Eggnog Cheesecake with Gingersnap Crust
A delightful dessert capturing the spirit of the holiday season with a creamy, spiced filling and crunchy gingersnap base.
Ingredients
For the Crust
- 12 oz gingersnap cookies, crushed to a fine crumb
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup eggnog
- 3 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the Oven: Set your oven to 325°F (160°C).
- Make the Crust: In a mixing bowl, combine crushed gingersnap cookies, sugar, cinnamon, and nutmeg. Press the mixture into the bottom of a 9-inch springform pan.
- Prepare the Filling: In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar, followed by eggnog, eggs, and vanilla. Mix until creamy.
- Combine Layers: Pour the filling over the gingersnap crust and smooth the top.
Baking
- Bake: Place the springform pan in the oven and bake for about 60 minutes or until the center is set.
- Cool: Remove from oven and let it cool. Then refrigerate for at least 4 hours before serving.
Notes
Serve chilled with a sprinkle of nutmeg on top. Consider topping with whipped cream or a drizzle of caramel. Store in the refrigerator for up to 5 days in an airtight container or freeze for up to 2 months.