Indulge in Eggnog Cheesecake with Gingersnap Crust Bliss

Delight in festive Eggnog Cheesecake with Gingersnap Crust, a creamy and spiced holiday treat.

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Prep Time 30

Cook Time 45

Chilling Time 6

Total Time 7 15

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Gingersnap Crust

2 cups Gingersnap Cookies Feel free to swap with other crunchy spiced cookies.
0.5 cups Butter Unsalted for better flavor control.

For the Cheesecake Filling

16 oz Philadelphia Cream Cheese Key for creamy texture.
0.5 cups Sour Cream Heavy cream can be a substitute.
1 cups Sugar Brown sugar for robust flavor.
1 cups Eggnog Adjust based on taste preference.
3 tablespoons Cornstarch Essential for texture.
4 large Eggs Add them one by one.

For the Topping

1 cups Heavy Whipping Cream Chilled for optimal whipping.
0.25 cups Eggnog
2 tablespoons Powdered Sugar Adjust to taste.

Equipment

9-inch springform pan
Food Processor
Electric mixer
Mixing bowls

Method

Preparation Steps

Grease a 9-inch springform pan with butter. Crush gingersnap cookies into fine crumbs.
Melt butter and mix with cookie crumbs, pressing into the pan. Chill in the refrigerator.
Beat cream cheese and sour cream until smooth. Gradually add sugar, cornstarch, and eggnog.
Add eggs one at a time, blending well. Preheat oven to 375°F (190°C). Pour filling into crust.
Bake for 40-45 minutes until edges are set. Cool in the oven for 30 minutes.
Whip cream, eggnog, and powdered sugar until soft peaks form. Spread topping over cooled cheesecake.
Cover and refrigerate for at least 6 hours, preferably overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For added flair, consider garnishing with whipped cream or gingersnap crumbs.

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