add in the other ingredients and pulse again. Grease the springform pan and press the crust inside. Bake for 15 minutes at 325 degrees then set aside to cool.
For the cheesecake portion, place the sugar and cream cheese in a bowl and beat until creamy. Add in the eggs, one at a time, and beat until fully combined. Add the eggnog and vanilla, and beat until fully combined again. Then, fold in the flour gently until fully incorporated. Place the filling over the crust and bake at 300 degrees for 90 minutes before placing into the fridge for about eight hours.
For the whipped topping, in a chilled bowl, beat the cream cheese and eggnog until smooth. Add the sugar and nutmeg and beat the mixture for a couple of minutes before adding the cream and beating on high until the mixture is fluffy.
Tips for Making Eggnog Cheesecake
• You can place the frosting on the cheesecake however you like. You can just put it on with a frosting knife or use a piping bag and put it on with a more calculated design.
• If a garnish for the cheesecake is desired, sprinkle with grated nutmeg after the frosting is put in place.
• The cheesecake can be served on its own without the frosting or any garnishes. These are only optional.
• This recipe was made using this Homemade Eggnog recipe of mine. However, it is perfectly fine to use store-bought eggnog, as this will not change the recipe in any way.
• Be sure to store the cheesecake in the freezer or fridge, well covered or protected. An airtight container is best. If storing in the freezer, allow to thaw for around an hour before attempting to cut and serve.
• For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
Common Questions About Eggnog Cheesecake
What is the Difference Between a New York Cheesecake and Regular?
There are a plethora of various cheesecake recipes and styles. However, probably one of the more popularly known styles of cheesecake is New York. A New York style cheesecake relies on heavy cream and has a consistency that stays the same from the outside to the inside of the cake. Chicago style cheesecake is another popular style that has a denser outside with a softer inside and heavily relies on cream cheese more than cream. Therefore, the biggest differences are the consistencies of the various cheesecakes and their main ingredient used to make it creamy.
Why is it Called Cheesecake?
Honestly, we all know that cheesecake is a form of pie since it is baked on top of a crust. However, when the dessert first originated in Ancient Greece, cream cheese had not yet been invented. This means the original cheesecake recipes were not made with the same ingredients we are used to in this day and age. In fact back then, they were made with a mixture of ricotta cheese and honey, sometimes including a bit of flour in the mixture. They were basically a cake of sweetened ricotta cheese and would often be served to gladiators to give them energy. The recipes we see currently are much different from those back then, but these recipes still retain the name cheesecake because of what they were derived from.
You can never go wrong with choosing cheesecake as a holiday dessert. It is worth waiting through the chilling period for it to be ready because it is just that good. If you have never had anything other than traditional cheesecake, you should give this Eggnog Cheesecake a while to mix things up.
Eggnog Cheesecake with Gingersnap Crust Ingredients:
Cheesecake Crust
• 12 oz Gingersnap Cookies
• ¼ cup White Sugar
• ¼ cup Butter, melted
Cheesecake Filling
• 16oz Cream Cheese, softened
• 1 cup White Sugar
• 2 large Eggs
• 2 tsp Vanilla Extract
• 1 cup Eggnog
• ¼ cup All-purpose Flour
Whipped Frosting
(optional)
• 4oz Cream Cheese, softened
• 2 TBSP Eggnog
• ½ cup Confectioners Sugar
• ½ tsp Ground Nutmeg
• 1 cup Heavy Whipping Cream
Eggnog Cheesecake with Gingersnap Crust Mise en Place:
• Measuring Cup
• Food Processor (mini food processor)
• Spatula
• Stand Mixer
• 9″ Springform Pan
• Measuring Spoons
• Aluminum Foil
• Baking Pan
• Piping Bag (optional)
• Piping Tip (optional)
Eggnog Cheesecake with Gingersnap Crust Directions:
To Make Cheesecake Crust:
1. Preheat the oven to 325°F.
2. Lightly grease a 9 inch spring-form pan.
3. Place 12 ounces of gingersnap cookies in a food processor and pulse until powdered.
4. Add ¼ cup of white sugar and ¼ cup melted butter to the powdered gingersnap cookies and pulse for 30 seconds until the mixture resembles wet sand.
5. Press the gingersnap mixture onto the bottom of the prepared spring-form pan.
6. Bake for 15 minutes and then let the crust cool to room temperature.
To Make the Cheesecake Filling:
7. Reduce the heat of the oven to 300°F.
8. Using a stand mixer, in a large bowl, beat 16 ounces of softened cream cheese and 1 cup of white sugar until smooth.
9. Add two large eggs, one at a time and beat on low, until incorporated.
10. Add two teaspoons of vanilla extract and one cup of eggnog and beat until smooth.
11. Add ¼ cup flour and gently fold it by hand.
12. Pour the eggnog cheesecake filling into the prepared crust.
13. Wrap the outside of the spring-form pan tightly with foil.
14. Place the spring-form pan inside a rimmed baking pan.
15. Pour hot water in the baking pan, until it reaches halfway to the spring form pan.
16. Bake for 90 minutes in the preheated 300°F oven.
17. Remove the eggnog cheesecake from the oven and allow it cool to room temperature.
18. Place cooled eggnog cheesecake in the refrigerator to chill for at least 8 hours.
To Make the Whipped Frosting:
(optional)
19. Just before serving, make the whipping frosting.
20. Chill a large mixing bowl for about an hour in the freezer.
21. Combine four ounces of softened cream cheese and two tablespoons of eggnog in the chilled bowl and beat on high till smooth and creamy.
22. Add in ½ cup confectioners sugar and ½ teaspoon of nutmeg to the cream cheese mixture; beat on high for few seconds till the confectioners sugar is incorporated.
23. Add in one cup of heavy whipping cream and again beat on high for a minute or two until the whipped frosting is light and fluffy.
24. You can either slather the frosting on top of the chilled cheesecake or place the frosting in a piping bag fitted with a tip (I used Wilton’s 1M tip) and pipe the frosting in your desired pattern.
25. Dust the top of the cheesecake with freshly grated nutmeg. Serve immediately.
26. Store the leftovers, tightly covered, in the refrigerator.
Eggnog Cheesecake with Gingersnap Crust Recipe
Three of the most iconic flavors for the holidays come together in this Eggnog Cheesecake recipe. The creamy sensation of cheesecake makes the perfect pairing for the smooth and spicy tastes of eggnog. All while sitting on top of a gingersnap crust. You may think about making two because this cheesecake will be irresistible and gone in an instant.
Ingredients
- 12 oz Gingersnap Cookies
- ¼ cup White Sugar
- ¼ cup Butter, melted
- 16oz Cream Cheese, softened
- 1 cup White Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1 cup Eggnog
- ¼ cup All-purpose Flour
- 4oz Cream Cheese, softened
- 2 TBSP Eggnog
- ½ cup Confectioners Sugar
- ½ tsp Ground Nutmeg
- 1 cup Heavy Whipping Cream
Instructions
1. Preheat the oven to 325°F.
2. Lightly grease a 9-inch spring-form pan.
3. Place 12 ounces of gingersnap cookies in a food processor and pulse until powdered.
4. Add ¼ cup of white sugar and ¼ cup melted butter to the powdered gingersnap cookies and pulse for 30 seconds until the mixture resembles wet sand.
5. Press the gingersnap mixture onto the bottom of the prepared springform pan.
6. Bake for 15 minutes and then let the crust cool to room temperature.
7. Reduce the heat of the oven to 300°F.
8. Using a stand mixer, in a large bowl, beat 16 ounces of softened cream cheese and 1 cup of white sugar until smooth.
9. Add two large eggs, one at a time and beat on low, until incorporated.
10. Add two teaspoons of vanilla extract and one cup of eggnog and beat until smooth.
11. Add ¼ cup flour and gently fold it by hand.
12. Pour the eggnog cheesecake filling into the prepared crust.
13. Wrap the outside of the spring-form pan tightly with foil.
14. Place the spring-form pan inside a rimmed baking pan.
15. Pour hot water in the baking pan, until it reaches halfway to the spring form pan.
16. Bake for 90 minutes in the preheated 300°F oven.
17. Remove the eggnog cheesecake from the oven and allow it cool to room temperature.
18. Place cooled eggnog cheesecake in the refrigerator to chill for at least 8 hours.
19. Just before serving, make the whipping frosting.
20. Chill a large mixing bowl for about an hour in the freezer.
21. Combine four ounces of softened cream cheese and two tablespoons of eggnog in the chilled bowl and beat on high till smooth and creamy.
22. Add in ½ cup confectioners sugar and ½ teaspoon of nutmeg to the cream cheese mixture; beat on high for few seconds till the confectioners' sugar is incorporated.
23. Add in one cup of heavy whipping cream and again beat on high for a minute or two until the whipped frosting is light and fluffy.
24. You can either slather the frosting on top of the chilled cheesecake or place the frosting in a piping bag fitted with a tip (I used Wilton's 1M tip) and pipe the frosting in your desired pattern.
25. Dust the top of the cheesecake with freshly grated nutmeg. Serve immediately.
26. Store the leftovers, tightly covered, in the refrigerator.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 528 Total Fat: 32g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 125mg Sodium: 351mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 1g Sugar: 35g Sugar Alcohols: 0g Protein: 8g
If you liked this recipe, try these other cheesecake recipes!
• Chocolate Cheesecake
• Company Cheesecake
• No-Bake Cranberry Cheesecake Parfait
• For more Recipes on Ann’s Entitled Life, click here.
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