Description
This Eggnog Cheesecake is a delightful holiday treat featuring a creamy filling on a gingersnap crust, boasting warm spices and an irresistible flavor. Perfect for celebrations and cozy nights!
Ingredients
- Gingersnaps
- Unsalted Butter (7 TBSP)
- Cream Cheese (24 oz)
- White Granulated Sugar (3/4 cup)
- Pure Vanilla Extract (1 tsp)
- Eggnog (1 cup)
- Ground Nutmeg (1/2 tsp)
- Large Eggs (4)
- Brown Sugar (3/4 cup)
- Ground Cinnamon (1 tsp)
- Unsweetened Cocoa Powder (2 tsp)
- Heavy Cream (1 cup)
- Powdered Sugar (1/4 cup)
- Additional Cream Cheese (2 oz)
- Eggnog (3 TBSP)
- Ground Nutmeg (1/4 tsp)
Instructions
- Preheat the oven to 325℉ and prepare a 9-inch springform pan with nonstick spray and parchment paper.
- Crush gingersnaps, mix with melted butter, press into the pan, and bake for 13 minutes.
- Prepare the cheesecake batter while the crust cools by beating cream cheese and sugar until fluffy.
- Incorporate eggnog, vanilla, and nutmeg, then add eggs gradually.
- Create a cinnamon swirl with brown sugar and cinnamon, layering it in the cheesecake batter before baking.
- Use a water bath method for baking to prevent cracks, baking for 75-95 minutes.
- Cool in the oven, then refrigerate for at least 6 hours or overnight.
- Whip heavy cream with powdered sugar and mix in cream cheese, eggnog, and nutmeg for topping.
- Spread whipped cream on the cooled cheesecake and sprinkle with nutmeg.
Notes
Ensure all ingredients are at room temperature for best results.
Make the cheesecake a day in advance for deeper flavor.
Store leftover cheesecake covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg