Description
A creamy and festive cheesecake flavored with real eggnog and a crunchy gingersnap crust, perfect for holiday celebrations.
Ingredients
- 9 oz Gingersnap cookies (about 2 cups finely crushed)
- 4.5 oz Butter (melted)
- 24 oz Philadelphia cream cheese (room temperature)
- 1½ cup Sour Cream (full-fat preferred)
- 7 tbsp Sugar
- ½ cup Eggnog (for the batter)
- 1 tbsp Cornstarch
- 3 Eggs (room temperature)
- ⅓ cup Eggnog (for the topping)
- ½ cup Whipping cream (heavy cream)
- 2 tbsp Powdered sugar
Instructions
- Preheat the oven to 325°F (160°C).
- Pulse the gingersnap cookies in a food processor until fine crumbs form. Mix with melted butter until evenly moistened.
- Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Remove and let cool.
- Reduce oven heat to 300°F (150°C). Beat cream cheese, sugar, and cornstarch until smooth.
- Add sour cream and eggnog, mixing on low to combine. Add eggs one at a time, mixing just until incorporated.
- Pour filling over the crust and bake for 50–65 minutes until edges are set and center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool for 30–45 minutes.
- Cool completely on a rack and refrigerate for at least 4 hours or overnight.
- Whip the whipping cream and powdered sugar until soft peaks form. Fold in eggnog and chill.
- Spread or pipe whipped cream over the chilled cheesecake before serving.
Notes
Use low-moisture gingersnaps for a crisp crust. Substitute with rum or bourbon for added flavor. For a dairy-free version, try vegan cream cheese and coconut cream.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American