eggnog cheesecake

Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!

Eggnog Cheesecake

(226 g) mascarpone cheese, softened

(30 g) confectioners' sugar

(60 ml) eggnog

(120 ml) heavy cream

nutmeg,

(904 g) cream cheese, softened

sugar

(180 ml) eggnog, room temperature

vanilla extract

eggs, room temperature, lightly beaten

(250 g) gingersnap cookie crumbs

(50 g) granulated sugar

unsalted butter, melted

Move the oven rack to the lower third...

Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. 

Combine the gingersnap crumbs, sugar, and melted butter....

Combine the gingersnap crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. 

Bake for 10 minutes. Set aside to cool...

Bake for 10 minutes. Set aside to cool while you make the filling.

Reduce the oven temperature to 300ºF.

In a large mixing bowl beat the cream...

In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 

Add the sugar and eggnog, beat until well...

Add the sugar and eggnog, beat until well combined. Add the vanilla, beat on low speed until smooth. 

Using a silicone spatula, gently stir in the...

Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.

Fill a roasting pan with a few inches...

Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 

Bake for 1 hour, OR until the edges...

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 

Remove the cheesecake from the water bath and...

Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely. 

Cover and refrigerate for at least 4 hours,...

Cover and refrigerate for at least 4 hours, preferably overnight.

Whisk together the mascarpone cheese, confectioner's sugar, and...

Whisk together the mascarpone cheese, confectioner's sugar, and eggnog until smooth. 

In a separate bowl, beat the heavy cream...

In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until blended. 

Spoon over cheesecake slices. Lightly sprinkle with ground...

Spoon over cheesecake slices. Lightly sprinkle with ground nutmeg if desired.

https://mediavine-res.cloudinary.com/video/upload/l2jrjan9xzsegcfxhdhk.mp4

<p>This seasonal cheesecake is creamy and delicious - a perfect mix of a traditional cheesecake with a hint of eggnog and  cinnamon and nutmeg in a delicious gingersnap crust!</p>

Eggnog Cheesecake With Gingersnap Crust

ginger

cinnamon

tsp nutmeg

Tbsp salted butter, softened

(8 oz.) bricks cream cheese, softened to room temp.

eggs,

½ cups eggnog

tbsp all-purpose flour

tsp rum extract

– 1 tsp cinnamon (to taste)

Original Reddi-wip®

cinnamon,

Eggnog Cheesecake with Gingersnap Crust

To make the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon, nutmeg, and melted butter. Mix it all up until the crust is all soaked with butter!

Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.

I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.

Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.

Now, in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.

Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes… mix again until smooth and creamy. (that’s the last time to mix, by the way… and I promise those pics are of different steps)

Now pour that dreamy mixture into your crust and you’re ready to bake it! Bake for 1 hour**, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.

After it’s cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor! Serve with a generous topping of Reddi-Wip and a sprinkle of cinnamon.

Gingersnap crusts are the best this time of year! Your cheese cake looks amazing! I love ReddiWip when we need something quick. Pinning!

Jury is still out, it is baking in the oven. I find that 1 1/2 c of eggnog is double what other eggnog cheese cakes called for. All others I have found called for 4 blocks of cream cheese, 4 eggs etc. but only 3/4 c of eggnog. The batter is really runny compared to other cheesecakes I have made. I hope it bakes okay and sets.

This recipe has become my go-to dessert! The compliments when I bring this out never stop and it's gone in a blink. I find that it likes to get canyons on the top during baking but I just take an offset spatula dipped in very hot water and just kind of work from the inside of the crack to the outside where I smooth it all down. It works like a charm and I have a cheesecake that looks as heavenly as it tastes.

Thank you for this amazing recipe!

I'm thinking this will be my thanksgiving dessert contribution!!

What is your favourite eggnog recipe? We tend to make it separate over here.

I made this GF and it worked well. Mi-Del makes an excellent gluten free gingersnap cookie I have used multiple times to make baked goods. If you can't find the gingersnap version they also make a cinnamon cookie that works well and Pamela's makes a GF graham cracker. If you can't find any of those, any gf hard cookie including Biscotti cookies in vanilla or cinnamon flavor can be used. 

Using rice flour alone as a substitute for the batter won't work very well because it can get grainy (as Treicia said above). I used corn starch (same amount) with this and other cheesecakes and have never had a problem with taste or texture. Plus, if you don't regularly cook gf, it's easier and less expensive. Just make sure you have a brand that doesn't share equipment.

The only downfall I had with this recipe was not increasing the bake time when I used an 8 inch pan instead of a 9 inch pan.

I believe I just found my Thanksgiving dessert, thanks!  I bake cheesecake (Sweet Potato being my favorite), but I've never used parchment paper. I'm trying to picture how you get the cake off of it?

I made this today after seeing the recipe link on Facebook.  It is DELICIOUS. Now, the only thing I changed is that I made a chocolate ganache with semi-sweet morsels to pour over the top instead of using whipped cream, and I sprinkled a bit more of the ground gingersnaps over the ganache.  The final cheesecake was rich and the slightly bittersweet of the chocolate kept it from being cloying.  It is a really sophisticated taste.  I'd make this for a dinner party any time!

Not enough Redi-whip - LOL  I have a similar recipe I've made for years and use rum in it. Mix rum and eggnog and then measure.

This looks delicious but I have a question.  After creating what looks to be a fantastic recipe that I am definitely going to try this holiday season, how can you recommend canned whipped cream instead of whipping your own?  It seems like a travesty.

Recipe sounds delicious.
I found a Pumpkin pie recipe that uses Fireball whiskey (cinnamon flavored) in place of cinnamon spice.  Tried it and it was delicious.
Could the whiskey be used in this eggnog cheesecake recipe - cutting down eggnog liquid and eliminating cinnamon spice?  What proportions would you suggest?
Thanks for your help

I JUST took this out of the oven! It looks amazing!! My mom makes eggnog from scratch every year and it is INSANE! It’s super boozy so I think it will add to it vs. store bought. I used that, and I can’t wait to taste it:))) so far, all of your directions were on point and it looks PERFECT;)))

Great recipe!  Thank you, Rose.  I did use a 9" springform pan.  I had to cook it about 20-25 minutes longer.  And it did cap the pan, but didn't spill over the edge.  I am sure this is going to be a huge hit for Thanksgiving!  :D

I made this last weekend to try before making it for Thanksgiving... Bravo! It was delicious and im positive it will be a hit tomorrow.  Thank you for this awesome recipe I've already shared it with friends.

Can I just use a disposable pie pan with this recipe?

So, would you call it "The Ultimate Cheesecake" ? It looks delicious and perfect for Christmas as well.

Dear Rose.....our daughter just made this for Thanksgiving and it was just superb...thank you for posting this recipe!!  It was perfect in every way .....

This cheesecake was amazing!  I made it for Thanksgiving and everyone LOVED it!  My son ate 4 pieces and I had to stop him!

This cheesecake was delicious.  I make cheesecake every year for Thanksgiving and wanted something a bit different and I can't tell you how happy I was with this recipe.  
My cheesecake cracked on top and I've not had this happen before.  What can I do to prevent that from happening in the future?

Just a heads up to anyone making this... 

I TOTALLY missed the part where it said 10" springform pan, and put the entire thing in my 9". It's a complete disaster!!!!!! So make sure you have the right size pan, unless you want a cracked, overflowing cheesecake that's completely brown and gross on the top 

Made this cheesecake for Christmas and it turned out perfectly.  I made it a couple of weeks early and froze it.  It was delicious!!

This cheesecake was a hit at the family thanksgiving dinner! So yummy!
I just baked my second one for news Years party. Absolutely love the flavor, enhanced by the ginger snap crust. 
By the way, this was the very first cheese cake I've ever made and I'm 63

Even though I don't care for eggnog, I decided to make this for the Christmas season.  It is amazingly delicious.  However, I would like to share that I had a lot of problems getting it to be thoroughly cooked.  Not sure if I did something wrong.  I followed the instructions to a T.  I did use 2 light cream cheeses and 2 regular.  I was using a powerful new-to-me stand beater, and don't know if beating the mixture too long did something, but when I removed the cheesecake from the oven after the 2nd hour, it was extremely jiggly.  I was sorry I did not test it for doneness after the first hour.  I ended up putting it back in a reheated oven for another 40 minutes plus another 40 minutes with the oven door cracked.  It turned out looking exactly like yours, except it was noticeably looser, with moisture, close to the crust.  

I'm open to hearing whatever you may like to suggest, but for now, I plan to cook it much longer next time.  I know everyone's oven can be a bit different (mine is gas), but this was significantly undercooked for me.  Nevertheless, it tasted FABULOUS, and I do plan to make it again.  Thanks for sharing this wonderful recipe.

I made this for Christmas and it was a big hit! Used the 10” pan and added extra cinnamon and run extract.... super creamy and the gingersnap crust was perfect!!!

I'll be baking this recipe for Christmas and I have a feeling it's going to become a perennial favorite.
Just a note; the short form of refrigerator is fridge, not frig which has a totally different meaning.

Please help. How do I get the Money No-Bake cheesecake recipe? Everytime I tap the link, it brings me back to this recipe. (Which looks Divine, btw)

I couldn’t get my crumbs to stay on the side. I guess I might have needed more butter.   I still hope it comes out ok.

Hi there! I’ve made this twice now trying to perfect it. It tastes heavenly but doesn’t look as pretty as I’d like. My filling is not as thick as yours is when I pour it into the pan. It also comes out not as solid as I’d like it to, and I assume it’s because of the filling texture. Any ideas why mine is not as thick as yours? Could it be the way I’m mixing? Thanks!

I've narrowed down the issue and it seems to be affecting readers with ad blockers. If you disable your ad blocker, the post will appear. Thanks!

I have made this twice and it is delicious. I used a 9" spring pan instead of the 10". Everybody loves this cheesecake and now I'm in charge of bringing one to holiday outings. My only issue is by going to a smaller pan I have issues with the top cracking. It is still delicious though.

Two tries, two fails.  The first one probably would have been good, but it never did set in the center. I cooked it for an hour and 15 minutes, let it stand in the oven for an hour, cold, and refrigerated, hoping it would solidify when it was cold. It did not. Also, the butter from the crust leaked  all over my oven, Even though I had put foil around the bottom of the springform. I tried it again today to take to my friend’s for Thanksgiving, realizing I had to be more vigilant regarding jiggle.  I cooked it for one and a half hours and it still looks like a rather wide area of jiggle. I turned off the oven and let it sit for another half hour with the door closed.  I’m still not positive it is done, plus it now has a crack all the way around the edge - which is preferable to being half soupy. It also leaked butter.

I didn’t tweak anything. This was absolutely delicious. It turned out way better than I thought it would bc it had cracked before coming out of the oven. It cracked bc it wasn’t done at the given time so I wasn’t sure when to take it out. However once it cooled the cake settled &amp; you couldn’t see the cracks anymore. My family loved it. I’ll save this one for the future! It might be my holiday donation every year :)

I made the egg nog cheesecake tonight for Christmas Eve family gathering and it was a hit!!!  Thank you so much!

Delicious cheesecake.  Needed an extra 20 minutes baking because it was too liquid after an hour.  That did the trick and it turned out beautifully.  I didn’t have enough ginger snaps to make the crust so I mixed in speculose and that worked out well.  Next time I will use all ginger snaps for the crust and cut the sugar to one cup in the filling.  I found it to be a bit too sweet as the eggnog had a lot of sugar as well.  Didn’t have rum extract so I used equal parts rum.  Thanks for a great recipe.

These Eggnog Cheesecake Bars are luscious cheesecake in bar form, with an eggnog flair, and drizzled with melted white chocolate!

Eggnog Cheesecake Bars with White Chocolate Drizzle

graham cracker crumbs ((16 whole sheets))

unsalted butter (, melted)

almonds

brown sugar

cream cheese (2 bricks) (, softened)

nutmeg

heavy cream

vanilla

eggs

white chocolate chips

Preheat oven to 350 degrees F. Lightly coat a 13x9 pan with nonstick spray.

In a large bowl, stir crust ingredients until well blended. Press mixture in the bottom of prepared pan. Bake 8 minutes.

In the meantime, make the filling. In a large bowl, beat cream cheese with an electric mixer, until creamy. Gradually beat in the sugar, nutmeg, cream, and vanilla. Beat in eggs one at a time, until incorporated. Pour mixture over crust.

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